All Recipes > Dishes

Roasted Cherry Tomato Vodka Sauce Pasta

Our sweet and juicy cherry tomatoes only get sweeter after a high heat roast with garlic, onions, chili flakes, and herbs, which leaves them jammy and aromatic. They are then blended with a touch of cream, and finished with a few pats of good butter, a handful of grated parmesan, and a generous amount of fresh basil. The result is a deeply flavorful restaurant-quality vodka sauce in just around 30 minutes with minimal prep that will leave you swooning in delight.  

Taylor Pelton

Culinary Solutions

Serving Size

4 to 6 servings

Prep Time

15 minutes

Total Time

35 minutes

Ingredients:

 

Directions:

 

Step 1 

Pre-heat oven to 425°F. 

 

Step 2 

Combine the cherry tomatoes, onion, garlic, thyme, dried basil, oregano, crushed red pepper, salt, and olive oil on a sheet pan and mix thoroughly. Roast in the oven for 15 to 18 minutes. 

 

Step 3 

Add vodka and red wine vinegar to sheet pan to deglaze and roast an additional 12 to 15 minutes. 

 

Step 4 

Meanwhile, boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water.  

 

Step 5 

Let roasted cherry tomato mixture cool slightly then transfer to a blender along with the heavy cream and blend until smooth.  

 

Step 6 

Return drained pasta to the pot along with reserved pasta water and blended sauce. Cook over medium heat for 3 to 5 minutes until saucy but not soupy. Remove from the heat and fold in butter, parmesan, and basil, stirring constantly until fully coated and glossy. Serve immediately.  

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

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 > 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: