In Saturday the Board of Water Supply’s Halawa Xeriscape Garden will celebrate its 25th anniversary honoring those who helped in the development and maintenance of the garden. The event will run 9 a.m. to 3 p.m. at the garden, 99-1268 Iwaena St.

A highlight will be the "Helping Hands" steppingstone display that will be added to the site’s "Heritage Garden." Other activities include a plant sale featuring more than 10 local nurseries, and workshops on rain-barrel catchment, composting, aquaponics and xeriscaping. Street parking and shuttle service will be available. Call 748-5041.

This week, enjoy un-thirsty plant recipes provided by Friends of Halawa Xeriscape Garden.

MUNG BEAN MORINGA SOUP

1/2 pound uncooked mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves minced garlic
1/4 pound boneless pork loin, cut into 1-inch pieces (may substitute with fish)
Salt and pepper, to taste
1/2 pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more to taste

1/2 pound fresh moringa (marungay) leaves (available at ethnic and farmers markets, and Chinatown)

In medium pot, boil mung beans in the water until soft, about 35 to 40 minutes. When done, mash beans; set aside.

In large pot on medium, heat olive oil. Add onion and garlic; cook until softened, stirring often, about 5 minutes. Add pork and season with salt and pepper; cook 3 minutes. Gently stir in prawns, and cook another 2 minutes. Add tomatoes; cook 3 minutes more.

Reduce heat to low, pour in chicken broth and simmer 5 minutes. Add beans to soup; mix well. Cook 5 minutes, stirring frequently. Add more broth if desired.

Add moringa leaves and cook 2 minutes. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 210 calories, 5 g fat, 1 g saturated fat, 70 mg cholesterol, 700 mg sodium, 24 g carbohydrate, 6 g fiber, 3 g sugar, 20 g protein

FRESH PINEAPPLE PIE

1 package (2 sheets) refrigerated pie crust
1/3 cup sugar, or more to taste
1/3 cup flour
Dash salt
3 eggs, slightly beaten
1 tablespoon fresh lemon juice
1/2 cup pineapple juice
2 cups fresh pineapple, shredded and drained
3 tablespoons butter

Preheat oven to 450 degrees. Line a 9-inch pie pan with pie crust according to package directions.

In large bowl, combine sugar, flour and salt.

In another bowl, add eggs and fruit juices. Combine with dry mixture, add pineapple and stir well.

Pour into pie pan; dot with butter. Cover with second pie crust, crimp and trim edges to seal. Prick with fork.

Bake 10 minutes, then reduce heat to 350 degrees and bake 35 minutes. Serve hot or cold. Serves 8.

Approximate nutritional information, per serving: 350 calories, 18 g fat, 8 g saturated fat, 80 mg cholesterol, 300 mg sodium, 43 g carbohydrate, 2 g fiber, 14 g sugar, 4 g protein

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