Recipes from Dec. 6, 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.
Apple, Pear, Celery and Walnut Salad
2 apples, unpeeled and thinly sliced (Fuji, Gala or Golden Delicious)
2 pears, unpeeled and thinly sliced (Asian or Bartlett)
2 stalks celery, thinly sliced
1/4 cup coarsely chopped walnuts, toasted
2 oz. feta cheese, crumbled
4 oz. salad greens
Juice of half a lemon
2 Tbsp. extra-virgin olive oil
Salt and pepper to taste
Arrange sliced apples, pears and celery over salad greens. Sprinkle with crumbled
feta cheese and toasted walnuts.
In a small bowl, whisk together lemon juice and olive oil; season to taste with
salt and pepper. Pour over salad. Makes 2 servings.
back to top
Stir-Fried Brussels Sprouts
1 lb. Brussels sprouts
1 Tbsp. canola oil
6 to 8 stalks green onion, cut into 1-inch lengths
2 slices fresh ginger
3/4 cup vegetable stock
1/4 cup slivered almonds
Salt to taste
Remove large outer leaves of Brussels sprouts and trim the bases. Slice about 5/8
inches thick. Heat oil in a wok or heavy frying pan. Saute green onion and ginger
until onion begins to brown. Remove and discard ginger.
Reduce heat and stir in Brussels sprouts. Stir-fry for a few minutes. Add stock
and cook over low heat 5 to 6 minutes or until the sprouts are nearly tender. Add
salt, if necessary, then increase heat to reduce excess liquid. Spoon into a serving
dish and garnish with slivered almonds. Makes 4 servings.
back to top