Oven roasted salmon glazed with teriyaki over a creamy risotto. What makes this risotto special is the combination of asparagus spears, shiitake mushrooms and preserved Meyer lemon. The flavor of the preserved lemon permeates the risotto with a slight tang that perfectly matches the richness of King salmon. If you are thinking about your main course to celebrate Valentine’s Day, this is a winner that doesn’t take much effort.
When we think of roast pork, we envision luscious, juicy slices of tender pork with the fat melting around it. If you love pork, the smells in the kitchen will make your mouth water. Smothered in a rich shiitake mushroom brown gravy with hot rice and it is food coma for the rest of the evening. It is not something you are going to eat every day, but you gotta treat yourself once in a while. If you love ramen or noodle dishes with broth, this pork recipe works perfectly.
Lomi Lomi Salmon is a traditional dish that is served in Hawaiian luau feasts. Made with salted salmon, tomatoes, onions, green onions and sea salt. This is a gluten-free, low fat, low calorie side dish with lots of flavor. Lomi salmon provides a nice contrast to rich and hearty dishes. It is a great accompaniment to steamed fish, roasted meats, starchy foods and salads. In the restaurants, we used this as a garnish for miso butterfish. The combinations was so incredible, you could never imagine not having this around.
This is a great salad for a healthy lunch that you can easily pack if you are on the go. Inspired by Italian Panzanella and Fattoush from the Middle East we combined tomatoes, chickpeas, roasted garlic, red onion, cucumbers, avocados and toasted flatbread. We finish this with fresh herbs and a simple vinaigrette. Read our full story for other options with pita bread and roast chicken.
A simple but satisfying vegetarian breakfast or brunch dish. We sauté potatoes, onions, king oyster mushrooms, shiitake mushrooms, garlic cloves and cheese in extra virgin olive oil. This is served with organic baby arugula for a nice contrast. All it takes is a squeeze of lemon juice, a little salt & pepper and a fried egg from Vidal farms for a scrumptious healthy meal to start your day.
Meyer lemons have a short season that runs from Fall through Winter. Preserving lemons creates a handy condiment with a unique flavor that can be used in hot and cold cooking applications, beverages, cocktails and baked goods.
Lamb loin slow poached in olive oil creates the most exquisitely tender meat. Served with a red wine balsamic reduction and mint chimichurri for a memorable dinner that you won’t forget.
Ham Hocks add a pleasant smokiness to our creamy rich chowder. A satisfying soup for Fall or Winter with juicy clams, chunks of potato and some leftover Thanksgiving ham.
November came early as I was craving clam chowder.
Taste a completely gluten free baked Hachiya persimmon mochi donuts with persimmon jelly, Earl Grey whipped cream & toasted coconut.
Persimmon Butter Mochi HAWAIIAN BUTTER MOCHI Butter Mochi is probably one of my favorite desserts to eat and make. Every culture has a version of …