Join thousands of walkers from across the island as they step out in the American Heart Association’s Heart Walk. The walk celebrates those who made changes to improve their health and encourages others to do the same. This week’s recipes are from Kapiolani Community College’s heart-healthy cookbook, "A Dash of Aloha."

FRESH HAMAKUA TOMATO AND KAHUKU CORN SALAD

• 4 ears fresh Kahuku corn, with kernels sliced off cob (about 4 cups)
• 2 cups ripe Hamakua tomatoes, chopped
• 1/4 cup black olives, chopped
• 1/4 cup thinly sliced Maui onions
• 1/2 cup fresh basil, julienned
• 1 garlic clove, pressed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic or rice vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups Manoa or green leaf lettuce, torn into bite-size pieces

In large bowl, toss all ingredients and let sit 1 hour to allow flavors to develop. Serves 4.

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ORANGE PANNA COTTA WITH FRESH PAPAYA

• 1 cup low-fat milk, divided
• 1-1/2 teaspoons gelatin
• 1 ounce reduced-fat cream cheese
• 2 tablespoons honey
• 2 tablespoons frozen orange juice concentrate
• 1 teaspoon vanilla
• 2 large, ripe papayas, halved and seeded

In small bowl, dissolve gelatin in 1/4 cup milk for 5 minutes.

In small pot, bring remaining milk to a boil; add gelatin-milk mixture, stirring. Turn off heat, stir in cream cheese until melted. Pour mixture into mixing bowl.

Whisk in honey, orange juice, and vanilla. Pour 1/4 cup into each papaya half.

Refrigerate until set, about 2 hours. Cover with plastic wrap and refrigerator overnight.

Top with orange slices or seasonal fruit. Serves 4.