Recipes for Week of August 21

Raw Chioggia Beet Salad with Honey-Lime Vinaigrette


The Salad

  • 4 medium Chioggia beets (or another beet variety) washed, peeled and cut into matchsticks
  • 2 scallions, thinly sliced (about 1/4 cup)
  • 2/3 cup chopped fresh cilantro
  • 2 tablespoons roasted unsalted or salted pepitas*

The Vinaigrette

  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

* The pepita, a pumpkin seed, is high in zinc and other nutrients. Pepitas are available at most major supermarkets.


  1. Whisk all vinaigrette ingredients in a small bowl and set aside
  2. Wash and peel beets. Using a sharp knife, cut into matchsticks
  3. Place beets in a small bowl
  4. Add scallions, cilantro and pepitas, and toss
  5. Add vinaigrette and toss until well coated
  6. Serve at room temperature
  7. Variation: Add diced avocado or crumbled queso fresco, a soft, mild, lightly salted Mexican cheese available in most major supermarkets

Gingerly Sauteed Watercress and Shiitakes


  • 2 tablespoons canola oil
  • 1/2 pound shiitake mushrooms, stems removed and caps sliced
  • 4 cloves garlic, sliced
  • 1 tablespoon chopped fresh ginger
  • 2 bunches watercress, thick stems removed (about 6 cups)
  • kosher salt
  • 1/2 teaspoon toasted sesame oil


  1. Heat the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing occasionally, until soft, 3 to 4 minutes.
  2. Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute. Add the watercress and ½ teaspoon salt and cook, tossing, until tender, 2 to 3 minutes more. Remove from heat, add the sesame oil, and toss to combine.

Simple Tomato and Burrata Mozzarella

Take note of the size of your burrata balls, you may need two. I assume about 4 oz. per person. This salad is very free form, don't pay too close attention to measurements. It's a summertime salad, it's meant to be easy going. 


  • 1 cup torn bread (preferably from a baguette or fresh loaf)
  • 2 teaspoon extra virgin olive oil
  • 1/2 teaspoon sea salt
  • Fresh ground pepper, to taste
  • 1 1/2 lbs (approximately 4) heirloom tomatoes
  • 2 cups soft lettuce of choice (arugula, spring greens, butter lettuce, watercress)
  • 1/2 cup fresh basil leaves
  • 1 shallot, finely chopped
  • 8 oz. burrata cheese, room temperature
  • Good quality extra virgin olive oil
  • Balsamic vinegar


Preheat the oven (ideally toaster oven) to 400 degrees F. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10 minutes or until the edges are crisp and brown. Set aside. 

Slice the tomatoes into 1/4'' slices and arrange them on your serving tray in concentric circles. Sprinkle liberally with sea salt and fresh ground pepper and the chopped shallots. Chop the soft greens and basil together, toss them gently with 1 tsp. each olive oil and balsamic vinegar and then mound it in the center of the tomatoes. Distribute the croutons on top and then place the burrata in the center of the lettuce pile, breaking open the creamy center if you'd like. 

Drizzle the burrata with extra virgin olive oil and balsamic vinegar to taste and finish with a sprinkle of salt and fresh ground pepper. 

Twice-Baked Sweet Potatoes


  • 4 medium-size sweet potatoes
  • 5 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch cayenne pepper
  • 1/2 stick unsalted butter
  • Vegetable oil, for greasing roasting tray
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup chopped pecans


Preheat the oven to 375 degrees F. 

Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases. 

Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture. 

Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

Cucumber Sushi Rolls


The Sushi

  • 2 cucumbers
  • 1 cup cooked rice white or brown
  • 1/4 firm avocado cut into thin slices
  • 1/4 red bell pepper matchstick, julienne cut
  • 1/4 orange bell pepper matchstick, julienne cut
  • Optional: you can also try adding julienne cut carrots, red cabbage, sprouts, or scallions

The Spicy Mayo


  1. Cook rice by instructions on package. When finished, do not stir rice and allow it to cool. This should make for a stickier rice to hold everything together.

  2. Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.

  3. Spoon in a small amount of rice, then compress towards one side of the tube.

  4. Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full. Be gentle, especially if your avocado is ripe and soft!

  5. With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you're a daredevil). If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.

  6. Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and 1/2 tsp sriracha.

Honey and Lemon Tea


  • 1 Tbsp lemon juice
  • 2 Tbsp honey
  • 1/2 cup or more of hot water


Put honey and lemon juice in a tea cup or a mug. Add hot water and stir. Add more hot water, lemon or honey to taste.

Oven-Baked Onion Rings


  • 2 Yellow Onion (medium) 
  • 1/2 cups of flour
  • 1 1/2 cups of bread crumbs
  • 1 egg
  • 1/3 cup milk
  • Salt and pepper, to taste


Click here for detailed instructions with photos.

Recipes for Week of July 31

Eggplant Parmigiana


The Sauce:

  • 1/4 cup extra-virgin olive oil
  • 3 medium yellow onions, peeled, halved, and cut into thin slices
  • 6 cloves garlic, peeled and grated
  • Kosher salt
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon granulated sugar
  • 3 (28-ounce) cans San Marzano whole plum tomatoes

The Eggplant:

  • 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
  • 1/2 cup all-purpose flour
  • Freshly ground black pepper
  • 5 large eggs
  • 3 tablespoons whole milk
  • 4 cups Italian-style breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
  • 1 1/2 pounds mozzarella cheese, cut into thin slices
  • 1/2 cup grated Parmesan
  • 1 pound provolone cheese, grated
  • 2 handfuls fresh basil, leaves only, torn


The Eggplant:

For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.

For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.

Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.

In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.

Preheat oven to 350 degrees F.

To assemble: In a 9 by 13-inch baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!





  • 1/4 cup dried currants
  • 1/4 cup Greek extra-virgin olive oil, divided
  • 1 pound ground lamb
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 1 large yellow onion, halved and thinly sliced
  • 1 red bell pepper, stemmed, cored, and thinly sliced
  • 1 serrano chile, finely diced
  • 5 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
  • 1/4 cup chopped fresh flat leaf parsley, plus more for garnish
  • 2 tablespoons chopped fresh oregano
  • Honey, if needed

Bechamel Sauce:

  • 6 tablespoons unsalted butter
  • 1/2 cup flour
  • 2 1/2 cups milk
  • 1 bay leaf
  • 1/8 teaspoon freshly grated nutmeg
  • 3 egg yolks
  • 1/2 cup soft goat cheese
  • 1 cup grated Romano
  • 1 lemon, zested


  • 1 1/2 cups canola oil
  • 1 1/2 pounds eggplant, cut crosswise into 14-thick slices


For the lamb: Soak the currants in warm water for 30 minutes. Drain.

Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.

Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.

For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.

For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.

Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.

To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.


Olive Oil Roasted Eggplant with Lemon


  • 1 large eggplant
  • 3 tbsp of extra virgin olive oil
  • 2 tbsp of lemon juice
  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  3. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.


Banana Sorbet


  • 5 or more bananas


  1. Line a plate or baking sheet with parchment paper. Slice bananas into 1/2 inch rounds and place them on the parchment evenly spaced. You can fit about 5 medium-sized bananas on one standard-sized baking sheet, and you will end up with about 1 pound of frozen banana. Freeze the banana pieces for a few hours up to overnight, or until firm. Don't freeze them for longer than 24 hours or they may start to brown, get freezer burn and lose their flavor.
  2. Remove the pieces from the cookie sheet and immediately place them into Ziploc bags (they thaw quickly!). Weigh each bag as you fill them to 1 pound of banana in each (about 3 1/2 cups banana slices). Remove the air from each bag before placing back in the freezer. I like preparing 1 pound batches of bananas this way so that they're easy to grab and make whenever we feel like a quick dessert. This 1 pound portion of bananas seems to be the best for blending smoothly and easily in our processor. Alternatively you can freeze the slices in bags without first putting them on the cookie sheets, but they will stick together as they freeze and it will be harder to blend them.
  3. When you're ready to prepare the sorbet, fit your food processor with the blade attachment and pour the frozen banana pieces in. You can also attempt this in the blender, but it is much more difficult to avoid clumping and to get things to mix evenly. If you have a food processor, use it!
  4. Start by pulsing the frozen banana a few times until small crumbles form. Continue processing. As you do so you'll notice the banana mixture clumping or sticking from time to time. Open the processor and use a spatula to spread the mixture out evenly throughout the processor so that it processes smoothly.
  5. Continue processing, periodically stirring with the spatula, until the mixture becomes smooth and has the consistency of soft serve ice cream.
  6. Scoop the soft serve into bowls and serve immediately.


Sweet Spaghetti Mix


  • 1/2 pound lean ground beef 
  • 1/2 pound Italian sausage (mild or hot) 
  • 1 small onion, chopped 
  • 1 tablespoon chopped garlic 
  • 3 stalks celery, chopped 
  • 1 medium green bell pepper, seeded and chopped 
  • 1 (3-ounce) package fresh herb mix (Italian parsley, basil, oregano, thyme; available at farmers markets), stripped from stems 
  • 1 (6-ounce) can tomato paste 
  • 2 (8-ounce) cans low-sodium tomato sauce 
  • 12 ounces water 
  • 1 teaspoon brown sugar 
  • 1 (8-ounce) tray fresh white mushrooms


  1. In a large pot, brown ground beef and sausage; drain fat. Add onions, garlic, celery, green peppers, and herbs. Cook until celery and onions are tender.
  2. Add tomato pastes, tomato sauce and water, brown sugar and mushrooms.
  3. Cover and simmer for 1 hour.
  4. Add salt and pepper to taste. Makes 6 servings.


Baked Parmesan Tomatoes


  • 4 tomatoes, cut horizontally
  • 1/4 cup of grated Paramesan cheese
  • 1/4 tsp salt
  • 4 tsp extra virgin olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 450°F.
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.
  3. Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Recipes for Week of July 24

Boiled Peanuts


  • 2 pounds in-shell raw peanuts
  • 3 ounces kosher salt
  • 3 gallons water


  1. Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
  2. Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
  3. Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
  4. *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.

Papaya Breakfast Bowls


  • 1 small papaya
  • 1/2 cup of plain Greek yogurt
  • 1/2 prickly pear
  • 1 tablespoon of pecans, chopped
  • 1 tablespoon of pomegranate seeds
  • A pinch of cinnamon powder


  1. Slice the papaya in half, and scoop all the seeds out.
  2. Slice the prickly pear in rounds.
  3. Fill papaya halves with yogurt, and top with fruit, pecans and cinnamon. Enjoy!


Tomato, Cucumber and Feta Salad


  • 1 pint colorful small tomatoes, sliced in half
  • ½ english cucumber, diced
  • 15 Kalamata olives, sliced in half
  • 1 C. feta cheese, diced from a block
  • ¼ C. diced red onion
  • 2 Tbls. chopped fresh oregano
  • 2 Tbls. chopped fresh parsley
  • Your favorite vinaigrette (enough to lightly dress the salad)
  • salt & pepper to taste


  1. Add ingredients to a bowl and toss with your favorite vinaigrette. I made a simple vinaigrette with lemon juice, olive oil and greek seasoning, but any vinaigrette or greek salad dressing would work just fine.
  2. I used feta that I cut off of a larger block of feta that I purchased at Costco. If you have a container of crumbled feta that would work equally as well. Just use as much or as little feta as you like.


Romaine Salad with Tomatoes and Bacon


  • 4slices bacon
  • 1 head romaine lettuce, cut into strips (6 cups)
  • 1 cup grape tomatoes, halved
  • 4scallions, sliced
  • 4 to 6tablespoons Creamy Parmesan Dressing
  • or bottled Caesar dressing


  1. In a skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.
  2. In a large bowl, toss the lettuce, tomatoes, scallions, and bacon with the dressing.


Papaya and Onion Quesadilla


  • 1 tablespoon olive oil
  • 1/2 large onion, thinly sliced
  • 2 to 3 teaspoons minced seeded jalapeño chili
  • 8 6-inch-diameter flour tortillas
  • 8 ounces Brie, diced
  • 1/2 cup chopped fresh cilantro
  • 1/2 large papaya, peeled, seeded, thinly sliced crosswise
  • Sour cream
  • Purchased salsa (optional)


  1. Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
  2. Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
  3. Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.


Catalan-Style Tomato Bread


  • A loaf of good, crusty bread
  • A clove of garlic, crushed and peeled
  • The best, juiciest tomato you can get your hands on
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


  1. Slice off a piece of bread about a half-inch thick and toast it lightly. A toaster works; for extra brilliance, toast it over a hot grill, taking care it doesn’t burn.
  2. Now take the crushed garlic clove and rub it all over the bread’s surface. If the bread is properly toasted and crispy, it will pick up highly flavorful juice and particles from the garlic.
  3. Now slice the stem top off of the tomato and vigorously rub the cut side against the bread. The bread will absorb juice and particles from the tomato, becoming quite soggy.
  4. Now give it a drizzle of olive oil, and sprinkle it liberally with salt and pepper.
  5. Serve immediately. Repeat as necessary. Prepare for addiction. After a while of cranking these treats out, you’ll be holding a a ravaged swath of empty tomato skin in your hand. Time to cut open another.

Sauteed Shishito Peppers

Provided by Brandon Lee, chef de cuisine at Piggy Smalls

Serving Size: Approximately 3

Prep Time: 10 minutes

Dish Ingredients

  • One package of shishito peppers
  • Olive oil to coat pan
  • Salt, to taste 
  • Furikake, to taste
  • Hidden Valley Ranch dressing
  • 1 small lemon wedge


Put a sauté pan on high heat. When it starts to smoke, add in your cooking oil (just enough to coat the pan) and your shishito peppers. It will smoke but don't be alarmed! Toss a few times and continue to cook for about a minute until the peppers have gained color and started to blister.  Season with salt. 

To plate, put peppers on your favorite dish and then drizzle Hidden Valley Ranch dressing on top followed by a generous sprinkling of furikake. Serve with a lemon wedge and enjoy!

Summer Citrus, Watermelon and Kale Salad with Basil Mint Vinaigrette

Provided by Kaleo Chong, Head Chef at Scratch Kitchen & Meatery 

Now open in South Shore Market at Ward Village


Serving Size: Approximately 4

Prep Time: 15 minutes


Vinaigrette Ingredients:

  • 3 sweet basil leaves, chopped fine
  • 3 mint leaves, chopped fine
  • 2 fl oz raspberry vinegar
  • Pinch of white pepper
  • Pinch of kosher salt
  • 2 tsp honey
  • 4 fl oz salad oil

Salad Ingredients:

  • 1/2 navel orange (or any preferred citrus fruit), peeled and cut into segments
  • 1/2 cup watermelon, diced into 1” cubes
  • 1 oz chevre goat cheese, crumbled into small pieces
  • 2 tbsp toasted mac nuts, diced
  • 2 oz kale leaves rough chopped, stems removed
  • 1/2 Japanese cucumber, diced into 1/2” cubes
  • 1/4 red onion, cut into julienne strips 1/4” in thickness
  • 2 fl oz basil mint vinaigrette


Combine fruits, kale, cucumber and red onions into a mixing bowl and toss together.  Add the basil mint vinaigrette and toss again to coat thoroughly. Plate into a chilled bowl and garnish with the toasted mac nuts and chevre goat cheese crumbles.

Lomi Lomi Tomatoes

Provided by Mac 24/7


Serving Size: 18 (2 tbsp per serving)

Prep Time: 10 minutes

Cook Time: 5 minutes


  • 8 large Tomatoes – seeded and ¼” dice
  • 1 large size Maui Onions – ¼” dice
  • 8 oz. Green onions – ¼” straight cut including white part 
  • 2 tbsp Hawaiian Salt


  • Place all ingredients in a mixing bowl and fold it together until everything is incorporated, do not mash to ensure that the vegetables hold their forms.
  • Store in plastic container, label and refrigerate for future use
  • Note: Do not store in aluminum container

Green Papaya Salad with Cilantro-Basil Dressing

Serves 6
Prep Time: 10 Minutes
Cook Time: 10 Minutes


  • 4 cups Green papaya, peeled and shredded
  • 2 cups Zucchini, spiralized into "noodles" *
  • 2 ears of Corn, with kernels cut off
  • 1 cup Green beans, sliced thin on diagonal
  • 1 Anaheim pepper, seeded and julienned

    * or thinly sliced and then julienned


  • 1 cup Cilantro
  • 1/2 cup Thai basil
  • 1 tsp. Ginger, minced
  • 2-4 Tbsp. Honey
  • 1/2 Lemon or lime, juiced (or 2-3 Tbsp rice vinegar)
  • 1/3 cup Light oil such as safflower
  • 1/2 tsp. Salt
  • Pinch of Cayenne (optional) 

1.  Blend together dressing ingredients until smooth.
2.  Adjust flavors to taste.
3.  Combine salad ingredients and toss with dressing just before serving. 

Kapiʻolani Community College Culinary Arts Program.  What’s Cooking Hawaii?  Season 2, Episode 3, October 16, 2013.

Mashed Kabocha with Lemongrass Coconut Curry Sauce and Spicy Green Beans

Serves 4
Prep Time:  10 Minutes
Cook Time:  15 Minutes

  • 4 cups Kabocha, cubed in 1" pieces
  • 1 cup Coconut milk
  • 2 tsp. Curry powder (Recommended Kaiulani Brand)
  • 1 Stalk Lemongrass, mashed
  • 2 cups Green beans, sliced thin
  • 1 Tbsp. Toasted sesame oil
  • 1 Tbsp. Coconut, macadamia nut or other light oil
  • 1 Tbsp. Tamari
  • 1 tsp. Garlic, minced
  • 2 tsp. Ginger, minced
  • 1 Chili, ribbed and seeded
  • Sea salt to taste
  • 1-2 Tbsp. Cilantro, minced

1.  Cook kabocha until soft and mash; adding some cooking water or coconut milk to get desired consistency.
2.  Place in serving bowl in a small skillet, whisk in curry powder, add lemongrass to coconut milk and simmer covered for 5 minutes or so.  
3.  Add a pinch of salt (to taste) and discard the lemongrass.  Drizzle over kabocha.
4.  Bring a pot of water to a boil and blanch the green beans to your liking (2-4 minutes).  Cool down in ice bath or place in refrigerator for a few minutes.
Place in bowl.
5.  Heat the two oils, tamari in a medium skillet and add in the ginger, garlic, and chili and cook lightly until garlic starts to lightly brown.  Take out chili.  Toss with green beans.  Place on top of coconut sauce and garnish with minced cilantro. 


Kapiʻolani Community College Culinary Arts Program.  What’s Cooking Hawaii?  Season 2, Episode 3, October 16, 2013.