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Coconut flour varies greatly between brands. We prefer Bob’s Red Mill coconut flour for these cakes because it’s moister.

Serve this recipe as a creative salad course, or serve open-faced as appetizers.

You don’t need to boil water to make blooming rice, which makes this salad a perfect choice for a hot, late-summer meal or potluck.

Huli-huli is a traditional Hawaiian dish, made with chicken that’s marinated in a sweet-and-sour sauce and turned many times during cooking. In this dish, we’ve replaced the chicken with tofu and paired it with bowls full of whole-grain rice and veggies.

Lomi-lomi is a traditional Hawaiian salt-cured salmon salad, in which salt is massaged into fresh salmon to marinate and “cook” it slightly.

This savory spinach pancake has Japanese influences but is often served in Hawaii. When you sprinkle on the thin bonito flakes just before serving, watch them dance around from the residual heat of the pancake.

Potato salads are traditional in Hawaiian lunches. For nutrition and summer feel, this version uses sweet potatoes and corn.

Plate lunches in Hawaii consist of a main entrée, two scoops of rice and a scoop of mac salad. This whole-grain version incorporates shrimp and edamame for a modern update.

Grilled onions and Havarti add richness to these Cedar Plank Burgers, with the cedar plank itself lending a distinct smoky flavor. Best of all: They’re only 227 calories.