Serves 4
8oz Ono-cleaned, bloodline removed and diced small
2 limes
1/2 cup Ohelo Berries
1 cup coconut milk
1 large green onion - cleaned and cut thinly into rounds
1/2 inch knob ginger peeled and minced
2T chopped cilantro
Salt to taste
Mix all ingredients except juice of 1 lime and allow to marinate for 15 minutes. Adjust to taste with lime juice and serve.

Serves 4
8 oz He’e - cleaned, cooked (with a wine cork) cooled in the cooking
liquid and thinly sliced
1 meyer lemon-juiced
2T shoyu
1t-minced garlic
1/2 C Extra virgin olive oil
1 green onion-cleaned and thinly sliced
1/4 cup loosely packed limu
2 dozen medium sized lau kalo - cleaned and sliced
2T total-equal parts minced, Shallots/Ginger/Garlic
2 cans coconut milk
4T Butter-unsalted
Salt and pepper to taste
Mix first 7 ingredients and allow to marinate for 30 minutes or even up to an hour. Season to taste. In a medium size pot melt butter over medium heat, add shallots, ginger and garlic and sweat until fragrant. add lau kalo and sweat until dark green and season to taste. Add coconut milk, cover pot and simmer slowly for 30 minutes. Taste a small amount to make sure it does not give you a scratchy throat. If it does, continue cooking for another 5 minutes and taste again. To serve on a platter put Luau and top with marinated He’e , serve

Serves 4
1 large zucchini-cleaned halved lengthwise and thinly sliced
1/2 cup dashi
1 pound Kalo-cleaned, peeled, boiled gently until tender and no mo scratchy! aprox 45 mins - 1 hour
1 cup mayonnaise-Best Foods brand is the one!
2 T red tobiko
Furikake to garnish
Salt and pepper to taste
Pre heat oven to 400 F. Combine mayo, tobiko and set aside. Combine zucchini, dashi, kalo and season to taste. Place in shallow baking pan and cover completely with mayonnaise. Bake until nice and bubbly and cooked -aprox. 15 minutes. Turn oven to broil andbrown top until golden brown. garnish with furikake and serve.