Aloha everyone! Happy April-here’s what we’re bringing you this week-locally grown Waimanalo bananas, slicing tomatoes and bok choy from Green Growers, broccoli grown by Leilehua HS students, kale from Pacific Gateway Farmers, and lettuce from Mari’s Garden.
We’re really excited to bring you this fresh locally grown produce, and here are a few ways you can use this week’s fresh veggies!
Seared Scallops with Bok Choy and Miso I made a variation of this a few weeks ago with sweet bay scallops–it was delicious!
Kale with Roasted Beets and Bacon
Creamy Kale and Eggs I like to add greens into my breakfast meals as much as possible so that I know I’m getting a good start to eating a lot of vitamins in the day. Here’s a way to use your kale in your breakfast.
Asian Lettuce Wraps Lettuce wraps are a wonderful alternative to sandwiches and flour or corn tortillas. They are so easy to pack that I’ve been eating them with different kinds of filling at least once a week.
Leave a Reply
You must be logged in to post a comment.