Hawaiian Electric Co. has been a longtime supporter of Aloha United Way, the nonprofit organization that addresses our community’s most pressing needs. “A Taste of Aloha Volume 8: ‘Ohana Style,” a cookbook featuring more than 120 recipes from Hawaiian Electric employees, will benefit Aloha United Way and its partner agencies. The book includes energy-saving tips for the home cook.

Purchase the book at Hawaiian Electric’s Bishop Street cashier, 1001 Bishop St. (American Savings Bank tower lobby), or by mail order. Cost is $14, plus shipping and handling for mail orders. Go to hawaiianelectric.com to download an order form. Call 543-4474.

This week, enjoy a sampling of recipes from the book’s collection.

Zesty Three-Bean Salad

Courtesy Grid Technologies Department

2 cups frozen shelled edamame

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can garbanzo beans, rinsed and drained

1/2 cup thinly sliced red onion

1/2 cup chopped fresh Chinese parsley

1/4 cup olive oil

1 teaspoon lime zest

1/4 cup fresh lime juice

1/2 teaspoon salt

Prepare edamame according to package instructions. Drain in colander and rinse with cold water. In a large bowl, combine edamame, kidney beans, garbanzo beans, onion and Chinese parsley. Set aside.

In small bowl, whisk olive oil, lime zest, lime juice and salt. Pour over bean mixture and toss to coat. Cover and refrigerate up to 24 hours. Stir well before serving. Serves 10.

Approximate nutritional information, per serving: 270 calories, 9 g fat, 1 g saturated fat, no cholesterol, 450 mg sodium, 35 g carbohydrate, 7 g fiber, 1 g sugar, 14 g protein

No-Bake Strawberry and Cream Pie

Courtesy Heather Davis, Customer Relations Department

>> Crust:

1-1/2 cups graham cracker crumbs

1/2 cup granulated sugar

2 teaspoons cinnamon

1/3 cup butter, melted

>> Filling:

2/3 cup boiling water

1 (3-ounce) package strawberry gelatin

1/2 cup cold water

1/2 cup ice cubes

1 (8-ounce) tub nondairy whipped topping, plus more for garnish if desired

4 cups fresh strawberries, sliced, plus more for garnish

To make crust: In food processor, pulse graham crackers until crumbly. Add sugar, cinnamon and melted butter and mix until crust forms. Press into 9-inch pie pan. Refrigerate.

For filling: In large bowl, add boiling water and gelatin. Stir until completely dissolved, then add cold water and ice cubes. Stir until gelatin is slightly thickened.

Add whipped topping to gelatin and whisk until light and fluffy. Fold in strawberries. Refrigerate 30 minutes or until mixture has thickened.

Add pie filling to crust. Refrigerate up to 6 hours or until filling is fully set. To serve, top with optional whipped topping and strawberry slices. Serves 8.

Approximate nutritional information, per serving (without optional whipped topping and strawberries): 340 calories, 17 g fat, 11 g saturated fat, 20 mg cholesterol, 200 mg sodium, 46 g carbohydrate, 2 g fiber, 37 g sugar, 3 g protein

Spinach Feta Turkey Burgers

Courtesy Lynne Unemori, Corporate Communications Department

2 tablespoons olive oil

1 small onion, minced

6 cups loosely packed baby spinach

1 pound ground turkey

Pinch ground nutmeg

1/2 teaspoon salt, or to taste

2/3 cup plain breadcrumbs

1 cup crumbled feta cheese

Freshly cracked black pepper, to taste

Heat olive oil in skillet. Add onions and cook until softened (about 5 minutes). Stir in spinach until just wilted. Remove from heat and cool. Combine turkey, nutmeg, salt and breadcrumbs. Add in cooled spinach and feta cheese. Mix well. Form patties. Season with pepper. Grill patties on barbecue (7-10 minutes per side). Serve with buns, lettuce, tomatoes and mayonnaise, if desired. Serves 4.

Approximate nutritional information, per serving (not including salt to taste or buns and condiments): 380 calories, 24 g fat, 9 g saturated fat, 115 mg cholesterol, 900 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g sugar, 29 g protein

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