Linda Plates Up

05/01/2017

Making this for dinner! So Good!

Simple and satisfying, portobello filled with lentils, veggies, herbs dazzled with a little truffle goat cheese and olive oil. Popped into the oven, flavors meld. Great texture!Good for you too!

05/18/2015

I teach students to appreciate the whole product. The animal and the produce need to be regarded and honored. The consumer should learn the origins of their food, and purchase, then prepare accordingly. It's not that hard. I teach students to grow seasonally, and use a whole animal product. In the big picture, we avoid cross contamination for health benefits, as well as being more environmentally conscientious! Sounds kooky, but here's the deal...buy a whole chicken, cut it up. Cook it. Don't buy "chicken tenders", they have been handled more than you want to know! The politics of food start in your own home!

05/03/2015

Oh My...there's just something about macaroni and cheese. It's an emotional attachment, for sure!

04/30/2015

Simple and satisfying, portobello filled with lentils, veggies, herbs dazzled with a little truffle goat cheese and olive oil. Popped into the oven, flavors meld. Great texture!Good for you too!

04/27/2015

I Love Food! I respect and honor the source of the food, as well as my clients wishes. If the desire is vegan, vegetarian, raw, quality meats, fish or dairy, I follow through. Kale, spinach bites and Cauliflower crust pizza are a light and tasty option. Contact us for in home cooking classes and personal Chef services.

04/23/2015

My LauLau is spot on. Beautiful bright taro from the guy in Waiahole and ti and banana leaves from the garden. I used salted butterfish from Times market, along with rich pork and chicken thigh meat. Steamed for four hours, the flavor and texture were perfect.

04/22/2015

The bees are an amazing community. It was beautiful to harvest the honey from my friend's Banana scented hives. I made delicious foods utilizing the liquid gold. Honey, brown sugar bacon made with Hawaiian pork belly. Dijon, honey glazed rack of lamb. Honey balsamic dressings and syrups with garden herbs. Honeyed fresh ginger soda. And a honey, Marsala, citrus sabayon, to name a few dishes. I'm so thankful to this self sustained household for giving me free range on their property...much like their happy egg laying chickens. Mahalo!

04/21/2015

Harvested fresh in the AM, only needed butter, lemon, garlic and wine! Oh, and napkins...lots of them

04/20/2015

Panzanella...a fancy name for a simple dish. I used the tastiest vegetables and herbs from Kapiolani College Farmers market. I fried the bread in good olive oil with fresh, chopped garlic for texture and flavor. I topped with the bacon I made using Hawaiian pork belly, brown sugar and our Kahaluu backyard honey. Delicious!

04/19/2015

Kualoa Ranch tenderloin, spiced with fresh green peppercorn. Creamy Okinawan purple mashed with butter. Maui onion jam I made using the banana scented honey we harvested. A simple meat and potato meal, but by using Farmers market, local and homegrown product, I added flavor, value and a taste of Hawaii to this meal