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

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 > Sauces

Chili Pepper Water

Found in kitchens and restaurants throughout the Hawaiian Islands, this ubiquitous garlic-spiked condiment features the small native chili, also known as Bird’s Beak, which packs a powerful and flavorful punch. Our version is bold and beautiful and not for the faint of heart but feel free to adjust to your liking!  

Taylor Pelton

Culinary Solutions

Yield

about 2 1/2 cups

Prep Time

10 minutes

Total Time

25 minutes

Ingredients:  

 

Directions:

 

Step 1

Coarsely mash the garlic, chilis, and salt with a mortar and pestle or chop by hand. Transfer the mixture to a clean sterilized glass jar or bottle. 

 

Step 2

Bring the water and vinegar to a boil and then pour over the garlic and chili mixture in the jar. Allow to cool fully then transfer to the refrigerator. The longer the chili pepper sits the better it gets, and it will keep in the refrigerator indefinitely. 

Nutrition per serving: 

 

All Recipes > Sauces

Basil Stem and Ginger Simple Syrup

Basil stems are full of sweet herbaceous flavor and are heartier than their delicate leaves which make them ideal for a quick infusion such as this dynamic simple syrup featuring fresh ginger and a pinch of salt. An unexpectedly vibrant addition to baked goods, mixed drinks, smoothies, and beyond.  

Taylor Pelton

Culinary Solutions

Yield

about 2 1/2 cups

Prep Time

5 minutes

Total Time

15 minutes

Ingredients:  

 

Directions: 

 

Step 1 

 

Bring to a boil then remove from the heat and allow to cool before straining. Will keep covered in the refrigerator for 3 to 4 weeks.  

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: 

 

All Recipes > Salads

Cucumber Watermelon Caprese

Watermelon and yellow mustard? We had our reservations about this increasingly popular “flavor challenge” but ultimately, and we hesitate to admit this…it works? Especially in harmony with our sweet fragrant basil in this fun and fresh flavor-packed summer caprese salad featuring our juicy cherry tomatoes, crisp mini-cucumbers, and peppery arugula that will both surprise and delight your guests.  

Taylor Pelton

Culinary Solutions

Yield

4 to 6 servings

Prep Time

25 minutes

Total Time

25 minutes

Ingredients:  

 

 

For the dressing: 

Directions: 

 

Step 1 

Combine all dressing ingredients in a blender and blend until smooth.  

 

Step 2 

In a large mixing bowl, combine all of the salad ingredients and the desired amount of dressing and toss thoroughly. Serve immediately.  

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 > Dressings

Herbed Shallot Vinaigrette

Herbaceous, acidic, and well-rounded, this multi-purpose dressing is eager to elevate any dish, from grilled swordfish to roasted brussel sprouts.  

Taylor Pelton

Culinary Solutions

Yield

about 1/2 cup

Prep Time

15 minutes

Total Time

15 minutes

Ingredients:

 

Directions:

 

Step 1

Add red wine vinegar, sherry vinegar, Dijon mustard, honey, water, salt, and freshly cracked black pepper to blender or food processor and pulse until homogenous. Alternatively, add ingredients to mixing bowl and whisk. 

 

Step 2

With blender or food processor running, or by hand with a whisk, slowly drizzle in olive oil and canola oil drop by drop and then continuously in a steady stream until emulsified.  

 

Step 3

Transfer dressing to small bowl or container and fold in shallots, basil, and tarragon. Will keep covered in the refrigerator for up to 3 days.  

 

Nutrition per serving:

 

All Recipes > Salads

Tofu Salad with Lana’i Honey Ginger Vinaigrette

Crispy tofu and a fragrant Lana’i honey vinaigrette make this fresh summer salad bright and bountiful.  

Sam Choy

Yield

4 to 6 servings

Prep Time

15 minutes

Total Time

30 minutes

Ingredients:  

 

 

For the Lana’i Honey Ginger Vinaigrette: 

Directions: 

 

Step 1 

Season tofu with salt and pepper and coat with cornstarch. Heat olive oil in a skillet and cook over medium-high heat until all sides are golden brown. Set aside.  

 

Step 2 

For the vinaigrette, combine all ingredients in a bowl and mix well.  

 

Step 3 

Assemble salad by placing lettuce mix on a platter and top with tofu, tomatoes, cucumbers, and onions. Drizzle with vinaigrette dressing and serve.  

Nutrition per serving: