Hanan grew up eating soursop but never imagined that as an adult she would be inventing outrageously delicious concoctions, like this cream soda, using this prickly sweet fruit. After spending her childhood alongside her mother and older sister learning the ropes in the kitchen, she took over the cooking for her younger siblings while her …
Soursop Cream Soda by Hanan of Big Island Grindz Read More »
Haupia Sweet Potato Pie is a shoe-in winner during sweet potato season and Lei Lei is a talented woman who loves creating delicious dishes using fresh local ingredients. Hamakua Harvest farmers market manager, Lei Lei Paolacci, has been passionate about cooking since she was young and knows her way around the kitchen, these days you …
Hamakua Harvest Haupia Sweet Potato Pie by Lei Lei Paolacci Read More »
Try this Kimchi Fried Rice shared by Sally, a proud chef and mother whose culinary creativity has early beginnings. For as long as she can remember, Sally has been interested in food and cooking. Sally started reading cook books when she was 10 years old, and at 12 she started cooking a few family meals …
When asked to share a recipe, Cameron Foy thought of her favorite cucumber salad. She purchases locally grown cucumber from the farmers market or grocery store and mixes an easy marinade that is quick, simple, and refreshing. Cameron shares that this side dish or snack, “is so ono and can be prepared and enjoyed by all!” …
Cucumber Salad by Cameron Foy from the Kapili ‘Oihana Internship Program Read More »
This Roasted Papaya recipe was created by Amber Long using Sustainable Boost’s Better Together Turmeric Ginger powder. Amber “was born and raised in Hawaii so papaya has always been a staple. We usually have it fresh or in a smoothie so I wanted to try something different.” Amber is the executive administrator for Sustainable Boost, …
Mamey Sapote Pudding sounds so foreign but once you taste this simple and flavorful recipe you’ll be seeking out this fruit at every farmers market! On a similar search, Raven Hanna moved to Hawai’i in 2010 with the intention to live in a more sustainable way. It wasn’t until the first bumper-harvest of liliko’i that …
This Tomato Jam recipe was created by Chef Lyndon Honda who was born and raised on Oahu and attended culinary school at Kapiolani Community College. For the past 20 years he has been cheffing it up at a number of restaurants on the island of Maui, as Executive Corporate Chef at the Sheraton Maui Resort …
Tomato Jam by Chef Lyndon Honda of Project Kokua Read More »
The often “fleeting and ethereal” wintergreen smell of the Island Snakeroot plant gets captured when its roots are fermented for this root beer recipe shares Sunny Savage. She was asked years ago to cook an 8 course wild food dinner for the Center for Food Safety representatives and this root beer was an immense crowd-pleaser. …
Wild Root Beer Recipe by Sunny Savage of Savage Kitchen Read More »
This chili recipe was a way for Carissa Holley to turn her whole family into bean lovers. As a working mother of two, vegetables and a crockpot are key components on Carissa’s kitchen counter and eating more and more beans was inspired by her work with Blue Zones Project. Across the world 5 regions were …
This warm quinoa salad recipe uses seasonal ingredients grown by local Kauai farmers like cauliflower, curry leaves, sweet peppers and limes. Ron Miller, co-owner and chef of Hukilau Lanai, typically pairs this recipe with grilled fish at his restaurant known for spectacular food enjoyed in a lovely setting. Ron studied and graduated from the Hotel …
Hukilau Lanai’s Warm Quinoa Salad with Hanalei Taro Hummus Read More »
A comforting Filipino soup — chicken papaya is the “chicken noodle soup” of Hawaii. To get the ingredients for this recipe Tita Kaiwi took a trip to the Maui Upcountry Farmers Market in Pukalani. On a Saturday morning as the sunlight just began to peak over the mountains onto the tops of tents Tita stopped …
Mama Jelly’s Chicken Papaya from Tita Kaiwi of Maui Food Bank Read More »
The meal Kaimana Brummel makes for every occasion has humble beginnings at her local farmers market where she first discovered the star of her kabocha squash soup. Kaimana lives right across the street from Upcountry Farmers Market in Pukalani, Maui. When she had her first child one of their weekly rituals was walking across the …
Kabocha Squash Soup from Kaimana Brummel of Blue Zones Project Read More »
This uala dill salad recipe was developed by Kaui Onekea for the Ehuola Ohana Health Project. Her goal for this dish was to create a delicious mac salad substitute filled with farm fresh ingredients sourced entirely from Kalihi FoodHub and its partnering farmers. She also wanted to fill the recipe with lots of color, extra …
Uala Dill Salad by Kaui Onekea of Ehuola Ohana Health Project Read More »
For the self-proclaimed non-bakers – like Catarina Zaragoza, co-owner of The Locavore Store — this ulu doughnut holes recipe is for you! It’s easy, forgiving, remarkably delicious and gives life to the ripened ulu hanging from your tree or sitting on your counter. The Locavore Store initially started as a co-op; 10 years ago Catarina …
An ancient Hawaiian beverage crafted into an Old Fashioned. Hanalei Spirits, the newest makers of this long-enjoyed liquor, get a buzz out of the play on words and the connection it has to the loving, generous spirit of Old Hanalei Town. Owners Grant and Vindi Wells threw caution to the wind when Grant sold his …
This maple citrus roasted carrots recipe is a hearty, savory vegan dish with a kick of citrus! Easy to make, it only requires a short time of preparation and baking. This recipe is by Eileen Magalianes, a loyal member of Kahumana Organic Farms Community Supported Agriculture (CSA) Program. Eileen once owned a bake shop, but …
Maple Citrus Roasted Carrots by Eileen Magalianes Read More »
They say the trick to getting kids to eat their veggies is to invite them into the kitchen and have them help make the meal. This Avocado Guacadile Dip is just the right recipe for little hands and big appetites. They can mash and mix, decorate and dip their way into a fun little veggie-filled …
Avocado Guacadile Dip for Keiki by CTAHR’s Nutrition Dept. Read More »
Country dill salad dressing sounds pretty good, but when you realize the cheese and yogurt used in the recipe is made from fresh milk from well-loved cows raised in Hawaii — that dressing sounds marvelous. No other dairy in the history of Hawaii has made and sold butter, cheese, and yogurts on a commercial level. …
Country Dill Salad Dressing from Naked Cow Dairy Read More »
Poi Banana Bread sounds like the beautiful marriage of two of some of the most culturally iconic Hawaiian food crops — kalo and maia, respectively taro and banana. Baking 145 poi banana bread loaves in 5 hours turned out to be a pleasant break for Monica Esquivel who is the Dietetics Program Director at CTAHR …
Poi Banana Bread from the Keiki Produce Prescriptions Program Read More »
These Blondie Aina Bars are made with “golden, sweet smelling, amazing tasting flour” shares Vince Kanai Dodge, who can vividly remember the first time he received and cooked with Kiawe flour, known in America as Mesquite. That first meal was Indian flatbread with a curry dinner and that night a seed was planted with every …
Kiawe Flour Blondie Aina Bars by Vince Dodge of Waianae Gold Read More »
“The connection to the food and the land is what I fell in love with”, shares Amanda Smith. And after seeing her overall well-being improve once moving to Kauai she knew sustainability and food would be her passion in life. Simple, easy meals like her sautéed radish leaves have helped her to not only feed her …
Sautéed Radish Leaves by Amanda Smith, the Menehune Chef Read More »
The Pina Colada is known for being one of those fruity, frilly drinks ordered poolside on hot summer days. Usually filled with canned or powdered ingredients the Wells’ ohana of Hanalei Spirits blends local ingredients with two of their own Kauai hand-crafted rums, making their signature pina colada recipe a genuinely island cocktail. Hanalei Spirits …
Sugarloaf Pineapple Pina Colada by Hanalei Spirits Read More »
It’s July 1991 and the Kilauea Bakery bakes its first loaves of bread for the rural Kauai town of Kilauea. Chef and graduate with honors of the Culinary Institute of America at Hyde Park, Tom Pickett and his wife Katie transformed the bread scene on the North Shore and throughout the years have created some …
This Cassava Patties recipe is a favorite of Kaiulani, director of the Roots Program at Kokua Kalihi Valley. An incredible non-profit organization working to foster health and healing in the Oahu community by honoring culture and the island’s precious resources. The Roots Cultural Food Hub buys organic produce from local farmers and creates the most …
Cassava Patties by Aunty Kaiulani Odom of Kokua Kalihi Valley Read More »
This Bloody Mary recipe gets an added boost from Hanalei Spirits Taro Vodka— a delightful liquor that creates a new avenue for local farmers to sell their taro. Staying true to their passion for supporting local and respecting Kauai’s natural resources, the Hanalei Spirits family buys organically grown taro exclusively from north shore farmers— the …
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