The Malama Learning Center, the Waianae Farmers’ Market and Kapolei High School have partnered to provide the Kapolei community with Makeke Kapolei, a weekly farmers market with dozens of vendors showcasing their locally grown food and products, as well as cultural presentations from local artisans.

Visit Kapolei High School’s culinary program booth, where they serve a variety of delicious soups and popular one-bowl meals. Or refresh yourself with a homemade specialty drink at the Malama Learning Center booth, where they also sell plants.

This week’s recipes come from Kapolei High’s cookbook, "From the Heart of Hawaii’s Families."

CHICKEN BALSAMICO WITH TOMATO RAISIN AND MACADAMIA NUT SALSA

» Marinade:
1/2 cup balsamic vinegar
Zest of one lemon
Juice of one lemon
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons olive oil
1 chili pepper or 1 teaspoon red pepper flakes
1 tablespoon fresh rosemary
2 cloves garlic, minced
10 bone-in chicken thighs

» Salsa:
1 tablespoon lemon juice
1 teaspoon balsamic vinegar

2 teaspoons sugar
1 teaspoon macadamia nut oil
1 tablespoon fresh chopped basil
1 (8-ounce) basket grape tomatoes, halved vertically
1/3 cup golden raisins
1/4 cup chopped macadamia nuts
Salt and pepper, to taste
Sprigs of fresh basil for garnish

To make marinade: In large bowl, combine all ingredients except chicken.

In an extra-large zipper-style plastic bag, place chicken and add marinade. Lay bag flat and marinate overnight in refrigerator.

Preheat oven to 400 degrees. Line baking pan with parchment paper, place chicken on pan and bake 40 to 45 minutes or until cooked.

For salsa, in medium bowl, combine lemon juice, balsamic vinegar, sugar, macadamia nut oil and basil. Stir in tomatoes, raisins and macadamia nuts. Season with salt and pepper.

Serve chicken hot with salsa. Serves 5.

Approximate nutritional analysis, per serving (based on 5 servings and not including salsa or salt to taste): 510 calories, 34 g fat, 9 g saturated fat, 160 mg cholesterol, 230 mg sodium, 18 g carbohydrate, 1 g fiber, 15 g sugar, 33 g protein

Approximate nutritional analysis, per serving (salsa only; based on 5 servings and not including salt to taste): 110 calories, 6 g fat, 1 g saturated fat, no cholesterol, 25 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g sugar, 1 g protein

SEARED AHI WITH SAUTEED VEGETABLES AND CHILI LIME

4 5-ounce ahi filets
2 tablespoons plus 1 teaspoon olive oil, divided
Salt and pepper, to taste
2 cloves garlic, minced
3 tablespoons soy sauce
Juice of one lime
1 teaspoon sugar
1 teaspoon prepared chili-garlic sauce (available at local supermarkets)
1 red jalapeño pepper, seeded and thinly sliced
1 tablespoon butter
1 carrot, julienne
1 red bell pepper, julienne
1 yellow squash, batonnet (1/2-by-1/2-by-2-1/2 to 3 inches)
6 shiitake mushrooms, julienne
4 leaves Manoa lettuce
Hot cooked rice, pressed into 4 round rings or small bowls
Green onions, finely chopped for garnish

Rub ahi filets with 2 teaspoons olive oil, salt and pepper; set aside.

In small pot, heat 1 tablespoon olive oil and sauté garlic. Add shoyu, lime juice, sugar, chili-garlic sauce and jalapeño pepper. Heat, but do not boil. Set aside and keep warm.

Heat cast-iron skillet until very hot. Sear ahi filets 30 seconds on both sides. Keep warm in heated oven.

In large skillet, heat 2 teaspoons olive oil and butter. Sauté carrots for 1 minute. Add bell pepper, squash and mushrooms and sauté 2 to 3 minutes. Season lightly with salt.

Line 4 dinner plates with lettuce leaf. Arrange molded hot rice and vegetables on leaves, top with seared ahi and drizzle with the chili-lime sauce. Garnish with green onions. Serves 4.

Approximate nutritional analysis, per serving (based on 1 cup rice per serving and not including salt to taste): 560 calories, 13 g fat, 3.5 g saturated fat, 60 mg cholesterol, 900 mg sodium, 67 g carbohydrate, 3 g fiber, 7 g sugar, 46 g protein

More Hawaiian Electric Co. recipes are available at www.heco.com.