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Recipes, News, and what's going on at Living Foods Kauai

Banh Mi Recipe from our Cafe Menu

Ingredients

  •        1/2 cup rice vinegar
  •        1/4 cup water
  •        1/4 cup white sugar
  •        1/4 cup carrot, cut into 1/16-inch-thick matchsticks
  •        1/4 cup thinly sliced white onion
  •        1 skinless, boneless chicken breast half
  •        garlic salt to taste
  •        ground black pepper to taste
  •        1 (12 inch) French baguette
  •        4 tablespoons mayonnaise
  •        1/4 cup thinly sliced cucumber
  •        1 tablespoon fresh cilantro leaves
  •        1 wedge lime

Directions

  1. Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
  2. Pour the cooled vinegar mixture over the carrot and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
  3. While the vegetables are marinating, preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
  4. Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
  5. Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
  6. To assemble the banh mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, pickled carrot, onion, and cilantro leaves. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Grab and Go Veggie Lasagne Recipe

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Ingredients

  • 1 lb ricotta cheese
  • 3 eggs
  • 1 tbsp ground nutmeg
  • 5 cups mozzarella cheese
  • 8 cups of your favorite marinara sauce
  • 1/2 cup of olive oil
  • 2 boxes of lasagna noodles
  • 3 cups of blanched, well drained veggies (we suggest spinach, mushrooms, eggplant, zucchini, bell peppers)

Method

Blanch the lasagna noodles in salted, oiled water and then drain and toss lightly in a small bowl with olive oil. Mix the ricotta, eggs and spices in another bowl. Assemble the lasagna: Lightly oil the bottom and sides of roasting pan. Ladle a thin layer of tomato sauce, followed by the first layer of lasagna noodles, then spread 1/3 of the ricotta mixture. Then add one cup of vegetables and a light casting of the mozzarella cheese. Repeat three times and end with a topping of marinara and mozzarella cheese.

Bake uncovered at 350 degrees for 30 minutes. Let sit for at least 10 minutes before you slice and serve. Bon appetite!

Hawaiian Rub Pot Roast Recipe

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Ingredients:

3 lb Chuck roast

4 carrots , chopped

4 stalks celery, chopped

1 large sweet onion, cut into quarters

2 Hawaiian Sweet potatoes

4 red potaoes

1 can beef broth

1 ennvelope dry onion soup mix

1 1/2 teaspoon Salty Wahine Hawaiian Rub

1 tablesppon flour

1 reynolds roasting bag

Instructions:

Put flour in roasting bags as instructed on roasting bag box. Place roast in roasting bag into a baking dish. Add carrots, celery and onions all around roast. Then add potatoes on top of other vegitable. In a sperate bowl, combine dry soup mix and Salty Wahine Hawaiian Rub. Sprinke all over top of potatoes and roast., saving just a little on the side. Pour beef broth over roast, then sprinke the remaining Hawaiian Rub mixture over roast and potatos. Seal bag and poke 3 or 4 slits in bags with a knife. Bake at 350 for 2 hours.

Note: we also love to use turnips if we find them at the market. All root vegitable are wonderful in this dish.

January Highlights at Living Foods Market and Cafe

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Wine of the Month

Apryl, our wine expert suggests this Spanish wine Juan Gil 2014.  Lightly herbal and mildly spicy. This Monastrell is full and balanced, with a sensation of resiny oak to the palate feel. Pointed plum and raspberry flavors are oaky, spicy and drying on the finish. If you like Syrah, Grenache or Pinot noir, this Juan Gil 2014 would be a perfect next choice! Pairs well with pork chops, filet of beef, shish kabobs. All offered at our butcher department in Living Foods Market. $21.99

 

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Product of the Month

Kopa Kauai Sea Salt Soaps create a beautiful lotion-like lather and are super moisturizing. The minerals in sea salt help your skin absorb glycerine, a natural by-product of handmade soap, making for a smooth and refreshing bathing experience. Beyond being brilliantly moisturizing, these bars get hard like a pretty polished stone after they’ve been used a few times. They last a good deal longer than regular soap. They are made with delicious oils of avocado, mango, coconut and olive. $12.00

Auntie Phoebe’s Marinade Recipe

Auntie Phoebe (sister to owner Howard Warner) is the most creative cook and never uses a recipe as is. She always tweaks and bends it to fit the occasion. So the recipe she gave our us years ago originally called for bourbon but in natural Phoebe fashion, she has decided, and brilliantly so, when on Kauai to switch out rum for bourbon to make it more tropical and south-pacific tasting. And what better rum than Koloa Rum distilled right on Kauai and available at Living Foods.

 Auntie Phoebe’s Marinade

  •  ½ cup Dijon-style mustard
  • ¼ cup plus 2 T bourbon, or rum, or tequila, or whatever!
  • ¼ cup soy sauce
  • ½ cup firmly packed brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup minced scallions

Mix all of the above in a bowl, pour over meat and marinade for at least 2 hours or overnight in fridge. We have a fabulous butcher section that carries the finest and freshest cuts of meat that work perfect with this marinade!

Susan’s Cranberry Chutney Recipe for the Holidays!

Tis the season for parties, tasty cocktails and yummy holiday recipes. This month, we are featuring a cranberry chutney dish that has been created by our owner Susan Warner. Here is the recipe:

Ingredients

  • 1 bag of cranberries
  • 12 oz tart apples – peeled, cored and chopped
  • 1 cinnamon stick
  • 1/4 tsp salt
  • 2 tbsp ginger – fresh, grated
  • 2 tsp orange or lemon zest
  • 1 cup sugar
  • 1/2 cup of orange juice
  • 1/4 cup of white wine vinegar

Method

Boil, then simmer for a half hour until the mixture thickens. You can add dried cherries if you like. Bon Appetit!

Butternut Squash Soup Recipe for Thanksgiving

We love this delicious soup that is available on our special Thanksgiving Menu for November 23. This recipe blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne creating vibrant flavors perfect for the holiday.

Serves 6

  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
  • 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups homemade or store-bought low-sodium chicken or vegetable stock
  • 2 1/2 cups water, plus more if needed
  • Sour cream, for garnish (optional)

 

  1.  Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  2. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
  3. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, and sour cream if desired.

 

2017 Thanksgiving Menu Offerings

Living Foods Gourmet Market is excited to be preparing culinary treats for the holiday season. As Thanksgiving approaches, Chef Justin Kai and his team are busy finalizing new recipes, as well as old favorites for their Thanksgiving menu offerings.

For the third year, the market is offering free-range turkeys from the Diestel Family Ranch in Sonora, California. This particular ranch is known for their farming practices including feeding the finest one hundred percent vegetarian U.S. sourced grains, as well as never administering growth stimulants, antibiotics or artificial flavors. Pre-orders for an uncooked 10-12 lb. and 12-14 lb. turkey can be made at the market, or by calling 808-742-2323. Pick-up for turkeys begins on Saturday, November 18th through Thursday, November 23rd (Thanksgiving Day)

If you are looking to enhance your Thanksgiving menu, Living Foods is offering unique side dishes including Butternut Squash and Apple Soup, Maple Roasted Yams and Carrots, as well as Green Beans with Roasted Shallots. Classic favorites are also available like Stuffing with Dried Fruit, Celery and Sage, Mashed Potatoes and Gravy.

If sweets are on the mind, you can order a Pumpkin Pie or or Cheesecake. All orders must be pre-paid by Tuesday, November 21st, and can be picked up on Thursday, November 23th from 8am until 2pm.

 

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Check out the new wine list at The Lanai!

Hand picked to compliment the cuisine at The Lanai, here are the new offerings of wine by the glass and bottle!

white wine                                                                             

by the glass and bottle

riff, pinot grigio, venezia, italy

sean minor, sauvignon blanc, ca

dog point, sauvignon blanc, marlborough, new zealand

cambria, chardonnay, central coast, ca

duckhorn, chardonnay, napa valley, ca

seaglass, rose, ca

adami, prosecco, veneto, italy

bottle only

roederer estate, brut, anderson valley, ca

nicholas feuillatte, brut champagne, reims, france

honig, sauvignon blanc, napa valley, ca

ramey, chardonnay, russian river valley, ca

erath, chardonnay, willakia vineyard, or

 

red wine       

by the glass and bottle                                  

obsidian ridge, cabernet sauvignon, ca

kermit lynch côtes du rhone, rhone valley, france

dashe, zinfandel, dry creek valley, ca

arrowood, cabernet sauvignon, sonoma, ca

los dos, grenache/syrah blend, spain

pulenta estate, malbec “la flor,” mendoza, argentina

willakenzie estate, pinot noir, willamette valley, or

frank family, zinfandel, napa valley, ca

bottle only

turley, zinfandel, ca

desparada, red blend, paso robles, ca

belle glos, pinot noir, central coast, ca

paul hobbs, pinot noir, russian river valley, ca

tendril, pinot noir, Willamette, or

pride, merlot, napa/Sonoma, ca

freemark abbey, cabernet sauvignon, napa valley, ca

grgich hills, cabernet sauvignon, napa valley, ca

mount brave, cabernet sauvignon, napa valley, ca

domaine de beaurenard, chateauneuf du pape, france

Ch-Ch-Ch-Chia!!!

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Remember that jingle?  How funny that someone decided to look into the nutritional value of chia seeds and discovered they are considered a ‘super food’, defined by the Oxford Dictionary as, “a nutrient-rich food considered to be especially beneficial for health and well-being.”   And so I would like to espouse the benefits of chia seeds just as Catherine, our new chef/baker from France, is making chia seeds into an amazing pudding topped with a mixed berry compote and also happens to be vegan, gluten free, and lactose free. Triple whammy.  I have to admit that, until today, I had never had chia seeds in any form that I’m aware of.  I had my inaugural chia pudding taste today for the first time and my taste turned into eating the whole container.  I guess I liked it.  A lot.  Because no matter how healthy and beneficial, I do not consume food I don’t like.  Waste of calories.  Food that is healthy must also taste good or I refuse to eat it.  Refuse.  So here’s what I know about chia seeds:

  1. A big serving of fiber- chia has 11 grams in 1 oz. which is about 2 Tablespoons.  11 grams is over a third of the RDA for fiber.
  2. Protein- they contain 4 grams of high quality plant based protein in the same 2 tablespoons.  And since it is considered a high quality protein, they are an excellent protein source for vegans and vegetarians.
  3. Antioxidants galore!  The antioxidants in chia protect the sensitive fats in the seeds from going rancid.  They also protect our cells from free radicals which can damage molecules in our cells and contribute to ageing and diseases like cancer.
  4. Because of all the fiber, chia seeds can absorb 10-12 times their weight in water.  They become gel-like and expand in the stomach which should keep me full longer and make me eat less!!  Wouldn’t that be nice?!

For more information on chia seeds, click here because their info is evidence-based and not controlled by sponsors.  And this article has a great explanation about why chia seeds aren’t a great source of omega-3 fatty acids, even though they do contain a significant amount. Another great post on the topic is from Helen Sanders of www.healthambition.com and you can read it here.

I’m not always the most experimental eater and, had we not bought ourselves a cool grocery store/café, I might not have ever tried chia pudding.  Maybe this chia experience will help me to be more adventurous at the next industry food show that I attend.  We’ll see. – Liz Sacchini