Kokua Market

The only natural foods cooperative in Hawai`i!

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Our mission: Operate thriving grocery stores in accordance with cooperative principles and promote healthy, sustainable living in Hawai'i.

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M.K. Carroll's blog post was featured

Papaya Arugula Salad with Papaya Seed Dressing

20 August 2014 Kokua Market email newsletterPapaya seed dressing is a classic that I remember from the 70's and 80's. Feeling nostalgic, I looked up a recipe in an old community cookbook. It started with equal amounts of sugar and oil, enough to get me to…See More
Aug 20
M.K. Carroll posted a blog post

Papaya Arugula Salad with Papaya Seed Dressing

20 August 2014 Kokua Market email newsletterPapaya seed dressing is a classic that I remember from the 70's and 80's. Feeling nostalgic, I looked up a recipe in an old community cookbook. It started with equal amounts of sugar and oil, enough to get me to…See More
Aug 20

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Welcome to Kokua Market

2643 S. King St. • Honolulu, HI 96826 • (808) 941-1922   View in Google Maps We are open daily from 8:00 am to 9:00 pm.   Contact Us


Our large parking lot is behind the store. Enter from Kahuna Lane.

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Papaya Arugula Salad with Papaya Seed Dressing

20 August 2014 Kokua Market email newsletter

Papaya seed dressing is a classic that I remember from the 70's and 80's. Feeling nostalgic, I looked up a recipe in an old community cookbook. It started with equal amounts of sugar and oil, enough to get me to put the cookbook back on the shelf. This lighter, lemon based version uses the fruit as well as the seeds of the papaya to help give it a sweetness and a creamy texture without all the sugar and oil of the original. 



A very easy version of this salad is to simply arrange a layer of fresh, clean arugula leaves on a platter, lay chunks or slices of papaya over it, and right before serving, drizzle fresh lemon juice and olive oil over it. This is a quick and easy salad that goes well with wine (salad dressings with vinegar can ruin the taste of a wine), so it's great for taking to parties and get-togethers. The soft, sweet papaya contrasts with the crisp, peppery arugula in a very refreshing way. Instead of arugula, you can use a salad mix or a crisp Asian green like mizuna or tatsoi. 



Papaya Seed Dressing


1 tablespoon papaya seeds (or more to taste)

1/4 cup papaya

1/4 cup fresh lemon juice

1/4 cup olive oil or macadamia nut oil

pinch of salt

black pepper to taste



Put all ingredients in a blender and puree until smooth (the papaya seed flecks will still be uneven). Dip a leaf of arugula (or the greens you are using) in and taste. Adjust lemon juice and salt to taste. 



Papaya Arugula Salad

1 medium papaya

3 -…

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Posted by M.K. Carroll on August 20, 2014 at 2:00pm

Now Hiring!

Posted by M.K. Carroll on August 16, 2014 at 2:46pm

Eat Local Ingredient: Curry Leaf

Native to South Asia, curry leaf grows well in hot sunny climates like ours. It's not related to curry powder (which is a mix of dried spices), although it is often used in curries to add an aromatic quality that is hard to describe. Some people call it "lemony" but it's not a scent or flavor you would be able to replace with lemon. Like galangal and bay leaves, it's the sort of flavor that harmonizes well with others and boosts the overall taste of a dish. In South Asian cooking, curries and soups often begin with frying spices in oil, and curry leaves can be added at that point, about 3 or 4 leaves per serving. I leave them on the stem to make it easier to remove, as the leaves are edible but tough. 

Best used fresh, the leaves can also be frozen for longer storage.

Recipe suggestions:
Sri Lankan Masur Dal, Food52 blog (can use red lentils)
Pumpkin roasted with curry leaves, Chowhound

From the 30 July 2014 Kokua News email newsletter

Posted by M.K. Carroll on August 9, 2014 at 4:30pm

Kitchen Tip: When You Don't Have a Maui Onion

When you don't have a Maui onion for your salad, sandwich, or poke
23 July 2014 Kokua News email newsletter

Sweeten an onion with baking soda: make a solution of 1 tablespoon of baking soda in 1 cup of water. Put sliced, chopped, or minced onion in a bowl with enough of the baking soda solution to cover. Let sit for 15 minutes, then drain, rinse well, and drain again. Baking soda neutralizes the process that creates the harsh tasting sulphur compounds, without washing out all the flavor. 

Posted by M.K. Carroll on July 24, 2014 at 5:10pm

 
 
 

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Fish Friday and Vegan Promo Recipes

Started by Kokua Market Jul 5, 2012.

Kokua Market Wish List 21 Replies

Started by Kokua Market. Last reply by rheta May 26, 2012.

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Gluten Intolerance Group

 

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