Juicy beef burger topped with lilikoi glaze and served with fries.

Lilikoi Glazed Beef Burger

Refreshing mango sorbet made with fresh mangoes.

Mango Sorbet

Grilled Mahi Mahi with cabbage slaw in flour tortillas.

Mahi Mahi Tacos

Steamed edamame with garlic and sea salt.

Garlic Edamame

Spam Musubi

Refreshing iced tea with a hint of lilikoi

Hawaiian Iced Tea

Vegetarian Stir Fry

Grilled chicken over rice with lilikoi sauce

Lilikoi Chicken Bowl

A signature dressing made from passion fruit.

Lilikoi Vinaigrette

Teas

Freshly brewed coffee, a perfect start to your day.

Coffee

Delicious baked goods, perfect for any time of day.

Baked Goods

Salads

Artisanal Paninis made with fresh ingredients.

Paninis

Mango Smoothie

Refreshing iced tea brewed with hibiscus flowers.

Hibiscus Iced Tea

Fresh greens topped with a tangy lilikoi dressing.

Lilikoi Salad

Grilled Mahi Mahi

Tacos filled with shrimp, cabbage slaw, and spicy mayo.

Kauai Shrimp Tacos

Fresh Hawaiian poke with your choice of protein.

Poke Bowl

Lemon Garlic Shrimp

Lilikoi Hummus

Crispy Chicken Wings

A traditional Hawaiian coconut milk dessert.

Haupia

In a bowl, combine ground beef, salt, and black pepper. Mix well and form into two equal patties.

Prepare the Beef Patties

Preheat a grill or skillet over medium-high heat and cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Add Cheese

Lightly toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

In a small saucepan, combine lilikoi puree, brown sugar, soy sauce, minced garlic, and minced ginger. Stir well.

Combine Ingredients

In a separate small bowl, mix cornstarch and water until smooth. Add to the saucepan and cook over medium heat, stirring constantly until the glaze thickens, about 3-5 minutes.

Thicken the Glaze

Once the burgers are cooked, brush the lilikoi glaze generously over each patty.

Glaze the Burgers

Preheat your oven to 425°F (220°C). Wash and cut the potatoes into thin fries.

Prepare the Potatoes

In a bowl, toss the cut potatoes with olive oil, salt, black pepper, and paprika until evenly coated.

Season the Fries

Spread the seasoned fries in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.

Bake the Fries

Ground beef

Burger buns

Salt

Black pepper

Cheddar cheese

Lettuce

Tomato

Lilikoi (passion fruit) puree

Brown sugar

Soy sauce

Garlic, minced

Ginger, minced

Cornstarch

Water

Potatoes

Olive oil

Paprika

Peel the ripe mangoes, remove the pits, and chop them into small pieces. Measure out 4 cups of chopped mango.

Prepare the Mangoes

In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Allow the syrup to cool to room temperature.

Make the Simple Syrup

In a blender, combine the chopped mango, fresh lime juice, and the cooled simple syrup. Optionally, add a pinch of salt and fresh mint leaves for added flavor. Blend until smooth.

Blend the Ingredients

Pour the blended mango mixture into a shallow dish or ice cream maker. If using a shallow dish, place it in the freezer.

Freeze the Mixture

Every 30 minutes, use a fork to stir and scrape the mixture to break up any ice crystals. Continue this process for about 2-3 hours, until the sorbet is firm and fluffy.

Stir and Scrape

Once the sorbet is fully frozen, scoop it into bowls or cones. Garnish with fresh mint leaves if desired, and enjoy your refreshing mango sorbet!

Scoop and Serve

ripe mangoes

granulated sugar

fresh lime juice

water

fresh mint leaves

pinch of salt

In a bowl, combine the olive oil, lime juice, cumin, paprika, garlic powder, salt, and black pepper. Add the Mahi Mahi fillets to the bowl, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Mahi Mahi

Preheat a grill or grill pan over medium-high heat. Remove the Mahi Mahi from the marinade and grill for about 4-5 minutes per side or until the fish is cooked through and flakes easily with a fork. Remove from the grill and let rest for a few minutes before flaking into bite-sized pieces.

Grill the Mahi Mahi

In a large bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro. Drizzle with lime juice, and season with salt and black pepper. Toss to combine and set aside to let the flavors meld.

Mix the Slaw Ingredients

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. On each tortilla, layer some of the grilled Mahi Mahi and top with the cabbage slaw. Serve immediately with lime wedges on the side.

Build the Tacos

Mahi Mahi fillets

Lime juice

Cumin

Garlic powder

Green cabbage, shredded

Carrot, shredded

Cilantro, chopped

Flour tortillas

Rinse the edamame pods under cold water to remove any dirt. Set aside.

Prepare the Edamame

Peel the garlic cloves and mince them finely using a knife or a garlic press.

Mince the Garlic

In a medium-sized pot, bring 1 cup of water to a boil. Place a steamer basket in the pot and add the edamame pods. Cover the pot and steam for about 5-7 minutes until the edamame is tender and bright green.

Steam the Edamame

While the edamame is steaming, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.

Sauté the Garlic

Once the edamame is done steaming, carefully remove it from the pot and transfer it to a large bowl. Pour the sautéed garlic and oil over the edamame. Sprinkle with 1 teaspoon of sea salt and toss gently to combine.

Combine and Season

Serve the garlic edamame warm as a snack or appetizer. Enjoy!

Serve Warm

Edamame (in pods)

Garlic cloves

Sea salt

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Prepare Sushi Rice

In a rice cooker or pot, combine the rinsed rice and 2.5 cups of water. Cook according to your rice cooker's instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Cook Rice

Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold into the warm rice. Let it cool to room temperature.

Season Rice

Remove Spam from the can and slice it into 8 equal slices.

Slice Spam

In a skillet, heat vegetable oil over medium heat. Add the sliced Spam and cook until browned on both sides, about 3-4 minutes per side.

Cook Spam

In a small bowl, mix soy sauce and mirin. Brush the mixture over the Spam slices during the last minute of cooking. Remove from heat.

Glaze Spam

Cut each nori sheet in half, creating 8 rectangles.

Prepare Nori

Wet your hands to prevent sticking. Take about 1/4 cup of sushi rice and mold it into a rectangular shape. Place one slice of glazed Spam on top of the rice.

Form Musubi

Take one nori rectangle, place it on the work surface, and put the rice and Spam on top. Fold the nori around the rice and Spam, sealing the edges with a little water. Repeat for all slices.

Wrap with Nori

Sprinkle sesame seeds over the wrapped musubi before serving.

Garnish (optional)

Short-grain sushi rice

Rice vinegar

Sugar

Spam

Mirin

Vegetable oil

Nori (seaweed sheets)

Sesame seeds (optional)

Boil 4 cups of water in a saucepan. Once boiling, remove from heat and add 4 black tea bags. Let steep for 5 minutes.

Steep the Tea

After steeping, remove the tea bags and let the tea cool to room temperature.

Remove Tea Bags

In a small saucepan, combine 1 cup of passion fruit puree, 1 cup of sugar, and 1 cup of water.

Heat the mixture over medium heat, stirring until the sugar dissolves completely. Bring to a gentle boil, then reduce heat and let simmer for 5 minutes. Remove from heat and cool.

Heat Mixture

In a large pitcher, combine the cooled tea and the lilikoi syrup. Stir well to mix.

Combine Tea and Syrup

Fill glasses with ice cubes and pour the Hawaiian iced tea over the ice. Garnish with fresh mint leaves and lemon slices.

Serve with Ice

Black tea bags

Passion fruit puree (lilikoi)

Ice cubes

Fresh mint leaves

Lemon slices

Drain the firm tofu and press it to remove excess moisture. Cut it into 1-inch cubes.

Prepare the Tofu

Wash and chop the bell peppers, broccoli, carrots, and onion into bite-sized pieces. Mince the garlic.

Chop the Vegetables

In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water to create a smooth sauce.

Prepare the Sauce

Chop the green onions into thin slices, separating the white and green parts.

Slice the Green Onions

Heat a non-stick pan or wok over medium-high heat. Add a little oil if necessary. Once hot, add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove and set aside.

Cook the Tofu

In the same pan, add the chopped onions and minced garlic. Stir-fry for 2 minutes until fragrant. Add the bell peppers, broccoli, carrots, and snow peas. Stir-fry for another 5-7 minutes until vegetables are tender-crisp.

Stir-Fry the Vegetables

Return the cooked tofu to the pan with the vegetables. Pour the sauce mixture over the stir-fried vegetables and tofu. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Combine Tofu and Sauce

Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles if desired.

Garnish and Serve

Bell Peppers

Broccoli Florets

Carrots

Snow Peas

Onion

Garlic

Firm Tofu

Soy Sauce

Sesame Oil

Sesame Seeds

Green Onions

In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Let marinate for at least 30 minutes.

Prepare the Chicken

Preheat a grill or grill pan over medium heat. Once hot, add the marinated chicken breasts. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest.

Grill the Chicken

Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.