Hawaiian Electric’s Grow Hawaiian Festival highlights Hawaii’s culture, native plants and sustainable lifestyles. This free Earth Month celebration takes place from 9 a.m. to 3 p.m. Saturday at Bishop Museum.

Enjoy music by Kuana Torres Kahele and Weldon Kekauoha, hula performances, traditional crafts, museum exhibits, hands-on keiki activities and ono food. Vendors at the farmers market will offer handmade products, native plants and locally grown produce. The keynote presenters will rekindle a passion for farming sustainably, as taught by Hawaiian kupuna, and will share creative ways to prepare farmed produce.

Admission to the festival is free for kamaaina and military. Parking is also free. Call 543-7511 or visit hawaiianelectric.com/growhawaiian.

This week, enjoy a few recipes using locally grown produce.

Fruit Salad With Lilikoi Vinaigrette

• 2 ripe tomatoes, diced in medium pieces
• 2 ripe avocados, diced in medium pieces
• 1/2 cup medium-diced seedless yellow watermelon
• 1/2 cup medium-diced seedless red watermelon
• 1/4 cup pitted black olives
• 2 tablespoons feta cheese, crumbled (local versions available at farmers markets and some supermarkets)
• 4 leaves fresh basil, torn
• 1 head romaine lettuce, chopped
• Fresh ground pepper, to taste
• >> Vinaigrette:
• 2 tablespoons lilikoi puree or concentrate
• 2 tablespoons rice wine vinegar
• 1/2 tablespoon sugar
• 1/2 small shallot, minced
• 1/2 teaspoon fresh thyme
• 1/2 tablespoon whole-grain mustard
• Pinch salt
• 2 tablespoons extra-virgin olive oil

To make vinaigrette: Combine ingredients except oil in small bowl. Whisk in oil. Set aside.

In a large bowl, toss tomatoes, avocado, watermelon, olives, feta cheese, basil, lettuce and pepper with vinaigrette. Serves 4.

Approximate nutritional information, per serving: 250 calories, 18 g total fat, 3 g saturated fat, no cholesterol, 200 mg sodium, 22 g carbohydrate, 9 g fiber, 10 g sugar, 5 g protein

Kahumana Cafe Pasta With Mac Nut Pesto

• 2 tablespoons olive oil
• 3 medium carrots, julienned
• 1 leek, white and pale green parts only, julienned
• 1 bulb fennel, julienned
• 1 pound organic whole-grain linguine, cooked al dente
• 8 ounces (about 4 cups, loosely packed) baby arugula leaves
• Freshly grated Parmesan cheese (optional)
• >> Pesto sauce:
• 2 cups organic olive oil
• 1 head garlic cloves, separated and peeled
• 8 ounces dry-roasted macadamia nuts
• 2 tablespoons coarsely ground sea salt
• 1 pound fresh local basil leaves

To make pesto: In a food processor, mix oil, garlic, nuts and salt. Blend to a medium consistency. Gradually add basil leaves and continue blending until mixture forms a paste. Transfer to a small container and lay a sheet of plastic wrap directly over pesto to prevent discoloration.

Heat oil in a large skillet over medium. Saute carrots, leeks and fennel 7 to 10 minutes, until crisp-tender. Add pasta to vegetables and mix well. Add arugula; mix well. Remove from heat.

Add about 1/2 cup of pesto sauce to pasta and mix thoroughly (refrigerate leftover pesto in an airtight container 3 to 5 days). Portion serving dishes, sprinkle generously with Parmesan; serve immediately. Serves 4.

Approximate nutritional information, per serving (not including Parmesan cheese): 720 calories, 29 g total fat, 4.5 g saturated fat, no cholesterol, 450 mg sodium, 100 g carbohydrate, 9 g fiber, 10 g sugar, 20 g protein

Taro Croquettes

• 1 small sweet Ewa onion, minced
• 1 tablespoon unsalted butter
• 2 cups cooked taro, mashed
• 1 large egg, beaten
• 2 tablespoons flour
• 1/4 cup chopped Chinese parsley
• Vegetable oil, for frying
• Salt and pepper, to taste

In a small saute pan, cook onion in butter until translucent; let cool.

In a large bowl, combine onion, taro, egg, flour and Chinese parsley. Mix thoroughly. Form mix into small patties.

Heat oil in large skillet and cook patties until golden brown. Season with salt and pepper. Drain on paper towel. Serve hot. Serves 2.

Approximate nutritional information, per serving (using 3 tablespoons oil and not including salt to taste): 500 calories, 29 g total fat, 7 g saturated fat, 110 mg cholesterol, 60 mg sodium, 57 g carbohydrate, 8 g fiber, 3 g sugar, 5 g protein

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