In celebration of the Hawai‘i Food & Wine Festival’s fifth anniversary, festival director Denise Hayashi Yamaguchi wrote “Taste our Love for the Land.” Here are a few recipes from the cookbook:

Hawaiian Style Ceviche

Nobu Matsuhisa

» 2 ruby red grapefruits, peeled
» 1-1/2 tablespoons yuzu juice (found at Asian markets)
» 1 teaspoon rice vinegar
» 1 tablespoon young Hawaiian ginger, minced
» 1/4 cup ogo (“robusto” Hawaiian seaweed)
» 1/8 medium Maui onion, thinly sliced
» 4 each red and yellow grape tomatoes, halved
» 1/4 Japanese cucumber, thinly sliced
» 8 Kauai shrimp, cooked, peeled and deveined, then split in half lengthwise
» 1 Hawaiian chili pepper, deseeded and minced
» 2 pieces (2-1/2 ounces each) ahi, large diced
» Sea salt, to taste
» 6 sprigs cilantro

Remove membrane from 1 grapefruit; set aside.

Juice the other grapefruit. In bowl, combine grapefruit juice, yuzu juice and rice vinegar. Reserve and chill.

Combine ginger, ogo, onion, tomatoes, cucumber and grapefruit wedges. Reserve and chill.

Combine prepared juices, vegetables and shrimp. Add Hawaiian chili pepper to desired heat. Arrange on serving dish. Top with ahi; season with sea salt. Garnish with cilantro. Serves 4.

Approximate nutritional information, per serving (based on 8 shrimp equaling 1/2 pound and not including salt to taste): 170 calories, 1.5 g fat, no saturated fat, 135 mg cholesterol, 600 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g sugar, 23 g protein

Poi Vegetable Tart

Lee Anne Wong

» Vegetable oil, for frying
» 2 pounds paiai (pounded, undiluted taro; available at health food stores), cut into 1/4-by-2-inch pieces
» Hawaiian sea salt, to taste
» 3/4 cup sour poi (at least 1 week old)
» Assorted small vegetables (tomatoes, sea asparagus, radishes, heart of palm, etc.), thinly sliced
» 1 teaspoon Meyer lemon zest
» 3 tablespoons Meyer lemon juice
» 2 teaspoons Hawaiian honey
» 3 tablespoons extra-virgin olive oil
» Pepper, to taste
» Edible flowers, minced parsley or chives for garnish

In deep fryer, preheat oil to 350 degrees. Fry paiai pieces until puffy and crisp, about 2 minutes. Drain on paper towels and lightly season with salt.

Place sour poi in piping bag or squeeze bottle. Pipe 1 teaspoon poi onto each piece paiai. Place vegetables on poi, overlapping to create a shingle effect.

In small bowl, combine lemon zest, lemon juice, honey and olive oil. Season with salt and pepper. Drizzle mixture over tarts. Garnish with more Hawaiian sea salt, flower petals or minced herbs. Makes 30 to 40 tarts.

Approximate nutritional information, per serving (based on 35 pieces and not including salt to taste, assorted vegetables or edible flower garnish): 80 calories, 3.5 g fat, 0.5 g saturated fat, 5 mg sodium, 13 g carbohydrate, 2 g fiber, no cholesterol, sugar or protein

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