“We're in this together.” - Kauai Island Utility Cooperative

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Easter Dinner 26 KIUC CURRENTS Photos By Shelley Paik & Maile Moriguchi 1. Rack of Lamb Mixture: ¼ cup bread crumbs 2 tablespoons minced garlic 2 tablespoons fresh rosemary, chopped Salt and pepper to taste Olive oil Lamb: 1 rack of lamb Dijon mustard Olive oil Salt and pepper to taste Preheat oven to 450 degrees. In a large bowl, combine bread crumbs, olive oil, garlic, rosemary, salt and pepper. Set aside. Heat the oil and garlic in a Dutch oven. Sear lamb on both sides for 2 minutes; remove from heat. Coat the entire rack with mustard; roll in bread crumb mixture until evenly coated. Place meat back in the Dutch oven and place in the middle of the oven for 15 to 20 minutes. Use a meat thermometer to cook to desired temperature: rare, 115 to 125 degrees; medium rare, 130 to 140 degrees; medium 140 to 150 degrees. 2. Zucchini and Yellow Squash Ribbons with Daikon 1 1 pound each zucchini and yellow squash (about 3 each) ½ pound daikon 2 teaspoons oregano 20 medium basil leaves, thinly sliced 3 tablespoons extravirgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon lemon zest Salt and pepper to taste 1 bunch basil 1 small tomato Shaved Parmesan Peel and shave zucchini, squash and daikon into long wide strips using a vegetable peeler. Discard center. Put all ingredients into a bowl with thin strips of basil and oregano. Whisk olive oil, lemon juice, lemon zest, salt and pepper. Toss with vegetables and garnish with tomato, small basil leaves and Parmesan strips. 2
3. Nutty Herbed Quinoa 2¾ cups chicken broth ¼ cup fresh lemon juice 1½ cups quinoa ½ teaspoon salt ¼ cup sliced almonds, toasted ⅓ cup crumbled feta cheese Dressing: ¼ cup extravirgin olive oil ¼ cup fresh lemon juice ¾ cup fresh basil, chopped ¼ cup fresh parsley, chopped 1 tablespoon fresh thyme leaves, chopped 2 teaspoons lemon zest Salt and pepper to taste In a medium saucepan, add chicken broth, lemon juice, quinoa and salt. Bring to a boil over medium high heat. Reduce and simmer; cover the pan and cook until all of the liquid is absorbed, about 12 to 15 minutes. In a bowl, mix olive oil, lemon juice, basil, parsley, thyme, lemon zest, and salt and pepper to taste. Pour dressing over the quinoa and toss until all ingredients are coated. Add feta cheese and almonds, toss, then transfer into a bowl to serve. 4 4. Stuffed Potatoes 4 large russet potatoes, cleaned well 3 shallots, finely chopped ¼ cup fresh parsley leaves, finely chopped ¼ cup fresh basil leaves, finely chopped ¼ cup fresh chives, finely chopped ¼ teaspoon dried marjoram Salt and Black Pepper to taste ¼ cup sour cream ½ cup milk 2 tablespoons margarine 2 tablespoons olive oil Grated Parmesan cheese Preheat oven to 450 degrees. Microwave or boil potatoes until cooked; set aside. Heat olive oil and melt margarine in a mediumsize pan. Add shallots, marjoram, salt and black pepper. Cook for 6 to 8 minutes, stirring repeatedly, until shallots are tender. Remove from heat and mix in chives, parsley and basil. Cut potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about a ¼inch shell around the potato. Add the shallot, chive, parsley and basil mixture, along with sour cream, milk, and salt and pepper to the bowl with the potato flesh; mash well. Spoon the mixture into the potato shells. Place potatoes on a greased baking sheet and top with Parmesan cheese. Bake for 10 minutes, or until golden brown. 3 APRIL 2011 27
Page 1 and 2: “We’re in this together.” KIU
Page 3 and 4: April 2011 Volume 8, Number 2 Table
Page 5 and 6: 4. System Installation You will be
Page 7 and 8: “It’s the little steps that can
Page 9 and 10: That has changed. Energy prices are
Page 11 and 12: Photo by Shelley Paik KIUC board an
Page 13 and 14: High penetrations of photovoltaics
Page 15 and 16: Photos by Shelley Paik Top: GT2 b
Page 17 and 18: The demonstration project—which i
Page 19 and 20: How Much Fuel Does it Take to Make
Page 21 and 22: Photo by Katie Beer Bissell enjoys
Page 23 and 24: 1/25 2/22 2/24 Special 3/17 Special
Page 25: 2011 KIUC Board of Directors Commit
Page 29 and 30: KIUC presented Kaua‘i United Way
Page 31 and 32: “It’s a tale as old as time,”
Page 33 and 34: Kaua‘i Business Owners: Join the
Page 35 and 36: Taylor Langstaff The YLC kicked off
Page 37 and 38: Several thousand coop directors a
Page 39 and 40: Simple Pleasures Parting Shot KIUC

“We're in this together.” - Kauai Island Utility Cooperative

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