Salmon Teriyaki with Carrots and Onions
Salsa Verde (Caper and Parsley Sauce)
Sauerbraten
Sauteed Bell Pepper with Golden Raisins and Arugula
Sauteed Chicken Over Wilted Spinach with Kumquat Sauce
Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée
Sauteed Kale
Sauteed Kale with Bacon and Vinegar
Sauteed Pork Chop with Sage-Cider Cream Sauce
Sauteed Scallops with Vegetables
Savoy Cabbage and Arugula Salad
Scallops and Haricots Verts with Creamy Bacon Vinaigrette
Scallops with Beurre Rouge
Seared Ahi with Brown Rice and Pineapple-Ginger Broth
Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats
Seared Fish Steaks with Horseradish Butter
Seared Salmon with Balsamic Glaze
Seared Scallops with Asian Lime-chile Sauce
Seared Wild Salmon with New Potatoes and Dijon Broth
Seaweed Salad
Sesame Miso Vinaigrette
