Oils of Aloha: Kukui and Macadamia Nut Oils

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ROASTED GARLIC MAC ASPARAGUS
1 lb. asparagus
2 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil
1/2 tsp. Hawaiian salt (coarse sea salt)

Preheat oven to 375ºF. Rinse asparagus and snap off the bottoms of the stalks. Place asparagus on a foil lined roasting pan. Drizzle with macadamia oil and sprinkle with salt. Roast for 8 to 10 minutes or until spears are tender when pieced with a fork. Makes 6 servings.

Recipe © OilsOfAloha

KAUAI HERB GRILLED PORTOBELLO MUSHROOMS

3 Portobello mushrooms
1/4 cup Oils of Aloha® Kauai Herb Macadamia Oil
1⁄4 cup balsamic vinegar
4 cloves garlic, minced

Clean mushrooms and remove stems. Place mushroom caps on a baking sheet or plate with gills up. In a small bowl whisk together macadamia oil, balsamic vinegar and garlic. Pour mixture evenly over mushrooms caps and let stand for 1 hour. Drain off excess mixture. Barbecue or broil for 10 minutes. Serve immediately. Cut into thick slices. Makes 4 servings.

Recipe © OilsOfAloha

ALOHA GRILLED EGGPLANT
4 long Japanese eggplants, sliced lengthwise
Italian parsley, cilantro, fresh rosemary and fresh basil (quantity desired)
Salt and pepper to taste
2 to 3 cloves garlic, minced
1/2 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
(or one of the other specialty oils: Pele’s Fire, Kauai Heb, Garlic Isle)

Combine all of the ingredients in a zip-lock bag and toss to coat the eggplant. Marinate for at least 20 minutes. Grill or broil until eggplant is tender. Makes 4 to 6 servings.

Note: Works well with Portobello mushrooms, zucchini and red onions or a combination.

Contributed by Aileen Stewart

ASPARAGUS WITH WASABI MAC DIP
2 lbs. thin asparagus, trimmed
1 cup MacMAYO (recipe on line) or mayonnaise
4 tsp. soy sauce
1 1/2 tsp. sugar (or equal amount of sugar substitute)
2 tsp. fresh lemon juice
1 to 2 tsp. wasabi paste

Blanch asparagus in a large skillet of boiling water for 1 minute. Rinse under cold water to stop the cooking. Drain well and pat dry. In a small bowl combine all the remaining ingredients and blend well. Serve this as a dip for the asparagus. Makes 6 servings.

Recipe © OilsOfAloha

CAULIFLOWER AND GOAT CHEESE PUREE
Your family will think you are serving mashed potatoes, but they will be surprised at the wonderful flavor.

1 large head cauliflower, cored and cut into 1-inch florets
Salt
1/4 cup heavy cream
3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. goat cheese

In a large saucepan bring lightly salted water to a boil. Cook cauliflower over medium heat until completely tender about 12 to 14 minutes. Drain in a colander and press to remove excess water. In a food processor combine cauliflower and heavy cream; puree until completely smooth. (If you like a chunkier texture, mash by hand, adding the heavy cream after the cauliflower is mashed.) When ready to serve return cauliflower mixture to the saucepan and heat over low heat, stirring constantly. Add macadamia oil, Parmesan cheese and goat cheese. Stir well and season to taste with salt. Serve immediately. Makes 4 servings.

Recipe © OilsOfAloha

COUSCOUS WITH SHIITAKE MUSHROOMS
4 to 5 fresh or dried* shiitake mushrooms
3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil
1/2 cup chopped onion
2 tsp. minced fresh rosemary or 1 tsp. crumbled dried rosemary
1 tsp. minced fresh thyme or 1/2 tsp. crumbled dried thyme
1 3/4 cups chicken broth
1 cup couscous
1/4 cup grated Parmesan cheese

Trim stems from shiitake mushrooms and cut caps into 1/4-inch thick slices. In a large skillet heat macadamia oil over medium-high heat and add shiitake mushrooms, onion, rosemary and thyme. Cook, covered, for 3 minutes. Uncover and stir often until juices evaporate and mushrooms are lightly browned, about 5 to 6 minutes. Add broth and bring to a boil. Stir in couscous, cover tightly and remove from heat. Let stand until liquid is absorbed, about 5 minutes. With a fork, fluff couscous, then stir in Parmesan cheese. Makes 6 servings.

*Note: If using dried shiitake mushrooms soak in warm water for 15 minutes, then squeeze out excess liquid.

Recipe © OilsOfAloha

GARLIC ISLE VEGETABLE STIR-FRY
3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil
1 red bell pepper, seeds removed and cut into strips
1 yellow or orange bell pepper, seeds removed and cut into strips
1 small zucchini, thinly sliced
1/2 red onion, thinly sliced
2 large garlic cloves, finely chopped
2 tsp. minced fresh ginger
2 Tbsp. chopped fresh basil
Salt and freshly ground black pepper

Heat macadamia oil in a wok or skillet over high heat. Add bell peppers, zucchini, red onion, garlic and ginger and stir-fry until vegetables are tender but crisp, about 3 to 4 minutes. Sprinkle with basil and toss lightly. Season to taste with salt and pepper. Transfer to a serving platter and serve immediately. Makes 4 servings.

Recipe © OilsOfAloha

ROASTED EGGPLANT WITH BALSAMIC GLAZE
1 1/2 cups balsamic vinegar
1 large round eggplant
3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil
Salt and freshly ground black pepper to taste
1 red bell pepper, roasted, peeled and seeded
1/2 lb. mozzarella, thinly sliced
1 bunch fresh basil

Preheat oven to 350°F. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and cook until vinegar is syrupy and measures about 1/3 cup. Cut eggplant lengthwise into four thick slices. Brush each slice with macadamia oil and season with salt and pepper. Place eggplant slices on a greased baking sheet and bake 20 to 25 minutes or until lightly browned and soft. Stack an eggplant slice with slices of roasted red bell pepper, mozzarella cheese and a few sprigs of basil. Top with a second slice of eggplant. Return to oven and bake for 6 to 8 minutes. Place each portion on a plate and drizzle with balsamic glaze. Garnish with basil. Makes 2 servings.

Contributed by Kahuku Brand

KAUAI HERB EGGPLANT
4 medium long Japanese eggplants, trimmed
1/4 cup Oils of Aloha® Kauai Herb Macadamia Oil
1 medium red bell pepper, seeded and julienned
1 clove garlic, minced
2 Tbsp. soy sauce
3 Tbsp. rice vinegar
1/4 tsp. ground black pepper
1/8 tsp. crushed red pepper
Cilantro sprigs for garnish (optional)

Preheat oven to 350°F. Lightly grease a large baking sheet. Cut eggplants lengthwise into 1/4-inch slices and spread in a single layer on the baking sheet. Baste eggplant with 2 tablespoons of the macadamia oil. Bake 15 to 20 minutes or until lightly brown and soft. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of the macadamia oil over medium heat and sauté bell pepper and garlic for 2 to 3 minutes. Add soy sauce, rice vinegar, black pepper and crushed red pepper and cook 2 minutes more. In a large serving bowl combine eggplant and red bell pepper mixture. Toss gently until well mixed and let stand at room temperature until cool. Garnish with cilantro sprigs, if desired. Makes 8 servings.

KAUAI SPICE BALSAMIC TOMATO COMPOTE
1 can (14 1/2 oz.) peeled, cut tomatoes
3 Tbsp. Oils of Aloha® Kauai Herb Macadamia Oil
3 Tbsp. balsamic vinegar
1/2 tsp. sugar or equivalent imitation sugar
1/2 tsp. salt
1/4 tsp. coarsely cracked black pepper

Combine all ingredients; blend well. Chill. Makes 4 servings.

LONG EGGPLANT WITH MISO SAUCE
2 medium long Japanese eggplants
3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil
1⁄4 cup miso
1⁄4 cup sake
2 Tbsp. sugar

Cut eggplant in half lengthwise, then crosswise diagonally into 1/4-inch slices. Heat macadamia oil over high heat. Add eggplant and sauté for 1 minute or until soft. Set aside. In a small saucepan combine miso, sake and sugar and heat until sugar is dissolved. In a mixing bowl combine eggplant and miso mixture. Toss gently until well mixed. Makes 4 servings.

Contributed by Kahuku Brand

ORIENTAL EGGPLANT
6 medium long Japanese eggplants, cut lengthwise into 1/4 inch slices
1/4 cup Oils of Aloha® Garlic Isle Macadamia Oil
1 medium red bell pepper, seeded and julienned
1 clove garlic, minced
2 Tbsp. soy sauce
3 Tbsp. rice vinegar
1/4 tsp. ground black pepper
1/8 tsp. crushed red pepper
1 Tbsp. toasted sesame seeds
Cilantro sprigs for garnish (optional)

Preheat oven to 350°F. Lightly grease several large baking sheets and spread eggplant slices in a single layer. Baste eggplant lightly with 2 tablespoons of the macadamia oil. Bake 15 to 20 minutes or until browned and soft. Meanwhile, in a large skillet, heat the remaining 2 tablespoons macadamia oil over medium heat and sauté red bell pepper and garlic for 2 to 3 minutes. Add soy sauce, rice vinegar, black pepper and crushed red pepper and cook 1 minute more. In a large serving bowl combine eggplant and red bell pepper mixture. Toss gently until well mixed and let stand at room temperature until cool. Sprinkle with sesame seeds and garnish with cilantro sprigs, if desired. Makes 8 servings.

Contributed by Kahuku Brand

PELE’S FIRE SAUTEED ASPARAGUS
1 lb. fresh asparagus
1 cup fresh shiitake mushrooms
3 Tbsp. Oils of Aloha® Pele’s Fire Macadamia Oil
2 Tbsp. hoisin sauce or black bean sauce
2 cloves garlic, minced

Blanch the asparagus for one minute or longer if the asparagus is thick; drain. Place the asparagus in an ice bath for a few minutes. Drain; pat dry and set aside. Slice mushrooms. Preheat a sauté pan and add the macadamia oil and garlic. Stir fry until the garlic is translucent, then add the asparagus and shiitake mushrooms and sauté for one minute. Add the hoisin sauce and cook for 2 minutes. Serve immediately, while asparagus is still crunchy. Makes 4 servings.

Contributed by Aileen Stewart