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

Let’s Talk Turkey!

Get your free-range turkey for Thanksgiving at Living Foods today! We have slow-grown, grain-fed turkeys from the Diestel Family Ranch in Sonora, CA.  Diestel Turkey Ranch is committed to farming practices that are respectful to the animals and the land, that result in a wholesome, delicious turkey.  The turkeys are fed the finest, 100% vegetarian U.S. sourced grains, and they never administer growth stimulants, antibiotics or artificial flavors. The turkeys are tender, juicy and gluten-free. Come into Living Foods and pre-order your turkey for Thanksgiving today, or you can call in to 808-742-2323.  Ask for a manager in the store, and they can put your order in for you.  Pick-up will be from 7am to 9pm on Wednesday, November 26th or 7am to 12pm on Thursday, November 27th (Thanksgiving Day).  We have uncooked 10-12 lb. and 12-14 lb. turkeys available at $7.14 per pound. Also, please see our succulent Thanksgiving menu in the store to add on delicious side dishes to accompany your turkey like curried pumpkin soup, maple roasted yams and carrots, or a classic pumpkin pie. You will be thankful you did!

Asian Chicken Salad by Chef Michael Simpson

Recipe

  • 2# Green Cabbage
  • 1# Red Cabbage
  • 3# Cooked Chicken Breast
  • 1# Peeled and grated carrots
  • 1# Red bells- julienne
  • 3 Bunches of Cilantro- chopped
  • 2 Bunches of Green onion- sliced on the bias
  • 4 TBS Sesame seeds- lightly toasted
  • 1 ½ cups Peanuts- toasted and lightly chopped
  •  1/2# Fried Noodles

 

Dressing

  • ½ cup Sesame Oil
  • 2 cups Rice Wine Vinegar
  • 1 cup Orange Juice
  • ½ cup Sugar or to taste
  • ½ cup Soybean Oil
  • Salt and pepper to taste

 

Julienne the cabbages and slice the cooked chicken.  Add both to a large bowl with the carrots and bell peppers.  Whisk the ingredients  for the dressing in a separate bowl.

Dress the salad tossing lightly.  Garnish the salad with the cilantro, green onions, peanuts and topped off finally with the fried noodles.

Moroccan Carrot and Orange Soup By Chef Michael Simpson

soup

  • 4 Tbs. unsalted butter
  • 3 cups peeled chopped onions
  • 2 Tbs. peeled minced garlic
  • 3 Tbs. peeled minced ginger
  • 4 Tbs. orange zest
  • 1/2 Tbs. ground toasted coriander
  • 1/2 Tbs. ground toasted cumin
  • 1/2 tsp. cayenne
  • 4 cups peeled and sliced carrots
  • 1/2 cup white wine
  • 1 cup orange juice
  • 8 cups chicken stock
  • salt and black pepper
  • 6 Tbs. chopped cilantro

Melt the butter in a heavy bottomed pot and add the onions- sweat them for 5 minutes till translucent but not brown.  Add the garlic and ginger and with the flame still on low cook for an additional 2 minutes to bloom them.  Add the zest and the spices and treat them likewise.  Turn up the heat, add the carrots and stir it all up. After a half a minute or so splash it with the wine and the orange juice. Once that hits you in the face stir in the stock and bring it to a low and careful boil.   When the carrots are soft after (about 45 minutes), it’s time to puree the soup either with a hand blender or by straining the solids off and pureeing them in a food processor and blending it back into the liquid.   Season to taste and add the cilantro.

As an option you can dollop or squirt a ribbon of spiced yogurt or creme fraiche on the top of the soup when you serve it.  Make it nice as life is precious.

“Mustikkakeitto”- Cold Finnish Blueberry Soup by Chef Michael Simpson

photo

  • 4# washed blueberries
  • 1 lemon zested
  • 1/4 cup lemon juice
  • water to cover
  • 1 cup Marsalla
  • 3 cinnamon sticks
  • 1 cup sugar or to taste
  • 1Tbs. salt
  • 6 Tbs. arrowroot in 1/2 cup water
  • honey/lemon yogurt as garnish
Bring the berries and water to a simmer and when they burst after about 20 minutes strain and press all of the juice out of the berries. Bring the juice, sugar, cinnamon, zest and lemon juice to a low boil and cool another 20 minutes. Add the Marsalla. Simmer 10 minutes, add the arrowroot and a little water and cook 5 minutes to thicken. Remove the cinnamon sticks and chill completely.  To serve, ladle the chilled soup into a bowl and place a dollop or swirl of yogurt on the top.  It makes about four quarts.  Enjoy!
Cutting Biscotti - Living Foods Kauai

Biscotti di Mandorle by Chef Michael Simpson

  • 1# soft butter
  • 4 C. sugar
  • 10 eggs
  • 10 C. AP flour
  • 4 C. almonds- toasted and chopped
  • zest of 2 lemons
  • 3 Tbs. toasted anise seed
  • 2 Tbs. baking powder
  • 3 Tbs. salt
  • 4 Tbs. vanilla
  • 2 C. sultanas
  • 2 C. dried cranberries

 

Beat butter and sugar 3 minutes until fluffy. Beat in eggs 1X1; add rest of ingredients.
Shape into logs 1 1/2” in diameter and the width of the short length of a sheet pan.
Fashion parchment covered foil barriers to place between the logs on the parchment lined sheet pan and bake at 325˚ for 30 or more minutes until firmed up and slightly browned.
Carefully remove to a cutting board and slice with the serrated knife into 1/4” thick cookies on a slight bias approx. 3” long.
Set on parchment lined sheet pans and bake at 250˚ till completely dry.

 

This is a great gift, or item to bring to a party. I suggest using a fun bag to place them in and tie with ribbon.