Get Redy w Plant Based Papi
Chef Jewan Henry and Get Redy Farm join forces for live cooking courses and a December dinner series on Oʻahu.
Shikibu Pac Choi: 4 Easy Ways to Cook It
Shikibu pac choi is a mild, peppery purple green that turns sweet when cooked. Try it charred, garlic-sautéed, sesame-dressed, or in a ginger stir-fry.
Calliope Eggplant Bacon: A Smoky Plant-Based Recipe
Thin Calliope eggplant slices baked with tamari, maple, smoked paprika, and olive oil. A smoky, sweet bacon alternative ready in 25 minutes.
Quick Pickled Beets with Fennel
Crisp, tangy pickled beets with fennel in an apple cider vinegar brine. Ready in 1 to 2 hours, or let them sit overnight for deeper flavor.
Roasted Purple Top Turnips, Beets, and Eggplant
Earthy, colorful, and grounding. Turnips, beets, and Calliope eggplant tossed with olive oil and thyme, roasted at 400°F until caramelized.
Butterfly Pea & Cucumber Refresher
A hydrating, lightly floral drink made with butterfly pea flowers and cucumber. Naturally colorful, refreshing, and easy to make at home.
Beet Water: A Natural Energy Drink
A simple beet water rich in natural nitrates and deep red color. A clean, energizing drink for runners, workouts, and everyday hydration.
Carmine Splendor Okra Water
A naturally hydrating okra water made with red Carmine Splendor okra. Lightly silky, simple to make, and traditionally used for digestion and skin.
Srirache Kale
Spicy, smoky, and loaded with fiber. Fresh farm kale tossed with sriracha for a quick side or snack that brings the heat.