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Recipe: Vegetable Soup with Beans

Ingredients:

  • 2 teaspoons olive or corn oil
  • 1 chopped onion
  • 1/2 teaspoon sesame oil
  • 3 cloves minced garlic
  • 1-1/2 teaspoons Ohana Traditional seasoning
  • 1 (5.5 oz) can vegetable juice
  • 1 (27 oz) can spinach
  • 1 cup fresh cut green beans
  • 1 cup cauliflower florets
  • 1 bunch brocolini; trimmed
  • 3/4 cup (from a 15 oz can) red kidney beans
  • 3 cups vegetable or chicken broth
  • 1 teaspoon fresh leon juice
  • dried parsley for sprinkling

Recipe: Macaroni-Shrimp Salad

Ingredients:

  • 1 (12 oz) package elbow macaroni
  • 2 teaspoons extra virgin olive oil
  • 1/3 cup mayonnaise
  • 2 tablespoons thick cream
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon dried parsley
  • 2 green onions; sliced thin
  • 1 rib celery; sliced thin
  • 1 (4 oz) jar pimentos; drained
  • 1/2 pound (shelled) steamed medium shrimp; chilled
  • 1 teaspoon fresh lemon juice
  • 2 large radishes; halved
  • Ohana Spice Volcanic Legend

Recipe: Pesto Lasagne

Ingredients:

  • 1 (15 oz) tub whole milk ricotta
  • 4 cups shredded mozzarella cheese; divided
  • 2 TEASPOONS OHANA SPICE LEGEND
  • 1 (32 oz) jar tomato pasta sauce
  • 1 (15 oz) jar Alfredo pasta sauce
  • 1 (5 oz) jar Basil Pesto
  • 1 (9 oz) box (3 1/2” x 7”) oven ready lasagne sheets
    *you should have 12 sheets total

Recipe: Maple, Bacon and Onion Marmalade Beef Tri-Tip

Ingredients:

  • 1 (2-3/4 lb) beef tri-tip
  • Ohana Legend

Onion Marinade:

  • 2 strips thick applewood smoked bacon; diced
  • 2 tablespoons butter
  • 2 large red onions, chopped
  • 1 tablespoons apple cider vinegar
  • 1 teaspoon fresh lemon juice
  • 1/3 cup applesauce
  • 2 tablespoons pure maple syrup
  • fresh lemon thyme sprigs, optional
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