Get ready to celebrate Kailua’s biggest event of the year: The 27th Annual I Love Kailua Town Party takes place from 11 a.m. to 4 p.m. April 28 on Kailua Road.
Booths will line the street, selling food from Kailua-area restaurants, the work of more than 75 Windward artists and crafters, as well as plants. Enjoy entertainment, a keiki fun zone, a mini health fair and more.
Proceeds will support Lani-Kailua Outdoor Circle’s many beautification projects on Windward Oahu, including a new effort to restore landscaping at Alala Point. Visit LKOC.org or call 234-0404.
Try some of these herb recipes compliments of the Lani-Kailua Outdoor Circle:
CRISPY ROSEMARY CHICKEN AND CRISPY WEDGE FRIES
Courtesy Lani-Kailua Outdoor Circle
- 8 chicken thighs
- 6 small red potatoes, quartered lengthwise
- 1/2 cup olive oil
- 1 tablespoon chopped fresh rosemary
- 1-1/2 teaspoons chopped fresh oregano
- 1 -1/2 teaspoons garlic powder
- Salt and pepper, to taste
Heat oven to 375 degrees.
Place chicken and potatoes in a bowl, cover with olive oil; stir to coat. Place chicken and potatoes in a large baking dish, or a rimmed cookie sheet. Sprinkle with rosemary, oregano, garlic, salt and pepper.
Bake 1 hour, uncovered. Baste during last 15 minutes for extra crispness. Serves 8.
Approximate nutritional information, per serving (not including salt to taste): 700 calories, 46 g total fat, 11 g saturated fat, 190 mg cholesterol, 200 mg sodium, 35 g carbohydrate, 4 g fiber, 3 g sugar, 36 g protein.
HAWAIIAN STYLE PESTO
Courtesy Lani-Kailua Outdoor Circle
- 2 cups basil leaves, well washed, firmly packed
- 4 or more large cloves garlic, peeled
- 1/4 cup macadamia nuts
- 1 cup grated Parmesan cheese
- 1/2 cup macadamia nut oil
Combine ingredients in blender and process until smooth and thick. Add a little more oil if mixture is too thick.
Store in a sterilized container in refrigerator and use promptly. Makes about 2 cups.
>> NOTE: To make pesto mayonnaise, blend equal amounts of pesto and mayonnaise to make a dip for vegetables.
Approximate nutritional information, per 2-tablespoon serving: 150 calories, 14 g total fat, 2.5 g saturated fat, 5 mg cholesterol, 130 mg sodium, 2 g carbohydrate, no fiber or sugar, 3 g protein.
TABBOULEH
Courtesy Lani-Kailua Outdoor Circle
- 2 cups bulgur wheat or couscous
- 4 cups chopped fresh parsley
- 1 cup chopped mint leaves
- 1 cup olive oil
- 1 cup lemon juice
- 4 ripe tomatoes, chopped
- 1 tablespoon chopped garlic
- 1 cup chopped green onions
- Salt and pepper, to taste
Cook bulgur wheat according to package directions; drain well. Add other ingredients; mix well.
Refrigerate for an hour. Makes 1 cup (may be served on romaine lettuce leaves).
Approximate nutritional information, per serving: 200 calories, 14 g total fat, 2 g saturated fat, no cholesterol, 15 mg sodium, 18 g carbohydrate, 3 g fiber, 2 g sugar, 3 g protein.
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
