Ewa residents have reason to celebrate with the recent opening of a new Mahiku farmers market in their neighborhood. Expect an array of fresh produce, prepared meals, Kahuku shrimp, kettle corn, freshly baked bread and much more.

Here are a few recipes inspired by the fresh local ingredients featured at the market.

MELON AND MOZZARELLA SALAD

3 cups fresh peaches (about 1-1/2 pounds), peeled and coarsely chopped
1 (8 ounce) tub fresh small mozzarella cheese balls, cut in halves
5 fresh basil leaves, chopped
3/4 cup Lemon-Poppy Seed Dressing (see recipe below)
4 cups watermelon, seeded and cubed
4 cups honeydew melon, seeded and cubed
3 cups fresh strawberries, sliced
2 cups seedless grapes

Toss peaches, mozzarella and basil with 1/4 cup lemon-poppy seed dressing; set aside.

In large glass trifle dish or tall bowl, layer watermelon, peach mixture, honeydew, berries and grapes.

Serve immediately or cover and chill up to 8 hours. Drizzle salad with remaining 1/2 cup dressing just before serving. Serves 12.

Approximate nutritional information, per serving: 210 calories, 11 g fat, 3 g saturated fat, 10 mg cholesterol, 200 mg sodium, 26 g carbohydrate, 2 g fiber, 21 g sugar, 6 g protein

LEMON-POPPY SEED DRESSING

2/3 cup vegetable oil
1/2 cup sugar
1/3 cup fresh lemon juice
1-1/2 tablespoons poppy seeds
2 teaspoons shallots, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt

In blender, process vegetable oil, sugar, lemon juice, poppy seeds, shallots, mustard and salt until smooth.

Store in refrigerator up to 1 week; serve at room temperature. Makes 3/4 cup.

Approximate nutritional information, per 2 tablespoon serving: 150 calories, 13 g fat, 1.5 g saturated fat, 100 mg sodium, 9 g sugar, no cholesterol, carbohydrate, fiber or protein

FRIED GREEN TOMATO BLT

4 slices bacon
1/2 cup all-purpose flour
1 large egg, beaten with 1 tablespoon water
1/2 cup yellow cornmeal
Salt and freshly ground pepper
1 pound unripe green tomatoes, cut into 1/2-inch slices (about 3 large tomatoes)
1/4 cup canola oil
8 slices multigrain bread, toasted
3 tablespoons low-fat mayonnaise
1 cup mixed greens

Preheat oven to 400 degrees. Line rimmed baking sheet with foil.

Arrange bacon on foil and bake about 15 minutes, until crispy. Drain bacon and cut in half; set aside.

Meanwhile, put flour, egg mixture and cornmeal in 3 shallow bowls. Season cornmeal generously with salt and pepper. Dip tomato slices in flour, then in egg and finally in cornmeal, pressing to help it adhere. Transfer slices to platter lined with wax paper.

In large skillet, heat canola oil over medium-high heat. Fry tomatoes, turning once, until golden and crisp, about 5 minutes. Drain on paper towels.

Lay 4 slices toast on work surface and lightly spread with mayonnaise. Add tomatoes, bacon and greens. Top with remaining toast, cut in half and serve. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 600 calories, 22 g fat, 2.5 g saturated fat, 55 mg cholesterol, 600 mg sodium, 81 g carbohydrate, 7 g fiber, 19 g sugar, 17 g protein

CRISPY SALT AND PEPPER SHRIMP

3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon pepper
1 pound medium shrimp (about 25 shrimp), head removed, deveined but not shelled
4 to 5 red Hawaiian chili peppers, stems removed and roughly chopped (optional)
1 cup vegetable oil for frying

Place flour, salt and pepper in large self-sealing plastic bag. Add shrimp, close bag and shake until all the shrimp are fully coated.

Over medium-high in large wok or deep frying pan, heat oil. Carefully add small batches of 5 to 8 shrimp at a time, adding 1 to 2 chili peppers to each batch, and fry mixture until shrimp turn bright orange (about 1 to 2 minutes).

Carefully remove shrimp with slotted spoon and drain on paper towels. Serve immediately. Serves 4.

Approximate nutritional information, per serving: 400 calories, 27 g fat, 3 g saturated fat, 180 mg cholesterol, 1300 mg sodium, 19 g carbohydrate, 1 g fiber, no sugar, 22 g protein

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