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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

Recipe: Orange Jalapeño Salmon

Ingredients:

Marinade:

  • 1/3 cup extra virgin olive oil
  • 1/2 cup unfiltered saki
  • 1/4 cup Limoncello
  • 2 tablespoons orange marmalade
  • 2 tablespoons chopped candied ginger
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons crushed preserved lemon
  • 2 teaspoons Asian fish sauce
  • 2 green onions (scallions); sliced thin
  • 1 large Jalapeño pepper; sliced thin (seeds shaken out)
  • juice and zest of two oranges; plus extra for garnish
  • juice and zest of one lime; plus extra for garnish
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