• 1 pound pizza dough (I like the pre-made kind available at Whole Foods)
• 1 large Kula Onion, thinly sliced
• 1 fennel bulb, trimmed, cored, and thinly sliced (use small amt. of fennel leaves as a garnish)
• 1 cup of shredded Manchego cheese
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/8 cup cornmeal
• 1 tsp. Black Truffle Oil (optional)

If pizza dough has been refrigerated, allow to rise and come up to room temperature. Divide dough into half. Apply a small amount of olive oil to hands to help shape the dough. Stretch and shape each half into circles. Sprinkle a pan with cornmeal and place dough onto pan. Set aside.
Slice onion & Fennel bulb, reserving the leaves as a garnish and store the rest for later use.
Heat a tablespoon of olive oil in a skillet over medium heat. Add onions, fennel and salt.  Saute until tender.
Preheat oven to 425 degrees.
Brush dough with remaining olive oil.
Add an even layer of fennel and onion mixture to dough. Add a layer of Manchego cheese.
Bake for about 10 minutes or until dough is crisp. (I like to pull mine off of the pan at about 8 minutes and cook directly on the oven rack for another couple of minutes)
Top each pizza with fennel leaves & a drizzle of black truffle oil. Enjoy!

Click here to view the embedded video.

This is my “go to” recipe for easy preparation of chard. Mighty tasty too!

Serves 4

• 2 tablespoons olive oil
• 2 cloves of garlic, chopped
• 1 cup green onions, chopped
• 1 1/2 cup garbanzo beans, cooked
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. crushed red pepper
• 1 pound chard, rinsed and chopped into little ribbons
• 1 1/2 cups tomato, sliced or chunked
• 1-2  lemons, juiced

Heat olive oil in a large skillet. Stir in garlic and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Add salt and peppers. Stir.  Add garbanzo beans.  Allow the spices and seasonings to mingle with beans and heat through. Place chard in pan, and cook until wilted. Add tomatoes and squeeze lemon juice over greens. Plate, and season with salt and pepper to taste. You can add Parmesan cheese, if desired.

I love making this simple pizza with goat cheese & fresh strawberries. I sometimes use arugula instead of spinach and like using fresh herbs like thyme or oregano to give it extra flavor. This recipe also works well with cream cheese if you’re not a fan of goat cheese.

Directions:

Preheat oven to 425°.
Place crust on a baking sheet. Brush with olive oil and lightly salt. Bake at 425° for until cooked through. Remove from oven; arrange goat cheese evenly over crust.
Combine strawberries, baby spinach, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.

This is ALWAYS a hit and made without corn syrup.

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 local eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon vanilla soymilk (plain cow’s milk works just fine too)
• 1 Maui Vanilla bean, seeds scraped (or) 1 teaspoon vanilla extract
• 1 cup chopped macadamia nuts
• 1/2 c. shredded coconut
• 1 – pre-made pie crust

1. Preheat oven to 350 degrees
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla bean, macadamia nuts & shredded coconut.
3. Pour into an unbaked 9-in pie crust. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

This recipe & photo won the Whole Foods Kahului Farm to Table Photo Contest. So simple!

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 herbs of oregano, basil, thyme, salt & pepper. Add chopped garlic & onions if desired. (I usually add other veggies like zucchini & black olives.)

Baked at 400 degrees until roasted through. Mash with a fork to combine ingredients.

Serve on fresh toasted French bread.

MMM! Enjoy!

These are refreshing Summer sandwiches. Perfect for lunch or dinner! I sometimes add baby spinach to0!

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 1/4 cups chopped seeded plum or cherry tomatoes
• 1 cup diced seeded peeled cucumber
• 1 cup chopped green bell pepper
• 2/3 cup chopped red onion
• 1/2 cup chopped radishes
• 1/2 cup chopped fresh Italian parsley
• 1 cup crumbled feta cheese (about 4 1/2 ounces)

*4 8-inch-diameter whole wheat pita breads, halved

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese.

Using slotted spoon to drain excess liquid, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

This recipe is a favorite in my house served with fish tacos, chicken quesadillas, or just plain ol’ corn chips! Some variations include adding rinsed and drained black beans, fresh jalapeno peppers, and pan frying the corn kernels in a little olive oil instead of boiling the corn first. Enjoy!

• 3 ears fresh corn, husks and silks removed
• 2 avocados – peeled, pitted, and cubed
• 1 kula sweet onion, finely diced
• 1 red bell pepper, seeded and diced
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh cilantro
• 1/3 cup red wine vinegar
• 2 tablespoons olive oil
• 1/4 cup fresh lime juice
• salt and black pepper to taste

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs
Place kernels in a medium bowl. Stir in avocados, onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons grated fresh ginger
• 3/4 cup butter, softened
• 1 cup white sugar
• 1/4 cup molasses
• 1 egg
• 1 cup white sugar

1. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll dough into 1 and 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
4. Bake until cracks form & edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

I made this for breakfast this morning because it was quite chilly in Kula. My kids LOVED it and begged for seconds. I reasoned that since it has eggs it could be breakfast. I’m sure you could add any number of veggies to this. You could also add cooked rice, noodles, or quinoa.

8 cups chicken broth
4 cups water, reserve 2 cups COLD
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
4 tablespoons chopped fresh chives
1 tablespoon soy sauce
1/4 teaspoon of cayenne powder
1 1/2 tablespoons cornstarch
6 egg whites
2 egg yolks

Reserve 2 cups of COLD water to mix with the cornstarch later to thicken soup. Pour the rest of the water into a large saucepan. Add all of the chicken broth, soy sauce, ginger, garlic, cayenne and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining COLD water and cornstarch until smooth. Add to saucepan.
In a small bowl, whisk the egg whites and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Serve and Enjoy!