Have you considered setting up a butterfly garden for your kids or a rain barrel catchment system for your home? The 28th annual Unthirsty Plant Sale, 9 to 3 p.m. Saturday at the Halawa Xeriscape Garden, offers a lineup of workshops like these and more.

Also learn about bokashi, aquaponics, worm composting and succulents at this free event, and purchase plants from local nurseries and growers. Keiki can participate in plant crafts and water conservation activities. And don’t forget to visit the bag-your-own-mulch station!

Proceeds support educational programs and classes at the garden. The open house and plant sale are sponsored by the Board of Water Supply and Friends of Halawa Xeriscape Garden.

The garden is at 99-1268 Iwaena St. in Aiea. Street parking is available, with a free shuttle. Call 748-5041.

This week, try some favorites from Friends of Halawa Xeriscape Garden.

Baked Mahi, Spinach and Tomatoes in Foil Packets

• 1 pound mahimahi, about 1 inch thick, bones removed
• 2 large handfuls baby spinach leaves
• Salt and pepper, to taste
• 1/4 red onion, thinly sliced
• 20 cherry tomatoes
• 4 sprigs fresh thyme
• 1/2 Meyer lemon, cut into 2 wedges
• Olive oil to drizzle over fish

Heat oven to 400 degrees. Divide fish into 2 equal portions; set aside.

Lay out 2 sheets foil, each about 12-14 inches long. Place a large handful of baby spinach leaves in the middle of each sheet; top with a fish fillet. Season generously with salt and pepper. Place a few slices of onion over each fillet and scatter cherry tomatoes on and around fish. Place 2 sprigs thyme over top. Squeeze lemon and drizzle olive oil over all.

Fold foil over fish to form individual packets, pinching the edges closed. Place packets on baking sheet; bake 18-22 minutes, until fish is opaque.

Carefully open the packets to avoid steam and keep from spilling the juices. Transfer to plates and spoon some of the juices over fish. Serves 2.

Approximate nutritional analysis, per serving (based on 1 tablespoon drizzled oil but not including salt to taste): 350 calories, 10 g fat, 1 g saturated fat, 100 mg cholesterol, 250 mg sodium, 18 g carbohydrate, 5 g fiber, 9 g sugar, 51 g protein

Avocado Yogurt Lime Pie

• Meat of 2 large, ripe avocados
• 1/2 cup nonfat vanilla Greek yogurt
• 1/2 cup agave nectar
• Zest of 1 Tahitian lime
• 1/2 teaspoon vanilla
• 1/2 cup light coconut milk
• 1/2 cup lime juice
• 1 (.25 ounce) packet unflavored gelatin
• 1 9-inch prepared graham cracker pie crust
• Fresh berries and light whipped cream, for garnish (optional)

In the bowl of a food processor, place avocados, yogurt, agave, lime zest and vanilla; process until well combined. Scrape down sides of bowl as necessary; set aside.

Heat coconut milk in a small saucepan and bring to a low boil; set aside.

In a large bowl, add lime juice and sprinkle gelatin on top; let stand until gelatin is dissolved, about 1 minute. Gently whisk in coconut milk. Continue to whisk until gelatin is completely dissolved, about 5 minutes.

Stir in avocado mixture until well combined. Pour mixture into prepared pie crust. Chill in refrigerator for about 3 hours until firm.

Garnish with optional toppings. Serves 10.

Approximate nutritional analysis, per serving (not including berries or whipped cream): 230 calories, 12 g fat, 2.5 g saturated fat, no cholesterol, 100 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g sugar, 3 g protein

Kale and Korean Pear Salad

• 3 tablespoons fresh Meyer lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt, plus more to taste
• 1 bunch kale, ribs removed, leaves very thinly sliced
• 1/4 cup dates, pitted
• 1 Korean pear
• 1/4 cup slivered almonds, toasted
• 1 ounce pecorino Romano cheese, finely grated (about 1/4 cup)
• Freshly ground black pepper, to taste
• Whisk together lemon juice, olive oil and salt in large bowl. Add kale, toss to coat; let stand 10 minutes.

Cut dates into thin slivers and pear into thin matchsticks. Add dates, pear, almonds and cheese to kale. Season with salt and pepper and toss well. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste): 260 calories, 15 g fat, 3 g saturated fat, 10 mg cholesterol, 300 mg sodium, 28 g carbohydrate, 7 g fiber, 10 g sugar, 10 g protein

Apricot Chichi Dango

• 1 (16 ounce) box mochiko flour
• 2 cups sugar (may use less sugar if desired)
• 2 (3-ounce) boxes apricot gelatin
• 1 (12-ounce) can apricot nectar
• 12 ounces water
• Katakuriko (potato flour) for dusting

Heat oven to 350 degrees. Coat a 9-by-12-inch baking pan with nonstick cooking spray.

In large bowl, combine all ingredients. Pour into baking pan. Cover tightly with foil and place in oven. After 15 minutes, remove cover. Continue baking 40-45 minutes more.

Let cool several hours, then cut into finger-size squares and coat with katakuriko. Makes 48 pieces.

Approximate nutritional analysis, per serving: 90 calories, no fat or cholesterol, 15 mg sodium, 23 g carbohydrate, no fiber, 12 g sugar, 1 g protein

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