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April 2013

Roasted Beets With Feta

Prep time: 45 minutes,
Cook time: 30 minutes
1 pound of red beets
1 pound of golden beets
¼ cup feta cheese
1 cup microgreens or baby greens
½ cup extra-virgin olive oil
Kosher salt, to taste
Preheat oven to 400° F.
Place beets on roasting pan or a flat baking sheet. Drizzle with
a bit of extra-virgin olive oil and sprinkle with kosher salt.
Roast for 30 to 45 minutes, depending on size and the desired
doneness. Test for doneness after about 30 minutes of
cooking by piercing the largest beet with a knife. If the knife
easily enters the beet with only a small amount of resistance,
it’s done.
After cooling for 20 minutes, slip the skins off the beets by
hand. You can use a paring knife on any stubborn spots. Just
be careful not to cut away too much beet.
Cut the beets into ½-inch dice and toss in a stainless steel
mixing bowl with enough olive oil to coat them.… Read More

Ocean Gimlet

ocean water
2 oz. Ocean Vodka
3 tsp. fresh lime juice
Pour ingredients in a shaker over ice and shake
vigorously. Garnish with a slice of lime and/or a
sprig of mint.

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Ocean Water

ocean water
2 oz. Ocean Vodka
4 oz. coconut water
Muddled mint leaves
Dash of agave syrup
Muddle mint leaves at the bottom of a shaker. Pour
remaining ingredients into shaker over ice. Shake vigorously
and pour in a short glass of ices. Garnish with
a sprig of mint and a slice of lime.

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Liliko’i Cosmo

1 ½ oz OCEAN Vodka
1 oz cranberry
splash of passion fruit juice or sweetened puree
Combine all ingredients into a shaker with ice and bruise. Pour into
a chilled martini glass Garnish with fresh flower or slice of lime.

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Strawberry Lemon Drop

strawberry martini
1 ½ oz OCEAN Vodka
1 oz fresh lemonade
2oz fresh strawberries
Pour ingredients into a cocktail shaker over ice and shake vigorously.
Strain into a martini glass or tall glass filled with ice.

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Lemon Blossom Martini

lemon martini

1 ½ oz OCEAN Vodka
1 oz fresh lemonade
½ fresh lavender blossom

Place all ingredients in a shaker with ice and bruise. Pour into a chilled martini glass.

Garnish with a lemon wheel.

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What Is It and How Do You Eat It Spring 2013



Luffa or loofah, a tropical and subtropical vine classified in the cucumber family. The fruit must be harvested young to use as a vegetable, great in any stir-fry. When allowed to fully mature, the fruit becomes a tough mass of fiber that makes a great exfoliating sponge for your skin.

You can find more about this amazing plant at

We found these plants at the Hilo Farmers’ Market.

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Across Hawai`i Couples Vow


I do!
(love to eat)

Outside of Hawai‘i the idea of getting married in the islands is, for many, something of a dream. Visions of swaying palms, a manicured lawn dotted with plumeria trees and smiling guests in colorful Aloha shirts showering the newlyweds in fragrant jasmine blossoms are stock images that make a Hawaiian wedding so desirable.  But anyone who has ever planned a wedding in Hawai‘i knows that, like anywhere else, it can be as challenging as it is fun. Venues must be chosen, invitations prepared and food selected. The wedding reception’s menu helps set the tone for the day and, with a dizzying variety of food options representing the many cultures of the islands, a Hawaiian-inspired menu makes for an unforgettable experience.

One important consideration when planning a wedding in the islands is to remember that Hawaiian wedding receptions tend to be large. Really large.… Read More

The Bride Wore Green

green wedding

Mother Earth gets
special attention in
modern weddings

Green is the color of an ecofriendly, environmentally safe and healthy planet. And now it’s the “color” for earth-kind weddings.

It used to be that “love, honor and obey” was the wedding mantra. Today, it’s “reduce, reuse and recycle.” Brides, grooms and the multibillion-dollar wedding industry, including those in Hawai‘i who cater to them, are paying more attention to the environmental implications of their choices.

And not only do green weddings provide a feel-good atmosphere in the event, they also can be cheaper—by as much as 30-percent in Hawai‘i—than traditional weddings in the Aloha state, says Klaus Bandisch, owner of Paradise Maui Weddings, and other Hawai‘i wedding planners

“We encourage brides to use recycled dresses—maybe one their mom or sister wore— and weddings rings. That really cuts down on expenses,” he said.

Remember that weddings are not just expensive, but they’re resource intensive, especially when you’re planning them on an island in the middle of the Pacific.… Read More

local heroes Spring 2013

Farm/Farmer: Pilani Kope Farm
Greg & Susy Stille

We are honored that Piliani Kope Farm was selected as a Local Hero! Our farm is a labor of love, bringing the art of coffee from seed to cup, offering a hands-on opportunity to be a part of each of the 11 steps to produce a great cup of coffee. Working hand in hand with other coffee farmers, and educating the consumer that great coffee just doesn’t happen.

The readership of Edible Hawaiian Islands has been an integral part in supporting growers, processors and roasters including the Maui Coffee Association and the eight coffee districts within the Hawai‘i Coffee Association.  Mahalo to our farmers’ market community and to all the guests who have visited the farm, for all of the support they have given to us and to our fellow farmers. We are humbled by this honor.

Aloha and mahalo.

Chef/Restaurant: Ko

Chef Tylun Pang and the team at Kō are humbled to receive the Local Hero Award from the community of Maui and the readers of Edible Hawaiian Islands.… Read More