Home-cooked meals are a way to create memories and share love with the special people in our lives. We have three fresh recipes that we want to share with you that are easy and delicious. They include some local favorites as well as a recipe you may have not tried before. We hope they inspire you and add some new flavors to your cooking routine.
Lemon Basil Marinated Mozzarella: Beth Reid
I’ve been working on living out of my values and truthfully my value is to hang with my family not slave away in the kitchen… It’s reflected in the recipes I’m giving you! Simple streamlined flavors are what I’m craving, there’s nothing better than simple food done right. This recipe is a win for me because you can serve it immediately, or keep it stored in the fridge for up to a week and the flavor just keeps getting better and better.
Recipe:
1 container of small Mozzarella balls (about 2 cups)
Juice and zest of 1 lemon
1/2 a lemon sliced into thin slivers
Small handful Basil, sliced in ribbons
1 1/2 Tbsp Raw Sugar
Olive Oil
2 Tbsp Pesto
Sea Salt
A Note in Salt: flavor-infused Sea Salts are pretty fun and I love to use them. You can usually find a local maker infusing Salts with favors indigenous to your region. I really love using flavored Salt in a dish like this. Combine everything in a pretty bowl and serve. Best if it sits for at least an hour before eating.
Instant Pot Hawaiian Miso Tacos
Hawaiian Miso Tacos are a community favorite and a go-to recipe for me when I'm feeding a crowd. I love how the chicken cooks up in your Instant Pot in just 15 minutes, and then you can shred it afterward with your electric hand mixer. So easy!
Ingredients:
3 pounds of Chicken Thighs
1 bottle of Yoshida’s sauce
1 bottle red shell brand Japanese Miso dressing
Coconut Rice:
3 cups white rice (I prefer Jasmine Rice )
6 cups water
1/3 cup coconut oil
Fresh Cabbage Salad:
1/2 head of red cabbage
1/2 head of green (or white) cabbage
1/2 a red onion
4 Tbsp olive oil
Juice of 1 lime juice of 1 lemon
1 Tbsp honey
A good handful each of chopped FRESH basil and mint.
1/2 tsp sea salt
Flour Tortillas & Avocado to serve
Method:
Place the raw chicken in the Instant Pot, then pour over the Yoshida’s sauce. Put the lid on and set the pressure cooker for 12 minutes. Shred the chicken with your handheld kitchen mixer.
Steam the rice and prepare the cabbage salad. To serve, simply line up the shredded Chicken, rice, and a nice serving bowl of fresh cabbage salad and avocado. Top with Miso dressing and enjoy!
Big Island Strawberry Salad
Living in Hawai'i, we love our land and we love to eat and cook with what we find locally. This salad features Maui Sweet Onions, Waimea Strawberries, local Greens, and of course a sprinkle of Macadamia Nuts. The flavors are so bright!
Wherever you live, find these ingredients at your local market. Did you know that soil carries probiotics unique to that particular area? These probiotics will help you body develop immunity to whatever challenges your specific environment is facing. So amazing.
The dressing is what really makes this salad! Blended unit totally emulsified, it's so surprisingly good! I love to add chicken to this salad, especially dipped in the Strawberry Balsamic Dressing.
Salad Ingredients:
Local mixed Greens and Butter Lettuce
Fresh Strawberries
Sweet Onion
Macadamia Nuts
Avocado
Optional: Goats Cheese
Roughly chop everything and toss together in a large bowl! Add the Strawberry Balsamic Dressing and serve.
Dressing Ingredients:
1 cup hulled strawberries (about 8 big ones)
1/2 avocado oil or light olive oil
1/4 cup balsamic vinegar
Juice of 1/2 lemon
1 medjool date (pitted)
1 1/2 tsp Garlic Powder
1/2 tsp sea salt
1/4 tsp course ground black pepper
Measure everything into a blender. Blend on high until this dressing is fully emulsified and smooth. This will keep in the fridge for up to one week!