Page 48

‘Ulu Green Bean Salad by Chef Olelo pa’a

A delicious broth featuring shredded Hawai‘i Island grass-fed beef with chunks of boiled ‘ulu.

❁Continued from page 47 When asked why she felt it was important to cook for us, Chef explains, “Part of it is honoring you and your time and Ke Ola’s effort. I want you to feel the essence and the best way is to taste, see and feel the transformation of the food. It’s like your mom’s cooking, you can feel the love.” And we did. For the land, for the food, for each other and for the Creator of all, we were surrounded by love. ❖ Resources: National Breadfruit Institute: www.breadfruit.org Chef Olelo pa’a: www.glowhawaii.com

48 | www.KeOlaMagazine.com | SEPTEMBER/OCTOBER 2011

Contact writer Fern Gavelek at ferng@hawaii.rr.com.

4 - 6 servings Ingredients: 1lb. peeled and large cubed, cooked, immature breadfruit 8 oz. green beans; blanched 1 cup fresh, blanched corn kernels 2 hard-boiled and shredded eggs (I use farm raised eggs from Hawai‘i Island) Creamy Soy Dressing: 1 cup mayonnaise 1 tsp. soy sauce 1 1/4 tsp. mirin wine 1/4 tsp. fresh lemon juice Mix dressing ingredients in a bowl. Place breadfruit and vegetables on a platter and serve dressing on the side or place on the beans and top with the shredded boiled eggs. For a lighter version, squeeze our locally-grown lemon and drizzle olive oil on the salad with a sprinkle of sea salt. Enjoy.

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September-October 2011