TOSS salad greens with a favorite salad dressing.
GARNISH with orange slices, pomegranate seeds and feta cheese.

RUB roast with salt, pepper and nutmeg to season evenly.
ROAST in 350-degree oven until the meat is between 140-150 degrees on a meat thermometer (about 2 hours). Let cool.
CUT into paper-thin slices.

SAUTE the garlic and horseradish in oil in a medium saucepan. Once the mixture begins to brown, add the wine and cook until it has reduced.
ADD the heavy cream and cook on medium-low heat until the cream thickens.

PEEL and cut potatoes in quarters.
BOIL potatoes in water until soft. While potatoes are cooking, put the heavy cream and butter in a medium saucepan and heat until the butter is melted.
REMOVE the potatoes from the water when soft, and mash in a bowl until smooth.
ADD the cream and butter mixture to the potatoes and mix well. Season to taste.
PLACE a scoop of mashed potatoes on the bottom of each serving dish. Top with slices of roast and drizzle with horseradish sauce. Garnish with pink peppercorns before serving.

PREHEAT oven to 350 degrees.
BUTTER a 9-by-13-inch casserole or baking dish. Individual, oven-tolerant serving glasses work as well (pictured).
BEAT mashed sweet potatoes in a large bowl with an electric mixer. Add 2 tablespoons of melted butter, brown sugar, egg and salt. Blend until mixture is smooth.
PLACE individual marshmallows on the bottom of the baking dish and put a scoop of the sweet potato mixture on top of each. Brush a small amount of extra melted butter on top of the sweet potato mix.
BAKE until marshmallows are melted and the tops of the sweet potatoes are golden brown. Garnish with mint leaves and serve immediately.

PREHEAT oven to 350 degrees.
BLEND in medium bowl, softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9-by-13-inch baking dish.  BAKE 15 to 20 minutes or until firm and golden brown.
MIX together the remaining 3 cups sugar and 1/2 cup flour in a medium bowl. Whisk in the eggs and lemon juice. Pour over the baked crust.
BAKE for an additional 20 minutes, or until the bars start to turn golden brown. Allow to cool.
CUT into squares and decorate with powdered sugar. Garnish with kiwi slices.

HEAT 1/4 cup of heavy cream to scalding in a medium saucepan, stirring constantly. Whisk into the melted chocolate, and allow to cool slightly.
PLACE a spoonful of the chocolate mixture on the bottom of each serving glass.
WHIP the 2 remaining cups of heavy cream with an electric mixer on high. Once it begins to thicken, add the sugar and vanilla. Fold in the remaining chocolate mixture.
WHISK to stiff peaks. Scoop the mousse into a piping bag and pipe into glasses.
CREATE chocolate curls from the chocolate block, and use as garnish on top of mousse.

FORM a layer of kiwi slices around the bottom and lower portion of each of 12 serving glasses.
FILL the center of the glasses with angel food cake to keep the kiwi slices in place and to support the strawberries.
PLACE strawberry slices over the cake.
TOP with whipped cream.