Ahi poke bowls made to order

Year-round availability in Hawaii of fish and seaweed make poke bowls a perennial favorite. These are fast, easy and delicious!

Serves: 4
Takes: 5 minutes

Ingredients

1 pound ahi poke
1/2 pound seaweed salad
1/4 pound daikon Kim Chee
2 cups cooked rice

Directions

Plate the rice, Kim Chee, seaweed and poke. Season to taste with shoyu, chili flakes and sesame seeds.

Herb Risotto

Herb risotto combines the fresh flavors of summer vegetables–fennel, sweet peppers and herbs–with the savory goodness of risotto.

This recipe and photo appeared on KnowYourFarms.com and was adapted here.

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 cup trimmed, diced fennel bulb
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh mint, divided
  • 3 tablespoons chopped fresh parsley, divided
  • 2 tablespoons chopped fresh rosemary, divided
  • 2 teaspoons grated lemon zest, divided
  • 1/2 teaspoon ground coriander
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 3 1/2 cups chicken stock
  • salt and pepper to taste
  • 1 1/2 tablespoons fresh lemon juice
  • 1/3 cup grated Parmesan cheese

Directions

  1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
  2. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). SLOWLY pour in wine and stock, stir and combine. Reduce heat to medium low. Simmer stirring regularly uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir every 4-5 minutes while simmering.)
  3. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

Rice Pilaf With Carrots and Basil

Carrots and leeks remind us that spring has arrived and the days are growing longer. Garnish this dish with whatever fresh herbs are on hand.

This recipe and photo first appeared on The New York Times and was adapted here.

Ingredients

1 cup basmati rice
2 cups water or stock (chicken or vegetable)
2 tablespoons extra virgin olive oil
1 small onion or 1 medium leek, finely chopped
3/4 pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal
Salt to taste
1/2 cup finely chopped basil

Directions

Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the basil and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

Carrot Fennel Ginger Soup

Carrot fennel soup captures the essence of comfort: sweet flavors combine with a creamy texture satisfying enough to be a meal on its own.

This recipe and photo appeared on KnowYourFarms.com and was adapted here.

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons fennel seed
1 tablespoon ginger, minced
1 1/2 pounds carrots, peeled and diced
1 pear – peeled, cored, and diced
1 sweet potato, peeled and cubed
1 small russet potato, peeled and cubed
1/2 cup sliced fresh mushrooms
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
3 (14 ounce) cans vegetable broth
2 tablespoons uncooked brown rice
1 tablespoon flax seed
3 bay leaves
1 tablespoon dried parsley
1 tablespoon lemon juice
1/2 teaspoon ground white pepper

Directions

  1. Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed and ginger in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
  3. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.