Spark your July 4 weekend at the Honolulu Professional Foundation’s Party 4 a Purpose fundraiser, 6 to 10 p.m. July 1 at Dole Cannery’s Pomaikai Ballrooms.

Entertainment includes Ben Vegas and Maila Gibson, Blayne Asing, Weldon Kekauoha and Maunalua.

Tickets are $80, with proceeds benefiting Epilepsy Foundation Hawaii and Aloha Harvest, which works with restaurants and social service agencies to redistribute quality excess food to feed the hungry and homeless.

Order tickets online at honoluluprofessionals.org, email info@honoluluprofessionals.org or contact Ross Shinyama at 291-4181.

Enjoy some favorite recipes from our friends at the Honolulu Professional Foundation.

Red, White and Blue Pasta Salad

• 1 (16-ounce) box dry rotini pasta, cooked according to package directions and rinsed
• Red and blue food coloring
• 1 (16-ounce) jar roasted red peppers, diced
• 2 (3-ounce) cans sliced black olives
• 1 medium Maui onion, diced
• 8-ounce block mozzarella cheese, diced
• 4 Roma tomatoes, diced
• 1/4 pound Genoa salami, cubed
• 1 (16-ounce) bottle zesty Italian dressing

Split pasta into 2 gallon zip-top bags or containers. Add a few drops red food coloring to one bag and blue coloring to the other. Seal bags and gently massage until color is evenly distributed. Rinse noodles, one color at a time, under cold water until water runs clear. Dry noodles with paper towel so colors don’t run together.

In a large bowl, combine pasta with remaining ingredients and toss well. Serves 10.

Tip: You can make this a day ahead. To intensify flavor, reserve 4 ounces of the dressing and add it to the salad right before serving.

Approximate nutritional analysis, per cup: 430 calories, 23 g fat, 6 g saturated fat, 25 mg cholesterol, greater than 950 mg sodium, 43 g carbohydrate, 3 g fiber, 7 g sugar, 15 g protein

Philly Cheesesteak Stuffed Green Peppers

• 1 tablespoon extra-virgin olive oil
• 1 large sweet onion, chopped
• 8 ounces white mushrooms, sliced
• 2 tablespoons minced garlic
• 12 ounces deli roast beef, chopped
• 8 bell peppers (any color or mixed), top cut off, deseeded
• 8 slices provolone cheese, halved
• Heat oven to 400 degrees. Line baking dish with foil.

Heat oil in large saute pan over medium-high. Add onions, mushrooms and garlic; cook until soft. Mix in roast beef; remove from heat.

Place bell peppers in baking dish. Place a half-slice of cheese in bottom of each bell pepper. Fill bell peppers evenly with roast beef mixture. Bake 20 to 30 minutes or to desired doneness. Remove from oven and set oven to broil.

Top each pepper with another half-slice of cheese. Place under broiler for 2 to 3 minutes, watching closely so they do not burn. Serves 8.

Approximate nutritional analysis, per serving: 200 calories, 10 g fat, 5 g saturated fat, 40 mg cholesterol, 600 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g sugar, 16 g protein

Slow Cooker Extra Spicy Turkey Chili

• 2 bell peppers (any color or mixed)
• 1 large onion
• 1-1/4 pounds ground turkey
• 1 (24-ounce) package frozen mixed vegetables
• 8 ounces white mushrooms
• 1/4 cup fire-roasted diced green chilies (from can)
• 1 tablespoon minced garlic
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 (24-ounce) can tomato sauce
• 2 tablespoons black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (15.5-ounce) can chili beans in sauce (do not drain)
• 1 (16-ounce) can dark red kidney beans, drained

Put all ingredients into large slow cooker. Mix together. Cook on high for 4 hours or on low for 8 hours. Serves 14.

Approximate nutritional analysis, per cup: 180 calories, 5 g fat, 1.5 g saturated fat, 35 mg cholesterol, 650 mg sodium, 21 g carbohydrate, 5 g fiber, 6 g sugar, 14 g protein

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