A bright red, delicious sauce made with sweet, roasted red peppers and tangy, ripe tomatoes. Make as a sauce or a soup!
Grilled romaine salad is easy and pretty, and brings the flavors of Summer to the kitchen year round. Topped with butternut, tomatoes and seeds for color and crunch, it is an easy and lovely recipe to make the most of your Oahu Fresh veggies this week!
Beautiful purple miso glazed sweet potatoes pair well with our perfect kale salad and easy quinoa pilaf: all recipes are great to prepare ahead and stock yourself for a week of easy meals.
Homemade Ratatouille features a collection vibrantly colored veggies in a simple preparation that allows the natural flavors of the veggies to shine.
This yummy vegan frittata is a great way to use fresh chard greens and stems, and makes a lovely brunch or dinner menu item.
Stuffed bell peppers are easy to make and are lovely to look at on the dinner table. The foundation of this recipe is my classic quinoa pilaf, which makes a great main dish and makes a ton of awesome leftovers.
This is a totally new way to do tacos! I wanted a recipe that was light and colorful, using a fresh rainbow of veggies in partnership with the rich squash. This is the perfect meal for these in-between Summer and Fall months!
Breadfruit is an amazing staple crop here in Hawaii, and this simple curry recipe is a great way to try it out!
Easy gluten-free fritters for a super quick weeknight meal!
Bright and spicy arugula and fragrant dill pair perfectly with a seedy dijon dressing for this easy, warm-weather salad.
This week we’re making Homemade Pickles using fresh local carrots, zucchini, and cucumbers. You’re not going to believe how easy and delicious these quick pickles are!
Pineapple fried rice is nourishing, colorful, and easy to make. It’s a perfect weeknight recipe, and can be made with leftover rice (or other grains) along with ALL the veggies in your refrigerator.