Combine first 3 ingredients in a large bowl.

Bring vinegar, orange juice, and honey to a boil in a small saucepan over medium heat.

Remove from heat, and stir in oil.

Pour over spinach mixture, and toss.

Serve immediately.

Stir together ¼ cup sugar and 1 cup warm water until sugar dissolves.

Add pecan halves, and soak 10 minutes.

Drain, discarding sugar mixture.

Combine 2 tablespoons sugar, chili powder, and red pepper.

Add pecans, tossing to coat.

Place on a lightly greased baking sheet.

Bake at 350° for 10 minutes or until pecans are golden, stirring once.

Whisk together first 7 ingredients until blended.

Gradually whisk in olive oil.

Place on 6 individual plates.

Combine first 4 ingredients; set aside.

Cut tenderloins into 1-inch-thick slices.

Place between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin.

Brush both sides of turkey with olive oil; dredge in breadcrumb mixture.

Cook half of turkey slices in 2 tablespoons hot olive oil in a large nonstick skillet over medium-high heat 1 minute on each side or until done.

Repeat procedure with remaining turkey and oil.

Sprinkle turkey breast evenly with salt and pepper.

Stir together softened butter, rosemary, and sage.

Loosen skin from turkey without detaching it; spread butter mixture under skin.

Arrange one-fourth of orange and lemon slices over butter mixture.

Gently pull skin over fruit.

Coat skin with cooking spray.

Place turkey in an aluminum foil-lined pan coated with cooking spray.

Place onion and remaining orange and lemon slices in pan.

Drizzle with wine.

Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 165°, basting every 30 minutes.

Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.

Cut tenderloins into ½-inch-thick slices.

Place between 2 sheets of heavy-duty plastic wrap, and flatten to ⅛-inch thickness, using a rolling pin or the flat side of a meat mallet.

Combine flour, salt, and pepper; dredge turkey in mixture.

Melt 2 tablespoons butter with oil in a large skillet over medium-high heat.

Add turkey; cook, in batches, 1½ minutes on each side or until golden.

Remove from skillet, and keep warm.

Add remaining 1 tablespoon butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet.

Cook 2 minutes or just until thoroughly heated.

Stir in 2 tablespoons parsley, garlic, and capers; spoon over turkey.

Serve immediately over hot cooked pasta, if desired.

Garnish, if desired

Melt butter in a medium saucepan over medium heat; whisk in flour.

Gradually add milk and bouillon granules, whisking constantly, over medium heat about 3 to 4 minutes, until thickened and bubbly.

Add salt; remove from heat.

Stir in vegetables, turkey, and pepper; toss until thoroughly coated.

Spoon mixture into an ungreased 9-inch pieplate.

Unroll crescent rolls, and place rectangular pieces side by side on a lightly floured surface.

Press perforations together to seal.

Roll dough to a 10-inch square; cut into 1-inch strips.

Arrange strips in a lattice design over turkey mixture.

Bake at 375° for 15 to 20 minutes or until lightly browned and thoroughly heated.

Let stand 5 minutes before serving.

Cook pasta according to package directions; drain.

Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and sauté 7 to 10 minutes or until tender.

Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened.

Remove from heat, and stir in turkey and wine.

Layer a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and cheese.

Repeat layers with remaining ingredients.

Bake at 400° for 20 to 25 minutes or until bubbly and golden.

Cook pasta according to package directions.

Set aside.

Melt 1 tablespoon butter in a large skillet over medium-high heat.

Add chicken, and cook 3 minutes on each side or until lightly browned.

Stir in sherry and water.

Cover, reduce heat to low, and simmer 20 minutes or until done.

Drain chicken, reserving 1 cup liquid; set aside.

Cut chicken into 1-inch pieces; set aside.

Melt 1 tablespoon butter in skillet.

Sauté onion and mushrooms over medium-high heat 5 minutes or until tender.

Stir together flour and ½ cup broth.

Add reserved liquid, flour mixture, and remaining 1½ cups broth to mushroom mixture in skillet.

Cook, stirring often, over medium-high heat until thickened.

Remove from heat.

Stir in chicken, pasta, sour cream, Monterey Jack cheese, ¼ cup Parmesan cheese, ¼ cup parsley, and pepper.

Spoon mixture into a lightly greased 13- x 9-inch baking dish.

Combine breadcrumbs, remaining 2 table-spoons butter, remaining ¼ cup Parmesan cheese, and remaining ¼ cup parsley in a small bowl.

Sprinkle mixture evenly over the casserole.

Bake at 350° for 30 minutes or until thoroughly heated.