We asked local "East meets West" cooking instructor Peilin Chiu what she would suggest for a special Mothers’ Day meal, or to honor a graduate this spring. She cooked up these offerings, with recipes to share. Michiko Owaki took the beautiful photos....all while their young sons ran through the kitchen, testing the samples. Enjoy!
This would make a great Mothers' Day breakfast. Or serve with the Local Greens Salad for a special lunch or brunch.
Whole Grain Toast with Dulse Flakes, Hempseeds, and Avocado
8 pieces local whole grain sunflower bread (such as Muddy Fork Rustic Sourdough) or any whole grain bread, toasted
8 TBS extra virgin coconut oil (a good saturated fat)
3 TBS dulse flakes (from the bulk section)
2 avocados, sliced
1/2 cup hemp seeds
Cut each toast diagonally to make 16 triangles. Smear extra virgin coconut oil on the triangles (about 1 TBS per toast/2 triangles). Sprinkle dulse flakes on top. Arrange 4 triangles on each of 4 individual plates. Insert a slice of avocado between the
triangles. Sprinkle with hempseeds and serve with pineapple salad.
Note from Pei: Don’t let the saturated fat in coconut oil put off your appetite. Unlike the long-chain fatty acids found in animal fats, coconut’s medium-chain fatty acids actually increase the “good” HDL and lower “bad” LDL cholesterol. It is also antiviral, anti-inflammatory, and contains the metabolism-boosting lauric acid. When we consume coconut oil, it burns quickly into energy instead of being stored away in our tissue, making coconut oil a perfect metabolism regulator that promotes weight balance.
1 lb mixed salad greens or lettuce
(ex. local lettuce, baby spinach, baby kale)
1-2 mini cucumber, sliced
2-3 radish, thinly sliced
1 beet, boiled, peeled, and sliced
2 hard boiled eggs, sliced
1 cup of pineapple chunks
6 Tbs extra virgin olive oil
2 Tbs lemon juice
2 Tbs seasoned sushi vinegar
3 Tbs filtered water
a big handful of mint leaves
1 fresh pineapple core
(a good way to make it useful)
or equivalent amount of pineapple
2 cloves garlic
1/4 tsp agave or honey
1/4 tsp salt, or to taste
black pepper to taste
Combine and process all the dressing ingredients in a blender or food processor. Arrange the greens on a platter, layered with radish, cucumber, beet, and egg slices. Top with pineapple chunks. Garnish with mint leaves and serve with the dressing.
1 package (4oz) wild-caught smoked salmon
3 inch daikon radish (the root part—the bigger, the easier to work with),
2 mini seedless cucumber, or 1/2 English cucumber, cut into thin strips
20 cilantro stems, lightly boiled until soften (optional)
1/2 cup coconut cream, skimmed from canned coconut milk
1 zest of lime
1/2 lime, juiced
1. Soak the paper-thin daikon in salted water (1/4 tsp salt in 2 cups of water) for 20 minutes, or until daikon pieces soften and curl up.
2. In a small bowl, whisk together coconut cream, lime zest and juice.
3. Cut the salmon into approximately 1.5x 2 inch rectangles. Top with a small bundle of cucumber strips. Roll up and place the seal side on top of a curled daikon piece. Repeat the process until reaching desired portion.
4. You can serve the wraps like this with cilantro leaves on top, or tie the wraps up with the cooked cilantro stems for an even better presentation.
Either way, don’t forget the coconut lime cream.
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