Grilled Eggplant, Tomatoes, & Goat Cheese

  • 1 medium eggplant, sliced into 1/4 inch rounds
  • 2 large tomatoes, sliced
  • 11 ounces goat cheese (or try Surfing Goat cheese)
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Fresh Basil
  • salt and pepper to taste

Preheat grill for medium heat.
In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes. Top with chopped fresh basil.
To cook in the oven, bake at 400 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!
Fresh mozzarella can easily be substituted if you don’t like goat cheese.

Oven Roasted Salad or Cherry Tomatoes

Chop a pound or more cherry tomatoes in half and place in a baking dish or cookie sheet in a single layer. Drizzle with olive or mac nut oil. Sprinkle with dried herbs of oregano,basil, salt & pepper. Add chopped garlic & onions if desired. Serve on fresh toasted French bread from Jeanne the Bread Lady. MMM! Enjoy!

This recipe & photo won the Whole Foods Farm to Table Photo Contest.


Peppermint leaves can be dipped in chocolate as a candy. Peppermint can be used as a garnish for many holiday desserts. It can be added to eggnog, hot chocolate, frozen in ice cubes, added to lemonade, and be made into a tea for a digestive after holiday meals. The leaves can be dried and used for a number of culinary delights. Oh… did I hear someone say Mojitos?


  • 2 lb. potatoes
  • 1 c. fresh lemon juice
  • 1/2 c. olive oil or Macadamia nut oil
  • 3 tsp. chopped parsley
  • 2 tbsp. dried mint
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • Fresh peppermint leaves (optional)

Boil the potatoes, peel and cube them. Add olive oil, lemon juice, parsley, mint, onions, salt and pepper while potatoes are still warm. Garnish with fresh parsley or fresh peppermint.

Kula Fields Easy Key Lime Pie

  • 1 (9 inch) prepared graham cracker crust or make your own
  • 1 1/2 cans sweetened condensed milk
  • 1/2 cup sour cream
  • 1/2 cup key lime juice or to taste (can use a garlic press to squeeze limes)
  • 1 tablespoon grated lime zest
  • Preheat oven to 350 degrees F

    In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

    Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

    Strawberry Tiramisu For Two


    • 1 pint fresh strawberries
    • 1/2 cup confectioners’ sugar
    • 1 cup mascarpone cheese
    • 1/2 cup heavy cream
    • 2 tablespoons coffee-flavored liqueur
    • 18 ladyfingers
    • 1/3 cup chilled espresso
    • 1/2 teaspoon unsweetened cocoa powder


    1. Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
    2. In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
    3. In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
    4. Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
    5. Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
    6. In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
    7. Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

    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.