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contributed by the keiki of south shoreganics
1 c macadamia nuts, raw
1 T cajun seasoning
little bit Kaua’i sea salt
First crack the mac nuts with a hammer. I had trouble cracking them. Then you take them and wash them off. Dry them off mostly, leave a little so the stuff sticks. Then put the salt and cajun in a bag with the mac nuts. Then shake the bag. Eat them.
I think they would taste better with spice, maybe. - a sibling of a keiki of south shoreganics
contributed by joan shaw (m.s. living, 3/09)
16 large sea scallops, rinsed and dried
1 1/2 t Kaua’i sea salt
1/4 t ground pepper
3 T safflower oil
2 garlic cloves, thinly sliced lengthwise
7 oz baby spinach
7 oz baby arugula
1/4 t crushed red-pepper flakes
Heat skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on one side until golden brown, about 7 minutes. Flip and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately. Serves four.
contributed by joan shaw (m.s. living, 3/09)
1/2 lb. pasta
1/2 c roughly chopped mixed herbs, like parsley, dill, basil, chervil
2 T olive oil
2 t finely grated lemon zest
1 T fresh lemon juice
Kaua’i sea salt
1/8 t freshly ground pepper
1/2 c grated parmesan cheese
Cook pasta according to package directions. Drain, then toss with all ingredients, except 1/4 c cheese. Serve remaining 1/4 cup cheese on the side.
contributed by joan shaw (m.s. living, 3/09)
2 t olive oil
1 pint cherry tomatoes
3 garlic cloves, crushed
2/3 c dry red wine
1/4 c balsamic vinegar
1 T local honey
1/4 t Kaua’i sea salt
1 t red-wine vinegar
Heat oil in skillet on medium. Add tomatoes and cook, swirling pan often, until skins are blistered (about 5 min.). Stir in garlic, red wine, and balsamic vinegar and cook until liquid reduces by half and tomatoes are soft (about 5 min.). Stir in honey, salt, and red-wine vinegar and cook for 1 minute. Serve immediately, or cover and refrigerate for up to 2 days. Makes 1 1/2 cups.
This does wonders for vegetables, meats and hearty grains.
by chef teresa wilson of aquarelle
2 fresh beets
1 t finely minced garlic
1 t minced shallot
4 T extra virgin olive oil
4 t rice wine or white wine vinegar
Kaua’i sea salt and pepper to taste
Peel and thinly slice the beets (you want a thin sheet like pasta dough, highly recommend using a mandoline or the slicing blade on a food processor to get a nice thin sheet). Cut beets into squares (or each sheet into fours). Mix all ingredients together in a bowl and set aside.
Sauce
1 pint yellow cherry tomatoes - diced
2 1/2 t finely chopped chives
1/2 c extra virgin olive oil
1 t sherry vinegar
Kaua’i sea salt and pepper to taste
2 t basil, cut in chiffonade
Mix all ingredients and set aside.
2 8 oz packages of goat cheese - mix in Italian seasoning or minced jalapenos and cilantro.
Assemble the Ravioli
Remove beets from the liquid. Place 1 T of cheese in center of beet slice and press along edges to seal. Finish assembling all beet slices. Makes about 20 raviolis.
Place large spoonful of yellow tomato mixture in center of plate and top with 4-5 raviolis. Garnish with fresh basil.
Basil, Beets, Chives, Cilantro, Peppers, Hot, Peppers, Mild, Recipes, Tomatoes
www.allrecipes.com
4 beets, trimmed, leaving 1 inch of stems attached
1/4 c green onion or chives
2 T fresh parsley
2 T olive oil
1 T balsamic vinegar
1 T red wine vinegar
Kauai sea salt to taste
1/4 c crumbled feta cheese
1. Preheat oven to 400 degrees F. Wrap each beet individually in aluminum foil, and place onto a baking sheet, or wrap in foil and place on grill.
2. Bake or grill beets until easily pierced with a fork (45 minutes to 1 hour in oven). Let cool. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together onion/chives, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season with salt, and set aside.
4. To assemble, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.