buckwheat flour
millet flour
Kaua’i sea salt
2-3 T safflower oil
water
1 egg
4-5 ripe apple bananas

Add these ingredients together until you have a thick batter.  We use a cast iron skillet to fry them up.  The ripe bananas make these pancakes so sweet that we don’t use anything on top of them!  Jack Johnson’s song, “Banana Pancakes,” was the inspiration for these.

ripe apple bananas (1 for each person)
Hershey’s cocoa
local, raw honey
water
wooden kebab sticks

Peel ripe bananas and cut off small part of bottom end.  Stick kebab stick through that end and push into the banana, stopping when you think you’re near the top.  Freeze overnight on plate with covering.
To make the chocolate, mix cocoa, honey and water together to taste.  Drizzle a thick layer of it on top of the bananas or dip the bananas in the chocolate.  Freeze until serving.

These make great soccer snacks and birthday treats!

1 head napa cabbage - julienned
1 head pac choy - julienned
green onions - diced
cilantro - chopped
carrots - grated
coconut(s) meat OR chicken
Braggs Ginger Sesame Dressing
Sesame seeds - stirred in for crunch

Prepare produce.  Open coconut and scoop out meat.  Slice into chunks.  Marinate in Braggs Dressing.  If using chicken, marinate then cook as desired.

Combine all ingredients and serve immediately.

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

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.

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.

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.

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.

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.

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.