Join our Hawaiian Electric Co. social media team and our friends at Nalo Farms at a pop-up event from 7:30 to 9:30 a.m. Saturday at the Kapiolani Community College farmers market.

Just follow us on Instagram or Facebook and receive a limited-edition tote bag and a yummy recipe, while supplies last. If you’re not a social media user, bring us this hashtag code: #ReusableIsTotesCool.

Visit us at the Nalo Farms booth, where you also can purchase locally grown produce for these delicious recipes. See you there!

Red Beet, Fennel and Nalo Greens Salad

• 2 chioggia beets (available at farmers markets), trimmed and peeled
• 1 head fennel, fronds and outer layers removed
• 6 cups mixed greens (preferably Nalo Greens)
• 4 ounces goat cheese, crumbled
• 1/4 cup walnuts, toasted and coarsely chopped
• 2 tablespoons minced chives
• >> Citrus vinaigrette:
• Juice of two Meyer lemons
• Juice and zest of 1 orange
• 3 tablespoons extra-virgin olive oil
• Kosher salt, to taste

Thinly slice beets, then slice into narrow strips. Place in large bowl; set aside.

Cut fennel in half lengthwise. Remove triangular-shaped core at base and cut bulb into thin slices. Rinse, dry with a paper towel, and slice into narrow strips. Add to bowl with beets; set aside.

Combine vinaigrette ingredients in small, sealable container; shake vigorously. Pour over beet and fennel strips; toss. Season with more salt, if needed.

Distribute greens on 4 plates. Top each with a quarter of the beet and fennel mixture. Top with goat cheese, walnuts and minced chives. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 350 calories, 26 g total fat, 9 g saturated fat, 30 mg cholesterol, 175 mg sodium, 20 g carbohydrate, 6 g fiber, 10 g sugar, 13 g protein.

Nalo Farms Spicy Shrimp

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1/2 pound shrimp
• 6 Thai chili peppers, chopped
• 1 teaspoon chopped green onion
• 1 Meyer lemon
• Mixed greens or rice, for serving

Heat oil in large saute pan. Add garlic and cook 1 minute. Add ginger and cook 30 seconds, then add cumin, paprika and cayenne; saute 30 seconds. Add shrimp, Thai peppers and green onion. Saute until shrimp is cooked. Squeeze lemon over shrimp just before it’s fully cooked. Serve on a bed of greens or rice. Serves 4.

Approximate nutritional information, per serving (not including greens or rice): 140 calories, 8 g total fat, 1 g saturated fat, 120 mg cholesterol, 550 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 14 g protein.

Grilled Shishito Peppers

• 1/2 pound shishito peppers, washed and thoroughly dried (available at farmers markets)
• 1 tablespoon olive oil
• 1/4 teaspoon togarashi (Japanese spice, found at specialty stores and some supermarkets)
• Coarse sea salt, to taste

Heat an indoor grill pan or outdoor grill to medium-high. Toss peppers with oil in a medium bowl; set aside.

Place peppers on grill in a single layer, making sure they don’t touch. Grill, uncovered, turning occasionally until they start to char and blister, 6-8 minutes.

Return peppers to bowl, toss immediately with togarashi and salt. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 40 calories, 3.5 g total fat, 0.5 g saturated fat, no cholesterol, 5 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein.

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