• 4 tsp chopped fresh sage
• 1 Tbsp minced garlic
• 1 tsp kosher salt
• 1⁄2 tsp freshly ground black pepper
• 1 2 3⁄4-lb boneless pork loin roast, well trimmed
• 1 jar (12 oz) pork gravy or bistro au jus (we used Heinz)
• 4 medium Gala apples

• 1 1/2 cups marinara sauce
• 1/2 cup thinly sliced onions
• 1/4 cup tomato paste
• 1/4 cup red or white wine
• 1/2 tsp each dried rosemary and kosher salt
• 8 small chicken thighs, (about 1 3/4 lb), skin removed
• 8 oz mushrooms, cut in half or quartered if large

Herb Fillet of Beef

• 1⁄4 cup whole-grain Dijon mustard
• 3 Tbsp mixed chopped fresh herbs (sage, rosemary and thyme)
• 1 Tbsp extra-virgin olive oil
• Vegetable oil, for browning
• 1 oven-ready, tied fillet of beef roast (4 lb)
• 1 tsp kosher salt
• Freshly ground black pepper

Horseradish Sauce

• 1 cup reduced-fat sour cream
• 1⁄2 cup cream-style horseradish sauce
• 11⁄2 Tbsp chopped parsley
• 11⁄2 tsp honey mustard
• Freshly ground black pepper

• 1 can (10 3⁄4 oz) condensed golden mushroom soup
• 1⁄3 cup dry red wine, such as merlot, zinfandel or cabernet sauvignon
• 2 Tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 3 1⁄2- to 4-lb boneless bottom round roast or chuck roast
• 1 lb carrots, peeled and cut into 2-in. pieces, thick pieces halved lengthwise

• 1 mango, peeled and cut into 1⁄2-in. chunks
• 1 jar (11.09 oz) Thai Kitchen Red Curry 10-Minute Simmer Sauce
• 1 lb skinless, boneless chicken thighs, cubed

• 4 (5-oz) salmon fillets
• 1/3 cup Asian ginger salad dressing
• 2 Tbsp clementine or orange juice
• 1/2 cup thinly sliced red onion
• 8 cups salad greens (we used arugula, mizuna and frisée)
• 4 clementines, peeled and sliced
• 1/3 cup chopped unsalted toasted almonds

• 1 pint grape tomatoes
• 11⁄2 Tbsp chopped fresh thyme
• Four 6- to 8-oz salmon steaks or fillets