Here are four delicious recipes to try from our Patient Appreciation Luau:

Hawaiian Coleslaw
4 cups shredded cabbage
1 cup drained and crushed pineapple
1/2 cup mayonnaise
1 can mandarin oranges, drained
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1/4 white pepper

Place shredded cabbage in a large bowl and then add oranges, salt, ginger, nutmeg and pepper. Mix the oranges and pineapple well and add mayonnaise until they are coated. Refrigerate before serving.


Watermelon Strawberry Punch
3 cups diced seedless watermelon
1 cup frozen or fresh strawberries
1 tablespoon agave nectar

Place watermelon, strawberries, lime juice, and agave in a blender until well combined. Pour into individual glasses. Add a few ice cubes in each and serve.


Macadamia Nut Hummus
1/2 cup roasted macadamia nuts
2 cups garbanzo beans, drained
2 tablespoons olive oil
1 tablespoon lemon juice
3 tablespoons water
1 teaspoon minced garlic
10 medium basil leaves
Salt and pepper to taste

Place all ingredients in a food processor and puree until smooth. Serve as a spread on thinly sliced bread or as a dip for vegetables.


Cucumber Salad
1 red onion, halved and thinly sliced
3 tablespoons rice vinegar
3 cucumbers, peeled, seeded and thinly sliced
2 tablespoons olive oil
2 tablespoons chopped fresh dill
Salt and pepper

Toss onion with 1 tbsp. vinegar, set aside. Place cucumbers in a colander and toss with 1/4 tsp salt. Drain for 10 minutes. Pat dry.
Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 tbsp. vinegar. Add dill. Season with salt and pepper. Cover and chill until ready to serve.