Flavorful Favorites

Preheat oven to 350°F.

Unroll both pie crusts. Place one on a lightly floured surface, sprinkle with water, then place the second crust on top. With a rolling pin, roll together until crusts combine and are thinned and slightly larger.

Mix cherry pie filling with vanilla and almond extract. Sprinkle in cornstarch, stirring until no white lumps remain.

Place crust on a parchment-lined baking sheet. Spread cherry mixture in the center, leaving approximately 2 inches on all edges. Fold uncovered crust edges over the cherry mixture.

Add water to slightly thin the beaten egg, and brush egg mixture onto the crust before sprinkling with raw sugar.

Bake 50 to 60 minutes until crust is lightly golden. Remove from oven and allow to cool 10 minutes on a baking sheet.

Once cooled, gently slide onto a serving dish, taking care to not break the galette. Serve warm or cool with a garnish of whipping cream.

Mix Worcestershire sauce, water, honey, fennel, garlic, mustard, cumin, coriander and pepper in a bowl. Add sliced pork and stir until pork is coated. Transfer to a sealable bag and refrigerate for 2 hours.

On grill or grill pan, sear pork slices until cooked, approximately 2 minutes on each side.

Toast and butter sliced sub rolls. To assemble each sandwich, spread some mashed avocado to cover one side of the roll, sprinkle grape tomatoes on avocado, lay 3 to 4 slices of pork, drizzle with balsamic glaze to taste and sprinkle cheese on top. Serve warm.