with Smoked Ham, Swiss and Gruyere, and Parmesan Dijon Cream Sauce

with Herbed Cream Sauce

with Balsamic-Soy Mushroom Sauce

with Fresh Rosemary

with Orange-Pomegranate Salsa

with Spinach, Sundried Tomatoes, Goat Cheese and Mushrooms

with Apples and Shallots

with Caramelized Fennel and Orange Zest

with Fresh Mint Relish

with Balsamic Glazed Mushrooms

with Bleu Cheese-Cracked Pepper Butter

with Red Onion-Thyme Marmalade

with Cabernet-Roasted Cippolini Onions

with a Savory Brown Gravy

with Dijon-Brown Sugar Glaze

with Tomato-Fennel Salsa

with Apple Cider Glaze

with Roasted Pepper-Olive Compote

with Brown Butter and Shitake Mushrooms

with Mango Butter

Shrimp or Sausage