April 29th, 2009

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.

April 27th, 2009

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.

March 18th, 2009

adapted from www.therawchefblog.com

wilted kale:
kale
2T Kaua’i sea salt
1.5 c sliced cherry tomatoes

chili pepper dressing:
3 avocados
2 Hawaiian chili peppers (or cumin, garlic powder, chili powder…)
1/2 c olive oil
2T raw, local honey
1/4 c lemon juice

Wash and dry kale and cut stems out.  Add salt to kale and “massage” by hand until it looks wilted.  Put in bowl with tomatoes and mix by hand.  Blend remaining ingredients in a blender until they are creamy.  Mix into bowl by hand.

March 5th, 2009

contributed by south shoreganics

baby romaine
1/3 c scallions
1 c cilantro leaves
1 c cherry tomatoes
1/2 c goat cheese, crumbled

dressing:
2T lime juice
1 garlic clove, crushed
Kaua’i sea salt
4T olive oil

Add together garlic, lime juice, olive oil, sea salt.  Let sit for half an hour to allow flavors to blend.  Toss dressing with remaining ingredients in a bowl and serve immediately.

January 10th, 2009

contributed by the keiki of south shoreganics

1 carrot
1 cherry tomato

You pick the carrot, and then you wash it.  Then you stick the cherry tomato on the pointy part of the carrot and you lick it.

It takes a long time to eat.

December 1st, 2008

contributed by south shoreganics

1 pint tomatoes
1 medium sized red onion
1/4 c fresh basil leaves, torn in halves
Hollan’s marinade (see recipes)

Cut tomatoes into wedges.  Slice onion thinly.  Place together in bowl with Hollan’s marinade and toss.  Add basil.

December 1st, 2008

contributed by alys martin

4-5 cherry tomatoes
1 jar artichoke hearts (about a cup)
6 oz baby arugula
2 T red wine vinegar
3 T basil pesto (see recipes under pesto)

Wash arugula and arrange on plate with tomatoes and artichoke hearts.  Combine pesto and vinegar and pour over the top.

November 27th, 2008

contributed by the keiki of southshoreganics

1 pkg rice cakes
some goat cheese
a few chopped cherry tomatoes
2 avocados
2 green onions
olive oil

Take a rice cake and spread goat cheese on it.  Then put on the avocados.  Chop up some green onions and tomatoes and put them on top.  Sprinkle olive oil.

It’s quite a meal and it tastes good and really delicious.

November 27th, 2008

contributed by the keiki of southshoreganics

3 leaves cinnamon basil
3 leaves cilantro
3 cherry tomatoes

Take the cinnamon basil and stick a piece of cilantro in it.  Then put in a cherry tomato and wrap it up and eat it.  It tastes like a Mexican farm wrap.

“We eat these at the farm.  Mom says to wash your hands before eating it.”

November 15th, 2008

contributed by south shoreganics

5 c garbanzo beans
2-3 cloves garlic
Kauai sea salt
roasted cherry tomatoes to taste
lemon juice to taste

Soak beans overnight.  Drain out soak water and cook with fresh water on low for a couple of hours.  Beans are ready when they are uniform in color on the inside.  Blend or process beans with garlic, tomatoes, lemon juice and salt (if blending, add garlic towards bottom of blender to avoid it staying chunky).  Serve with veggies or layered with goat cheese on rice cakes.