Recipes are listed in alphabetical order with the category at the end. Please go to its category to view full recipe.

• Chicken Rice Soup (Side Dishes)
• Chocolate Nice Cream (Desserts)
• Dijon Mustard (Miscellaneous)
• Focaccia Rosemary Dough (Miscellaneous)
• Fresh Spinach Dip (Pupus)
• Hummus (Pupus)
• Instapot Coconut Fish Curry (Main Dishes)
• Jalapeños en Escabeche (Pickled Peppers) (Miscellaneous)
• Kalo (Taro) Poke (Side Dishes)
• Kiawe Bean Flour Bars (Miscellaneous)
• Makawao Marlene’s Banana Bread (Desserts)
• Mango and Spinach Smoothie (Drinks)
• Naan Bread (Miscellaneous)
• Peruvian Style Chicken (Main Dishes)
• Pickled Mustard Seeds (Miscellaneous)
• Pineapple Salsa (Pupus)
• Salad Wrap Tofu Patty (Main Dishes)
• Shrimp Creole (Main Dishes)
• Tita Mau Mia Salted Cabbage (Side Dishes)
• Tofu Salad (Side Dishes)
• Watercress or Nasturtium Leaf Soup (Side Dishes)
• Yellow Garlic-y Rice (Side Dishes)
• Zucchini Bread (Fat Free) (Desserts)

Thank you to all who contributed their healthy recipes!

• 2 cups of frozen mango
• 1 cup of fresh spinach
• 1⁄2 lemon with the peel
• 1⁄4 cup milk

Direction: Blend in a mixer and serve.

Submitted by Van Ho

This recipe is modified from one I found online by Amy Wisniewski from Chowhound. If you are like me, once you’ve tasted it you’ll never go back to the dehydrated mix in a pouch that I was used to in my younger years. As a bonus, I have found this to be one of the easiest ways to get kids to eat vegetables! I make this all the time as an appetizer when having guests over; the original recipe used 1⁄2 cup mayonnaise and 1 cup sour cream but I made more nutritious by substituting yogurt; sometimes I use all/only yogurt, any creamy substance will do. It can be made ahead, it keeps well in the fridge for a few days, and leftovers are great with any meal.

Difficulty: Easy
Time: About 1 hour (faster with helpers!)
Makes: 2 1⁄2 cups

Ingredients:

• 2 Tablespoons olive oil
• 1⁄2 cup shredded carrot (from about 1 medium carrot), finely chopped
• 1⁄2 cup yellow onion, finely chopped (I skip this ingredient and it still tastes great!)
• 2 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt, plus more to taste
• 1⁄2 teaspoon freshly ground black pepper, plus more to taste
• 20 ounces baby spinach, washed
• 2 medium scallions, finely chopped (white and light green parts)
• 1 cup Greek low-fat yogurt
• 1⁄2 cup light sour cream
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly squeezed lemon juice
• Veggies and/or crackers or anything you desire for dipping/serving

Instructions:

1. Finely chop the carrot, onion, and garlic.
2. Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt, and measured pepper and stir to combine. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside.
3. Return the pan to medium heat and cook the spinach until wilted (just takes a few minutes; you can add a bit of water and a lid for a steaming effect).
4. Transfer the spinach to a strainer in the sink. Use a ladle and/or other implements to squeeze out as much liquid as possible (to prevent the dip from becoming watery).
5. Finely chop the cooked spinach and transfer to the bowl with vegetables.
6. Add the scallions, yogurt, and sour cream, Worcestershire sauce, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours.
7. Taste and season with salt and pepper as needed, then transfer to a serving dish. Ready to serve.

Submitted by Kathleen Hagan

• 1 can garbanzo beans
• 1 Tbsp olive oil
• 2 Tbsp plain yogurt
• 1-2 Tbsp tahini
• 2-3 Tbsp lemon juice
• 3⁄4 tsp salt
• 1⁄4 tsp cumin
• 1 garlic clove minced

Directions:

Put all ingredients into a food processor and process until smooth.

• 1 Maui Gold Pineapple
• 1 small Red onion
• 2 Habanero, Jalapeno, Red Fresno, Serrano chili or a combinator of peppers
• 1 fresh Garlic clove
• Fresh Cilantro, chopped fine (about 1/4 cup)
• 1 small Lime
• Blue Corn Chips

Directions:

1. Peel, core and dice pineapple into small pieces to fit on the size of your chips.
2. Dice the red onion. Finely dice the chili.
3. Mix all ingredients together in bowl.
4. Press the fresh garlic clove through a garlic press and add to bowl.
5. Squeeze the fresh lime juice over all ingredients and stir in finely chopped cilantro.
6. Serve with Blue corn chips for dipping.

Note: Can also be made using 2 Papaya or 3 Mango. Just be sure fruit is ripe and juicy.

Submitted by Marlene Curtis

• 1⁄2 chicken or 4 thighs bone in
• 2 cups of uncooked rice
• 1 cup chopped onions
• 2 tsp salt
• 1 tsp chicken powder or bouillon
• 1⁄2 tsp sugar
• 3 liters of water

Directions:

Instant Pot: Put all the ingredients in the instant pot, close the lid and set for 20 minutes on high pressure. When done, take out the bones and shred the chicken. Serve in a bowl.

Regular pot and stove: Put in a big pot with all the ingredients, cook to boil, then turn down the heat to low medium and let it simmer for about 1 hour or until soft. When done, take out the bones and shred the chicken. Serve in a bowl.

Submitted by Van Ho

Ingredients

• 8 oz fully cooked/peeled/cooled to room temperature, medium-large diced taro 1⁄2″
• 2-3 each /4-6 oz Fresh seeded tomatoes, medium diced 1⁄2″
• 1⁄2 each /2-3 oz Fresh Maui Sweet Onion, medium small dice 3⁄8″
• 1-2 oz Calamansi Lime or Fresh lime juice
• 2 each /1⁄8 teaspoon finely minced fresh Hawaiian Chiles (or heat to taste)
• 2 Tablespoons finely chopped green onion
• 1 medium clove minced fresh garlic
• 1⁄2 Tablespoon Sesame Seed Oil
• 1 teaspoon freshly toasted sesame seeds
• Hawaiian Red Alaea Sea Salt, to taste

Preparation

1. Fully cook, cool, then peel and cut taro at room temperature or colder.
2. Dice tomatoes evenly, lightly salt and drain excess juice and seeds.
3. Peel and dice onion, lightly salt.
4. Gently toss vegetables together in large bowl and lightly oil. (Over mixing cooked taro will make it seem slimy)
5. Add garlic, 1/2 green onions and lime juice. Adjust seasoning.
6. Top with toasted seeds, remaining green onion and sea salt.
7. Keep cool, serve on greens or with green or brown seaweed.
   Optional: Sauté diced taro cubes in oil until crispy

Add one or all of the following:

• 1 Tablespoon Furikake Seasoning
• 1 Tablespoon toasted course ground macadamia nuts
• 1 teaspoon White Soy Sauce
• 1 teaspoon minced or grated ginger
• 1 teaspoon minced cilantro

Approximate nutritional information, per serving: (not including salt to taste): 100 calories, no fat, 20 mg cholesterol, 20 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g sugar, 10 g protein

We developed this recipe for a Maui Huliau Food and Film Festival

Submitted by Dean Louie

Contents (Das the stuff you need)

• 2 small cabbages (Make sure dai not rotten)
• 8 cups water (Das da wet stuff you drink H20)
• 1 cup vinegar (Dat the sour stuff. You make funny face when you drink dis stuff.)
• 4 tablespoons Hawaiian Salt (No spill bad luck)

1. Chop da cabbage into small pieces (Bum by you going choke if too big)
2. Mix contents (Dat means mixup da stuff in da wata.)
3. Bring to a boil. (Put in a pot and heat the bugga up till it bubbles)
4. Pour the hot stuff on the cabbage. Use only plastic or glass bowl. Let cool.
5. After cool put in refrigerator for a couple days before eating. Be patient going be ono!

Submitted by Thomas Hussey

Sauce:

Mix together in a jar:

• 3⁄4 c. Yamasa shoyu
• 1⁄2 c. canola oil
• Juice of 1⁄2 lime/lemon
• Dollop of sesame oil

Layer in an approximately 9×13″ container:

• 1 bunch hydroponic watercress cut in 1-inch pieces
• 3 large tomatoes, cubed
• 1 firm tofu – cut in 1⁄2-inch cubes
• 1 can salmon, flaked
• 3 stalks green onion, finely sliced

Pour the sauce on the tofu salad just before serving. You may add any vegetable you have on hand (cucumbers, carrots, celery, pohole). The sauce may be served on pohole salad, chayote shoots salad and on fried fish with chili pepper water.

This salad is quick and easy to make and everyone seems to love it!

“It is only with the heart that one can see rightly; what is essential is invisible to the eye.” (Antoine de Saint-Exupery, The Little Prince)

Submitted by Joyce Yamada

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 6 to 8 servings

Notes:

• Watercress can often by found, in the herb section of the grocery store. The bunches should be thick-stemmed, and the leaves should have a strong, peppery bite to them. The delicate, thin-stemmed baby watercress that some markets carry is not appropriate for this soup.
• Nasturtiums are easy to grow or forage on Maui

Ingredients:

• 3 tablespoons butter
• 2 cups white or yellow onion, chopped
• Salt
• 1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)
• 1 pound potatoes, peeled and cut into chucks
• 6 cups water
• 6 cups fresh watercress, about 1⁄2 pound, chopped, stems included
• 1⁄2 teaspoon black pepper
• About 6 tablespoons sour cream, stirred in, or for garnish

Method:

1. Cook the onions in the melted butter: In a large pot, heat the butter until froth. Then, add the onions, cooking over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook.
2. Add the wine and potatoes and simmer: Add the wine (or stock), potatoes and water and bring to a boil. Turn the heat down to low. Cover the pot and simmer until the potatoes are soft, about 30 minutes.
3. Add the watercress: Add the watercress to the pot. Stir well and cook for 2 more minutes.
4. Purée the soup: Turn off the heat and purée the soup with an immersion blender. If you don’t have an immersion blender, pour the soup in batches into a regular blender and transfer and blended soup to a clean pot. Be very careful when blending hot liquids to only fill the bowl a third of the way, and to hold down the blender’s lid while you purée.
5. Season and garnish before serving: Add salt to taste, then, add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon in the center of each person’s bowl.

View original recipe from Simply Recipes

Submitted by Emma White

• 1 c. white basmati rice
• 2 c. broth (chicken or vegetable)
• 1 tsp minced garlic
• 1 tsp onion powder
• 1 tsp salt
• 1-3 Tbsp olive oil, depending on preference

Directions:

Mix all the ingredients in a small sauce pan and bring to a boil uncovered. When it boils, put on a cover, turn to low, and simmer for 20 minutes.

• Approximately .75 lb fish (ahi or white fish) cut into chunks
• 1 heaping cup cherry tomatoes
• 2 green chilies chopped
• 2 garlic cloves minced
• 1 Tbsp peeled and minced ginger
• 6 kaffir lime leaves
• 1 Tbsp ground coriander
• 2 tsp ground cumin
• 1⁄2 tsp ground turmeric
• 1 tsp chili powder or hot pepper flakes
• 1⁄2 tsp ground fenugreek or ground fennel
• 1 can coconut milk
• 2 tsp salt or to taste
• Lemon juice to taste
• 1 Tbsp olive oil or coconut oil
• Chopped cilantro (optional)

Directions:

Turn the Instapot to sauté and heat the olive oil. Fry the kaffir leaves for about 1 minute and the edges are golden. Add the onion, garlic, and ginger and sauté until the onion is soft. Add all of the ground spices and sauté them together with the onions until they release their aroma (about 1 minute). Add the coconut milk, picking up anything from the bottom and mixing well. Add the green chilies, tomatoes, and fish pieces. Mix well.

Close and lock the lid and pressure cook for 3 minutes. Quick release and add salt and lemon to taste. Add cilantro desired.

• 2 Tbsp olive oil
• 2 tsp maple syrup
• 1 1⁄2 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground oregano
• 1 tsp salt
• 1⁄2 tsp black pepper
• 4 minced garlic cloves
• One packet of Costco organic chicken breasts cut into chunks
• 1⁄2 bunch cilantro, chopped
• 1⁄2 jalapeno, seeds removed (optional)
• Juice from 1⁄2 small lime

Directions:

Mix all ingredients from the olive oil through the garlic. Add the chicken pieces, covering them thoroughly with the sauce. Roast the chicken pieces in an air fryer for about 18-22 minutes, depending on the thickness of the chicken. Slightly heat the remaining sauce while the chicken roasts and then add the cilantro, jalapeno if desired, and lime juice. Put the roasted chicken in a dish to serve and pour the sauce on top of it.

• 1 onion cut to pea size pieces
• 1 cup mushroom chopped (preferably black angus mushroom) and cut into small pea size pieces
• 1 cup of glass or bean noodles or long rice noodle
• 1 large piece of soft tofu, mashed
• 1 lb turkey, chicken, or pork. If you do not want to use meat, substitute with extra onion or cabbage
• 1⁄2 tsp sugar
• 1 tsp salt
• 1 tsp fish sauce of oyster sauce
• 1 egg
• Black pepper as desired

Direction: Mix all ingredients together and let them all soak in together for 1⁄2 hour.

Cooking: Heat pan on stove on high heat and put 2 tablespoons of oil. Let the oil become hot, begin to put the mixed tofu and turkey on the pan (about the hamburger patty size, use about 1⁄2 cup size). A medium pan can hold about 4 patties. Bring down the heat to medium and cook for 10-15 minutes until brown, turn over and wait about 5-10 minutes or until brown.

Take out to plate and serve. You can eat this with rice or just wrap it with salad.

Submitted by Van Ho

Prep: 30 min
Total: 60 min
Servings: 6

Ingredients:

• 2 lb uncooked medium shrimp in shells, thawed if frozen
• 1⁄4 cup butter or margarine
• 3 medium onions, chopped (1 1⁄2 cups)
• 2 medium green bell peppers, finely chopped (2 cups)
• 2 medium stalks celery, finely chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 cup water
• 2 teaspoons chopped fresh parsley
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon ground red pepper (cayenne)
• 2 dried bay leaves
• 1 can (15 oz) tomato sauce
• 6 cups hot cooked rice

Steps:

1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
2. In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
3. Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
4. Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Pro-Tip: Use Kauai-farmed shrimp and Calrose rice.

View original recipe from Betty Croker

Submitted by Emma White

• 4 large bananas (or 5-6 regular sized bananas)
• 2-3 Tbsp of unsweetened cocoa powder (depending on your taste)
• 1 Tbsp of nature peanut butter (optional)

Directions:

Cut the bananas into one inch pieces, and freeze for at least 8 hours (or overnight). If your bananas are super ripe (and sticky), then you might want to shake the bananas every hour in the first few hours so that they bananas don’t become one large frozen clump.

Place the frozen bananas in a food processor. Start it at medium speed. You may need to pause and scrape down the sides of the container. Once your bananas are tiny pieces, add the cocoa powder. Be careful to mix it in by hand a little (or put some frozen chopped banana on top) so that your food processor doesn’t just make a cloud of cocoa powder before you turn it on high. Also add the peanut butter (or anything else you want in your nice cream). Keep processing until your nice cream is smooth.

You can either scoop and serve your nice cream right away, or you can freeze it for 20 minutes to get it a tad more firm.

Enjoy! It tastes like chocolate banana ice cream, and there’s no guilt!

Recipe tweaked from Amy Myers

Submitted by Nani Azman

• ½ cup applesauce
• 1 cup organic sugar
• 2 eggs
• 1 ½ cups mashed banana
• 1 teaspoon vanilla
• 1 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon allspice
• ¼ cup macadamia nuts
• ¼ cup chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Coat 1 large (9 x 4 inch) or 2 small (7.5 x 3.75 x 2.25 inch) loaf pans with cooking spray.
3. Beat applesauce and sugar with an electric mixer in large bowl until smooth.
4. Beat eggs into the mixture 1 at a time, fully blending each egg before adding the next.
5. Add mashed banana and vanilla. Beat until combined.
6. Sift flour, soda, salt and allspice together. Add to bowl and beat until just combined.
7. Fold in nuts and chocolate chips by hand. Pour batter into the prepared loaf pan(s).
8. Bake about 1 hour for large pan or 35 minutes for 2 small pans until inserted toothpick comes out clean.
9. Cool in pan for 10 minutes. Remove from pan and place on rack until completely cool.

Submitted by Marlene Curtis

• 3 eggs
• 1 1⁄4 cups applesauce
• 1 1⁄2 cups sugar
• 1 tsp. vanilla
• 2 cups grated raw zucchini
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground cloves
• 1 cup walnuts, chopped

Directions:

Preheat oven to 350°F. Spray a 9×5 inch loaf pan with vegetable spray. Beat eggs, applesauce, sugar, and vanilla until light and thick. Fold grated zucchini into mixture. Sift dry ingredients together. Stir into zucchini mixture until just blended. Fold in the walnuts.

Pour batter into loaf pan. Bake on middle rack of the oven for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean. Cool slightly; remove from pan and cool completely on a rack.

Submitted by Marlene Curtis

Mustard is very easy and convenient to prepare. You can make it stronger than regular Dijon-Style by varying the powered mustard. Make sure you get fresh spices if they are ground, or toast grind and puree them yourself.

Ingredients

• 3 Tablespoons brown mustard seeds
• 3 Tablespoons of yellow mustard seeds
• 1⁄3 cup apple cider or white wine vinegar
• 1⁄3 cup dry white wine or sherry
• 1 Tablespoon of minced shallot
• 1 1⁄2 teaspoon of salt
• 1⁄4 teaspoon of white pepper
• pinch of allspice or Nutmeg
• Dean: 1 1⁄2 teaspoon honey

Instructions

1. Add all dry ingredients together and mix: mustard seeds, salt, white pepper, all spice. Add shallot / onion and mix. Add white wine vinegar and mix.
2. Add white wine and mix.
3. Bring to Simmer, 2 minutes
4. Refrigerate for 8 hours
5. Puree immersion blender until thickness and texture are desired.
6. Place in a 12oz glass jar

Submitted by Dean Louie

You can keep it simple or add an assortment of thinly sliced vegetables that you would normally roast, tomato sauce, pepperoni and cheeses. This recipe was featured during a Culinary Arts Sustainability Summit at Kendall College in Chicago.

Focaccia Rosemary Dough
Makes a half sheet pan (18″ x 13″ x 1″)

PRE-FERMENT

• 204 grams (7oz) all-purpose flour
• 204 grams (70z) water
• 5 grams (1 teaspoon) instant yeast

Mix flour, water and yeast for preferment. Stand 12-17 hours at 70 degrees

FINAL DOUGH

• 475 grams (1 pound/ 16 ounces) bread flour or unbleached all-purpose flour
• 291 grams (10 ounces) water
• 14 grams (1 Tablespoon) kosher salt
• 7 grams (1 1⁄2 teaspoon) instant yeast
• 5 grams (1 teaspoon) chopped fresh rosemary
• 28 grams (2 Tablespoons) extra-virgin olive oil

Mix final dough ingredients with pre-fermented dough for 10 minutes or until gluten is developed.
Bulk ferment at 70 degrees (room temp) for 1 hour.
Divide dough to desired weight pre-shaping, if desired, taking care not to deflate the dough.

After dough is proofed, dimple with fingers and deflate excess gas spreading evenly.
Place is a well oiled sheet pan lined with parchment paper and 1 Tablespoon Cornmeal evenly.
Sprinkle with good EVOO and a bit of Alaea Red Hawaiian Sea Salt
Proof for 1 hour.

Optional: Decorate with thin sliced garlic, olives, rosemary, green onion, oregano, vegetable, sun-dried tomato, onions, pepper rings, etc.

Bake at 425F in pre-heated oven for 20 minutes on lower rack or baking stone.
Turn and rotate, then bake for 10 additional minutes.
Test dough with toothpick. It should come out clean, top and bottom should be golden brown.
Rack and cool before slicing.

Serve with EVOO and Balsamic Vinegar.

Submitted by Dean Louie

This is a good basic recipe for any summer vegetable!

Jalapeños en Escabeche (Pickled Peppers)

• 20 oz (18) medium jalapeño or milder peppers
• 2-3 Tablespoons salad oil
• 16-20 oz Apple Cider Vinegar
• 1⁄2 cup peeled carrots sliced 1⁄4″ thick diagonal slices or 1-2 inch sticks
• 4 Garlic cloves, peeled and sliced
• 1 Tbsp Sugar to taste
• 1 1⁄2 Tbsp Salt
• 4-6 bay leaves
• 1 tsp Toasted Cumin seeds
• 1 tsp Whole black peppercorns
• 1 tsp Dried Whole Oregano
• 4-6 one-pint mason jars and lids

Procedure

Prick a few small holes through each jalapeño with paring knife to allow pickle fluid to penetrate.
In a small saucepan warm the vinegar, water and dry spices to a simmer, taste for seasonings.
Briefly simmer garlic, carrots for 1-2 minutes. (These should stay crisp.)

Prepare and sterilize Mason Jars and lids or recycle and use any glass jar with a tight lid.
Sauté Jalapeños with a little oil until fragrant.
Strain vegetables and place peppers tight into clean glass jars.
Bring vinegar to boil and pour vinegar to cover peppers and fill jars. Allow vinegar to penetrate peppers completely. Leftover pickling fluid can be used elsewhere.
Add lids, tighten and cool. Store in a cool area after dating.

Use with any dish, cocktail or salsa. Good vitamin C source.

Optional: Add celery sticks, cauliflower florets, onion slices

Submitted by Dean Louie

• 120 g Waianae Gold Kiawe Flour
• 110 g Organic Peanut Butter
• 65 g Raw Honey
• 2 Pinches Paakai (Hawaiian salt)

Preparation Instructions:

1. Mix together ingredients in a small bowl until incorporated
2. The type of peanut butter you use can determine the consistency of the bars. Freshly made peanut butter is warm and runny and makes for easy mixing. If your peanut butter is too thick, try sprinkling a very small amount of water into the mixture. That little bit of water should be enough to loosen the mixture and make for a smooth bar.
3. Knead the batter no more than a dozen times (if you over knead it will get oily)
4. Press into a small dish and cut into squares with a thin knift
5. Store in a covered dish, it is shelf stable and does not require refrigeration. The longer it sits the harder it gets but it remains delicious.

View the original recipe and read the story behind it: Waianae Gold’s Blondie Aina Bars on Hawaii Farmers Market

Notes: You can buy the Kiawe Bean Flour or just collect it yourself. Contact Emma White (ehw@hawaii.edu) to learn how.

Submitted by Emma White

You can now buy different flatbreads at grocery stores. However, this popular recipe, similar to Pita Bread, has simple ingredients, is simple to make, and costs pennies.

Ingredients

• 1 teaspoon sugar
• 1⁄2 cup warm water
• 1⁄4 oz (2 1⁄4 teaspoons) dry yeast
• 1⁄2 cup Greek yogurt
• 1⁄2 teaspoon salt
• 1 Tablespoon oil
• Some oil, for greasing the skillet
• 2-3 teaspoons olive oil

Instructions

In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.

Add the yeast mixture, yogurt, salt, oil, flour in a large bowl.

Knead the dough until the surface becomes smooth and shiny, about 10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place. The dough should double in size, about 1 hour.

Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin or spread with the flat palm of your hand

Heat up a cast-iron skillet over med-heat and initially lightly grease the surface with oil or spray to avoid the dough from sticking to the skillet.

Place the flattened dough on the skillet. When it puffs up and bubbles, small burnt spots will appear, flip it and cook the other side. Repeat the same until all dough are done.
Don’t over cook.

Optional: Brush the naan with olive oil and serve warm with olives, pepperoncini, hummus, and tzatziki.

Submitted by Dean Louie

This homemade condiment is an easy way to add bold, bright flavor to sandwiches, dressings, and dips. It literally pops with flavor and texture!

Yield: 24 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 1⁄2 cup white wine vinegar
• 1⁄2 cup water
• 3 Tablespoon sugar
• 1⁄2 teaspoon kosher salt
• 1⁄3 cup yellow mustard seeds
• 1 small to medium sized shallot, thinly sliced into rings

Instructions

In a medium saucepan over medium heat, combine white wine vinegar, water, sugar, and salt. Bring to a simmer and then stir in mustard seeds. Turn heat down to medium-low, and cook until seeds are tender and look a bit plumped, about 30 minutes.
Stir in shallots and remove saucepan from heat.
Let mustard seeds cool to room temperature, then transfer to a jar with a lid and refrigerate. When stored in an airtight jar and kept refrigerated, pickled mustard seeds will keep well for up to two months.

Submitted by Dean Louie