To make salad:
1. Preheat oven to 400° F and line baking sheet with foil. Whisk together maple syrup and hazelnut oil in bowl. Brush oil mixture on pears, and place cut-side down on prepared baking sheet. Roast 22 minutes, or until pears are tender and cut sides caramelized. Set aside to cool.

2. Reduce oven heat to 350° F. Spread hazelnuts on baking sheet, and toast seven minutes, or until browned. Transfer to kitchen towel, and rub off skins with towel. Cool, chop and set aside.

To make beet dressing:
1. Whisk together oil, vinegar, shallot, honey and mustard in bowl. Stir in beets, and season with salt and pepper. Toss arugula with beet dressing in bowl.

1. Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.

2. Heat oil in skillet over medium heat. Sauté mushroom and shallot three to five minutes, or until softened. Stir in spinach, and sauté two minutes, or until wilted. Add one tablespoon of Parmesan cheese to pan, and remove from heat.

3. Spread a little less than one tablespoon of tofu-garlic mixture on each baguette half. Top with mushroom-spinach mixture, and sprinkle with remaining Parmesan cheese. Toast under broiler 1 to 2 minutes, or until cheese begins to brown.

Roasted garlic cloves:
You can now find roasted garlic cloves in jars at supermarkets, but it's very easy to make your own. Simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil. Wrap tightly in foil, and bake 30 to 35 minutes at 400° F, or until garlic bulbs are soft. Cool, and store in the fridge up to 5 days. To use, squeeze roasted garlic from cloves.

1. Blend tofu, sun-dried tomatoes, garlic, salt, and pepper in blender or food processor until smooth. Stir in basil.

2. Divide tofu spread among baguette slices. Top each with 6 to 8 arugula leaves, and sprinkle with olives. Top with cheese, and toast under broiler 2 to 3 minutes, or until cheese is melted.

1. Heat 3/4 cup orange juice and sugar in large saucepan over medium heat until sugar dissolves, stirring occasionally. Remove from heat and stir in remaining juice and orange liqueur, if desired. Refrigerate 3 hours, or until well chilled.

2. Churn chilled syrup in ice-cream maker 30 minutes, or according to manufacturer's instructions, until firm sorbet texture is achieved. If you don't have an ice-cream maker, freeze syrup in shallow 13 x 9-inch metal pan, stirring every 30 minutes until sorbet is firm but not rock solid. Break into chunks and process in food processor until smooth and creamy.

3. Cut small slice of skin from nonstem end of whole oranges so that they stand up straight. Cut 1/2 inch from tops of oranges, and scoop out fruit inside. Reserve scooped-out fruit for another use, or chop to garnish dessert.