Hawaiian Hot Dogs

Summer is the perfect time to put a new twist on an old classic. Some may balk at more adventurous fare, but the humble hot dog is sure to please even the pickiest palate. Substitute vegan sausages and eggless mayo for a near-identical experience that anyone can enjoy.

Hawaiian Hot Dogs

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4

Hawaiian Hot Dogs — Stronger Together.jpg


  • 1/4 cup low-fat mayonnaise

  • 1/2 teaspoon powdered wasabi

  • 1 teaspoon soy sauce

  • 1/4 medium pineapple

  • 1 teaspoon oil, plus oil for the grill

  • 4 hot dogs

  • 4 whole-wheat hot dog buns

  • 1/4 cup sliced red onions

  • 1/4 cup chopped cilantro

  • Sriracha to taste (optional)


  1. Heat the grill to high. In a small bowl, combine the mayonnaise, wasabi and soy sauce, and stir to mix well. Set aside.

  2. Stand the whole pineapple on its base on a cutting board. Using a sharp knife, cut the skin from the pineapple and discard. Cut off the base and the top, leaving a cylinder of pineapple. Place the cylinder upright again and slice downward along the core, to cut away the flesh in large pieces. Place one of these pieces core side down and slice in 1/2-inch thick vertical slices. Reserve the remaining pineapple for another use (or grill for another use).

  3. Place the pineapple slices in a large bowl and drizzle with oil. Use tongs and paper towels to rub vegetable oil on the grate. Place the pineapple slices on the oiled grate and grill for about 2 minutes, just until the slices are marked. Turn and grill for another minute. Put back in the bowl and let cool, then cut the pineapple slices into 1-inch pieces.

  4. Reduce the heat to medium and grill the hot dogs, turning every couple of minutes, until marked and cooked through, about 8 minutes. Spread buns with the mayonnaise mixture and place a hot dog in each one. Top with pineapple and serve with red onion, cilantro and Sriracha sauce if desired.

Serving Suggestion

Skip the potato chips and serve these hot dogs with grilled fruit kebabs featuring pineapple, peaches and plums. Veggie dogs are a great meat-free option to try.

Cherry Tomato and Pesto Galettes

Somewhere between a tart and a pizza, the galette is a classic french pastry that can be enjoyed with sweet or savory fillings. Perfect for a home chef approaching pastry for the first time, this galette is packed with great flavors, like rich and creamy chevre and fresh basil.

Cherry Tomato and Pesto Galettes

By: Co+op, stronger together

Total Time: 2 hours; 1 hour active

Servings: 6

Cherry tomato pesto galettes — Stronger Together.jpg


  • 1 1/2 cups whole-wheat pastry flour

  • 1/2 cup unbleached flour

  • 1 teaspoon salt

  • 1 stick unsalted butter, cold

  • 1/2 cup ice water, approximately

  • 1/2 cup prepared pesto sauce

  • 1/2 cup chevre cheese, softened

  • 3 cups cherry tomatoes, halved

  • 1 large egg, lightly whisked

  • 1 tablespoon water

  • 12 fresh basil leaves, slivered


  1. In a large bowl, combine the whole-wheat pastry flour, unbleached flour and salt, and stir to mix. Cut chilled butter into cubes and work the butter into the mixture quickly with your fingers or a pastry blender until the mixture is crumbly but small chunks of butter remain. Fluff the flour mixture with a fork as you drizzle in the ice water. When most of the flour is dampened, start mixing with your hands, gently squeezing the dough to bring it together. If there is still loose flour, drizzle in a tablespoon or two of water, just until you can form a firm dough. Don’t over-mix. Form the dough into a log and divide into 6 equal pieces. Shape each into a disk, place in the bowl, cover with a damp towel, and chill in the refrigerator for about half an hour.

  2. Heat the oven to 400°F. Lightly flour a countertop and take the dough out of the refrigerator. Line two sheet pans with parchment paper. On the floured counter, roll out each dough disk to a 7-inch round. Use a pastry brush dipped in water to dampen the edge of the circle, then roll the edge over to form a small rim. Transfer each dough round to the prepared pan. Repeat with the remaining dough.

  3. On each dough round, gently spread a heaping tablespoon of pesto, then crumble a heaping tablespoon of chevre cheese over it. Cover with cherry tomatoes, cut side up. Sprinkle galettes with any remaining chevre. In a cup, whisk the egg with a tablespoon of water, and brush the edges of the pastry. Bake for 25 to 30 minutes, until pastry is golden brown and the tomatoes are softened. Let cool on the pan on a rack, and garnish each with slivered basil just before serving.

Serving Suggestion

To complement the mellow flavors of these individual galettes, pair them with a fresh, leafy salad featuring arugula or other peppery greens.