Kau Kau Box Blog - Heat & Cook Instructions and more

3 ways to cook your fish: Shutome (Swordfish)

Grilled (Backened): Cut the swordfish into 4 equal pieces (the thicker the better). Place in a resealable bag. Add a tablespoon of neutral oil, 2 cloves of chopped garlic, 1.5...
Read more

Curried Rice Pilaf with Craisins & Tokyo Negi

 Heat in the bag in a simmering pot on low heat for 15 minutes or puncture a small hole in the bag and microwave on high for 3 minutes.  Expiration:...
Read more

House Made Lilikoi Cheese Cake Bars

Keep refrigerated can be frozen and enjoyed cold or defrosted.  Expiration: 7/2/2020 Freezer Expiration: 8/22/2020
Read more

Sun-dried Tomato & Olive Focaccia

For best results reheat in oven at 350 degrees for 10min.  Expiration: 7/2/2020 Freezer Expiration: 8/22/2020
Read more

House Made Edamame Hummus

Expiration: 7/2/2020 Freezer Expiration: 8/22/2020
Read more

Citrus & Japanese Eggplant Veggie Cous Cous

Heat in the bag in a simmering pot on low heat for 15 minutes or puncture a small hole in the bag and microwave on high for 2 minutes.  Expiration:...
Read more

Lamb & Beef Kefta Balls with Moroccan Tomato Sauce

Heat in the bag in a simmering pot on low heat for 15 minutes or puncture a small hole in the bag and microwave on high for 3 minutes.  Expiration:...
Read more

Yogurt and Chili Marinated Grilled Chicken Breast

Heat in the bag in a simmering pot on low heat for 15 minutes or puncture a small hole in the bag and microwave on high for 3 minutes.  Expiration:...
Read more