Carrot Olive Tapenade
Garlic can be spicy! And I love it – but if you don’t want that much kick I’d nix half of it or even more. This was awesome over fresh toast. In your Cuisinart or similar food processor add: 5 Continue Reading →
Category: Keep It Local!
Poached Eggs over Chunky Cucumber – Tomato Raita
This salad took little time to prepare and pretty much no forethought. I just wanted to use up some juicy Kauai Fresh tomatoes and cucumber and having a filling lunch – which is where the poached eggs came. So easy Continue Reading →
Flowery Fruit Bowl – with Honey Lime Dressing
Pretty Huh? Pretty food really does taste better – and sometimes when we’re trying to eat better, fresher or more simply – presentation does a lot more to the senses then just taste good. Here I took a combination of Continue Reading →
Sweet Potato Mash with Dill, Cauliflower and Bok Choy
A yummy garden creation. I never make anything that requires me to leave for the store – unless I’m making steak and I simply don’t have it – so I don’t expect anyone to follow any of my creations to Continue Reading →
Chopped Salad – With Local Hard Boiled Eggs, Avocado & Olives
I wanted to share this recipe partly because it showcases our eggs which have been hard boiled. Believe it or not, before we took on the Chicken farm, the owner told me you couldn’t hard boil them. I was really Continue Reading →
Spicy Eggplant Pate
I’ve got an overbearing eggplant bush. Not necessarily a problem – just nudges me to create outside the stir-fry zone. Which is great for this kind of eggplant we’re growing – the Listada de Gandia – a Spanish variety that has Continue Reading →
Farm Fritatta
When the days are long and the cravings are primal, nothing beats a wholesome deep dish fritatta with as many veggies as one can muster. This is a simple breakfast, lunch or dinner that is easily whipped up from whatever Continue Reading →
Soaked and Fermented – Buckwheat Pancakes
Not sure I’ve ever been so excited about a pancake before – okay, maybe once when I added guava puree and bananas to buckwheat flour and produced a successful gluten free pancake. Or maybe one other time when I was Continue Reading →
Moringa Madness
We topped our Moringa plant the other day and used the branches to propagate new trees. So into the kitchen came at least 15 fully dressed branches with leaves so I went to work on stripping them and putting everything Continue Reading →
Moringa Stew with Dasheen & Taro
I’m on a Moringa high – could be worse right? I’ve seen people stampede toward the curly kale at the farmers market, so much so that manners and common courtesy were forgotten. Some had to relearn “waiting your turn” like Continue Reading →