The Kona Deluxe Recipe

In a large bowl combine mixed salad greens, shredded napa cabbage, julienned carrots, cucumber and chopped scallions.

Toss with soy-sesame dressing to coat evenly and sprinkle toasted sesame seeds on top. Serve chilled.

In a mixing bowl combine ground pork, finely chopped napa cabbage, minced garlic, minced ginger, chopped scallions, soy sauce and sesame oil. Mix until just combined.

Place a potsticker wrapper on your palm, spoon about 1 teaspoon of filling into the center. Wet the wrapper edge with water, fold and pleat to seal. Repeat to make 18 potstickers.

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat. Add potstickers flat-side down and cook until bottoms are golden, about 2-3 minutes.

Carefully add 1/4 cup water to the pan and immediately cover. Steam for 4-5 minutes until filling is cooked through and wrappers are translucent. Remove lid and cook 1 minute to re-crisp bottoms. Serve with dipping sauce.

Bring a pot of salted water to a boil. Add frozen edamame pods and cook 3-4 minutes until tender and bright green.

Drain and toss with coarse sea salt. Serve warm or at room temperature.

Place a nori sheet on a bamboo mat. Spread cooked seasoned sushi rice evenly over nori, leaving a 1/2-inch border at the top.

Arrange crab salad, cucumber strips and avocado in a line across the rice near the bottom edge. Drizzle motoyaki mayo over the filling.

Roll tightly with the mat, compressing to form a cylinder. Slice into 8 even pieces with a sharp wet knife and serve immediately.

Bring a large pot of salted water to a boil and cook penne until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.

While pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant.

If using chicken: add sliced cooked chicken to warm through for 2-3 minutes. If using shrimp: add cooked shrimp and heat through 1-2 minutes. (If proteins are raw, cook fully before adding.)

Add lemon zest, lemon juice, heavy cream and Parmesan to the skillet. Simmer 1-2 minutes to thicken slightly. Add reserved pasta water a little at a time to reach desired sauce consistency.

Toss drained penne into the sauce until evenly coated. Season with salt and pepper, stir in chopped parsley and serve immediately.

Remove steak from refrigerator 30 minutes before cooking to come to room temperature. Pat dry and season both sides with kosher salt and black pepper.

Heat a heavy skillet or grill pan over high heat until very hot. Add 1 tablespoon neutral oil. Sear steak 3-4 minutes per side for medium-rare (adjust time for desired doneness). During the last minute, add butter and baste the steak.

Remove steak and let rest 5-7 minutes before slicing to retain juices.

Cook fries according to package instructions or roast tossed with 1 tablespoon vegetable oil at 425°F (220°C) for 20-25 minutes until golden and crisp. Season with salt.

Warm Béarnaise sauce gently (if pre-made) or prepare fresh and serve alongside the steak and fries.

Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat. Pat salmon dry, season lightly with a pinch of salt and brush with sweet-chili sauce mixed with 1 teaspoon soy sauce.

If using oven: bake salmon on a lined sheet for 10-12 minutes until cooked through. If using skillet: heat 1 tablespoon vegetable oil and sear salmon skin-side down 3-4 minutes, flip and cook 2-3 minutes until glazed and cooked through.

For fried rice: heat a wok or large skillet over high heat. Add a little oil, cook minced garlic briefly, add day-old rice and stir-fry breaking up any clumps.

Push rice to the side, add scrambled eggs, scramble until set and then mix into rice. Add peas & carrots and soy sauce, stir-fry until heated through. Stir in chopped scallions and adjust seasoning to taste.

Serve glazed salmon over or alongside fried rice.

Place one slice each of double-layer brownie and three-layer carrot cake on a dessert plate.

Spread cream cheese frosting over the carrot cake slice and drizzle caramel sauce over the brownie. Stack or plate side-by-side per desired presentation.

Sprinkle toasted chopped walnuts over the carrot cake, add a spoonful of vanilla & caramel cream near the slices and drizzle chocolate ganache over the brownie.

Top with two scoops of vanilla bean ice cream and serve immediately.