Honolulu Zoo’s “The Wildest Show in Town” concert series is underway, running Wednesdays through mid-August, with a lineup of live local entertainment such as Melveen Leed, Willie K., Ohta-San and Nando Suan. Ukulele master Roy Sakuma will be the host and emcee, and there will be a weekly ukulele giveaway and activities for the keiki.

Bring dinner or purchase food at the zoo. Gates open at 4:35 p.m. and music starts at 6 p.m. Cost is $5, with a portion of the proceeds benefiting the zoo’s conservation education program. Visit honoluluzoo.org/wild or call 926-3191, ext. 114.

This week, try some recipes from our friends at the Honolulu Zoo.

Satsuki’s Sweet Potato Curry

• 2 teaspoons canola oil
• 1/2 large sweet onion, chopped
• 2 tablespoons curry powder
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 1 (14-1/2 ounce) can diced tomatoes (substitute fresh tomatoes if available)
• 1 (14-1/2 ounce) can chickpeas, rinsed and drained
• 1/2 cup water
• 10 ounces fresh spinach, washed, stemmed and coarsely chopped
• 2 large sweet potatoes, peeled and diced (about 2 pounds), cooked
• 1/4 cup chopped fresh cilantro, for garnish
• Basmati rice or brown rice, for serving

In a large pot, heat oil over medium. Add onion and saute 2-3 minutes, until it begins to soften. Add curry powder, cumin and cinnamon; stir to coat onions evenly with spices. Add tomatoes with their juices and chickpeas; stir to combine. Add water and bring to a simmer for about 2 minutes.

Add spinach, handfuls at a time, stirring to coat with cooking liquid. Cover and simmer until just wilted, about 3 minutes.

Add sweet potatoes; stir to coat. Simmer another 3-5 minutes, or until flavors are well combined. Toss with fresh cilantro; serve hot over basmati or brown rice. Serves 6.

Approximate nutritional information, per serving (not including rice): 190 calories, 3.5 g total fat, no saturated fat or cholesterol, 350 mg sodium, 34 g carbohydrate, 6 g fiber, 6 g sugar, 8 g protein

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Amy and Bob’s Avocado-Chili Crab Cake Sandwiches

• >> Crab cakes:
• 3 ripe, fresh Hass avocados, peeled and seeded
• 1 pound lump crab meat
• 1/3 cup minced shallot
• 3 cloves garlic, minced
• 1 (3-inch) piece fresh ginger, peeled and minced
• 2 small Thai red chilies, sliced into thin circles
• 2 small Thai green chilies, sliced into thin circles
• 2 tablespoons ketchup
• 1/2 teaspoon ground pepper
• 2 teaspoons shoyu
• 1/4 cup fresh coarsely chopped Chinese parsley
• 1 tablespoon lemon juice
• 1-1/2 teaspoons lime juice
• 1-1/2 cups panko (Japanese breadcrumbs)
• 3 tablespoons canola oil
• >> For serving:
• 6 soft kaiser rolls, lightly toasted
• 2 tablespoons mayonnaise
• 1-1/2 cups arugula

Dice half of the avocados in 1/4-inch pieces; set aside. Mash the remaining avocados.

In a mixing bowl, combine mashed avocado with remaining ingredients except oil. Gently fold in diced avocado. Refrigerate at least 15 minutes.

Form into patties, about 6 ounces each. Cover tightly with plastic wrap. Refrigerate about 3 hours more to allow breadcrumbs to absorb moisture.

In a nonstick saute pan, heat oil; place crab cakes in pan and cook about 4 minutes on each side.

To serve: Split rolls. Spread mayonnaise on top halves of rolls. Place crab cake on bottom halves; top with arugula; cover with top half of roll. Serves 6.

Approximate nutritional information, per serving: 580 calories, 27 g total fat, 3.5 g saturated fat, 55 mg cholesterol, 850 mg sodium, 59 g carbohydrate, 7 g fiber, 6 g sugar, 27 g protein

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Mari’s Sweet Tooth Sugar Cookies

• 1 cup turbinado sugar, plus 2 tablespoons for rolling
• 2 sticks unsalted butter at room temperature
• 1 large egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Heat oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, mix 1 cup sugar and butter until well blended. Beat in egg and vanilla; set aside.

In medium bowl, whisk together flour, baking soda and salt. Using an electric mixer on low, mix dry ingredients with sugar mixture until just combined.

Roll 1 tablespoon of dough into a ball, then roll in remaining sugar. Repeat to use up dough, placing balls on cookie sheet about 2 inches apart. Sprinkle any remaining sugar over cookies. Bake 13-14 minutes, rotating sheets at halfway point, until puffed and cracked.

Let cookies cool about 5 minutes, then transfer to a rack to cool completely. May be kept in an airtight container 2 weeks or frozen up to 2 months. Makes 3 dozen.

Approximate nutritional information, per cookie: 100 calories, 5 g total fat, 3.5 g saturated fat, 20 mg cholesterol, 55 mg sodium, 11 g carbohydrate, no fiber, 6 g sugar, 1 g protein

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