Join YWCA Oahu for its 39th annual LeaderLuncheon, honoring women who demonstrate a commitment to or exemplify the YWCA’s mission to eliminate racism and empower women. This year’s honorees are Marilyn Lee, former state legislator and community leader; Helen Nakano, founder of Hanafuda Hawaii and co-founder of Malama Manoa; Donna Tanoue, vice chairwoman of Bank of Hawaii; and Betty White, head of school at Sacred Hearts Academy.

The event runs from noon to 1:30 p.m. June 14 at the Sheraton Waikiki Hotel and Resort. Tickets are $150; tables of 10 start at $3,000. Proceeds benefit the YWCA’s programs and community services. Visit ywcaoahu.org/leaderluncheon or call 695-2620.

These recipes come from some of this year’s LeaderLuncheon recipients.

Gorilla Kale Salad With Tropical Fruits and Wailua Lilikoi Vinaigrette

Courtesy Betty White

• 10-12 large gorilla kale leaves, stems removed, chopped into bite-size pieces
• 1 cup diced strawberries, divided
• 1 cup diced ripe mango, divided
• 1 cup diced pineapple, divided
• 1 cup chopped macadamia nuts, divided
• 1 cup crumbled feta cheese, divided
• 2 tablespoons vinaigrette (recipe follows)

Place kale in a mixing bowl, add 1/2 cup of each of the fruits, nuts and cheese. Drizzle with 2 tablespoons dressing; toss lightly. Garnish with remaining fruit, nuts and cheese. Serves 6.

Approximate nutritional analysis, per serving (based on 2 tablespoons dressing per serving): 470 calories, 38 g fat, 8 g saturated fat, 20 mg cholesterol, 350 mg sodium, 31 g carbohydrate, 4 g fiber, 20 g sugar, 8 g protein

Wailua Lilikoi Vinaigrette

• 1/2 cup rice wine vinegar
• 1/2 cup lilikoi syrup or passion orange juice concentrate
• 1/2 cup sugar
• 1/2 cup honey
• 2 cups canola oil

In a blender on medium-high, combine vinegar, syrup, sugar and honey; slowly add oil and blend until ingredients are emulsified.

Approximate nutritional analysis, per 2 tablespoons: 180 calories, 15 g fat, 1 g saturated fat, 11 g sugar, 11 g carbohydrate, no cholesterol, sodium fiber or protein

Roasted Ulu (Breadfruit)

Courtesy Helen Nakano

• 1 large ripe ulu, available at farmers markets and some supermarkets
• Vegetable oil
• >> Optional ingredients:
• Savory: Olive oil, herbs of choice, salt and pepper, garlic salt, curry powder
• Sweet: Butter, brown sugar, cinnamon

Heat oven to 350 degrees. Rub ulu skin with oil. Cut an X into both ends to prevent it from exploding in the oven. Bake about 1 hour, until skin is darkened and a toothpick easily pierces the flesh. Remove from oven and increase oven heat to 425 degrees.

Cut ulu in half and remove center seed; shave skin. Cut into bite-size pieces.

For savory option: Drizzle with olive oil and a variety of herbs to taste. Toss with salt, pepper, garlic salt, curry, etc., as desired.

For a sweet option: Drizzle with butter, then sprinkle with brown sugar and cinnamon.

Return ulu to oven for 5-10 minutes, until slightly brown.

Nutritional analysis unavailable.

Shirley’s Five Spice Chicken Sliders

Courtesy Marilyn Lee

• 1 cup sugar
• 1 cup low-sodium soy sauce
• 2 cloves star anise, crushed
• 2 teaspoons sesame seed oil
• 2 cloves garlic, chopped, or more to taste
• 2-inch piece ginger, peeled and crushed
• 5 pounds boneless skinless chicken thighs
• 10 sweetbread rolls

In a large pot, combine sugar, soy sauce, star anise, sesame oil, garlic and ginger. Bring to boil, then add chicken. Cover and simmer at least 2 hours.

Shred chicken and serve as sliders on sweetbread rolls. Serves 10.

Note: Chicken can be made a day ahead, then served on rolls as an easy potluck dish.

Approximate nutritional analysis, per serving (not including rolls): 370 calories, 10 g fat, 2.5 g saturated fat, 215 mg cholesterol, greater than 1,000 mg sodium, 23 g carbohydrate, no fiber, 21 g sugar, 45 g protein

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