Sustainability Spotlight with Hawaii Kai Auntie

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Pasta with shrimp, tobiko, swiss chard and winged beans

Sometimes the best food has no recipe

Posted on July 25, 2023

I had to blog this while the feeling is still in my mouth.

Humble brag here, I went out to prune the plants and came back with a basket of vegetables that needed eating. I started with the most perishable first, the Swiss chard and winged beans. I mixed that in with some “make a decision now” cress that has been to the plant exchange at least twice without being snatched up (granted, the farm that donated the cress brought two seedling trays of eighty plants) and a jalapeno that fell off the bush during this last bout of strong winds.

Hardly what I’d call a recipe. I mixed that in with some leftover pasta which, in itself was made of things scavenged from the back of the freezer. For instance, I found a third of a container of frozen tobiko (fish roe) just waiting to be enjoyed.

On one hand, I probably can’t replicate this exactly the next time. On the other hand, I can be like a cat in its figurative sunbeam, just basking in the warmth of ʻono for now.

I’m the person who can’t give you the secret recipe. I can, however, show you how to create your own daily edible art using important elements such as color, texture and theme. Stick around to find out, as I start documenting the ideas that are currently stored in my head. It’s something I’ve been meaning to do as my kids grow up and have been asking me to show them how. They openly admit that the part of me they miss the most when they’re away is not me, but the food.

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