Tangy Orange Chicken w/ White Truffle Quinoa Pilaf

Bok Bok

Ginger and miso glazed bok choi goodness

Grilled Jerk Pork Stuffed with Spinach n Feta

Japanese Noms- Miso Butterfish- Ahi-Kale n Shrooms

Homemade Ramen w/ Soft Boiled Egg

Local Gorgonzola Jalapeño Stuffed Sliders on Taro Bun Topped w/ Pickled Beets and Grilled Onion

Falafel ~

Baba, Black Bean Hummus, Tzaziki,Tabouli,Falafel

Stuff stuff

Stuff anything- baba- stuffed tomatoes - herb and Mozerella stuffed mushrooms- stuffed pepper- stuffed lettuce-I like stuff you

Ono Kind

Chickpea Curry
       & Avocado, Mint, Cucumber Salad

Grill-Top Pizza & Calzones

Fresh Ono on local Bacon, topped with pesto-local greens and quinoa

Crab and Stuffed Peppers

One large large papaya!

Fresh coconut water, candied bacon, and a kale smoothie- its all i really need!!

Cajuned Opah over fresh greens

Yowzers- Breakfast Pablano smothered in tomatillo sauce

Ono, Okinawan Potato, greens

Slow Cooked Curried Carrot Soup-mmm

Always love slingin' a good pie!

Stuffed pablano, Ricotta and sundried tomato stuffed mushrooms, avo

Avo and more stuffed peppers..can't get enough!

Some local harvested mushrooms for risotto

Lobster season, ah yeah

Farm lunch special- Arugala, Kale, Papas in between planting

Ohi'a 'ai (Hawaii Mountain Apples)

Mountain Apples- the tree is going off!
Good article on them- click here

Easter Brunch

Can't beat Sunday brunch in the backyard! Eggs Benedict w/ kale, Bacon, Sweet Potato, Frittata, Banana Waffles w/ raw Mac nuts, Beet/Carrot/Apple juiced- oh my oh my----

"There is no greater love than the love of food." - George Bernard Shaw

Stuffed Portabello Mushroom with summer squash, parsley, garlic and onion-topped with parsley and panko- mashed coconut okinawan purple potato and fresh greens

Seared Ahi, Kale bed, portabellos, gluten free flat bred

More quinoa crust-gluten free, beet green pizza------->

Lunch-Kale, poached egg, avocado, fresh salsa
Constant surprises and inspirations----->

Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health. 
J.Child

Because I love the potato so much:

Q: Why did the potato cross the road? 
A: He saw a fork up ahead.
 

When potato plants bloom, they send up five-lobed flowers that spangle fields like fat purple stars. By some accounts, Marie Antoinette liked the blossoms so much that she put them in her hair. Today the potato is the fifth most important crop worldwide, after wheat, corn, rice and sugar cane. But in the 18th century the tuber was a startling novelty, frightening to some, bewildering to others—part of a global ecological convulsion set off by Christopher Columbus. The potato flower had crossed the Atlantic from Peru, and was both an emblem of the Columbian Exchange and one of its most important aspects.

Compared with grains, tubers are inherently more productive. If the head of a wheat or rice plant grows too big, the plant will fall over, with fatal results. Growing underground, tubers are not limited by the rest of the plant. In 2008 a Lebanese farmer dug up a potato that weighed nearly 25 pounds. It was bigger than his head.

Many researchers believe that the potato’s arrival in northern Europe spelled an end to famine there. (Corn, another American crop, played a similar but smaller role in southern Europe.) More than that, as the historian William H. McNeill has argued, the potato led to empire: “By feeding rapidly growing populations, [it] permitted a handful of European nations to assert dominion over most of the world between 1750 and 1950.” The potato, in other words, fueled the rise of the West.

Delish!  Homemade beet burger, goat cheese, arugula, grilled onions, on gluten free bun, with Okinawan purple potato home fries!