Kona Coffee Infused Soba Noodle Salad

Serves: 4-6 People
Cooking Time: 45 minutes

Ingredients:
Sesame Vinaigrette Ingredients
1/3 cup Kikkoman memmi noodle soup base
1/3 cup rice wine vinegar
1/4 cup vegetable oil
3 tablespoons toasted sesame seed oil
1 teaspoon Tabasco
2 teaspoon ginger, grated
2 teaspoon garlic, grated

Soba Noodle Salad
12 cups Kona Sun 100% Kona Coffee, strong brewed
1 pack 8 ounces buckwheat soba
1 tablespoon salt
2 cups Napa cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup diakon, julienne cut
1 cup carrots, julienne cut
1 cup celery, thinly sliced on the bias
2 cups bean sprouts
1 cup cilantro, chopped
3 scallions, thinly sliced

Directions:

In a large pot bring brewed coffee and salt to a boil. Add soba noodles and cook for 5-6 minutes, stirring occasionally. Once noodles are al dente remove from heat and drain. Next run noodles under cold water to cool them down quickly and make sure to drain well.

To make the vinaigrette whisk all ingredients together in a large bowl and add the vegetables, soba noodles, cilantro and scallions. Toss the ingredients together and serve cold.

soba noodle salad

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Quinoa Salad

Serves: 4-6 people as a side dish or light lunch
Cooking Time: 30 Minutes

Ingredients:
2 cup quinoa
4 cups water
1 avocado – peeled, pitted and diced
1 cup cherry tomatoes, quartered
1 red pepper roasted, diced
1/2 cup red onion, diced
1/2 cup cilantro
1 clove garlic, minced
1 large lime juiced
1 Tablespoon Coconut Oil
1 Tablespoon Chili Garlic Sauce
Salt and pepper to taste

Directions:
Rinse the quinoa thoroughly before cooking to remove the bitter coating on the grains. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 15 to 20 minutes until the quinoa is tender and the water has been absorbed. Once cooked let the quinoa cold down in the refrigerate. Once the quinoa has chilled, gently stir in the tomatoes, roasted pepper, onion, cilantro and garlic. Season with lime juice, coconut oil, salt, and pepper and mix together. Enjoy with your favorite poultry or as a light lunch.

quinoa salad

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Passion Fruit Vinaigrette

Cooking Time: 5 Minutes

Ingredients:
3 Tablespoons Hawaiian Passion Fruit Jelly
3 Tablespoons Rice Vinegar
¼ Cup Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:
Add passion fruit jelly, rice vinegar, pinch of salt and pepper into a blender and blend for 20 second or until the jelly becomes liquefied. Next slowly add the olive oil into the blender and continue to blend. This delicious vinaigrette brings the flavors of the island to your favorite salad

Hawaiian Passion Fruit Jelly Recipe

 

Autumn Couscous Salad

Serves: Serves 6-8 People
Cooking Time: 25 Minutes

Ingredients:
10 oz Box of Near East Original Couscous
6 oz Bag Apricots, Chopped
½ Cup of Dried Cranberries
2 Cups of Watercress, Cropped
½ Cup Sliced Almonds, Toasted
Salt and Pepper to taste

Directions:
Follow couscous instructions on the side of the box. Meanwhile preheat oven to 350° and take out a cooking sheet. Place almonds onto cooking sheet and place into oven for 5 minutes or until lightly toasted. Once couscous is cooked and cooled down to room temperature add apricots, cranberries, watercress and toasted almonds. Season with salt and pepper to taste and toss ingredients together. Enjoy as a side dish or light lunch.

Autumn couscous salad recipe

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Crunchy Asian Slaw

Serves: 6-8 people
Cooking Time: 30 minutes

Ingredients:
Slaw

1 bunch watercress, cut into 1-inch pieces
1/2 head red cabbage, sliced thin
1 large carrot, Peel off skin, julienne fine
1 red bell pepper, julienne fine
1 Asian pear, peel off skin, julienne fine
1/2 bunch mint leaves, chopped
1/2 bunch cilantro, chopped

Dressing
1/2 cup rice wine vinegar
2 tablespoon soy sauce
1 tablespoon Honey
3 tablespoon ginger, grated fine
3 cloves garlic, minced
1 lime, juiced
3 tablespoons toasted sesame oil
1/2 cup crunchy peanut butter
1 teaspoon sriracha chili sauce

Directions:
Marinate chicken with 1 cup of sweet chili sauce and bake in the oven at 425 degrees for 15-20 minutes or until done. Remove and chop up into strips and set aside for slaw. In a medium bowl, whisk together and set aside the rice vinegar, sesame oil, peanut butter, soy sauce, ginger, garlic, honey, lime and sriracha.
In a secondary larger bowl, mix the washed and chopped watercress, red cabbage, carrots, red bell peppers, Asian pear, mint, and cilantro. Just before serving add the chicken and toss with the dressing mixture and serve as a light lunch or crispy side dish.

Crunchy Chicken slaw recipe

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All American Watermelon Salad

Serves: 4-6 people
Cooking Time:25 minutes

Ingredients:
1 Small Seedless Watermelon, Cut off the rind and cut into small 1 inch cubes
1 (5 oz) Package of Arugula
1 (4 oz) Package of Feta Cheese, Crumbled
1 Box of Cherry Tomatoes, Wash and cut in half
1 Small Cucumber, Peeled and Sliced
1 Cup whole fresh mint leaves, julienned

Vinaigrette Ingredients
1/4 cup freshly squeezed orange juice
1 Lemon Zested
1/4 cup or 2 lemons, juiced
1 large Shallots, minced
1 tablespoon Honey
1/2 Cup olive oil
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground Black Pepper

Directions:
In a medium size bowl, zest one lemon and add the juice of both lemons. Next whisk in the orange juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Place the watermelon, cucumber, feta, cherry tomatoes, arugula, and mint in a large bowl or platter and drizzle with enough vinaigrette to coat lightly and toss evenly. Serve immediately for a light lunch or refreshing starter to your meal.

 

watermelon salad recipe

 

Roasted Beet & Shaved Fennel Caprese Salad

Serves: 4-6 people
Cooking Time: 25-30 minutes

Ingredients:
3 Large Red Beats
1 Fennel
4 Cups Fresh Arugula (Or Substitute – with Spinach or Mixed Greens)
8 oz Fresh Buffalo Mozzarella Cheese
4 Large Basil Leaves
4 Medium Vine Ripen Tomato’s
1 ½ Table Spoons Olive Oil
1 Teaspoon Salt
1 Teaspoon Pepper

Directions:
Remove tops from beets and wash them in cold water (leave skin on the beets). Place beets into a baking pan, season with salt and pepper and drizzle olive oil over them. Cover with tin foil and place beats into the oven at 400 degrees for 1 hour. Remove beets from the baking pan and peal off the skin under cold water. Cut beats into slices. Remove the top from the fennel and wash the bulb in cold water. Cut fennel in half and then into slivers. Season fennel to taste with salt and pepper. and set aside. Clean tomatoes and cut along with cheese into slices. Layer fennel, tomatoes and mozzarella on top of Arugula (or desired greens). Add beats to the very top and finish with favorite balsamic vinaigrette dressing.

Roasted Beet & Shaved Fennel Caprese Salad Recipe

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Avocado & Alaskan King Crab Salad

Serves: 4 people
Wine Paring: Point Grigio

Ingredients

1 ½ Pound Alaskan King Crab
1 Medium Size Ripe Mango, Small Dice
1 Clove Garlic, Finley Chopped
3 Tablespoons Olive Oil
1 Lemon, Zest and Juice
2 Ripe Hass Avocado
Salt and Fresh Ground Pepper to taste

Directions

Remove crab meat from shells, cut into bite size pieces, and place in a bowl set aside. Peal off the skin of the mango and cut into small dice, place in a bowl and set aside. Meanwhile place a sauté pan over medium heat, add olive oil and garlic, cook for 1 to 2 minutes or until the garlic is golden brown. Add crab meat, lemon juice and lemon zest to the garlic mixture and toss together, reheating crab meat for 2 minutes.  Cut the avocados in half-length wise, remove the seeds and peel off the skin, then cut strait down into thin slices and place avocados onto plates. Season avocados with salt and pepper and place crab meat mixture over avocados. Garnish with diced Mangos on top of Crab meat- serve immediately.

crab and avocado salad