Aloha Oahu Fresh members!  We’re back from a Thanksgiving break and we hope you had a wonderful feast with family and friends.  We enjoyed local oysters in Baltimore and cheesesteaks in Philadelphia while visiting family before having a great Thanksgiving meal.  This week we have kale, lettuce, tomatoes, tangerines, and eggplant in the bag for you.  Here are a few ideas on how to use them:

Tuscan Kale Chips Kale chips are fantastic, and there are several recipes out there for them. You can also cut the kale into smaller pieces rather than just in half.  Lemon juice is a great addition as well!

Eggplant Gratin

Manoa Lettuce background —archived Star Bulletin article

Manoa Lettuce Poke Wraps (Video)

Dont’ forget to send us  your creations!  We are happy to put them up on the site or in our newsletter.   If you enjoy Oahu Fresh, try giving a gift subscription this holiday season!  You ‘ll be supporting local businesses and keeping your friends and family healthy and happy with an easy to use, health conscious gift!  See our Give Oahu Fresh as a Gift page for details.

Aloha Oahu Fresh members!  This week’s bag is full of unique veggies.  We’ll be bringing you okra, dandelion greens, and mushrooms and we hope you enjoy trying something new.

Okra is often thought of as something that goes into gumbo or jambalya, especially if you are from the mainland.  You may not be familiar with other uses, but we hope to show you some here.

Chili Lime Fried Okra This is an easy recipe…few ingredients, and it’s quick.

Shrimp and Cheese Grits with Okra I miss grits…they’re something I hardly ever have anymore, and this dish looks like the perfect way to get them back on the table.

Fried Okra poppers Filled with Monterey Jack cheese…yum 🙂

Sauteed Dandelion Greens This recipe notes that the greens can boiled up to a few days ahead, which is a great way to save time on another night!

Crisp Skinned Salmon with Lentils, Bacon, and Dandelion Greens Making this one asap!

Aloha Oahu Fresh Members!  Super good bag coming this week…Nalo Farms arugula and tatsoi, Ho Farms eggplant and tomatoes, Pit Farm canteloupe and zucchini, and Kama`aina Land orange and tangelo!

Here are a few ideas:

Ginger Spinach and Water Chestnut:  you can use the tatsoi for the spinach in this recipe, and for those of you watching your gluten intake it can be gluten free!  There are several ideas for dishes to serve with this one on this page too.

Zucchini Feta Fritters…scroll down this page to find a recipe for Zucchini with Lemon and Thyme!

Canteloupe Smoothie I’m trying this one with a few strawberries added!

Nat and Darcy’s Amazing Eggplant Lasagna 3 kinds of cheese, bacon…no pasta…need I say more!  YUM!

Happy Fall!  This week’s bag is full of delicious green things…braising greens, nalo greens, chinese parsely, avocados, and onions and tomatoes.  Here’s a few ideas on what and how to make some great meals.

If you have too many onions, take a few minutes and dice them then freeze them in ice cube trays.  Next time you need diced onions, just pop a few cubes out and you’re ahead of the game.

Braised Greens with Anchovies and Capers–easy and fast!

Tuna Ceviche with Avocado and Cilantro…healthy.  Chinese parsely and cilantro are the same, the terms are interchangeable.

Creamy Avocado-Jalepeno Dip Just in time for Sunday game time!

Meat Loaf with Creamy Onion Gravy perfect for cooler weather dinners