Alternative fats are coming out of hiding and stirring the appetites of curious cooks. Local supermarkets are now stocking options such as lard, beef tallow and duck fat.

Why use them? Butter or olive oil can actually burn in high-heat cooking. Trying a different fat with a high smoking point can save your dish, add subtle crispy flavor and provide essential vitamins to meals.

This week, send your olive oil on a staycation and try some of these primal courses:

Pork, Red Pepper and Shiitake Mushroom Stir-Fried in Lard

• 1 pound pork, sliced in thin strips
• 3 tablespoons tamari, divided
• 2 tablespoons lard, divided
• 1 tablespoon peeled, chopped ginger
• 2 cloves garlic, chopped
• 1/2 pound shiitake mushrooms, sliced
• 1 red pepper, sliced thinly

Marinate pork in 2 tablespoons tamari for 15 minutes.

Heat 1 tablespoon lard in saute pan on medium- high. Add pork and cook 3 minutes. Remove pork; set aside.

Add remaining lard to hot pan with ginger and garlic. Stir-fry 30 seconds. Add mushrooms and peppers; toss.

After a few minutes, return pork to pan. Let cook until everything is tender. Drizzle with remaining tamari; serve immediately. Serves 4.

Approximate nutritional information, per serving: 300 calories, 18 g total fat, 6 g saturated fat, 80 mg cholesterol, 850 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g sugar, 26 g protein

Roasted Thyme Chicken in Duck Fat

• 6 chicken thighs, bone in and skin on, at room temperature
• 1/4 cup plus 2 tablespoons duck fat, divided
• 1 lemon, sliced in 6 pieces
• 6 fresh thyme sprigs
• 1 head of garlic, top sliced off
• 1 beet, scrubbed, cut into 1-inch pieces
• 2 turnips, scrubbed, cut into 1-inch pieces
• 3 carrots, scrubbed, cut into 1-inch pieces
• 1 onion, skin removed, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper

Heat oven to 425 degrees. Pat chicken dry and place skin side up in large baking pan. Massage 2 tablespoons duck fat evenly into chicken. Tuck a lemon slice and sprig of thyme under each chicken thigh. Place garlic in corner of pan.

Toss vegetables in bowl with remaining duck fat. Add to baking dish, around thighs. Season with salt and pepper; roast 45 minutes, until chicken reaches an internal temperature of 160 degrees. Serves 6.

Approximate nutritional information, per serving: 600 calories, 46 g total fat, 13 g saturated fat, 2,000 mg cholesterol, 600 mg sodium, 15 g carbohydrate, 4 g fiber, 6 g sugar, 33 g protein

Cinnamon Bananas in Ghee

• 2 teaspoons ghee (clarified butter)
• 4 bananas, halved lengthwise
• 1 teaspoon ground cinnamon
• 2 teaspoons dried ginger

In a medium pan, heat ghee over medium-high. Add bananas. Turning gently, cook until crisp on edges and heated through. Drain on a paper towel. Sprinkle with cinnamon and ginger; serve warm. Serves 8.

Approximate nutritional information, per serving: 70 calories, 1.5 g total fat, 0.5 g saturated fat, 5 mg cholesterol, no sodium, 16 g carbohydrate, 2 g fiber, 8 g sugar, 1 g protein

Bunless Cajun Burgers with Beef Tallow

• 1 pound ground beef
• 4 tablespoons tallow, divided
• 1 large yellow onion, halved, then sliced
• Salt and pepper, to taste
• 8 cups fresh spinach
• >> Cajun seasoning:
• 1 tablespoon sea salt
• 1 tablespoon sweet paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons coarse black pepper
• 1 teaspoon chipotle powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

In a small bowl, combine Cajun seasoning ingredients. Set aside.

Form beef into 4 patties. Press seasoning onto each side of patties, reserving 1 tablespoon.

Melt 2 tablespoons tallow in medium skillet on low heat. Add onions; season with salt and pepper. Let onions caramelize, stirring occasionally, about 30 minutes. Remove from skillet.

Turn heat to medium-high. Add 1 tablespoon tallow to skillet and cook burgers, 6 minutes per side. Remove.

Reduce heat to medium. Add remaining tallow and spinach; sprinkle with remaining seasoning. Once wilted, remove.

Serve burgers over spinach with onions on top. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 370 calories, 25 g total fat, 11 g saturated fat, 90 mg cholesterol, greater than 2,000 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g sugar, 26 g protein

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