Salmon Cabbage RollsBy wpGreen Papaya-Turkey TumbleBy wpNotes: Serve as a first course or accompany with rice for a main dish. Garnish with green onions slivers.Steak with ApricotsBy wpThe joy of cooking, says Sunset reader Margaret Pache, is trying new things for her family. Here she pairs the season's fresh apricots with grilled steaks.Papaya-Watercress SaladBy wpNotes: Ellie Stepo of Kailua, Hawaii, uses local fruit to make this colorful salad. If desired, reserve some of the peppery seeds from the papayas to use in the dressing.Portabella SaladBy wpLemon Wild Rice SaladBy wpFor graduate student and Sunset reader Camilla Saulsbury, potlucks are a way of life. When the creations of the cooks are compared, this fresh-tasting but easy grain salad keeps Saulsbury's ratings high.Sunchoke DipBy wpNotes: This hummus-like dip was created by Loretta Barrett Oden of Corn Dance Cafe in Santa Fe and Josiah Citrin of JiRaffe in Los Angeles for the Cuisines of the Sun program at the Mauna Lani Bay Hotel in Hawaii. Jerusalem artichoke (also known as sunchoke) is the root of a native American variety of sunflower. You'll need about 8 cups of chips.Pear-Cherry Pie with Almond StreuselBy wpNotes: If using a purchased piecrust, bring to room temperature before using. You can make this pie up to 6 hours ahead; let stand at room temperature.Split Pea SoupBy wpTracy Keenan freezes leftover ham bones to flavor this split pea soup. If you don't have a ham bone in your freezer, buy a ham hock from the meat counter; the meat on the bone makes a nice addition to the soup. This soup is great the day after you make it; thin with water as you reheat, if desired.