1 large head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 to 2 packets (0.7 oz. size) Italian salad dressing mix
20 oz. frozen peas or edamame
2 heads romaine lettuce, torn into bite-sized pieces
1 lb. bacon, diced
5 to 8 oz. fresh Parmesan cheese, grated

In a large bowl, combine cauliflower, mayonnaise, salad dressing mix, and peas (or edamame); toss well. Refrigerate for 24 hours. Fry bacon until crisp; drain well. Before serving, combine cauliflower mixture with lettuce. Top with bacon and cheese. ENJOY!
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2 lbs. stew meat (or any meat of your choice; cut into big chunks of meat)
2 lbs. of frozen lu'au leaves (substitute with fresh spinach leaves)
1 tsp. garlic, minced
1 Tbsp. ginger, minced
1 can beef broth (ok to substitute with 1/2 c. water)
1 Tbsp. Hawaiian salt (or to taste)

In a 4 quart crock pot, place all of the ingredients and cook for 3-4 hours, stirring periodically. When ready to eat, enjoy with a nice bowl of poi or hot rice, with your favorite Hawaiian sides.
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1-2 lbs. steak, sliced
1 onion, sliced
3 garlic cloves, minced
1 packet taco seasoning
1 cup picante sauce
1 heaping Tbsp. brown sugar

Fry the beef with garlic, then the add onions, taco seasoning and brown sugar cook until the onions are soft. Stir in the picante sauce, until well combined. Enjoy with rice, with a salad or in a tortilla wrap with guacamole and sour cream. ONO!
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1 pound boneless chicken thighs
1 20-ounce block firm tofu
1 medium onion, sliced
5 cloves garlic, minced
1 2-inch knob of ginger, julienned
1/4 cup shoyu
2 tablespoons mirin
3 stalks green onions, cut into 2-inch pieces

First, prepare the chicken and tofu. Cut the chicken into bite-sized pieces. Cut the tofu into 1-inch rectangles. Set aside. In a large saucepan, sauté the onion, garlic, and ginger for a minute. Add the chicken and brown for 2 minutes. Then slide in the tofu. Add shoyu, mirin, and ¼ cup water to the saucepan. Bring to a boil. Then turn the stove to low heat and put the lid on. Simmer for 10 minutes. Remove the lid, and turn the heat back to medium-high to let the broth/sauce reduce for 5 minutes. Stir in the green onions. Turn off the heat and enjoy.
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1 pkg Linguine noodles
butter
2 Tbsp. Green onion, minced
2 Tbsp. Olive oil
8-10 cloves Garlic, minced
4 Tbsp. Lemon juice
1/2 tsp Salt
2 lb. med raw shrimp, peeled
4 Tbsp. Fresh parsley, minced
1/2 tsp Lemon peel, grated
Dash of hot seasoning

First, cook the noodles according to package. While the noodles are cooking, in a large frying pan, over medium heat, melt butter. Stir in onion, oil, garlic, lemon juice and salt. Cook till bubbly. Add shrimp and cook about 5-10 minutes. Stir in parsley and lemon peel and hot seasoning. When done, enjoy over the noodles.
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