With Thanksgiving just a week away, we thought we'd share some recipe ideas for your holiday feast.

And here's a friendly reminder: Leave ample time to thaw your frozen turkey.

According to the U.S. Department of Agriculture's Food and Inspection Service, you should start to thaw a frozen turkey in the refrigerator the Friday before Thanksgiving (that's this Friday).

For more turkey preparation and food safety tips, check out its Web site, http://www.usda.gov/wps/portal/usdahome.

ASIAN GREENS SALAD WITH GINGER MISO DRESSING

» Dressing:
1 (2-inch) piece fresh ginger, coarsely chopped
2 tablespoons white miso
3 tablespoons tahini (sesame seed paste)
1/2 cup water
3 tablespoons fresh lemon juice
» Salad:
5 ounces baby Asian salad mixed greens
1 small daikon radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped

To make dressing: Place ginger, miso, tahini, water and lemon juice in blender and blend until completely smooth. Consistency should be similar to cream. Strain dressing through fine sieve to remove ginger fiber.

To make salad: Divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with green onions.

Drizzle 1 to 2 tablespoons of dressing over each salad and serve. Serves 4.

Approximate nutritional analysis, per serving: 120 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 350 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g sugar, 5 g protein

TRIPLE-LAYER PUMPKIN SPICE PIE

2 packages (3.4 ounces each) Jell-O brand pumpkin spice flavor instant pudding
1/4 teaspoon ground cinnamon
2 cups cold milk
1 graham cracker pie crust
1 container (8 ounces) frozen whipped topping (such as Cool Whip), thawed, divided
1/2 cup pecan halves
1 tablespoon honey

In large mixing bowl, beat pudding, cinnamon and milk for 2 minutes. Spread 1-1/2 cups of pudding mixture onto graham cracker pie crust.

Stir 1-1/2 cups whipped topping into remaining pudding mixture until well blended. Spread over first pudding layer in crust; top with remaining whipped topping. Chill for 1 hour.

Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 minutes or until nuts are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool.

Sprinkle over pie just before serving. Serves 8.

Approximate nutritional analysis, per serving: 370 calories, 17 g fat, 7g saturated fat, 5 mg cholesterol, 500 mg sodium, 49 g carbohydrate, 1 g fiber, 37 g sugar, 4 g protein

For more recipes from Hawaiian Electric Co., visit www.heco.com.