Don’t miss opening night of Honolulu City Lights, where Hawaiian Electric is again bringing its float to the Electric Light Parade.

Look for the Hawaiian Electric float at the following parades:

» 6 p.m. Saturday: Honolulu City Lights Electric Light Parade

» 4 p.m. Sunday: Pearl City Christmas Parade

» 6 p.m. Dec. 8: West Oahu (Kapolei) Holiday Electric Light Parade

Along with the festivities, the Friends of Honolulu City Lights is introducing two new ornaments in its "Holoholo" series, featuring Shaka Santa’s ocean adventures — snorkeling at Hanauma Bay and visiting Honolulu Hale with his fishy friends.

All proceeds from ornament sales support keeping the monthlong Honolulu City Lights event free. Purchase ornaments at Macy’s or by visiting www.honolulucitylights.org.

Here are two recipes ideal for the holiday party season.

HERB CRUSTED STEAK ROULADE

» Steak:
1 tablespoon extra-virgin olive oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 cup fresh parsley, chopped
Kosher salt and fresh ground pepper, to taste
2-1/2 pounds flank steak, trimmed
1 (12-ounce) jar roasted red bell peppers, drained
1/2 pound sliced provolone (about 8 slices)
Cooking twine

» Crust:
3/4 cup bread crumbs
3 teaspoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and fresh ground pepper, to taste

Preheat oven to 425 degrees. In large skillet, heat olive oil over medium heat. Add onion and garlic, cook until soft, about 5 minutes. Remove from heat, add parsley, salt and pepper. Cool.

Gently pound steak with flat side of a mallet or heavy skillet until 1/4-inch thick.

Lay out on cutting board, with long side facing you. Season with salt and pepper. Place peppers evenly over meat, leaving 1-inch border all around. Top with cheese slices, then onion mixture.

Roll meat away from you into tight cylinder, tucking in filling as you roll. Tie with twine in three or four places, making sure it’s not too tight.

For crust, in medium bowl, mix bread crumbs, rosemary, parsley, olive oil, salt and pepper until moistened. Brush steak roll with olive oil and press bread crumb mixture over top and sides.

Place on foil-lined roasting pan. Roast until crust is golden and thermometer inserted into center registers 130 degrees for medium-rare, about 45 minutes.

Transfer to cutting board and let rest 15 minutes. Cut off twine, then slice into 1-inch pieces. Serve immediately. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 900 calories, 51 g fat, 18 g saturated fat, 215 mg cholesterol, greater than 1,100 mg sodium, 26 g carbohydrate, 5 g fiber, 6 g sugar, 82 g protein

BRUSSELS SPROUTS AND PANCETTA CONFETTI

2 pounds fresh Brussels sprouts
1 tablespoon extra-virgin olive oil
8 ounces pancetta, cut crosswise into 1/4-inch strips
Salt and fresh ground black pepper, to taste
1/4 cup grated Parmesan cheese, for garnish

Using sharp knife or mandoline, thinly slice Brussels sprouts crosswise, discarding root ends. ("Shaved" sprouts should resemble confetti.)

In large sauté pan over medium-high heat, add olive oil. Add pancetta and stir until slightly crisp, about 5 minutes. Add Brussels sprouts and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt and pepper to taste. Garnish with cheese and serve immediately. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 260 calories, 19 g fat, 6 g saturated fat, 35 mg cholesterol, 650 mg sodium, 12 g carbohydrate, 5 g fiber, 3 g sugar, 13 g protein

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