Kau Kau Box Saturday January 23rd

CHEF PREPARED

Huli Brasa Chicken
Roasted Bone-in Chicken Marinaded in Turmeric and Lime
Instructions:
Chicken: Place bag in a simmering pot on low/medium heat for 14-16 minutes or puncture a small hole in the bag and microwave on high for 4-6 minutes.
EXP: 01/28/21
FREEZER EXP: 03/20/21

Okinawan Sweet Potato Mash
Okinawan Sweet Potatoes, Russet Potatoes, Coconut Milk (Contains Dairy)
Instruction:
Mash:Place bag in a simmering pot on low/medium heat for 10-12 minutes or puncture a small hole in the bag and microwave on high for 3 minutes.
EXP: 01/28/21
FREEZER EXP: 03/20/21

Beef Bolognese
Ground Beef, Onions, and Herbs slowly braised in a Tomato Sauce (Contains Dairy)

Smokey Eggplant Dip
Grilled Eggplant, Caramelized Onions, Green Yogurt, and Green Onion (Contains Dairy)
Dip: Keep Refrigerated. Enjoy cold with Pita chips.
EXP: 01/28/21
FREEZER EXP: 03/20/21

Fresh Catch
(Contains Gluten)

Stir-Fried Fresh Vegetables
Zucchini, Broccoli, Onions, Peppers, and Carrots, stir-fried in a Garlic, Sesame, and Shoyu
Instructions:
Veggies: Place bag in a simmering pot on low/medium heat fo r8-10 minutes or puncture a small hole in the bag and microwave on high for 2 minutes
EXP: 01/28/21
FREEZER EXP: 03/20/21

Sesame Crusted Challah (Contains Dairy & Gluten)
Instructions:
Bread: Wrap Loaf in Foil and Heat in Oven for 10-12 Minutes until Warm through. Best when torn a part in to pieces. Makes Great French Toast.
EXP: 01/28/21
FREEZER EXP: 03/20/21

Oat Nut Crunch Cookies (Contains Dairy, Gluten, & Nuts)
Instructions:
Cookies: Storeat Room Temperature
EXP: 01/28/21
FREEZER EXP: 03/20/21

FRESH PRODUCE & GROCERIES

Kahumana Organic Farms Fruits & Vegetables

One Dozen Oahu Farm Fresh Eggs
Instructions:

INGREDIANTS:

• 6 large eggs 
  

• 6 slices sourdough bread
  
• 3 tbsp. butter
  1 bunch (about 6 oz.) rainbow chard, trimmed,4 oz. shredded Gruyère cheese

• 1 bunch (about 6 oz.) rainbow chard, trimmed,4 oz. shredded Gruyère cheese

DIRECTIONS:

1. Preheat oven to 425°F. Spray large baking sheet with nonstick cooking spray.
2. With 21/2-inch-wide round cookie cutter, cut holes from centers of bread slices. Arrange bread and cut outs on prepared baking sheet. Bake 5 minutes or until slightly dry, turning bread over half way through.
3. In 12-inch skillet, melt butter on medium. Add chard and 1/4 teaspoon salt; cook 8 to 10 minutes or until stalks are crisp -tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add egg to each hole; top each with pin chof salt and pepper. Sprinkle Gruyère over chard and cut outs.
4. Bake eggs 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.

Dried Linguine (Contains Gluten)
Instructions:
Linguine: Bring 4-6 Quarts of salted water to aboil. Add pasta and boil for 9-12 minutes. Strain water from pasta, toss in a bit of olive oil, top with warm Lentil Bolognese.
EXP: 01/28/21
FREEZER EXP: 03/20/21