Simple recipes featuring locally produced food are all the more delicious for their freshness. Here are a few that feature a variety of Hawaii products.

LOMI SEA ASPARAGUS

Courtesy Wenhao H. Sun

2/3 cup fresh sea asparagus tips
2/3 cup tomato, sliced 1/4-inch thick
3 tablespoons onion, sliced 1/4-inch thick

Place sea asparagus in boiling water for 10 to 30 seconds. Drain and chill in ice water. Cut into 1-inch pieces and soak in cold water at least 30 minutes.

Drain, add other ingredients and chill 1 hour before serving. Makes about 11/2 cups.

Variations: Use fresh sea asparagus instead of blanching. Add dried or cooked shrimp. Replace onion with sliced cucumber.

Approximate nutritional information, per 1/4 cup serving: 10 calories, no fat, no cholesterol, 250 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein

KALE AND TOMATO SAUTE

Chef Peter Merriman, "Hawaii Farmers Market Cookbook, Vol. 2"

1/2 cup bacon, cut in 1/8-inch pieces
1/2 cup diced onion, 1/8-inch pieces
1/2 pound kale, cut crosswise in 1-inch strips
1 teaspoon nam pla (fish sauce)
1 tomato (about the size of a baseball), cut into 1/2-inch cubes
1 teaspoon freshly ground black pepper

Heat a saucepan over medium-high heat. Add bacon and cook until it begins to brown. Add onions and cook, stirring constantly, for 1 minute. Add kale and cook until limp, about 3 minutes.

Add nam pla and tomato and cook 1 minute. Add pepper, stir and serve. Serves 4.

Approximate nutritional information, per serving: 120 calories, 8 g fat, 2.5 g saturated fat, 10 mg cholesterol, 300 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g sugar, 5 g protein

STIR-FRIED BEEF WITH HEART OF PALM AND TARO

Chef Eric Leterc, "Hawaii Farmers Market Cookbook, Vol. 2"

1/2 pound top round, cut into 1-inch-thick strips
Salt and black pepper
1 tablespoon olive oil
1 cup sliced heart of palm
1 cup cherry tomato halves
1 cup cooked and diced taro
1 tablespoon chopped garlic
1/2 cup red wine
1 tablespoon chopped parsley

Season beef with salt and pepper.

Place large saute pan or wok over high heat. Add olive oil and, when it begins to smoke, add beef. Sear well.

Add heart of palm, tomatoes, taro and garlic, stirring well. Add red wine and cook about 1 minute.

Sprinkle with parsley. Taste and adjust seasoning. Serve over rice or pasta. Serves 4.

Approximate nutritional information, per serving: (not including salt to taste or pasta or rice): 250 calories, 8 g fat, 2.5 g saturated fat, 25 mg cholesterol, 50 mg sodium, 24 g carbohydrate, 3 g fiber, 8 g sugar, 14 g protein

Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.