Oils of Aloha: Kukui and Macadamia Nut Oils

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MAC PESTO PASTA SALAD
12 oz. rotelle or other pasta
1/3 cup Oils of Aloha® Kauai Herb Macadamia Oil
1/3 cup white wine vinegar
Mac Pesto (see recipe below)
1 cup frozen tiny peas, thawed
1 cup diced bell pepper
1/2 cup diced purple onion
Salt and freshly ground pepper to taste

Bring a large pot of water to a boil and cook pasta according to package directions; drain. In a large bowl combine pasta, macadamia oil and white wine vinegar and let cool to room temperature. Stir in Mac Pesto Sauce, peas, bell pepper and onion; toss lightly. Season to taste with salt and pepper. Serve immediately or cover and chill. Makes 8 to 12 servings.

MAC PESTO
2 cups loosely packed fresh basil leaves
1/3 cup pine nuts
2 cloves garlic, coarsely chopped
1/2 cup grated Parmesan cheese
1/2 cup Oils of Aloha® Kauai Herb Macadamia Oil
Salt and pepper to taste

In a food processor combine basil, pine nuts, garlic and Parmesan cheese to a paste. With the machine running, slowly add in macadamia oil; blend to make a smooth purée. If the sauce seems too thick, add additional oil. Cover tightly and refrigerate until ready to use.

Recipes © OilsOfAloha

KAUAI HERB DRESSING
1/2 cup Oils of Aloha® Kauai Herb Macadamia Oil
1/2 cup balsamic vinegar
1/2 tsp. Dijon mustard

In a jar combine macadamia oil, balsamic vinegar and Dijon mustard; shake well to blend. Drizzle over salad or slices of tomato and mozzarella cheese. Makes 1 cup.

MAC FRENCH DRESSING

1/2 cup cider vinegar
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. paprika
1 tsp. dry mustard
4 tsp. sugar or equivalent sugar substitute
1/4 cup water
3 Tbsp. tomato sauce
1 cup Oils of Aloha® Garlic Isle Macadamia Oil

In a food processor or blender combine all the ingredients, except the tomato sauce and macadamia oil. Let mixture sit for 15 minutes, lend in the tomato sauce. With the motor running slowly add the oil. Keep chilled and shake well before serving. Makes 2 cups.

Recipe © OilsOfAloha

HAWAII’S GOLD CAESAR SALAD
1 head Romaine lettuce
1/2 cup Hawaii’s Gold Caesar Dressing (see recipe below)
Croutons, optional
Grated Parmesan cheese to sprinkle

Break into individual leaves, rinse and pat dry. Stack leaves on individual plates and drizzle with dressing. Top with croutons and sprinkle with Parmesan cheese. Makes 4 servings.

HAWAII’S GOLD CAESAR DRESSING
1/4 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
1 can (2 oz.) anchovies, drained
2 Tbsp. lemon juice or white wine vinegar
1 tsp. sugar or equivalent sugar substitute
1/2 cup MacMayo (recipe online) or mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 tsp. Dijon mustard

In a food processor combine macadamia oil and anchovies; pulse several times to mash. Add lemon juice and sugar and pulse a few more times. Add all the remaining ingredients and blend well. Chill. Makes about 3/4 cup.

Recipes © OilsOfAloha

WARM SPINACH SALAD with KAUAI HERB DRESSING
1 lb. cleaned spinach leaves
4 shiitake mushrooms, stemmed and thinly sliced
1/2 tomato, cut in small wedges
2 Tbsp. freshly grated Parmesan cheese
Kauai Herb Dressing (see recipe below)
Salt and freshly ground black pepper to taste

Tear spinach leaves into bite-size pieces and place in a large bowl. Top with shiitake mushrooms, tomato wedges and Parmesan cheese. Drizzle with Kauai Herb Dressing and toss lightly. Season to taste with salt and pepper. Makes 4 servings.

KAUAI HERB DRESSING
1/4 cup Oils of Aloha® Kauai Herb Macadamia Oil
1 Tbsp. capers, drained and rinsed
1/4 cup balsamic vinegar
1/4 tsp. Dijon mustard

Heat macadamia oil in a small skillet and sauté capers for 2 to 3 minutes or until they become a little crisp. Stir in balsamic vinegar and Dijon mustard. Drizzle warm dressing over spinach salad. Makes 1/2 cup.

Recipes © OilsOfAloha

BASIL VINAIGRETTE
Combine ingredients in a blender or food processor to help create an emulsion, then add a small amount of hot water to bind the vinaigrette. These two steps make the vinaigrette lighter and even more flavorful than if it had simply been whisked.

1 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
1 Tbsp. fresh lemon juice
1 Tbsp. sherry vinegar
12 large basil leaves
Salt and freshly ground black pepper to taste
2 Tbsp. boiling water

In a food processor or blender combine all ingredients, except boiling water, and process for 1 minute. With the motor running, add the water and process for 15 seconds. Store in the refrigerator tightly covered for 1 day. Makes 1 1/2 cups.

Recipe © OilsOfAloha

CHINESE CHICKEN SALAD
1 lb. chicken, cooked and shredded
4 cups shredded won bok (Chinese cabbage) or head lettuce
1 cup thinly sliced celery
1/4 cup chopped Chinese parsley (cilantro)
Chinese Sesame Salad Dressing (see recipe below)
1/4 cup chopped macadamia nuts or peanuts
1 Tbsp. toasted sesame seeds
1 pkg. (3 oz.) crispy wun tun strips

In a large bowl combine chicken, won bok, celery and Chinese parsley; toss lightly. Just before serving drizzle dressing over salad and toss gently to mix. Sprinkle with macadamia nuts, sesame seeds and top with wun tun strips. Makes 4 servings.

CHINESE SESAME SALAD DRESSING
1/4 cup Oils of Aloha® Garlic Isle Macadamia Oil
3 Tbsp. rice vinegar
1 1⁄2 tsp. sugar or equivalent sugar substitute
1 Tbsp. sesame oil
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper

Combine all ingredients in a jar and shake well to blend. Makes 1/2 cup.

Recipes © OilsOfAloha

CURLY ENDIVE WITH MUSTARD-ANCHOVY DRESSING
A Hawaiian version of a lusty salad found most often in Paris bistros.

1/2 lb. French bread
1/4 cup Oils of Aloha® Garlic Isle Macadamia Oil
1 head curly endive or curly green lettuce, torn into bite-size pieces

Mustard-Anchovy Dressing (see recipe below)

Trim crusts from bread and cut into 1/2-inch cubes. In a skillet heat the macadamia nut oil. Add bread cubes to skillet and toss to coat with oil. Cook until crisp and golden, stirring frequently, about 10 minutes. Transfer croutons to a large bowl. Add endive and toss lightly. Drizzle with Mustard-Anchovy Dressing; toss lightly. Serve on individual plates. Makes 8 servings.

MUSTARD-ANCHOVY DRESSING
2 Tbsp. Dijon-style mustard
2 Tbsp. fresh lemon juice
1 Tbsp. anchovy paste
1/4 tsp. pepper
1/2 cup Oils of Aloha® Garlic Isle Macadamia Oil
1 tsp. capers
Salt to taste

In a small bowl whisk together mustard, lemon juice, anchovy paste and pepper. Gradually whisk in oil. Add capers and season to taste with salt. Makes 3/4 cup.

Recipes © OilsOfAloha

GARDEN ISLAND SALAD
In a large salad bowl combine your favorite salad ingredients…. varieties of lettuce, spinach, radish sprouts, chives, avocado, cucumber slices, tomatoes wedges, radishes, etc. Chill until ready to serve. Drizzle with Herb Salad Dressing and toss lightly.

HERB SALAD DRESSING
1/4 cup red wine vinegar
2 cloves garlic
1 tsp. salt
1/4 cup fresh basil leaves
1 sprig marjoram
3/4 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil

In a food processor or blender combine all ingredients, except the macadamia oil. Process until smooth, then slowly add the macadamia oil. Chill. Makes 1 cup.

Recipe © OilsOfAloha

MEXI-CORN SALAD
1 pkg. (10 oz.) frozen sweet corn, thawed and drained well
1 red bell pepper, chopped (use combination of green and yellow for additional color)
4 stalks celery, chopped
1 can (15 oz.) black beans, rinsed and drained
Hawaii’s Gold Dressing (see recipe below)
Chopped fresh cilantro

In a large bowl combine corn, bell pepper, celery and black beans; toss gently. Just before serving drizzle with Hawaii’s Gold Dressing and toss lightly. Garnish with chopped cilantro. Makes 6 servings.

HAWAII’S GOLD DRESSING
1/4 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
3 Tbsp. balsamic vinegar
1 1/2 tsp. sugar
1/2 tsp. Hungarian paprika
1/2 tsp. onion powder
Salt to taste

Combine all ingredients in a container and shake well to blend.

Note: Contributed by Aileen Stewart

PAPAYA SALAD WITH GRILLED SHRIMP
8 jumbo shrimp
1/2 cup plain yogurt
1/4 cup MacMayo (recipe online) or mayonnaise
1 Tbsp. honey
1 tsp. curry powder
1/8 tsp. salt
Mesculin greens or leaf lettuce
2 papayas (about 1-1/2 lbs.), peeled, seeded and sliced lengthwise
1 avocado, peeled, pitted and sliced lengthwise
1/4 cup chopped peanuts (optional)

Thaw shrimp, if frozen; set aside. In a small bowl stir together yogurt, mayonnaise, honey, curry powder and salt; cover and chill. Remove shells from shrimp, leaving tails intact, and devein. Pat shrimp dry with paper towels. Grill shrimp, turning occasionally, until they turn pink. Arrange lettuce on individual plates. Arrange papaya and avocado slices on the lettuce. Top with shrimp. Drizzle with curry dressing and sprinkle with peanuts. Makes 4 servings.

Note: Contributed by Kahuku Brand

SAVORY DRESSING
1/4 cup chopped parsley, lightly packed
1 can (2 oz.) anchovy fillets
Salt and freshly ground black pepper to taste
3 Tbsp. wine vinegar
2 Tbsp. freshly grated Parmesan cheese
1/2 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil

In a food processor or blender combine all the ingredients, except the macadamia oil; process well. With the motor running, drizzle the macadamia oil into the processor in a thin stream, until well blended. Serve at room temperature over cooked vegetables. Makes about 1 cup.

Recipe © OilsOfAloha

STRAWBERRY MACADAMIA SALAD
1 cup sliced fresh strawberries
2 Tbsp. balsamic vinegar
1/2 tsp. sugar or equivalent sugar substitute
1/4 tsp. ground black pepper
1/4 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
6 cups Mesculin greens
6 strawberries, sliced

In a food processor or blender, puree sliced strawberries until smooth. Add balsamic vinegar, sugar and pepper; blend thoroughly. Gradually add macadamia oil and mix until well blended. Chill until ready to serve. Arrange Mesculin greens and sliced strawberries on individual plates. Drizzle with strawberry vinaigrette. Makes 6 servings.

MACADAMIA PAPAYA SEED DRESSING
1/2 small onion
1 Tbsp. papaya seeds
1/4 cup sugar
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 cup tarragon vinegar
1/2 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil

In a food processor or blender combine onion and papaya seeds; chop, using a pulsing action. Add sugar, dry mustard, salt and tarragon vinegar; blend well. With machine running, gradually add macadamia oil in a slow steady stream. Makes 1 cup.

BASIL PASTA SEAFOOD SALAD
An elegant yet easy one-dish meal perfect for summer. Serve with slices of toasted French bread.

1 lb. medium shrimp, shelled and deveined
1 lb. bay scallops
1/2 lb. rotelle pasta
1 cup frozen tiny peas, thawed
1/2 cup diced red bell pepper
1/2 cup minced purple onion
1/2 cup Oils of Aloha® Kauai Herb Macadamia Oil
3 to 4 Tbsp. fresh lemon juice
Basil Purée (see recipe below)
Salt and freshly ground pepper to taste

Bring a large saucepan of water to a boil and cook shrimp and scallops for 1 minute; drain immediately. Bring another pot of water to a boil and cook pasta according to package directions; drain. In a large bowl combine pasta and seafood; toss lightly. Add peas, bell pepper and onion; toss again. In a small bowl whisk together macadamia oil, lemon juice and Basil Purée. Pour over salad and toss well. Season to taste with salt and pepper. Serve immediately or cover and chill. Bring to room temperature before serving. Makes 4 servings.

BASIL PUREE
5 cups loosely packed basil, coarsely chopped
3 to 4 tablespoons Oils of Aloha® Kauai Herb Macadamia Oil

In a food processor or blender combine basil and 3 tablespoons of the macadamia oil; blend to make a smooth purée. Add the remaining 1 tablespoon of the oil, if needed. Cover tightly and refrigerate. Makes 1/2 cup.