Grapefruit Beurre BlancBy wpSpicy Braised Pork ShoulderBy wpMickey Strang likes bone-in pork shoulder because she can combine it with a few other ingredients in a Dutch oven and then forget about it until dinnertime. She serves this spicy pork with rice and beans. To peel the pearl onions, drop them in boiling water for 1 to 2 minutes, then drain. When onions are cool enough to handle, trim off root ends and squeeze onions to slip out of peels.Turkey-filled TomatoesBy wpNotes: Use leftover tomato pulp and juices to make tomato sauce or salsa.Frozen CappuccinoBy wpNotes: Theresa Loverro of Carlsbad, California, shared this recipe with us.Cheese and Almond SaladBy wpSalmon Cabbage RollsBy wpGreen Papaya-Turkey TumbleBy wpNotes: Serve as a first course or accompany with rice for a main dish. Garnish with green onions slivers.Steak with ApricotsBy wpThe joy of cooking, says Sunset reader Margaret Pache, is trying new things for her family. Here she pairs the season's fresh apricots with grilled steaks.Papaya-Watercress SaladBy wpNotes: Ellie Stepo of Kailua, Hawaii, uses local fruit to make this colorful salad. If desired, reserve some of the peppery seeds from the papayas to use in the dressing.