Holo Holo Blog

Cooking for the holidays is truly something special. Holo Holo recently booked a team building class with Cooking Kauaʻi, a Provisions kitchen offering hands-on cooking classes celebrating Hawaiian farming, seasonality, and culture.

Today, we feature three delicious Hawaiian-inspired holiday recipes from Cooking Kauaʻi, sure to uplift your holiday menu.

Roasted Farmers Market Carrots

10 medium carrots

Drizzle of Olive Oil

3 pinches of course sea salt

2 pinches of Black Pepper

Preheat oven to 450 degrees. Place your baking sheet, lined with parchment paper, in the oven.

Cut off the leafy green carrot tops (save), leaving about an inch of the stalk, wash, peel, & cut lengthwise (unless skinny).

Place the carrots in a bowl. Drizzle olive oil over the carrots & toss together. Add salt & pepper. Toss to coat the carrots. Pour the carrots onto the hot sheet pan. Arrange cut side down, running in the same direction.

Return the pan to the oven & roast for about 20 minutes. Check the carrots after 10 minutes. If getting a little dark, flip the carrots over with tongs & return to the oven until fork tender.

Serve on a large platter with Carrot Top Pesto (below). Leftovers can be added to soups, frittatas, & grain bowls.

Carrot Top Pesto

1 ½ c carrot leaves/tops

¼ c roasted nuts

1 garlic clove

½ c Extra Virgin Olive Oil

¼ c grated Parmesan

Salt (to taste)

Pulse the carrot leaves/tops, nuts, & garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, & process until blended well. Add the Parmesan & salt, & pulse until combined. Add more oil for a looser consistency.

Serve on roasted vegetables, crostini, sandwiches, & prepared pasta. Pesto can be frozen in ice cube trays & stored in containers in the freezer.

Furikake Nuts

6 c unsalted nuts of choice

One egg white

¼ c Nori Komi Furikake

Preheat oven to 350 degrees. Place nuts in a large mixing bowl. Add egg white & mix with a large spoon or hands. Sprinkle the furikake over the nut mixture & toss to evenly coat. Pour the nuts on a parchment-lined baking sheet.

Toast the nuts until you can smell them, about 15-20 minutes. Remove the tray from the oven & allow to cool. Store for up to one month in a sealed container. Excellent salad topper.