Need some dinner inspiration to eat more local? We got you! Featuring weekly dinner meal plan ideas, 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: Beef-Veggie Chili Potatoes – Hearty chili made with stew beef chunks, carrots, onions, zucchini, tomatoes, and spices. Serve over open-faced baked Okinawan sweet potatoes.
Monday: Mexi Monday w/Chorizo Quesadillas – Start by sautéing carrots, onions, peppers, some chopped greens and crumbed chorizo (remove skin, then chop), and then filling flour tortillas with the mixture and shredded cheese. For a healthier twist, try baking your quesadillas instead of frying (it’s also less cleanup!). Serve with fresh local salsa and cilantro.
Tuesday: Miso Glazed Eggplant Stir-Fry – Slice eggplant and bok choy, then stir-fry in a hot skillet with garlic, ginger, and a miso-soy glaze. Add a handful of mizuna at the end for a bright, peppery finish. Serve over steamed rice or noodles for a satisfying meal.
Wednesday: Taro Bun Sliders – Prepare mini beef patties seasoned with salt, pepper, and a hint of garlic. Pan-sear and place on taro buns. Top with a slaw made from thinly sliced hakurei turnips and a dash of lemon juice. Add a dollop of your favorite salsa for an extra kick.
Thursday: Radish and Greens Salad – Combine mixed greens, thinly sliced red radishes, and chopped cilantro. Toss with a simple vinaigrette made from olive oil, lime juice, and a pinch of salt. Serve alongside grilled chicken or tofu for a light yet flavorful dinner.
Friday: Sweet Potato Bone Broth Soup – Simmer marrow bones with onions, garlic, and herbs for a rich broth. Add diced Okinawan sweet potato and hakurei turnips, cooking until tender. Finish with a sprinkle of cilantro for a cozy, nutrient-packed meal.
Saturday: Eggplant and Bok Choy Noodles – Sauté sliced eggplant and bok choy with garlic and soy sauce until tender. Toss with cooked noodles and garnish with fresh cilantro and sesame seeds. A quick and delicious one-pan dinner!
What are you eating this week?
Got ideas for a local meal plan? Email us at [email protected]