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
4 to 6 servings
15 minutes
35 minutes
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.
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
4 to 6 servings
15 minutes
50 minutes
*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.
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.
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
1 to 2 servings
10 minutes
10 minutes
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.
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
about 2 1/2 cups
10 minutes
25 minutes
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.
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
about 2 1/2 cups
5 minutes
15 minutes
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.
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
8 to 10 servings
15 minutes
25 minutes
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.
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
4 to 6 servings
25 minutes
25 minutes
For the dressing:
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.
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
about 1/2 cup
15 minutes
15 minutes
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.
Maui Brewing Co.’s sweet and mellow Pineapple Mana Wheat Beer sets the perfect stage for this vibrant and refreshing summer shandy featuring our sweet herbaceous Genovese Basil, fresh calamansi juice and spicy ginger.
Taylor Pelton
Culinary Solutions
1 serving
5 minutes
5 minutes
Step 1
In a cocktail shaker, muddle the fresh basil, ginger, and calamansi juice.
Step 2
To the shaker, add the water and simple syrup along with some ice and shake vigorously.
Step 3
Pour the strained calamansi mixture into a frosty pint glass then top with Maui Brewing Co. Pineapple Mana and serve immediately.
This refreshing blend of bright herbs, fresh ginger, turmeric, and tropical fruit is effortlessly uplifting. Add the lightest ingredients first for fuss-free blending.
Taylor Pelton
Culinary Solutions
2 servings
5 minutes
5 minutes
Step 1
Add all ingredients to blender and blend until smooth. Serve immediately.
Step 2
Any additional smoothie can be stored in the refrigerator for up to 3 days or in the freezer indefinitely.
