1 medium green papaya (approximately 2 cups)
1 tbsp vegetable oil
1 medium onion, sliced (approximately 2 cups)
3 cloves garlic, minced (approximately 3 tsp)
2 tbsp. crushed ginger (2 inch piece)
1 & 1/2 lbs. bone in, skin on chicken thigh
1/4 cup patis (fish sauce)
4 cups water
3 cups marungay leaves, cleaned, stems removed

Peel papaya skin, cut and remove seeds. Cut papaya into 1-inch cubes. In a deep soup pot, heat oil and sauté onion until translucent. Add garlic and ginger and sauté until lightly browned.
Add chicken pieces and patis to the pot. Cook for 3 minutes or until chicken is lightly browned. Add water and papaya. Cover and simmer over medium heat for 25 minutes or until papaya is tender.
Turn off heat. Add marungay leaves, cover for 1-2 minutes. Enjoy
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1 pound Spaghettis
4 tablespoons unsalted butter
10 cloves Whole Peeled Garlic finely minced
1 tablespoon golden brown sugar
1 tablespoon oyster sauce
1 tablespoon shoyu
1/4 cup Parmesan cheese grated
3 stalks green onion sliced

Set a large pot of water over high heat. Bring to a boil. Once the water is boiling, add salt so the water is salty like the ocean. Boil the noodles according to package directions.
While the noodles are boiling, start the garlic. Add butter and garlic to a large pan over medium heat. Sauté the garlic until fragrant.
Add brown sugar, oyster sauce, and shoyu to the pan. Stir to combine and remove from heat.
Once noodles are done, drain the pasta water, reserving 1 cup. Add noodles to the garlic sauce along with the Parmesan cheese. Toss to combine. If the noodles are too greasy, add a splash of pasta water. If the noodles are too watery, continue to cook down until the sauce thickens.
Optionally top with green onions and serve immediately. ENJOY!

RC: Relle Lum
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3 cups steamed and mashed Molokai or Okinawan sweet potatoes
1/4 of a medium sized Maui onion, diced
1 cup kalua pork
Vegetable oil for frying

Place mashed sweet potatoes in a large bowl; mix in onions and kalua pork. Form into patties, about 3-inches in diameter and 1/2-inch thick. Heat vegetable oil in a skillet over medium to medium-high heat; brown patties on both sides.
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1 cup water 1/2 cup butter
1 cup all-purpose flour
4 eggs
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup

Preheat oven to 400 degrees and lightly grease a jelly roll or baking pan. In a large saucepan, bring water and butter to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan. Bake at 400 degrees for 20 to 25 minutes. Set aside to cool completely. In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold. Enjoy! Mahalo Aunty Jane G. for this recipe!
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1 cup creamy peanut butter
2/3 cup maple syrup
2 cup almond flour (or 1 & 1/2 cup oat flour)

Peanut butter filling:
1/2 cup peanut butter
2 Tbsp. honey or maple syrup

Preheat oven to 350 degrees F and line a baking sheet with parchment paper
Mix together peanut butter, maple syrup and flour in a large bowl
Scoop into 1 teaspoon sized balls of dough, and use 2 to create a peanut shape (I find wetting my hands helps a lot with the stickiness of the dough!)
Press down onto lined baking sheet, making sure two pieces are connected and score with a fork to create a hatch pattern
Bake for 9-12 minutes, or until lightly golden brown on the edges
Allow the cookies to cool fully before filling with the peanut butter spread. To make the filling, mix together the 2 ingredients until smooth. Then spread peanut butter filling across half the cookies and sandwich with remain cookies and enjoy!


RC: Rachel Mansfield
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