One of our recent recipe collaborations was with Chef Mari Wills! Shes a registered dietitian nutritionist (RDN) who was born and raised on O'ahu, Hawai'i. Chef Mari has a Master of Science in Dietetics from the University of Rhode Island, a Bachelor of Science in Dietetics from the University of Hawai'i at Mānoa, and an Associate of Science in Culinary Arts from Kapi'olani Community College.
"For my recipe, I wanted to create a healthier loco moco because loco moco is such a comfort food. I was requested on my Instagram by several followers to do a healthy loco moco dish. When browsing Farm Link Hawaii’s website, I saw the Booch Bar kimchi and knew I had to make a kimchi fried rice. 'Ulu is one of my favorite ingredients of all time and I’ve made sauces and gravy with it before. I knew it would be perfect for a healthier loco moco brown gravy paired with the Farm Link beef broth. I also chose venison because it is leaner than ground beef and supports local hunters! This dish was a celebration of local ingredients and also a fun and nutritious play on a traditional loco moco!"
"My business is called Bite Logic and I offer culinary nutrition services such as nutrition analysis of recipes, nutrition facts label, product and menu consulting (especially for healthier items), and do cooking demonstrations/cooking classes throughout the community! My website is www.bite-logic.com"
Patty Recipe:
1 lb ground venison
1/2 cup organic Keiki cremini mushrooms, chopped
1/4 tsp cracked black pepper
1 large cage-free chicken egg
Instructions:
1. Mix together in a large mixing bowl
2. Cook patties to 145°F
'Ulu Gravy Recipe:
1 cup cooked mature 'ulu from Hawai'i 'Ulu Coop
2 cups Farmlink grass-fed beef bone broth, or pork bone broth
1/4 tsp celery salt
1/4 tsp cracked black pepper
Instructions:
1. Place frozen precooked 'ulu in sauce pot with bone broth
2. Heat until 'ulu is soft
3. Add 'ulu and broth into blender. Alternative: Mash 'ulu with a wooden spoon or potato masher until smooth.
4. Reheat gravy and season with salt and pepper.
Kimchi Fried Rice:
3 cups previously cooked day old hapa rice or brown rice
1/2 cup Find Your Chi Kimchi or Won Bok Kim Chee, chopped
1 yellow sweet onion, small diced
2 stalks green onion, chopped
1 large organic cage-free egg
1 Tbsp Low-sodium Aloha Shoyu
1 tsp sesame oil
Instructions:
1. In a large saute pan, cook onions until translucent
2. Add kimchi and cook until fragrant
3. Add day old rice to the pan and heat
4. Make a well in the center of the pan and scramble egg
5. Add chopped green onion, shoyu, and sesame oil then mix into the fried rice
Fried Egg:
8 organic cage-free eggs
1. Use avocado oil and fry eggs
I also ran a nutritional analysis for a single serving of this recipe using:
70 g venison patty
1/2 cup kimchi fried rice
1/4 cup 'ulu gravy
1 small fried egg
Recipe yield: 8 Servings
