• In deep 4-quart microwave-safe bowl or casserole, combine 2 cups low-fat (1%) milk, 1½ cups cornmeal, and 1 teaspoon salt until blended.
• Stir in 4½ cups boiling water.
• Cook in microwave oven on High for 12 to 15 minutes.
• After first 5 minutes of cooking, with wire whisk, stir vigorously until smooth (mixture will be lumpy at first).
• Stir two more times during cooking.
• When polenta is thick and creamy, stir in 4 tablespoons butter, cut into pieces, and ½ cup freshly grated Parmesan cheese.
• Makes 8 side-dish servings.

• Bring 4½ cups water to a boil.
• In 5-quart Dutch oven, combine remaining 2 cups cold water and salt.
• With wire whisk, gradually beat in cornmeal until smooth.
• Whisk in boiling water.
• Return to boiling over high heat.
• Reduce heat to medium-low and cook, stirring frequently with wooden spoon, until mixture is very thick, 20 to 25 minutes.
• Stir Parmesan and butter into polenta until butter has melted.
• Serve immediately.

3 Cups Or 4 Side-Dish Servings

• Preheat oven to 450°F.
• In large jelly-roll pan, toss 1¼ pounds thinly sliced Brussels sprouts, 2 tablespoons olive oil, 1 teaspoon fresh thyme leaves, 1 thinly sliced garlic clove, ⅛ teaspoon salt, and ¼ teaspoon pepper.
• Spread evenly to make a single layer.
• Roast for 20 minutes, stirring once, until sprouts are browned.
• In medium bowl, toss sprouts with 1 teaspoon red wine vinegar and ¼ cup coarsely grated Parmesan.

4 side-dish servings

• Pierce 1 small spaghetti squash (2½ pounds) all over.
• On plate, microwave squash on High for 14 minutes or until tender; let cool.
• Cut squash in half lengthwise; discard seeds.
• With fork, scrape squash lengthwise; place strands in medium bowl.
• Pit and chop ¼ cup Kalamata olives; add to bowl along with 3 tablespoons freshly grated Pecorino-Romano, 2 tablespoons chopped fresh parsley, 1 tablespoon olive oil, and 2 teaspoons red wine vinegar.

8 Side-Dish Servings

• Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium heat.
• Add 2 finely chopped garlic cloves and ¼ teaspoon crushed red pepper.
• Cook 1 minute, stirring.
• Add 2 heads chopped escarole and ⅛ teaspoon each salt and ground black pepper.
• Cook 3 to 4 minutes or until wilted, stirring and tossing.
• Stir in 1 can (14½ ounces) cannellini beans, rinsed and drained, and 1 tablespoon capers, drained and chopped.
• Cook 2 minutes.

• Prepare outdoor grill for covered direct grilling over medium heat.
• Meanwhile, for easier handling, insert metal skewers through onion slices, if you like.
• Lightly spray both sides of eggplant slices with cooking spray.
• Sprinkle onions, eggplants, and celery with salt.
• Place onions, eggplants, and celery on hot grill rack.
• Cover grill and cook vegetables until tender and lightly browned, 8 to 10 minutes, turning over once and transferring to plate as they are done.
• Cool slightly until easy to handle.
• Cut eggplants and celery into ¾-inch chunks; coarsely chop onions.
• In large bowl, mix vinegar, oil, sugar, and pepper until blended.
• Stir in tomatoes, olives, raisins, capers, and parsley.
• Add eggplant, onions, and celery, and gently toss to coat.

8 Side-Dish Servings

• Preheat oven to 400°F.
• Trim 2 pounds baby carrots (see Tip), leaving 1 inch green stems on.
• With vegetable brush, scrub carrots and rinse under cold water.
• Pat dry with paper towels.
• In 15½” by 10½” jelly-roll pan, toss carrots with 1 tablespoon olive oil, ¼ teaspoon salt, and ½ teaspoon ground black pepper.
• Roast 25 minutes.
• Stir in 2 tablespoons white or traditional balsamic vinegar and 1 tablespoon sugar until carrots are coated.
• Roast 6 to 8 minutes longer or until carrots are tender and sugar has dissolved.
• TIP In springtime, bunches of fresh baby carrots should be readily available at supermarkets and farmers’ markets.
• If not, use 2 pounds medium carrots, quartered lengthwise then halved crosswise.
• For this recipe, we don’t recommend using prepackaged “baby” carrots; they require a much longer roasting time, and we’ve found they don’t caramelize as well.

• Preheat oven to 400°F.
• Arrange bread on jelly-roll pan.
• Bake until lightly toasted, about 5 minutes.
• Rub one side of each slice with cut garlic.
• Meanwhile, in medium bowl, gently toss tomatoes, onion, basil, cheese, oil, vinegar, salt, and pepper until combined.
• To serve, spoon tomato mixture onto garlic-rubbed side of toast slices.

• In large bowl, toss tomatoes, mozzarella, basil, oil, salt, and pepper until evenly mixed.

6 Cups Or 4 First-Course Servings

• In small skillet, heat 1 teaspoon olive oil over medium heat until hot.
• Add 1 minced garlic clove and cook 1 minute, stirring.
• Remove skillet from heat.
• In food processor with knife blade attached, pulse 2 cups 1-inch cubes country-style bread until coarsely chopped.
• Add 3 pounds ripe tomatoes, each cut into quarters, and sautéed garlic; pulse until soup is almost pureed.
• Pour soup into bowl; stir in ¼ cup loosely packed fresh basil leaves, chopped, 1 teaspoon sugar, and ½ teaspoon salt.
• Cover and refrigerate until well chilled, at least 2 hours or overnight.
• Garnish each serving with additional fresh basil leaves.