Entrees

4 (6-ounce) salmon fillets Salt and pepper 4 tablespoons unsalted butter 1 tablespoon minced garlic 3 tablespoons drained capers Mixed

1 precooked, boneless ham, room temperature Whole cloves 1 cup water 1/2 cup orange juice 1/2 cup pineapple juice Glaze:

1 1/2 pounds ground beef 2 teaspoons steak seasoning blend 1 tablespoon olive oil 5 ounces portobello mushrooms 4 Swiss

3 Yukon Gold potatoes 1/2 pound assorted peppers, sliced 1/2 pound mushrooms, stems removed 1/2 pound green beans 3 medium

1 cup mayonnaise (not light) 1 (4-ounce) jar pimentos, drained (reserve 1/2 tablespoon juice) Pinch of onion powder 1 teaspoon

4 boneless, skinless chicken breasts 1 ripe avocado, peeled and seeded 2 tablespoons diced red onion 1/4 cup chopped tomato

1 pie crust 2 medium tomatoes Kosher salt 1/2 cup Duke’s mayonnaise 4 ounces sharp Cheddar cheese, shredded 4 ounces

Handful of cherry tomatoes, halved Dash olive oil Salt and pepper, to taste 2 pieces of prosciutto 6 ounces pasta,

4-pound bone-in pork butt (Boston butt) Dry Rub: 1/2 cup smoked paprika 1/3 cup dark brown sugar 1/4 cup salt

Salsa: 1 red onion, chopped 1/4 cup fresh lime juice 4 medium tomatoes, chopped 1 jalapeno pepper, chopped 1/2 cup

1 medium pumpkin 2 pounds beef stew meat, cut into cubes 2 tablespoons extra virgin olive oil 1 yellow onion,

1 1/2 teaspoons paprika 1 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/2