Ghirardelli Brownies

Pan Roasted Pork Loin

Crispy Shrimp Vermicelli Salad

Eggplant Parmesan

Oshiro Tofu & Mushroom Poke Bowl

Furikake Seared Ahi

Blackened Ahi Caesar Salad

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.

Preheat the Oven

In a medium saucepan over low heat, melt the Ghirardelli chocolate chips and unsalted butter together until smooth. Stir frequently to avoid burning.

Melt Chocolate and Butter

Remove the saucepan from heat and stir in granulated sugar and brown sugar until well combined. Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Mix Sugars and Eggs

In a separate bowl, whisk together the flour, cocoa powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. Do not overmix.

Combine Wet and Dry Mixtures

Fold in the chopped macadamia nuts into the batter.

Add Macadamia Nuts

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Cool and Serve

Ghirardelli semi-sweet chocolate chips

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

macadamia nuts, chopped

Preheat your oven to 400°F (200°C). Season the pork loin with salt and black pepper on all sides.

Prepare the Pork Loin

In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the pork loin and sear for about 3-4 minutes on each side until browned.

Sear the Pork Loin

In a small bowl, mix the hoisin sauce, minced garlic, and grated ginger. Brush the mixture over the seared pork loin.

Add Hoisin Glaze

Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C).

Roast the Pork

While the pork is roasting, cook the macaroni according to package instructions. Drain and return to the pot.

Cook the Mac & Cheese

Add butter and milk to the macaroni, stirring to combine. Add the cheddar cheese and mix until melted and creamy.

Combine Ingredients

Once the pork is done, let it rest for 10 minutes before slicing. Serve with kimchi on the side and a generous portion of mac & cheese.

Serve

Pork Loin

Salt

Black Pepper

Olive Oil

Hoisin Sauce

Garlic

Ginger

Kimchi

Macaroni

Cheddar Cheese

Butter

Milk

Boil water in a large pot. Add the vermicelli noodles and cook according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Noodles

In a skillet over medium heat, add a splash of oil. Once hot, add the shrimp and cook for 2-3 minutes on each side or until they turn pink and are cooked through. Remove from heat and set aside.

Cook the Shrimp

In a large bowl, combine the cooked vermicelli noodles, shredded lettuce, cucumber, grated carrot, mint and cilantro leaves. Toss lightly to mix.

Assemble the Salad

Top the salad with the cooked shrimp and sprinkle with crushed peanuts.

Add Shrimp and Peanuts

Serve the crispy shrimp vermicelli salad with your choice of dressing, such as a light vinaigrette or chili lime dressing.

Vermicelli noodles

Shrimp, peeled and deveined

Lettuce, shredded

Cucumber, julienned

Carrot, grated

Fresh mint leaves

Fresh cilantro leaves

Peanuts, crushed

Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Cook the Eggplant

Cook the linguine according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, then a layer of mozzarella, a sprinkle of Parmesan, and some fresh basil. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.

Assemble the Dish

Preheat oven to 375°F (190°C). Bake the assembled dish in the oven for 30-35 minutes or until the cheese is bubbly and golden.

Bake

Let cool for a few minutes before serving. Serve the eggplant Parmesan over a bed of linguine, garnished with fresh basil, salt, and black pepper to taste.

Eggplant

Olive oil

Marinara sauce

Mozzarella cheese, shredded

Parmesan cheese, grated

Fresh basil leaves

Linguine pasta

Black pepper

Drain and press the tofu to remove excess moisture. Cut into cubes and marinate in a mixture of soy sauce and sesame oil for 15 minutes.

Prepare the Tofu

In a skillet, heat a small amount of sesame oil over medium heat. Add sliced shiitake mushrooms and sauté until tender, about 5 minutes.

Cook the Mushrooms

In a bowl, layer cooked sushi rice, marinated tofu, sautéed mushrooms, seaweed salad, and pickled ginger.

Assemble the Bowl

Sprinkle with chopped green onions and sesame seeds before serving. Enjoy your Oshiro Tofu & Mushroom Poke Bowl!

Garnish and Serve

Firm Tofu

Shiitake Mushrooms

Soy Sauce

Sesame Oil

Green Onions

Cooked Sushi Rice

Seaweed Salad

Pickled Ginger

Sesame Seeds

Pat the Ahi tuna steaks dry with paper towels. Season both sides with salt and black pepper.

Prepare the Ahi Tuna

Generously coat one side of the tuna steaks with Furikake seasoning.

Apply Furikake

Heat olive oil in a skillet over medium-high heat. Once hot, place the seasoned side of the tuna steaks down in the skillet.

Sear the Tuna

Sear the tuna for about 1-2 minutes on each side for medium-rare, depending on thickness.

Cooking Time

Remove the tuna from the skillet and let it rest for a minute. Slice it against the grain and serve.

Rest and Slice

Ahi tuna steaks

Furikake seasoning

Rub the Ahi tuna fillets with the blackening seasoning evenly on both sides.

Heat a skillet over medium-high heat and add a little oil. Once hot, sear the Ahi tuna for about 1-2 minutes on each side, or until blackened and cooked to your liking. Remove from heat and let it rest.

Cook the Ahi Tuna

In a large bowl, combine the romaine lettuce, Waimea tomatoes (chopped), croutons, and Parmesan cheese.

Prepare the Salad

Slice the rested Ahi tuna and place it on top of the salad mixture. Sprinkle sesame seeds over the top for garnish.