Recipes from March 1, 2007
Fresh Flavors is featured in Hawaii’s Kitchen on KHON2 Hawaii’s
morning news on the first and third Thursdays of each month. Sponsored by HMSA.
For more recipes, visit Island Scene Online.
Roasted Beet and Goat Cheese Salad with Macadamias
Carol Nardello, Sub Zero/Wolf
3 medium red beets, trimmed, scrubbed, unpeeled
4 medium golden beets, trimmed, scrubbed, unpeeled
1 Tbsp. olive oil
4 1/2 oz. baby salad greens
1/2 cup chopped and toasted macadamia nuts
5 oz. goat cheese, coarsely crumbled
3 Tbsp. olive oil
2 Tbsp. white balsamic vinegar
2 Tbsp. orange juice
1 1/2 tsp. grated orange zest
Thin strips of orange peel
Preheat oven to 425 degrees F. Place beets in a baking pan and toss with
1 tablespoon oil. Seal tightly with aluminum foil and roast until tender,
about 1 hour. Remove from oven, cool and peel. Cut into bite-sized pieces.
Divide greens among six plates. Arrange beets on plates; top with nuts and
goat cheese. Whisk together 3 tablespoons olive oil, vinegar, orange juice
and zest. Drizzle over salads, garnish with strips of orange peel, and serve.
Makes 6 servings.
The Hawaii Farmers Market Cookbook, Hawaii Farm Bureau Federation,
Watermark Publishing
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Ulu and Corn Chowder
Lori Wong, Culinary Consultant
7 strips bacon, chopped
1 large sweet onion, chopped
4 cups baked breadfruit, peeled and diced
2 cups water
2 cups fresh corn kernels, about 4 to 5 ears of corn
4 cups milk
1 1/2 tsp. Hawaiian salt
1 tsp. ground pepper
In large saucepan over medium heat, fry bacon until almost crisp.
Add onion and cook until translucent. Add breadfruit. Add water and
simmer 5 minutes, softening the breadfruit. Add corn, milk and seasonings.
Bring to a boil, then lower heat and simmer 20 minutes. Serve hot.
Makes 4 servings.
The Hawaii Farmers Market Cookbook, Hawaii Farm Bureau Federation, Watermark Publishing
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Hearts of Palm , Avocado and Jicama Salad
Beverly Gannon, Hailimaile General Store
1 Tbsp. extra-virgin olive oil
1 cup fresh hearts of palm, peeled, sliced into 1/4-inch rounds
1 clove garlic, finely minced
2 Tbsp. plus 1 tsp. lemon juice
1 cup mayonnaise
1/4 cup ketchup
1 tsp. sambal (chili sauce)
4 tsp. sugar
Pinch of sea salt
2 Tbsp. chopped cilantro
1 cup jicama, peeled and sliced thin
1 avocado, peeled and chopped
3 cups chopped watercress
1/2 cup coarsely chopped toasted macadamia nuts
Heat extra-virgin olive oil in a small sauté pan over medium-high heat.
Add hearts of palm and sauté 1 minute. Add garlic and 1 teaspoon
lemon juice; sauté 1 minute. Set aside to cool. In a small bowl,
whisk mayonnaise, ketchup, sambal, sugar, salt and 2 tablespoons lemon juice.
Add cilantro and mix. In a bowl, place hearts of palm, jicama and avocado.
Toss mixture with just enough dressing to coat. Place half cup chopped watercress
on six plates. Divide vegetable mixture evenly on top of watercress. Sprinkle
macadamia nuts on top of salad. Serve with extra dressing on the side.
Makes 6 servings.
The Hawaii Farmers Market Cookbook, Hawaii Farm Bureau Federation, Watermark Publishing
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Spinach and Grapefruit Salad
From the American Cancer Society's Healthy Eating Cookbook
2 large bunches fresh spinach
3 medium red grapefruit
1 Tbsp. sesame seeds
2 Tbsp. vegetable or chicken broth
1 Tbsp. corn or safflower oil
1 Tbsp. white wine vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. honey
1/4 tsp. salt (optional)
1/4 tsp. pepper
Wash spinach, pat dry; discard stems. Peel and section grapefruit and cut into
bite-sized pieces. Toast sesame seeds in ungreased skillet over medium heat until
golden brown, tossing frequently. Combine broth, oil, vinegar, lemon juice, honey,
salt and pepper in a blender and process until mixed. Combine spinach and grapefruit
in a salad bowl. Add dressing, toss to mix, and sprinkle with sesame seeds.
Makes 8 servings.
Per serving: Calories 90, protein 2 g., carbohydrates 13 g.,
total fat 3 g., saturated fat 0 g., cholesterol 0 mg., sodium 40 mg.,
fiber 2 g.
Copies of the Healthy Eating Cookbook are $19.95 each, plus shipping costs
for international orders. Order online
or call 1 (800) ACS-2345 (227-2345). Copies are also available in bookstores for
$24.95. Proceeds from cookbook sales will benefit the American Cancer Society.
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