1. Cook spinach in hot oil in a large skillet until wilted. Combine the cooked spinach, dried cherries, cooked wild rice, crushed sage, pecans, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl; set aside.
2. Preheat oven to 325°F. Trim excess fat from pork. To pinwheel the pork loin, start cutting lengthwise ½ inch under the fat cap on the roast. As you cut the roast, gently rotate the roast at the same time. This will allow the roast to “unroll” as you cut it. When the roast is completely cut, it should be a rectangular piece of meat between ½ and 1 inch thick.
3. Sprinkle cut surface of the meat with the remaining ½ teaspoon each of salt and pepper, the ¼ teaspoon ground sage, and the thyme. Spread the spinach mixture over the cut side. Roll up the loin tightly to resemble the initial roast. Tie securely with twine.
4. Place the roast on a rack in a roasting pan; insert a meat thermometer into thickest part. Roast in preheated oven for 1½ to 1¾ hours, or until oven thermometer registers 140°F.
5. Meanwhile, stir apricot jam and the water in a small saucepan over low heat, until the jam has melted.
6. Remove the roast from the oven and brush on about half of the apricot mixture. Return to the oven and continue cooking 10 to 15 minutes or until thermometer registers 150°F. Remove from the oven; brush with the remaining apricot mixture. Cover and let stand for 15 minutes in a warm place before carving. The temperature of the meat after standing should be 160°F.

1. For sauce, stir together sour cream, milk, and mustard in a small bowl; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and shallot. Cook for 4 minutes or until mushrooms are golden brown, stirring frequently. Stir in spinach until it just starts to wilt. Set aside.
3. Fill a medium nonstick skillet halfway with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining egg, allowing each egg an equal amount of space. Simmer, uncovered, for 3 to 5 minutes or until egg whites are completely set and yolks being to thicken but are not hard. Remove eggs from skillet with a slotted spoon.
4. Meanwhile, toast the two muffin halves in a toaster. Place each half on a serving plate. Top evenly with mushroom mixture; place eggs on top of mushroom mixture. Spoon sauce over eggs. Sprinkle with freshly ground pepper and nutmeg. If desired, garnish with thyme sprigs.

1. Preheat broiler. In a small saucepan combine tomato sauce, vinegar, honey, chili powder, onion powder and ⅛ teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened. Set aside.
2. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 15 to 17 minutes or until desired doneness (145°F for medium rare; 160°F for medium), turning once halfway through broiling time and brushing with tomato sauce mixture on both sides just before the last 3 minutes of broiling time.
3. Meanwhile, in a large saucepan combine potatoes and garlic. Add enough water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add cauliflower; return to boiling. Reduce heat. Simmer, covered, about 10 minutes more or until vegetables are very tender. Drain in a colander set in sink. Shake to drain well.
4. In a large bowl combine potato-cauliflower mixture, oil, salt and ⅛ teaspoon pepper. Beat with an electric mixer on low speed until combined. Gradually beat in just enough milk to make potato-cauliflower mixture light and fluffy. Stir in the 2 tablespoons chives.
5. Bring any remaining tomato sauce mixture to boiling; serve with steak and potato-cauliflower mixture. If desired, sprinkle with additional chives.

1. Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about ¼ inch. Sprinkle with ¼ teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
3. Add the remaining 1 tablespoon oil, pear and shallot to the pan. Cook, stirring occasionally, until just softened, 1 to 2 minutes. Add cider; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the cider is reduced by about half, about 45 seconds. Add broth, ginger, sage and the remaining ¼ teaspoon each salt and pepper; bring to a boil. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.

1. Position a rack in upper third of oven. Preheat to 425°F. Place mushroom caps, gill-sides down, on a rimmed baking sheet. Roast until the mushrooms begin to release their juices and are tender when pierced with a paring knife, about 15 minutes.
2. Meanwhile, combine hearts of palm, mayonnaise, chives, tarragon, lemon juice, Creole seasoning and garlic in a medium bowl; stir until well blended. Add crab; stir gently to combine.
3. Adjust oven temperature to low broil. Turn the mushrooms over and stuff each mushroom cap with 1 tablespoon of the crab mixture. Combine panko, oil and salt in a small bowl; sprinkle evenly over the mushrooms. Broil until the crab mixture is warmed through and the breadcrumbs are crisp and deeply browned, about 5 minutes. Transfer the mushrooms to a serving platter; serve immediately with lemon wedges.

1. Place broth, orange juice concentrate, chipotle, adobo and garlic in a blender or food processor. Blend until smooth.
2. Place chicken in a 4-qt. or larger slow cooker and season with salt. Pour the sauce over the chicken. Cover and cook on Low until the chicken is tender and can easily be pulled apart with a fork, 4 to 5 hours.
3. Transfer the chicken to a cutting board. Let cool slightly.
4. Carefully transfer the cooking liquid to a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced to ¾ cup, about 15 minutes. Return the sauce to the slow cooker.
5. Meanwhile, prepare salsa: Zest orange, then peel; chop the segments. Mix onion, cilantro, lime juice, the orange zest, and the chopped orange in a medium bowl. Add avocado and toss gently until just combined.
6. Using 2 forks, shred the chicken. Return it to the slow cooker and stir to combine with the sauce. To serve, divide the chicken among tortillas and top with cabbage and the salsa.

1. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth. Cover and refrigerate leftover dressing for up to 3 days.

Use this tangy, creamy cilantro-avocado dressing on a salad of romaine lettuce, grape tomatoes and black beans with crumbled tortilla chips or toasted pine nuts on top.

1. Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
2. Combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl. Add cream cheese and milk to the pan; whisk until the cream cheese is melted. Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling. Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.

1. Heat oil in a Dutch oven , slow cooker or large pot over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
2. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

1. To prepare slaw: Mince 1 garlic clove on a cutting board and sprinkle with ¼ tsp. salt. Use the broad side of a knife (or a fork) to press and smear the garlic until it makes a paste.
2. Transfer the garlic paste to a medium bowl. Add ½ avocado, lemon juice, and 1 Tbsp. oil and mash until mostly smooth, with some chunks. Add coleslaw mix and sunflower seeds; toss to coat well. Dice the remaining ½ avocado and gently mix in. Set aside.
3. To prepare sandwiches: Cut each chicken breast in half horizontally to form 2 thin cutlets. Sprinkle both sides of each cutlet with pepper. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add the cutlets; cook, turning once, until cooked through and no longer pink in the center, 6 to 8 minutes. Transfer to a plate; cover with foil and keep warm.
4. Heat the remaining 2 tsp. oil in the pan over medium-high heat. Add tomatoes, garlic, oregano, and salt; cook, stirring, until the tomatoes and garlic are softened but not mushy, about 5 minutes. Remove from heat.
5. Place 1 cooked chicken cutlet on each piece of bread and top with ¼ of the tomato mixture. Serve with the reserved slaw.