Big Kahuna Hawaiian Salad

vegan, serves 2



2 cups frisee, finely chopped
2 cups baby lettuce mix or baby spinach (any fave leafy green will work)
1 cup chopped pineapple
1 cup chopped papaya
3/4 cup roasted/salted macadamia nuts
handful of plantain chips
fresh black pepper

optional: coconut flakes, roasted corn, spicy tempeh cubes

*use fresh pineapple and papaya. Chop and store the leftovers for a tropical fruit salad the next morning.


Pineapple Tahini Dressing

1 1/2 Tbsp tahini sauce
2 tsp Grade B maple syrup
1 Tbsp apple cider vinegar
2 Tbsp pineapple juice
pepper


Directions:

1. Whisk together the dressing. Set aside.
2. Prep your fruit by chopping up your papaya and pineapple. Store the leftovers.
3. Finely chop your frisee. Place in bowl. Add baby lettuce.
4. Toss lettuce gently with 1-2 Tbsp of dressing.
5. Portion salad into two bowls.
6. Add pineapple and papaya on top of lettuce.
7. Add macadamia nuts.
8. Place plantain chips around edges of bowls.
9. Drizzle additional dressing on top and add fresh black pepper to taste.

Turkey Meatloaf with Spicy Tomato Jam

Sharon Harrison

3 T olive oil
1/2 pound shitake mushrooms
3/4 t salt
1/2 t pepper
2 1/4 t fresh chopped thyme
3 T roasted red peppers
2 pounds ground turkey
1 1/2 cups bread crumbs
2 medium garlic cloves
1 T fresh sage
1 t ground ginger
1 medium onion, finely chopped
2 (14.5 oz) cans fire roasted tomatoes
1 t crushed red pepper
2 T balsamic vinegar
1/2 cup light brown sugar
1/4 t allspice

Preheat oven to 350.  In a nonstick skillet over medium high heat, heat 1 T oil.  Saute mushrooms until just beginning to brown, about 6 minutes.  Season with 1/2 t each salt and pepper and 1/4 t thyme.  Continue to brown mushrooms, stirring, about 6 minutes more.  Stir in roasted red peppers.  Transfer to a plate and let cool. 

Mix turkey, bread crumbs, garlic, sage, ginger and half the onion and remaining 1/4 t salt and 2 t thyme.  Using your hands, pack half the turkey mixture into a loaf pan (I don't like loaf pans, I just formed it and put it in a baking pan, it gets a nice crisp outside).  Top with an even layer of mushroom mixture and then cover with the remaining turkey and pat down.  Bake for 40 minutes. 

In a large skillet over medium heat, heat remaining oil and cook remaining onion till softened, about 8 minutes.  Add tomatoes, crushed red pepper, vinegar, brown sugar and allspice.  Simmer over medium heat for 30 minutes. 

Remove turkey loaf from the oven and top with 3/4 c tomato jam.  Return to oven and bake until meatloaf reaches 165 on a thermometer, about 30 minutes.  Let cool for ten minutes and turn out, slice and serve with tomato jam. 

Sharon's Famous Toffee Crunch Cookies

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10oz) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut

Preheat oven to 350 degrees.  Cream together the butter, sugars and vanilla.  Beat the eggs slightly; then add to the butter mixture and mix well.  Sift flour, salt and baking soda, then add slowly to the moist ingredients and mix thoroughly.  Mix in the toffee bits, oatmeal and coconut.  Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.  I roll the dough in my hand to make a ball so that they look more uniform. 

Herby Turkey Sun-Dried Tomato Spread

Makes 8 servings

1 tiny can tomato paste
1/2 cup shredded parmesan cheese
5 cloves garlic
3 Tablespoons brown sugar
1 bag sun-dried tomatoes, julienne cut, (hydrated) 3 oz
1 tiny can tomato sauce

Combine all ingredients in food processor.  Add just enough sauce to make it spreadable.