2 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 & 1/2 cups white sugar
1 large egg
1 teaspoon vanilla extract

Preheat the oven to 375 degrees. Stir flour, baking soda, and baking powder together in a small bowl. Beat sugar and butter together in a large bowl with an electric mixer until smooth. Beat in the egg and vanilla. Gradually add and blend in the dry mixture with the wet. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until edges are just golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely. Enjoy.


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1 pound Italian sausage
4 cups half-and-half
3 cups cubed potatoes
2 cups low-sodium chicken broth
2 cups whole milk
1 medium onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes, or more to taste
1/2 teaspoon ground black pepper
2 cups kale, torn into bite-sized pieces

Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes. Enjoy.
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2 smoked ham shanks (or ham hocks)
2 cups cubed ham
2 quarts chicken broth or water
2 Portuguese sausage
2 garlic cloves
1 medium onion
2 large carrots
2 celery stalks
2 large potatoes
1/2 medium head of cabbage
2 cans 15 oz kidney beans
2 bay leaves
1 can 16 oz crushed tomatoes
1 can 16 oz tomato sauce
1 cup elbow macaroni
1 teaspoon salt
1/2 teaspoon pepper

In a large pot, add the ham shank or hock and broth. Bring to a boil, then reduce heat to a simmer. Cover and let it simmer for 1–1.5 hours until the meat is tender and the broth is flavorful. Skim off any foam.
Slice and add the sausage and cubed ham to the pot. Let it cook for 10–15 minutes to release flavor.
Toss in the pot: garlic, onions, carrots, celery, potatoes, cabbage, crushed tomatoes and sauce, kidney beans, and bay leaves. Simmer for 30–40 minutes until everything is tender.
Remove the ham shank or hock, shred or dice the meat, discard the bone, and return meat to the pot.
Add elbow macaroni in the last 10–12 minutes of cooking. Season to taste with salt and pepper.
Serve hot over rice and enjoy!

RC: onohawaiianrecipes.com
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1/4 cup Canola oil
2 tablespoons Kosher salt
1 tablespoon Black pepper
5 pounds Pork shoulder roast
3 cups Maika’i Beef Broth
1 12 oz. pack Maika’i Holoholo Trail Mix
3 cups Apple cider
1 pack Evonuk Farms Poultry Medley
Aromatics: Onions, celery, carrots, garlic (optional)
Granny Smith Apples, cut into quarters (optional)

Preheat oven to 350 degrees.
Season pork shoulder generously with kosher salt and black pepper.
In a Dutch oven, heat canola oil over medium-high heat. Sear pork shoulder on all sides until golden brown, about 4–5 minutes per side. Remove and set aside.
Deglaze the pot with apple cider, scraping up browned bits. Add Maika’i Beef Broth, Maika’i Holoholo Trail Mix, and Evonuk Farms Poultry Medley. Stir to combine. (Optional: add aromatics here for more depth.)
Return pork shoulder to the pot. Liquid should come about halfway up the roast—add more broth if needed.
Cover and braise in the oven for 2.5–3 hours, until the pork is fork-tender. (If adding apples, place them in the pot about 30 minutes before pork is done.)
Remove pot from heat and rest for 30 minutes before serving.

RC: Foodland.com
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4 Okinawan sweet potatoes (also known as 'uala)
1/4 cup Maika`i Extra-Virgin Olive Oil
1/4 cup Honey
2 teaspoons Ground cinnamon
Roasted sesame seeds
Salt and ground black pepper

Preheat oven to 375 degrees.
Peel & cut sweet potatoes into 1-inch cubes.
Lay the sweet potatoes out in a single layer on a baking sheet pan or roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil. Top with Sesame Seeds.

RC: Foodland.com
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