A welcome addition is coming Aug. 11 to the West Oahu community: a weekly farmers market organized by ‘Nalo Farms, to be presented at Leeward Community College.

The Sunday market, running 10 a.m. to 2 p.m., will showcase locally grown food and prepared dishes from dozens of Hawaii’s farmers and food vendors. Founder Dean Oki­moto hopes this new venture will become as successful as the market at Kapiolani Community College.

This week we’re featuring simple recipes using fresh local ingredients, compliments of ‘Nalo Farms.

PURSLANE SAUTÉ

4 slices of bacon, thinly sliced
1 medium onion, chopped
4 cloves of garlic, chopped
1 pound purslane (available at farmers markets), cleaned and chopped into bite-size pieces
2 tablespoons sesame oil
Dash oyster sauce, to taste
Salt and pepper, to taste
2 teaspoons sesame seeds

In large sauté pan, fry bacon to desired texture; drain fat. Add onions to lightly sauté, then add garlic, purslane, sesame oil and oyster sauce.

Season with salt and pepper, then quickly stir-fry about 2-3 minutes.

Top with sesame seeds. Serves 4.

Approximate nutritional information, per serving: 150 calories, 11 g fat, 2 g saturated fat, 10 mg cholesterol, 250 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein

CRISP KALE SALAD

4 cups kale, stems removed and finely chopped
1 small red onion, thinly sliced
1/4 cup orange juice
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons orange zest
1/2 cup chopped and toasted macadamia nuts
3 ounces shaved Pecorino Romano cheese or favorite hard salty cheese

In large bowl, toss kale, onion, orange juice, olive oil, salt and pepper; let stand 15 minutes. Gently toss in zest, nuts and cheese. Serves 4.

Approximate nutritional information, per serving: 350 calories, 31 g fat, 7 g saturated fat, 15 mg cholesterol, 650 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g sugar, 9 g protein

BAR-B-QUE CHICKEN

5 pounds chicken thighs, with skin
2 tablespoons Hawaiian salt, or to taste
1/2 cup olive oil (substitute 1 block unsalted butter)
2 tablespoons garlic, minced
4 tablespoons fresh thyme
1/3 cup red wine vinegar
1/3 cup lemon or lime juice

Rub Hawaiian salt into chicken; set aside.

In a large bowl, add oil and garlic then toss in thyme. Add red wine vinegar and lemon or lime juice. Add chicken and mix well.

Marinate chicken at least 45 minutes. Barbecue or broil. Serves 6.

Approximate nutritional information, per serving: 650 calories, 47 g fat, 11 g saturated fat, 300 mg cholesterol, greater than 1500 mg sodium, 2 g carbohydrate, no fiber or sugar, 50 g protein

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