Page 37 - MidWeek - Dec 15, 2021

DECEMBER 15, 2021 MIDWEEK 37
FCa l c o n e r P o u r s H e a r t I n t o L o c a l A g , C e v i c h e D i s h
offee farmer James went to school in Califor- “Kimo” Falconer is nia, and graduated in 1979 a fifth-generation from California Polytechnic
Lahaina resident. He has State University, San Luis
been part of the agriculture scene on Maui as president of one of the largest provid- ers of coffee for the U.S., MauiGrown Coffee. He
Obispo.
This week in the kitchen,
he makes one of his favor- ite dishes, Vegan Hearts of Palm Ceviche.
LANAI
VEGAN HEARTS OF PALM CEVICHE
Ingredients
• 1 can hearts of palm, sliced into small rounds
• 1 small sweet white or Vidalia onion, quartered
and sliced
• 2 small sweet red bell or pimento peppers, diced 1/4-inch thick
• 1 small serrano pepper, seeded and minced
• 1/2 cup fresh cilantro, chopped and minced
• 1 cup lemon juice
• 1 tablespoon kosher salt • pepper, to taste
Directions
Combine all ingredients except lemon juice, salt and pepper into a bowl. Add in juice and salt slowly while tossing. Refrigerate for 30 min- utes. Season with pepper and serve immediately.
Enjoy with tortilla chips or some- thing similar.
You can watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bureau, on OC16 chan- nels 10 and 1012, as well as nationwide via LifeStyle Net- work, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Ha- waiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiian- style.com.
(Above) The author joins James “Kimo” Falconer in the kitchen to prepare one of the Maui coffee farmer’s favorite foods. RYAN SAKAMOTO PHOTO
(Right) Vegan Hearts of Palm Ceviche RUBEN CARRILLO PHOTO