With Arbor Day on Friday, Hawaiian Electric is sponsoring the planting of 20 trees on Hawaii island through the Hawaiian Legacy Reforestation Initiative. The company will also be giving away native trees and shrubs on Saturday at six Oahu locations, where you can enter to win a Legacy Koa Tree that will be planted in your name. Get details at ArborDayHawaii.org.

Try these recipes using produce from fruit trees.

HERB CHEESE SPREAD WITH FIGS AND CROSTINI

3/4 cup ricotta cheese
2 tablespoons finely chopped chives
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon grated Parmesan cheese
2 teaspoons finely chopped fresh basil
Kosher salt and freshly ground black pepper, to taste
1 (10 ounce) baguette, sliced into 1/4-inch thick slices (about 60 )
3/4 cup olive oil
10 fresh figs, sliced

In medium, nonreactive bowl, combine ricotta, chives, lemon juice, parsley, Parmesan and basil; mix well. Season to taste with salt and pepper. Chill. Makes 1 cup.

For crostini, heat oven to 350 degrees. Arrange baguette slices on two large baking sheets. Brush both sides with oil, and season with salt and pepper.

Bake until golden, 15 to 20 minutes, rotating sheets halfway through and turning crostini over once during baking.

Let cool on baking sheets. Spread cheese spread on crostini and top with a slice of fig. Serves 10.

Approximate nutritional analysis, per serving (not including salt to taste): 490 calories, 19 g fat, 4 g saturated fat, 10 mg cholesterol,300 mg sodium, 77 g carbohydrate, 5 g fiber, 27 g sugar, 9 g protein.

MEYER LEMON BARS WITH MACADAMIA NUT CRUST

» Crust:
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
1/2 cup macadamia nuts, chopped

» Filling:
6 extra-large eggs, at room temperature
2-1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Powdered sugar, for dusting

Heat oven to 350 degrees. Coat 9-by-13-inch baking pan with nonstick spray.

For crust, using an electric mixer with a paddle attachment, cream butter and sugar until fluffy.

In another bowl, combine flour, salt and nuts. With mixer on low, add flour mixture to butter mixture; mix until just combined.

Place dough onto well-floured board and make a ball. Flatten dough with floured hands and press into baking sheet, building up a 1/2-inch rim on all sides. Chill until firm.

Bake 15 to 20 minutes, until very lightly browned. Cool. Leave oven on.

For filling, whisk eggs, sugar, lemon zest, lemon juice and flour. Pour over crust and bake 30 to 35 minutes, or about five minutes beyond point when filling is set.

Cool to room temperature. Cut into rectangles and dust with confectioners sugar. Makes 24 bars.

Approximate nutritional analysis, per serving: 270 calories, 11 g fat, 6 g saturated fat, 70 mg cholesterol, 50 mg sodium, 39 g carbohydrate, 1 g fiber, 26 g sugar, 4 g protein.

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