Are you interested in learning about yellow-faced bees or water catchment systems for your garden? The 29th Annual Halawa Xeriscape Garden Open House and Unthirsty Plant Sale is 9 a.m. to 3 p.m. Saturday, a free event offering workshops and other educational options.
Several local nurseries and growers will sell a wide variety of drought-tolerant plants. Bring your keiki to participate in plant crafts and water conservation activities. And help yourself at the bag-your-own-mulch station.
The event is sponsored by the Board of Water Supply and Friends of Halawa Xeriscape Garden, a nonprofit that supports programs related to water conservation in landscape. All proceeds go toward programs at the garden.
The garden is at 99-1268 Iwaena St. in Aiea. Street parking is available, with free shuttle service. Call 748-5041.
This week, try some salad recipes from our friends at the Xeriscape Garden.
Thai Red Curry Grilled Chicken Salad With Dragon Fruit
- 2 boneless, skinless chicken breasts
- 2 tablespoons red curry paste
- 2 tablespoons olive oil
- 1 bunch fresh spinach, washed and torn into bite-size pieces
- 1/2 cup sliced strawberries
- 1 carrot, julienned
- 1 dragon fruit, peeled and cubed (find at farmers markets and some grocery stores)
- >> Dressing:
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons coconut milk
- 1 teaspoon red curry paste
Whisk together dressing ingredients. Refrigerate until ready to use.
Coat chicken breasts in curry paste. In a saute pan over medium, heat olive oil and add chicken breasts; cook about 6 minutes on each side; cool.
Divide spinach between 2 plates; add strawberries, carrots and dragon fruit. Top with chicken, then drizzle with dressing. Serves 2.
Approximate nutritional information, per serving: 420 calories, 22 g total fat, 6 g saturated fat, 110 mg cholesterol, 1,250 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g sugar, 39 g protein.
Purslane and Feta Salad
- 1/4 cup thinly sliced red onion info box
- Juice and zest from 1 Meyer lemon
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons plain yogurt
- 1 bunch purslane, chopped, thick stems removed (find at farmers markets and some grocery stores)
- Salt and pepper, to taste
- 1/2 cup feta cheese
- 1/2 Japanese cucumber, diced
- 3/4 cup diced cantaloupe
- 5 radishes, thinly sliced
In a small bowl, combine onion, lemon juice and red wine vinegar; set aside.
In another small bowl, mix olive oil and yogurt.
Place purslane in a large bowl; drizzle with olive oil and yogurt mixture. Season with salt and pepper; add lemon zest and toss. Add red onion mixture; toss. Add remaining ingredients. Serves 2.
Approximate nutritional information, per serving (not including salt to taste): 140 calories, 11 g fat, 4 g saturated fat, 20 mg cholesterol, 250 mg sodium, 8 g carbohydrate, 1 g fiber, 5 g sugar, 4 g protein.
Fiesta Salad With Agave Lime Dressing
- 6 cups chopped romaine
- 1-1/2 cups fresh corn kernels
- 1 (15-ounce) can black beans, rinsed and drained
- 1 large ripe tomato, chopped
- 1-1/2 cups chopped jicama
- 1 bunch radishes, thinly sliced
- 1 sweet bell pepper, chopped
- 1/2 cup crumbled queso fresco (Mexican cheese; may substitute with feta)
- 1 ripe avocado, diced
- >> Dressing:
- 1/2 cup freshly squeezed lime juice
- 1/2 cup olive oil
- 3 tablespoons agave nectar
- 1/4 cup chopped Chinese parsley
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded and minced
- Kosher salt and freshly ground black pepper, to taste
Combine dressing ingredients except salt and pepper in a small bowl; whisk until emulsified. Season with salt and pepper. Refrigerate until ready to use.
In a large bowl, combine salad ingredients except cheese and avocado. Gently toss to combine. Just before serving, toss salad with dressing. Top with cheese and avocado; serve with tortilla chips. Serves 8.
Approximate nutritional information, per serving (not including salt to taste): 280 calories, 19 g total fat, 3.5 g saturated fat, 5 mg cholesterol, 250 mg sodium, 26 g carbohydrate, 7 g fiber, 10 g sugar, 6 g protein.
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
