Fest Showcases Islands
Serves six people • 2 tablespoons Ahualoa Farms (divide in half) • 3 tablespoons minced • 1 pound • 1 tablespoon For J’s Hawai‘i kiawe-smoked infused • 1 tablespoon or to taste
to taste • 1 white •1 • 1 cup Ho Farms • 1 tablepsoon • 3 tablespoons Kai‘ulani • 2 tablespoons Aloha Shoyu (light soy sauce OK for less sodium) • 1 16-ounce can precooked • 1 cup Kahuku • 1 cup Garnish • Naked Cow
shaved diced small diced small Serve with King’s Hawaiian diced
Heat oil to medium-high heat in sauté pan, and brown ground turkey with sea salt and pepper. Remove turkey and drain oil. Add the rest of the oil to medium high and sauté garlic, onions, bell peppers and tomatoes, then add cumin, chili powder, shoyu and salsa verde. Simmer 30 minutes on low. Add turkey, beans and corn, and simmer for another 15 minutes. You can purée some of the beans to add thickness. Garnish with shaved cheese, sour cream and cilantro, and serve with sweet rolls.
Chef James Aptakin