Mochi crunch
tops salad

These dishes were prepared by Dean Okimoto and Joan Namkoong of the Saturday Farmers' Market at KCC on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Dean's Delicious Salad

1/4 pound mixed greens, washed and drained
1 each red, yellow, and green zebra tomato, sliced (preferably from Hauula)
8 baby beets, oven roasted and sliced
1 ear sweet corn
4 ounces goat cheese
Nalo Farms' Ewa Sweet Onion Vinaigrette (recipe follows)
Mochi crunch (rice crackers), for garnish

Divide greens, tomatoes, and beets among 4 salad plates. Cut kernels from corn cob and sprinkle over salad. Arrange dollops of goat cheese on each plate. Top with vinaigrette and garnish with mochi crunch. Serves 4.

Nalo Farms' Ewa Sweet Onion Vinaigrette

1/4 cup soy sauce (Kikkoman preferred)
1/4 cup rice wine vinegar (Mitsukan preferred)
3/4 cup canola oil
1/2 Ewa sweet onion
1 teaspoon sugar
1 teaspoon black peppercorns

Place all ingredients in a blender; and blend well. Keep refrigerated. Shake before using. Makes about 1-1/2 cups.

Nutritional information unavailable

Mochi crunch tops salad

Dean's Delicious Salad

Nalo Farms' Ewa Sweet Onion Vinaigrette

Text Site Directory: [News] [Business] [Features] [Sports] [Editorial] [Calendars] [Classified Ads] [Search] [Subscribe] [Info] [Letter to Editor] [Feedback]

Mochi crunch
tops salad

Text Site Directory:
[News] [Business] [Features] [Sports] [Editorial] [Calendars]
[Classified Ads] [Search] [Subscribe] [Info] [Letter to Editor]
[Feedback]