For the home gardener, the Urban Garden Center’s annual plant sale is the perfect place to find locally grown native plants, vegetables, palms, herbs and fruit trees. Master gardeners will be on hand to answer questions and the Honolulu Rose Society will offer potted plants to celebrate Valentine’s Day and rosarians to assist with inquiries.

This week, try these garden-fresh dishes.

SWISS CHARD RAVIIOLI

1 pound Swiss chard, center spine and stems trimmed, steamed until wilted and finely chopped
1 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
1 large egg
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (12-ounce) packages gyoza wrappers (about 64 pieces)
1 large egg white, beaten
3/4 cup butter
1/4 cup chopped fresh sage
Additional freshly grated Parmesan cheese (optional)

In large bowl, mix chard, ricotta, Parmesan cheese, egg, garlic, thyme, rosemary, salt and pepper. Set aside.

Line baking sheet with foil or plastic wrap; sprinkle with flour. Set aside.

Place 1 gyoza wrapper on work surface and brush with egg white. Spoon generous teaspoon chard mixture onto center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to baking sheet. Repeat with remaining wrappers, egg white and chard mixture. (Ravioli may be made a day ahead; cover and chill.)

In heavy small skillet, melt butter over medium heat. Add sage; stir 1 minute. Season with salt and pepper. Remove from heat; set aside.

In large pot, bring salted water to boil. Working in batches, cook ravioli until just tender, stirring occasionally, about 4 minutes. Transfer to large shallow bowl. Pour sage butter over ravioli and toss. Add freshly grated Parmesan cheese if using. Serves 4.

Approximate nutritional information, per serving (not including Parmesan cheese): 850 calories, 45 g fat, 27 g saturated fat, 175 mg cholesterol, greater than 1,500 mg sodium, 83 g carbohydrate, 4 g fiber, 2 g sugar, 27 g protein

ROASTED EGGPLANT SPREAD

1 large eggplant, ends trimmed, cut into 1-inch pieces
1 large red onion, peeled, trimmed, and cut into 1-inch pieces
1 large red bell pepper, trimmed, seeded, cut into 1-inch pieces
5 large garlic cloves, peeled but left whole
Kosher salt and fresh black pepper, for sprinkling
Olive oil, up to 1/2 cup
1 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon mild red pepper flakes
1/4 cup flat-leaf parsley leaves

Preheat the oven to 400 degrees.

Line rimmed baking sheet with aluminum foil. Place eggplant, onion, red bell pepper and garlic on sheet. Sprinkle with salt, pepper and olive oil. Toss together by hand and spread vegetables in single layer. Roast for 45 minutes. Vegetables should be soft but not mushy, and slightly browned but not crisp.

Remove pan from oven; transfer vegetables to bowl of food processor fitted with metal blade. Add spices and pulse until the mixture is desired consistency. Add salt and pepper to taste. Serve with naan, crostini or fresh vegetables. Makes about 1-1/2 cups.

Approximate nutritional information, per tablespoon serving (based on 1/2 cup olive oil and 1/4 teaspoon salt): 50 calories, 4.5 g fat, 0.5 g saturated fat, no cholesterol, 50 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein

FRESH CORN FRITTERS

2 cups fresh corn kernels (about 3 ears of corn)
2 tablespoons all-purpose flour
2 eggs, separated
1/4 cup finely chopped green onions
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne
1/4 cup extra virgin olive oil
1 tablespoon unsalted butter

In large bowl, combine corn, flour, egg yolks, onions, salt, paprika, pepper and cayenne.

Using electric mixer, beat egg whites until stiff peaks form. Stir one-quarter of whites into corn mixture. In three additions using rubber spatula, gently fold in remaining whites.

In large skillet over medium, heat oil and butter until butter has melted. Carefully add corn mixture by tablespoons. Do not overcrowd. Cook each fritter until browned, about 2 to 3 minutes. Turn over and brown other side 1 to 2 minutes.

Remove to platter lined with paper towels. Sprinkle lightly with salt, if desired.

Serve hot with salsa and sour cream. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 170 calories, 13 g fat, 3 g saturated fat, 65 mg cholesterol, 200 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g sugar, 3 g protein

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