Lemon Verbena Simple Syrup

Recipe provided by Allrecipes.com

Ingredients:

  • 1 cup water
  • 1 cup white sugar
  • 1/4 cup fresh lemon verbena leaves

Instructions:

  1. Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
  2. Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.

Lemon Verbena and Mint Tea

Recipe provided by Genius Kitchen

Ingredients:

  • 10 -12 fresh lemon verbena leaves or 1 tablespoon dried lemon verbena
  • 3 -4 fresh mint leaves or 1 teaspoon  dried mint
  • 1 strip lemon peel(optional)
  • boiling water
  • sugar, to taste
  • lemon slice, to serve
  • lemon verbena and mint leaf, to garnish

Instructions:

  1. Put the fresh herbs (and lemon peel if using) into a warm teapot. Add the boiling water.
  2. Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
  3. To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.

Ginger Honey Iced Tea

Recipe provided by Real Simple

Ingredients

  • 8 cups boiling water

  • 8 tea bags

  • 2 teaspoons freshly grated ginger

  • 1/3 cup honey

 

Instructions

  • Pour 8 cups of boiling water into a heat-resistant pitcher. Add 8 tea bags and let steep for 10 minutes.
  • Remove and discard the bags and allow the tea to cool to room temperature. Stir in the honey and ginger and refrigerate until ready to use. Serve over ice.

Recipes for Week of October 2

Recipes for Week of October 2

Chicken & Mushroom Pie, Mashed Kabocha, Roasted Tomatoes and Onions on Toast, Mixed Citrus Spritzer, Roasted Orange Wedges with Thyme, Garlic-Rosemary Mushrooms, Papaya Sorbet and Lemon Rosemary Potpourri

 

Recipes for Week of September 18

Recipes for Week of September 18

Sweet Chili Sauce, Ma Po Eggplant In Garlic Sauce, Cucumber Salad With Sour Cream And Dill Sauce, Eggplant Burger Patties, Pan-Sauteed Grape Tomatoes With Mozzarella and Lettuce Cup Tacos 

Recipes for Week of September 11

Recipes for Week of September 11

Watermelon Lemonade, Thai Curried Opo Squash And Peppers, Stir-Fried Long Beans With Garlic, Cold Pesto Pasta Salad, Avocado & Arugula Omelet, 10 Amazing Things You Can Do With Mint, Herbed Honey Mustard Dressing and Lemon Herb Vinaigrette

Recipes for Week of September 4

Recipes for Week of September 4

Roasted Tomato Salsa, Baby Kale Avocado Salad With Lemon Garlic Vinaigrette, Grilled Mexican Street Corn, Star Fruit Chips, Oven Roasted Mushrooms and Lemon Bars

Recipes for Week of August 21

Raw Chioggia Beet Salad with Honey-Lime Vinaigrette

Ingredients

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.

Instructions

  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

Ingredients

  • 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

Instructions

  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. 

Ingredients

  • 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

Instructions:

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

Ingredients

  • 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

Instructions

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

Ingredients

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

Instructions

  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

Ingredients

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

Instructions

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

Ingredients

  • 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

Instructions

Click here for detailed instructions with photos.

Fruit Slushies & Fruit Smoothies

Fruit Slushies
Serves 4

  • 1 cup Diced fresh Hawaiʻi fruit*
  • 1 cup Soy milk or fruit juice
  • 1 cup Sparkling water
  • 6 ice cubes
     

1.  Dice fresh fruits into chunks. 
2.  Combine all the ingredients in blender and whiz until smooth. 

*Hawaiʻi orange, pineapple, watermelon, honeydew melon, strawberry, etc.



Fruit Smoothies
Serves 4

  • 1 cup Diced fresh Hawaiʻi fruit or berries
  • ¾ cup Low fat vanilla yogurt
  • 1 cup Vanilla or plain soy milk
  • 6 Ice cubes


1.  Dice fresh fruits into chunks. 
2.  Combine all the ingredients in blender and whiz until smooth. 

*Hawaiʻi orange, pineapple, watermelon, honeydew melon, strawberry, etc.

Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.

Avocado Melon Smoothie

Ingredients:

  • 1 whole Large avocado (makes about 1 1/3 cup)
  • 1 cup Honeydew melon pieces
  • 2 tsp. Lime juice, squeezed fresh
  • 2 tsp. Lime zest
  • 1 cup Low-fat soymilk (or substitute 1% milk)
  • 1 cup Plain low-fat yogurt
  • ½ cup Apple juice, unsweetened
  • 1 Tbsp. Hawaiian honey
  • Ice (optional)


1.  Cut avocado in half and remove pit.
2.  Scoop out the flesh into the blender.
3.  Cut melon into large pieces and put into the blender.
4.  Zest lime on a grater or microplane. 
5.  Add lime juice, lime zest, soymilk, yogurt, apple juice and honey.
6.  Blend until smooth.


Alternative ingredients combination:
Pineapple, coconut milk*
Banana, honey dew melon
Banana, blueberries, strawberries
Pineapple, strawberry
Honeydew, lime

Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.