Fresh Pineapple Upside Down Cake


  • 3/4 cup butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup unsweetened pineapple juice
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 fresh pineapple – peeled, cored and cut into rings


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan.
  3. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
  4. Stir together the flour, salt, white sugar, and baking powder.
  5. Separate the eggs. Beat the whites until stiff but not dry.
  6. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
  7. Bake at 400 degrees F (205 degrees C) for 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Super Easy Veggie Roll Ups

12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
*Optional Seasonings for cream cheese: black pepper, cayenne, oregano, basil, dill, thyme, chives, rosemary, parsley, red pepper flakes

*Optional Veggie Roll Up Toppings: tomatoes, green peppers, lettuce, broccoli, mushrooms, sprouts, fresh herbs, onions, shredded carrots, cucumbers, and deli sliced meats

Directions: Mix optional spices with softened cream cheese. Spread cream cheese evenly over the tortillas. Top the cream cheese with optional toppings. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Kula Greens with Beets and Walnut-Crusted Chèvre

2 large beets (about 3/4 pound total), peeled and halved
1/2 cup (about 2 ounces) finely chopped toasted walnuts
1 (4-ounce) log chèvre, cut crosswise into 4 rounds
5 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
2 tablespoons red wine vinegar
Salt and pepper to taste
10 cups Kula greens

Directions: Arrange a steamer basket in a medium pot and add enough water to just reach the bottom of the basket. Bring to a boil, add beets to steamer basket, cover, reduce heat and simmer until beets are tender, about 1 hour. Remove steamer basket from pot, set aside until beets are cool enough to handle, then thinly slice.

Heat oven to 250ºF. Arrange walnuts on a large plate. Dredge each round of chèvre in the walnuts, patting lightly to make sure that the walnuts adhere all over. Transfer to a parchment paper-lined baking sheet and bake until chèvre is just warm throughout but still holds its shape, about 10 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until just golden, about 30 seconds. Whisk in vinegar then add sliced beets, salt and pepper and cook, stirring often, until beets are just heated through, about 1 minute.

Arrange greens on four large plates. Using a slotted spoon, divide beets between plates. beets them over the greens. Drizzle with remaining dressing in skillet and top with warm chèvre. Serve immediately.