1/2 pound ground beef, (85/15)
1 cup corn
2/3 cup Condensed Cream of Mushroom Soup
1 cup cheddar cheese, shredded and divided
1/3 cup whole milk
1/4 cup sour cream
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 cup bacon, cooked and crumbled
32 ounces tater tots

Preheat oven to 375 degrees.
In a large skillet, cook beef over medium heat until browned.
Add the corn, cream of mushroom soup, ½ cup cheese, milk, sour cream, onion powder, black pepper, and bacon to the skillet and mix well.
In a 9×13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 40-45 minutes uncovered.
Sprinkle with remaining cheese and bake another 5 minutes. Enjoy.

RC: Sabrina Snyder from dinnerthendessert.com
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white balsamic vinaigrette (ingredients below)
2 large peaches, pitted and thinly sliced
1/4 medium red onion, thinly sliced
8 ounces cherry tomatoes (1 heaping cup), halved
4 ounces fresh mozzarella Ciliegine (heaping 1/2 cup. It's the small, cherry-sized balls of fresh mozzarella cheese), halved
handful fresh basil leaves (1 cup loosely packed), thinly sliced
kosher salt and ground black pepper, to season

for the white balsamic vinaigrette:

3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons honey (or pure maple syrup, or agave nectar)
1 clove garlic, finely chopped or grated
kosher salt and ground black pepper, to season

To make the white balsamic vinaigrette, add all listed ingredients to a small bowl or jar. Season with 1/2 teaspoon kosher salt and ground black pepper as desired. Whisk or shake to combine well. Taste and adjust seasoning as needed. Set aside, or store in an airtight container in the refrigerator for up to 5 days.

For the salad, to a large bowl, add the sliced peaches, onion, cherry tomatoes, fresh mozzarella, and basil. Season with 1/2 teaspoon kosher salt and ground black pepper as desired. Drizzle about 3/4 of the white balsamic vinaigrette over top. Gently toss to combine well, take care not to bruise the peaches. Taste and adjust seasoning as needed.

If desired, transfer to a serving platter. Serve immediately with additional white balsamic vinaigrette and your favorite summer main dishes. Enjoy!

RC: playswellwithbutter.com
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2 cup cooked ulu (breadfruit), diced 1/4'' - 1/2'', cooled
2 tsp Hawaiian salt
2 tsp sesame oil
2 tsp inamona (ground roasted Kukui nuts)
1/2 round sweet onion, diced
3 stalks green onions, sliced
Handful seaweed chopped (ogo if possible)
1 tsp chili pepper - water/flakes/powder (optional)

In a large bowl, combine ulu, salt, sesame oil and inamona. Set aside.
Prepare remaining ingredients (except the chili pepper)
Add to the ulu mixture and mix well
Add more salt if desired
Add chili pepper if desired
Enjoy

RC: Aunty Shirley Kauhaihao
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2 cup cooked ulu (breadfruit), diced 1/4'' - 1/2'', cooled
2 tsp rock salt
2 tsp inamona (ground roasted Kukui nuts)
1/2 round sweet onion, diced
3 stalks green onions, sliced
Handful seaweed chopped (ogo if possible)
1 tsp chili pepper - water/powder (optional)
2 tsp sesame oil

In a large bowl, combine ulu, salt, sesame oil and inamona. Set aside.
Prepare remaining ingredients (except the chill)
Add to the ulu mixture and mix well
Add more salt if desired
Add chill if desired

RC: Aunty Shirley Kauhaihao
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3 lbs pork spare ribs
1/3 cup flour
1/3 cup shoyu soy sauce
3/4 cup vinegar (adjust to your taste)
1 cup pineapple juice
1/2 cup brown sugar
2 tsp salt
1 clove garlic smashed
1 inch ginger root smashed
1 can pineapple chunks
1 tsp oil

Prepare the pork spare ribs by cutting it into 2×2 inch pieces. Marinate the ribs in the flour and shoyu for 30 minutes.
Drizzle some oil in a large pot. Over medium heat, add in the garlic and ginger. Quickly fry until fragrant. Add in the ribs and brown all sides.
Add in the rest of the ingredients except the pineapple chunks to the pot; vinegar, pineapple juice, brown sugar, and salt.
Cover the pot and let it simmer for an hour and a half. Then add in the pineapple chunks and let it simmer for another 30 minutes or until the ribs are fork tender.
Serve with rice and enjoy!

RC: Tani Nakamitsu
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