All Recipes > Dishes

Spicy Romaine Lettuce with Oyster Sauce and Chili Crisp

The versatility of romaine lettuce goes far beyond a Caesar salad. In this recipe, blanched romaine lettuce remains crisp and sweet and stands up beautifully to a super savory garlic-packed oyster sauce. It’s then finished with a healthy dose of spicy chili crisp for a supremely satisfying side dish or entrée served on a bit of steamed rice.

Taylor Pelton

Culinary Solutions

Yield

4 to 6 Servings

Prep Time

5 minutes

Total Time

15 minutes

Ingredients:

 

 

*Chili crisp is a condiment of chili oil and fried garlic found in most Asian and specialty grocery stores.  

 

Directions:

 

Step 1  

Blanch romaine lettuce in a pot of boiling water for 1 to 2 minutes, until bright green, then drain and transfer to an ice bath to stop the cooking process. Remove from the ice bath and pat dry.  

 

Step 2 

Heat sesame oil in a large pan over medium high heat until very hot. Add garlic and stir constantly until golden brown and aromatic, about 2 to 3 minutes. Add in the oyster sauce and water and bring to a boil. Reduce until a syrupy glaze has formed, then remove from heat and fold in the blanched romaine. 

 

Step 3 

Turn out pan onto large plate or platter and drizzle liberally with chili crisp as desired. Serve immediately.  

Nutrition per serving:

 

All Recipes > Dishes

Fresh Spring Rolls with Baked Tofu and Herbs

Baked tofu, sweet butter leaf lettuce, and a handful of refreshing herbs make these classic spring rolls simple to make and especially satisfying served with sweet and spicy chili and hoisin peanut sauces.

Taylor Pelton

Culinary Solutions

Yield

8 spring rolls

Prep Time

15 minutes

Total Time

30 minutes

Ingredients:

 

For the spring rolls: 

 

For the dipping sauce: 

 

To serve: 

Directions:

 

Step 1 

To assemble spring rolls dip rice wrapper in a bowl of cold water until pliable (15 to 30 seconds) then lay out on a damp tea towel. Layer tofu, cucumber, herbs, lettuce, and noodles neatly in the center of the wrapper. Bring the wrapper’s bottom edge up and over the filling and then carefully fold in the sides and roll tightly. If your wrapper tears, simply soak another wrapper until pliable and double wrap.  

 

Step 2 

For the dipping sauce combine the sugar, water, salt, chili, and garlic in a small pot and bring to a boil then remove from the heat and let cool. Once cool, stir in the fresh lime juice and fish sauce (if using).  

 

Step 3 

Prepare a ramekin of hoisin sauce and top with the chopped peanuts (if using). Serve spring rolls immediately and enjoy both sauces as desired. 

Nutrition per serving:

 

All Recipes > Dishes

Pork Hash Cheeseburger with Hot Basil Aioli

We took all of the sweet umami goodness of Hawaiian pork hash (steamed oyster sauce-spiked pork and shrimp dumplings) and created a drool worthy cheeseburger complete with a hot basil aioli, juicy beefsteak tomatoes, and our tender butter leaf lettuce.  

Taylor Pelton

Culinary Solutions

Yield

Makes 6 burgers

Prep Time

15 minutes

Total Time

30 minutes

Ingredients:

 

For the pork hash burger: 

 

For the hot basil aioli: 

 

To assemble/serve: 

Directions:

 

Step 1 

Preheat grill or steamer. 

 

Step 2 

Combine all of the pork hash burger ingredients in the bowl of a food processor and pulse until well blended and emulsified. Form into 6 even balls and flatten into patties. Grill or steam until internal temperature reaches 160°F. Add cheese to melt. Grill or steam burger buns if desired. 

 

Step 3 

Meanwhile, combine all of the ingredients for the hot basil aioli in a bowl or food processor and mix until blended. Taste and adjust seasoning as needed.  

 

Step 4 

To serve, smear a tablespoon of hot basil aioli on the bottom and top bun, then top with the pork hash cheeseburger, butter lettuce, tomato, and shaved white onion. Serve immediately.  

Nutrition per serving:

 

All Recipes > Dishes

Instant Pot Pastele Stew

This comforting Puerto Rican-inspired Hawaiian stew tastes like it was cooked all day with a little help from the quick-cooking Instant Pot. Tender braised pork infused with tomato, aromatic spices, cilantro, hot chili, and black olives will fill your home with an intoxicating aroma and leave you deliciously satisfied.  

Taylor Pelton

Culinary Solutions

Yield

4 to 6 servings

Prep Time

15 minutes

Total Time

50 minutes

Ingredients:

 

 

*To make your own achiote oil, combine 1/4 vegetable oil and 1 tablespoon of achiote seeds in a small pot. Cook over medium heat until fragrant and red, about 5 to 8 minutes. Carefully strain and discard achiote seeds.

Directions:

 

Step 1 

Set a 6-quart Instant Pot to the sauté setting and allow to pre-heat. Meanwhile, season pork butt liberally with salt and pepper. Add achiote oil to the pot then carefully add pork butt and cook until browned, about 8 to 10 minutes, stirring occasionally.  

 

Step 2 

Next add bell pepper, celery, yellow onion, garlic, hot chilis, cumin, oregano, bay leaves, 

 and cilantro, along with a good pinch of salt, and sauté until cooked down and aromatic, about 5 to 8 minutes. Then add tomato paste and cook for 1 to 2 minutes until brick red. 

 

Step 3 

Add the olives, chicken broth, and crushed tomatoes, and stir until well combined. Set Instant Pot to meat/stew setting for 35 minutes.  

 

Step 4 

Allow steam to fully release before opening. Garnish with additional cilantro if desired and serve immediately. 

Nutrition per serving:

 

All Recipes > Dishes

Hawaiian Boiled Peanuts with Basil and Hot Chili

Raw peanuts get pressure cooked with a bouquet of beautiful island aromatics, including our Hawaiian hot chilis and fragrant basil, for an irresistible snack served hot or cold.

Taylor Pelton

Culinary Solutions

Serving Size

about 8 to 10 servings

Prep Time

5 minutes

Total Time

1 hour, 10 minutes

Ingredients:

 

Directions:

 

Step 1 

Sift through peanuts and remove any debris then rinse thoroughly.

 

Step 2 

Place all ingredients in the pot of a pressure cooker and cover with water. Weigh down peanuts with oven safe plate or container. Lock pressure cooker lid and set to cook on high for 65 minutes.  

 

Step 3 

Safely release steam valve and allow steam to completely escape before opening pressure cooker.  

 

Step 4 

Drain peanuts and enjoy warm or allow to cool before serving.  

Nutrition per serving:

 

All Recipes > Dishes

Avocado Toast with Lomi Lomi Salmon

It was only a matter of time before this combination formed a delicious union. Rich with healthy fats, fresh greens, crisp cucumbers, and sesame-savory furikake, this instant brunch classic that will undoubtedly be in heavy rotation until further notice.  

Taylor Pelton

Culinary Solutions

Yield

1 to 2 servings

Prep Time

10 minutes

Total Time

10 minutes

Ingredients:

 

Directions:

 

Step 1 

To assemble your Lomi Lomi Avocado Toast, fan the thinly sliced avocado evenly on top of your toast. Season with salt and a fresh squeeze of lemon. 

 

Step 2 

Next add your mixed greens and then pile on the Lomi Lomi Salmon and top with mini-cucumber slices. Garnish with furikake and serve immediately.  

Nutrition per serving:

 

All Recipes > Dishes

Sapa Sui (Samoan Chop Suey)

This quick cooking noodle stir-fry is a Samoan staple for good reason; it’s full of flavor, affordable, and comes together in no-time for a filling and comforting meal deliciously fragrant with sweet soy sauce and our fragrant basil and Hawaiian hot chilis. 

Taylor Pelton

Culinary Solutions

Yield

4 to 6 servings

Prep Time

10 minutes

Total Time

25 minutes

Ingredients

 

Directions:

 

Step 1

Place vermicelli noodles in large bowl or heat proof container and cover with boiling water. Stir and agitate to separate noodles then let soak for 10 minutes. Use scissors to snip noodles into 2-inch strands and then strain and set aside.

 

Step 2

Heat oil over high heat until smoking. Add garlic, ginger, and chilis and sauté for 1 to 2 minutes or until fragrant and golden brown.

 

Step 3

Add onion and a pinch of salt and continue to sauté over high heat until slightly caramelized, about 3 to 5 minutes.

 

Step 4

Next add the pork, season with salt and white pepper, and sauté until no longer pink, about 5 to 8 minutes. Add sweet soy sauce, soy sauce, and chicken stock bring to a soft boil. Cover with lid and cook until sauce has thickened slightly, about 6 to 8 minutes.

 

Step 5

Remove lid and fold in noodles and basil. Toss thoroughly to combine and serve immediately. Garnish with additional basil if desired.

Nutrition per serving: 

 

All Recipes > Beverages

Watermelon and Basil ‘Otai

Said to have originated on the Polynesian Island of Tonga, this refreshing watermelon and coconut punch is the perfect pick-me-up after a long day in the Hawaiian sun. Typically made with evaporated or condensed milk, we’ve opted instead for the exceedingly delicious Nature’s Charm Condensed Coconut Milk for just a touch of plant-based cholesterol-free sweetness. That along with a handful of our fragrant sweet basil and a healthy splash of calamansi juice make this Polynesian punch truly delightful.   

Taylor Pelton

Culinary Solutions

Yield

8 to 10 servings

Prep Time

15 minutes

Total Time

25 minutes

Ingredients:  

 

Directions: 

 

Step 1 

Begin by adding the basil leaves, fresh pineapple, condensed coconut milk, calamansi zest and juice, and salt, to a blender or food processor and gently pulse until combined but still chunky.  

 

Step 2 

In a large bowl, combine the pineapple mixture, grated watermelon, and crushed ice, and stir in the coconut milk. Serve immediately. Alternatively, keep cold in the refrigerator and add ice just before serving.  

Nutrition per serving: 

 

gochujang turkey meatball lettuce wrap
gochujang turkey meatball lettuce wrap
gochujang turkey meatball lettuce wrap
gochujang turkey meatball lettuce wrap
gochujang turkey meatball lettuce wrap

All Recipes > Dishes

Gochujang-Glazed Turkey Meatball Lettuce Wraps with Cucumber Salad

A spicy fermented Korean chili paste glaze gives these lean turkey meatballs a sweet heat and depth of flavor that’s harmoniously offset with a quick cucumber salad, crisp romaine lettuce, and toasted sesame seeds for a powerfully delicious and healthy weeknight dinner.  

Taylor Pelton

Culinary Solutions

Yield

4 to 6 servings

Prep Time

25 minutes

Total Time

45 minutes

Ingredients:  

 

For the turkey meatballs: 

 

For the gochujang glaze: 

 

For the cucumber salad: 

 

To serve: 

Directions: 

 

Step 1 

Pre-heat oven to 525°F. 

 

Step 2 

Combine the carrot, cabbage, garlic, and ginger in the bowl of a food processor and pulse until fine, scraping down the sides of the bowl as needed.

 

Step 3

In a large mixing bowl combine the minced carrot and cabbage mixture with the remaining meatball ingredients turkey and mix well. Form into the size of golf balls and place on lined baking sheet (should make roughly 14 meatballs). 

 

Step 4

In a separate bowl whisk together all of the ingredients for the gochujang glaze. 

 

Step 5

Bake meatballs for 6 to 8 minutes, then glaze liberally with gochujang glaze and bake for an additional 6 to 8 minutes. Glaze again and bake for an additional 4 to 6 minutes and remove from the oven and let cool slightly. Instant-read thermometer should register internal temperature of meatballs at 165°F. 

 

Step 6 

Meanwhile, combine all of the ingredients for the cucumber salad in a large mixing bowl and mix thoroughly.  

 

Step 7 

To serve, place 2 to 3 meatballs on two layers of romaine lettuce and top with cucumber salad, toasted sesame seeds, and scallions. Serve immediately.  

Nutrition per serving: 

 

All Recipes > Sauces

Island-Style Pesto

Buttery toasted macadamia nuts, hot Hawaiian chilis, umami shoyu and spicy ginger help re-write the classic pesto into this addictive and distinctly Hawaiian sauce.   

Taylor Pelton

Culinary Solutions

Yield

about 1 1/2 cups

Prep Time

15 minutes

Total Time

25 minutes

Ingredients:  

 

Directions: 

 

Step 1 

Toast macadamia nuts in a pan over medium heat until golden brown, about 8 minutes. 

 

Step 2 

Add warm macadamia nuts, ginger, garlic, and chilis to a food processor, and pulse until fine, scraping down the sides as needed. 

 

Step 3 

Add the remaining ingredients and pulse until well incorporated, scraping down sides as needed. Do not over blend.  

 

Step 4 

Serve immediately or store covered in the refrigerator for up to 5 days.  

Nutrition per serving: