Need some dinner inspiration to eat more local? We got you! We’ll be featuring weekly dinner meal plan ideas to kick off 2025, highlighting seasonal items in stock at kauailocalfood.com! Subscribe to our blog to get the local meal plans sent your inbox each week.
A few important notes:
- We’re not going for 100% local. There are many things we love that just aren’t readily available or accessible locally – such as rice, pasta, tortillas, noodles, etc. We’re shooting for better eating for our food system, not perfect.
- The majority of our customers are meal eaters so you’ll see a local protein featured in each day’s meal, but feel free to swap out the meat with veggies if you’re a vegetarian!
- We’re not providing detailed step by step recipes here, just local meal plan ideas. Recipes are easily Google’d, and so many of you are great cooks already- we figured you might wing it anyways!
Sunday: Maple Mustard Sausage Sheet Pan- Toss large slices of sausage, kabocha squash chunks, and large chunks of cabbage in olive oil, salt & pepper, mustard, and maple syrup. Then roast on a sheet pan in the oven at 425 for 20-30 minutes until browned and desired tenderness. Serve with toasted taro bread slices spread with a bit of garlic butter.
Monday: Kalua Pork Tacos- Mexican Monday is our favorite way to kick off the work week with quick, easy meals! Try kalua pork tacos topped with thinly sliced cabbage, green onions, cilantro, salsa, and a squeeze of lime. On the table in no time.
Tuesday: The Local Moco- Local beef patties and gravy over mashed Okinawan sweet potatoes, and topped with a farm-fresh fried egg and green onions. Serve with a simple sautéed green such as bok choy or mustard greens.
Wednesday: Teriyaki Beef Kabobs- Marinate beef chunks in teriyaki sauce and grill on skewers. Sprinkle with green onions and an extra drizzle of sauce. Serve with namasu, kimchee, and steamed Okinawan sweet potato slices.
Thursday: Asian Pork Lettuce Wraps- Ground pork sautéed with shredded carrots and cabbage, and finely minced ginger. Add the sauce of your choice (we like hoisin, shoyu & sriracha or curry style!) and top with green onions. Eat on large leaves of fresh head lettuce to wrap and eat.
Friday: ‘Ulu Lū’au Stew- Cook meat of choice until tender in stock and season heavily to taste with salt and pepper, and a bit of ginger if you like. Then drop in a bag or two of pre-steamed frozen lū’au and continue to boil for 20 minutes. Add pre-steamed frozen breadfruit chunks for another 10-15 minutes. Don’t forget to finish with some pa’akai!
Saturday: Creamy Herby Burgers- Toasted taro buns slathered with garden herb cream cheese, topped with ground beef or taro burgers, arugula and sprouts. Serve with a side of raw veggies and papaya seed dressing or a fresh crunch salad.
What are you eating this week?
Got ideas for a local meal plan? Email us at [email protected]