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kauai

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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The Lanai restaurant and bar opens in Poipu

 

 

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The Lanai restaurant and bar opens in Poipu

The Lanai restaurant and bar is now open at The Shops at Kukui’ula. Part of and adjacent to Living Foods Gourmet Market and Cafe, The Lanai is the result of two years of concept planning, design, and construction emerging as a charming restaurant featuring sophisticated island cuisine in an open-air setting.

The classic Hawaiian design, blended with distressed Indonesian teak and mood lighting give the restaurant a contemporary yet tropical ambience. The space features a gorgeous bar, table seating and tastefully appointed rail chairs with great views of the beautifully landscaped mall of The Shops at Kukui’ula.

The surroundings set the stage for the inspired cuisine of Executive Chef JP Filion. The creative menu was crafted to reflect the commitment to sourcing the highest quality sustainably grown and locally harvested items that Kauai has to offer. The Lanai specializes in fun and innovative small dishes like stuffed acorn squash, miso baked mahi mahi, Angus burger with Brie, as well as a refined take on the island-style loco moco. Complemented by this diverse and exquisite selection of dishes, The Lanai has created an international wine list that is truly unique on the island offering an exciting array of choices. Finally, The Lanai offers a playful selection of tropical signature cocktails garnished with Kauai-grown seasonal favorites.

The Lanai ‘ohana is comprised of Owners Jeff Sacchini and Howard Warner, Executive Chef JP Filion, General Manager Apryl Whitehead along with an experienced team committed to providing the best new culinary experience in Poipu. “We are thrilled to be open and feel that we are in the perfect location to embrace visitors and residents with a new dining option in Poipu,” shares Jeff Sacchini, owner. Howard Warner is equally excited stating, “The setting, service and remarkable cuisine embody the aloha spirit.”

The Lanai restaurant and bar is open seven days a week for happy hour from 3pm to 5pm and dinner from 5pm to 10pm. Lunch service is planned for the near future. For reservations, please call 808-378-4359 or visit thelanaikauai.com.

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Facebook:

The Lanai Kauai

Instagram:

@thelanaikauai

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 19th through Thursday, November 24th (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, Walnut Tart or “Frank’s Famous Pumpkin Crunch Cheesecake.” All orders must be pre-paid by Tuesday, November 22nd, and can be picked up on Thursday, November 24th from 8am until 2pm.

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Catering by Living Foods

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Our culinary team, lead by chefs JP Fillion and Justin Kai, is sharing the Living Foods experience outside of the market and cafe through off site catering. From the daily preparation of the National Tropical Botanical Garden Sunset Dinner menu, to beachside parties and corporate events, they are busy expanding menu offerings and enhancements like decor, flowers and music. If you are looking to compliment a dinner party or need an entire event planned from pupu to dessert, the Living Foods team can make it happen. Here is a sampling of a recent menu offering. Please email catering@shoplivingfoods.com for more information or to discuss your catering needs. 

Passed Pupu

  • Brie fritter with pickled local mango
  • Skewered Kauai raised shrimp topped with candied red onion
  • Seared Ahi on wonton crisp topped with charred pineapple relish
  • Avocado croquette with spiced Hawaiian chili aioli
  • Bbq pork with a spiced kimchi slaw
  • Ono sashimi with a jalapeño jam on crostini

Appetizer

  • Grilled king crab, tequila-lime aioli and shaved hearts of palm and carrot slaw
  • Kilauea grown kale salad with toasted macadamia nuts, candied pineapple and Parmesan crisps
  • Seared Scallops with green apple salad, braised scallions and mint vinaigrette
  • Potato and prosciutto croquettes with meyer lemon-crème fraiche

Entrée

  • Miso Baked Mahi Mai with ali’i mushrooms, baby bok-choy and a coconut-lemongrass chowder
  • Seared Yellowfin Ahi, coconut-ginger forbidden black rice, roast beet and pressed watermelon
  • Roast onaga, caramelized mango chutney, shiitake mushrooms and carrot-ginger broth

Dessert

  • Lilikoi cheesecake with shaved white chocolate
  • Kauai coffee crème brûlée
  • Tempura chocolate cake, strawberry-cracked pepper salsa and basil gelato