Pork Tenderloin Scallopine with Dried Cherry Sauce by Debi Shawcross

Autumn Chicken by Chef Smith

Creamy Spinach and Ricotta Enchiladas by April

I made this delicious dish for a large group of friends a few years back and it was a HUGE hit at the party!! Hope you enjoy it as we did!

Baked Salmon with Wilted Spinach, Tomatoes, and Mushrooms by Chef Smith

Tuna Burgers with Ginger Cabbage Slaw by Chef Smith

swordfish avocado by maeghan

1 1/2 to 2 swordfish steaks, about 1 inch thick tips: Shark can be substituted for swordfish if desired. make basting brushes from oregano branches,if you have oregano in your garden,cut 10-1 inch branches tie 6 together.hand to dry in dark place for a week. use for brushing on marinade with basting branch