Join the thousands of runners and walkers this weekend at the 20th Annual Komen Hawaii Race for the Cure on Sunday at Kapiolani Park.

Up to 75 percent of funds raised in Hawaii stays here to support local breast cancer programs through educational outreach, while 25 percent is designated for research.

Register 3 to 7 p.m. today through Friday and 9 a.m. to 1 p.m. Saturday at Ward Warehouse’s Kakaako Conference Room. Fees are $30, $15 children ages 5 to 11.

On race day there will be late registration and packet pickup 5 to 6 a.m. The race starts at 7 a.m. Free parking and shuttle will be available for participants at Kapiolani Community College.

Visit komenhawaii.org or call 754-6659. In the meantime, enjoy these recipes featuring foods rich in antioxidants, a natural cancer-fighting ingredient.

PASTA WITH EDAMAME PESTO
1 cup edamame, cooked and shelled
1/4 cup roasted almonds
1 cup fresh mint (or herbs of choice, such as cilantro or basil)
1 small clove garlic
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1/2 pound pasta of choice

Bring large pot of salted water to boil. In bowl of food processor, combine edamame, almonds, mint, garlic (reserving a few of each for garnish) and olive oil; blend until rough paste is formed. Set aside.

Cook pasta until al dente, drain, return to pot and stir in pesto. Season to taste and sprinkle with reserved edamame, almonds and mint. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 550 calories, 34 g fat, 4 g saturated fat, no cholesterol, 25 mg sodium, 50 g carbohydrate, 10 g fiber, 1 g sugar, 15 g protein

GARLICKY SPINACH ARTICHOKE DIP
1 (10-ounce) package frozen spinach, defrosted
3/4 cup light mayonnaise
3/4 cup Parmesan cheese
1/2 cup silken tofu, drained
1 tablespoon fresh Meyer lemon juice
2 cloves garlic
1/2 teaspoon salt
1 tablespoon fresh dill
1 (8-ounce) can marinated artichoke hearts, drained
Drain spinach and squeeze out water; set aside.

In bowl of food processor, combine mayonnaise, cheese, tofu, lemon juice, garlic and salt. Blend until well incorporated.

Add spinach and dill; pulse a few times. Add artichoke hearts and pulse 3 to 4 times, until artichokes are coarsely chopped.

Serve with vegetables, such as carrots, celery and radishes. Makes about 2 cups.

Approximate nutritional information, per 2-tablespoon serving: 50 calories, 4 g fat, 1 g saturated fat, 5 mg cholesterol, 200 mg sodium, 2 g carbohydrate, 1 g fiber, no sugar, 2 g protein

MINI BLUEBERRY LEMON MUFFINS
2-1/2 cups flour
3/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 large egg
Juice from 2 Meyer lemons
1-1/4 cups milk
1/2 cup oil
1 pint blueberries

Heat oven to 350 degrees. Line mini muffin tins with paper liners.

In bowl, whisk flour, sugar, baking powder, salt and zest.

In separate bowl, whisk egg, lemon juice, milk and oil. Add to flour mixture; mix just until combined. Add blueberries.

Drop by spoonfuls into prepared tins. Bake 15 minutes or until tops are golden and spring back when pressed. Makes about 3 dozen mini muffins.

Approximate nutritional information, per serving: 100 calories, 4.5 g fat, 0.5 g saturated fat, 5 mg cholesterol, 65 mg sodium, 13 g carbohydrate, no fiber, 6 g sugar, 1 g protein

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