Recipes from Aug. 16, 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.
Watermelon Salsa
8 cups seeded and diced watermelon
1/4 cup chopped green onion
1/4 cup chopped cilantro
1/2 cup chopped parsley
1 jalapeno pepper (seeds and veins removed), finely chopped
In a medium mixing bowl, combine all ingredients and toss lightly to mix.
Cover and refrigerate at least 1 hour to combine flavors.
Great with chips or served with grilled fish or chicken.
back to top
Roasted Beet Salad with Feta Cheese
2 beets, greens trimmed
1 tsp. extra virgin olive oil
8 oz. mixed salad greens
4 oz. feta cheese
Preheat oven to 375 degrees F. Rub unpeeled beets with olive oil and place
in a small roasting pan. Bake about 1 hour or until tender. Cool slightly,
then peel and dice into 1/2-inch cubes.
Lightly toss salad greens in small amount of White Balsamic Vinaigrette.
Arrange diced beets over salad greens and garnish with feta cheese.
White Balsamic Vinaigrette
1/2 cup white balsamic vinegar
2 tsp. Dijon mustard
1 tsp. sugar
1 tsp. minced garlic
1 1/4 cups extra-virgin olive oil
Salt to taste
Place vinegar, mustard, sugar and garlic in blender; pulse to combine.
With the machine on, add oil in a steady stream and blend until smooth. Season with salt.
back to top
Pan Seared Chili and Garlic Salmon
1/4 cup extra-virgin olive oil
2 tsp. ground chili powder
1/2 tsp. black pepper
1 tsp. granulated garlic
2 7-oz. salmon filets, skin removed
1/2 tsp. salt
Combine extra-virgin olive oil, chili powder, black pepper and garlic in a
shallow dish. Add salmon filets and coat well. Refrigerate and marinate about 1 hour.
Heat oven to 400 degrees F. Remove filets from marinade and wipe off excess
oil. Sprinkle with salt.
Heat an oven-proof sauté pan over medium high heat until very hot.
Add 1 teaspoon oil and sear filets 1 minute per side. Transfer pan to hot oven
and cook to desired doneness, about 5 minutes.
back to top
Blueberry Peach Crisp
6 cups peeled and sliced fresh or frozen peaches
2 cups fresh or frozen blueberries
1/3 cup plus 1/4 cup light brown sugar
2 Tbsp. flour
1 tbsp. cinnamon, divided
1 cup quick-cooking oats
3 tsp. corn oil margarine
Preheat oven to 350 degrees F. In a 2-quart baking dish, combine peaches and
blueberries. Combine 1/3 cup brown sugar, flour and 2 teaspoons cinnamon in a
small bowl and mix well. Add peaches and blueberries, tossing to mix. Combine
oats, remaining 1/4 cup brown sugar, and 1 teaspoon cinnamon in a bowl. With
pastry blender, cut in margarine until crumbly; then sprinkle over fruit. Bake
25 minutes or just until fruit is tender and mixture is bubbly. Makes 8 servings.
back to top