Process first 3 ingredients in a blender until smooth, stopping to scrape down sides. Garnish, if desired. Serve immediately.

Stir together first 5 ingredients; serve over crushed ice. Garnish, if desired.

Note: In testing we used Orangina for orange carbonated beverage.

Cut shell of lobster tails lengthwise on the underside, using kitchen shears. Pry open tail segments; remove meat, reserving tails to use for garnish. Slice meat in 1/2-inch medallions. Cover and chill.

Sauté onion in hot canola oil in a large skillet over medium-high heat 10 to 15 minutes or until tender. Stir in brown sugar, rice vinegar, and orange juice. Cover and chill.

Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Deep-fry spaghetti, a few strands at a time, for 10 seconds or until golden. Drain on paper towels.

Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.

*Maui onions are from the Hawaiian island of the same name. Any sweet and mild onion can be substituted.

Sauté bok choy in hot oil in a large skillet over medium-high heat 1 minute or until wilted. Add remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 minute or until tender.

Rinse rice in cold water until water is no longer cloudy; drain. Stir together rice and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.

Spoon about 1/2 cup rice on center of ti leaves; fold sides over rice, and roll up. Slice into 1 1/2-inch lengths. Sprinkle with black sesame seeds. Serve with Ginger-Glazed Salmon Fillets.

*Ti leaves are used in Polynesia to wrap foods. Dried ti leaves, which must be soaked before using, can be found in some ethnic markets. Banana leaves may be substituted for ti leaves.

Stir together first 6 ingredients.

Place fillets on a lightly greased rack in a broiler pan; pat dry. Spoon ginger mixture over fillets.

Bake at 450° for 8 minutes.

Broil 5 inches from heat source for 1 minute or until glaze begins to brown. Serve over Steamed Baby Bok Choy. Garnish, if desired.

Cut tops from pineapples; reserve for garnish. Cut and remove centers, leaving a 1-inch-thick shell. Fill with pineapple sherbet; garnish, if desired.

*You can order baby pineapples from Frieda's, 800/241-1771 or friedas.com.