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Aloha – Daily Apple Style!

A few weeks ago we had the pleasure of catering my brother and sister-in-law’s wedding rehearsal dinner. Stephanie, the vivacious and fun-loving bride, requested a Hawaiian Luau theme – to reflect her upcoming honeymoon and passion for all things tropical. Now, being a hard-core macrobiotic and local foods advocate for the past decade does not allow me much exposure to exotic dishes and island delights…but after a bit of research I realized I could create a plethora of tropical treats and still be true to my whole-foods roots. So please enjoy these unique Hawaiian dishes with a side of Ontario freshness!

Pretty Pineapple Salsa

What’s In It

1/2 medium pineapple, peeled, cored and cut into 1/2 inch dice with juices reserved

1 small red pepper, diced

3 medium green onions, diced

1 hot chili, diced

1 1/2 inch piece of fresh ginger, peeled and minced

1 tbsp  fresh lime juice

1/8 tsp salt

How to Make It

Mix all ingredients including reserved pineapple juices in medium bowl.  Cover and let stand at least 1 hour at room temperaturebefore serving.

Maui Wowi Onion Dip

What’s In It

3 large sweet onions, finely chopped 

1 cup raw turbinado sugar   

1/2 cup white wine vinegar 

1/2 cup organic sour cream 

1/4 tsp cumin     

Salt & pepper

How to Make It

Mix all ingredients in a food processor and let sit overnight. Serve with root chips and raw veggies!

Sesame Cabbage Salad

What’s In It

1 head cabbage chopped

1 bunch green onions chopped

1/2 cup chopped celery and peppers

1/2 cup sesame oil

1/4 cup rice vinegar

2 tablespoon organic honey   

2 cups toasted sesame sticks or crunchy Asian noodles     

sesame seeds, toasted

How to Make It

Mix cabbage, green onions, peppers and celery.  Mix dressing of vinegar, oil, and sugar. Toss dressing, sesame sticks and sesame seeds with salad mix. Serve immediately.

Aloha Sweet Potatoes

What’s In It

4 to 5 medium sweet potatoes     

1/2 cup organic butter 

1 cup organic brown sugar       

Fill a large stock pot with salted water and bring to a boil. Wash and peel sweet potatoes and add to water. Boil until tender, approximately 10-15 minutes. Drain and return pot to stove. Melt butter with brown sugar. Add potatoes and mash with a hand-masher. Season with salt. Transfer to a large casserole dish and bake at 425 until top is golden brown. Top with an additional sprinkle of brown sugar and enjoy!

Congratulations Nick and Stephanie!

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