Mele Kalikimaka Oahu Fresh members! I really like this week’s bag…full of cool weather goodness. We’ve got good size butternut squash, baby kale, crisp hydroponic lettuce, cherry tomatoes, sweet Ewa onions, chinese parsley, and tangerines. What a great bag!
So here are a few ideas to use this produce and get your local grindz on!
3 New Ways to Cook Kale: Raw, Baked, & Coconut Grilled
Saffron Risotto with Butternut Squash Saffron is a delicate (and expensive!) spice, and you can certainly improvise if you prefer not to add it to your spice collection. Turmeric will also give you yellow color but is slightly stronger flavor than saffron so use less of it.
Chinese Chicken Salad A great way to use your chinese parsley.
Beer Braised Chicken and Onions Use a good dark beer for this dish and your Ewa onions. It will taste great when the wind is picking up and it’s cool outside!
Cilantro Pesto Cilantro can be difficult to keep –I find the best way is to cut the stems a little and put the bunch in just a little water in a juice glass and keep it on the counter. It doesn’t last too long, so if you need to use it up quickly, try making pesto with it. It will be great on fish, bread, and of course tacos and burritos!
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