Author: Mary (Mary Sautter)

Rainbow Harvest Slaw
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Rainbow Harvest Slaw

Nurture your digestive system with these raw vegetables given a fresh new taste with miso, honey, yogurt, sauerkraut, and other ingredients.

Roasted Root Vegetables
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Roasted Root Vegetables

This recipe is the foundation for the Rustic Roasted Vegetable Tarts and the Roasted Root Vegetable and Goat Cheese Salad. Reduce by half for any one recipe.

Roasted Vegetable Rustic Tarts
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Roasted Vegetable Rustic Tarts

This comfort food of savory roasted vegetables, cheese and flaky pastry makes a vegetarian addition to brunch, a light lunch when paired with a salad and a substantial side dish at dinner.

Roasted Root Vegetable & Goat Cheese Salad
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Roasted Root Vegetable & Goat Cheese Salad

These same roasted root vegetables sparkle with the addition of sweet and tangy notes of goat cheese, dried cherries and pecans, all lightly drizzled with raspberry vinaigrette and served on a base of mixed greens.

Gingered Apple Pinwheel Tarts
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Gingered Apple Pinwheel Tarts

Irresistible combination of flaky, light puff pastry and succulent apples poached in a slightly caramelized buttery ginger honey syrup. Serve while still warm from the oven.

Ginger Honey Poached Pears and Custard Dessert
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Ginger Honey Poached Pears and Custard Dessert

Use Hawai’i Harvest Beneficial Blends Heavenly Ginger & Honey to make an easy, delicious sauce or syrup for fresh or cooked fruit. The poached pears in the first stage are a delightful light ending for any meal. For an elegant dessert coarsely chop the poached pears, top with the custard mixture and bake. Finish with a dollop of whipped cream and a sprinkle of fresh ginger over the cooled custard for a creamy, multi-layered taste experience.