• Cut root ends from leeks.
• Cut each leek lengthwise in half, then into ¼-inch-thick slices.
• Place in large bowl of cold water.
• With hands, swish leeks to remove grit.
• Repeat process, changing water several times.
• Drain.
• Transfer leeks to 6-quart slow-cooker bowl along with fennel, tomatoes, garlic, salt, and pepper.
• With kitchen twine, tie thyme and parsley stems together, reserving the parsley leaves.
• Bury in vegetable mixture.
• Cover with lid and cook on High for 3 hours.
• Stir in mussels and shrimp, and lay fish on top.
• Immediately cover and cook 30 to 40 minutes longer, or until mussels open and shrimp and fish turn opaque throughout.
• Divide mussels among serving dishes.
• Discard herb bundle.
• Divide stew among serving dishes.
• Drizzle oil over stew.
• Chop reserved parsley leaves and sprinkle over stew.
• Serve with rolls.

• Pull tough crescent-shaped muscle from side of each scallop; discard.
• Rinse squid; slice bodies crosswise into ¾-inch-thick rings.
• Cut tentacles into several pieces if large.
• Cut 1 lemon into slices; from remaining lemons, squeeze ⅓ cup juice.
• In 5-quart saucepot, combine 2½ inches water and lemon slices; heat to boiling over high heat.
• Add shrimp.
• Reduce heat to medium; cook until shrimp are opaque throughout, 1 to 2 minutes.
• With slotted spoon, transfer shrimp to colander to drain; transfer to large bowl.
• To saucepot, add scallops; cook just until opaque, 2 to 3 minutes.
• With slotted spoon, transfer to colander to drain, then add to bowl.
• To saucepot, add squid; cook until opaque, 30 seconds to 1 minute.
• Drain in colander, then add to bowl.
• In small bowl, whisk lemon juice, oil, garlic, salt, and pepper until blended.
• Add dressing, celery, parsley, and olives, if using, to seafood in bowl; toss to mix.
• Cover and refrigerate salad at least 3 hours to blend flavors or up to 8 hours.

• On large cutting board or cookie sheet, arrange prosciutto slices in single layer.
• Evenly divide Gorgonzola and place in center of prosciutto slices.
• Place 1 chicken breast crosswise on each Gorgonzola pile.
• Wrap each chicken breast with prosciutto, pressing firmly to encase cheese; secure with toothpick if necessary.
• (Prosciutto will not completely cover chicken.
• )
• In 12-inch skillet, heat oil over medium heat until hot.
• Add wrapped chicken, Gorgonzola side down, and cook 12 to 15 minutes, turning over once, until chicken is browned on both sides, and registers 165°F on instant-read thermometer inserted horizontally into center.
• Transfer wrapped chicken breasts to platter; cover with foil to keep warm.
• To same skillet, add wine and lemon juice and heat to boiling over medium-high heat; boil 2 minutes to reduce sauce by half, stirring occasionally and scraping up any browned bits.
• Remove skillet from heat.
• Place greens in large bowl and toss with sauce.
• Arrange greens on dinner plates and top with chicken.

• preheat broiler and place rack 6 inches from heat source.
• In small bowl, mix pesto with water.
• Spray 15½” by 10½” jelly-roll pan with nonstick cooking spray.
• Arrange onion slices on pan; brush with 2 tablespoons pesto mixture.
• Broil onion slices 5 minutes.
• Arrange peppers on pan with onion; broil 12 to 15 minutes longer or until vegetables are tender, turning vegetables over halfway through cooking.
• Meanwhile, with meat mallet, pound chicken placed between two sheets plastic wrap to even ½-inch thickness; season with salt and pepper.
• In 12-inch skillet, heat oil over medium heat until hot.
• Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once.
• Top chicken in pan with mozzarella slices; cover and cook 2 to 3 minutes or until cheese melts and chicken is no longer pink throughout; chicken should register 165°F when instant-read thermometer is inserted horizontally into center.
• To serve, on each dinner plate, stack 1 slice onion, 2 slices pepper, 1 slice tomato, and 1 piece chicken with mozzarella; drizzle with remaining pesto mixture.

• Grease grill rack.
• Prepare outdoor grill for direct grilling over medium heat.
• From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
• Cut remaining lime into 4 wedges and set aside.
• In medium bowl, combine lime juice, both melons, cucumber, jalapeño, basil, and salt.

Makes about 3 cups salsa.

• Sprinkle turkey cutlets with lime peel and pepper.
• Wrap each cutlet with 2 pieces prosciutto, pressing prosciutto firmly onto turkey.
• Place turkey on hot grill rack over medium heat and cook 5 to 7 minutes, until turkey loses its pink color throughout and instant-read thermometer registers 165°F when inserted horizontally into center, turning over once.
• Transfer turkey to plate; serve with salsa and lime wedges.

• Sprinkle chicken with salt and pepper to season all sides.
• In 12-inch skillet, heat 2 teaspoons oil over medium-high heat until very hot.
• Add chicken and cook 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally.
• With slotted spoon, transfer chicken to bowl.
• To same skillet, add remaining 1 teaspoon oil.
• Reduce heat to medium and add garlic; cook 30 seconds or until golden.
• Stir in artichokes, and cook 3 to 4 minutes or until browned.
• Stir in wine, and cook 1 minute over medium-high heat.
• Add chicken broth and tomatoes; cover and cook 2 to 3 minutes or until most tomatoes burst.
• Remove skillet from heat.
• Return chicken to skillet; stir in lemon peel until combined.
• Arrange arugula on platter; top with sautéed chicken mixture.
• Garnish chicken with additional lemon peel.

• Preheat oven to 375°F.
• Remove giblets and necks from hens; reserve for another use.
• With poultry shears, cut each hen lengthwise in half.
• Rinse hen pieces with cold running water; pat dry with paper towels.
• In small bowl, combine 2 tablespoons parsley with oil, salt, and pepper.
• With fingertips, carefully separate skin from meat on each hen half; spread parsley mixture under skin.
• Place hens, skin side up, in large roasting pan (17” by 11½ ”).
• Roast hens, basting with drippings three times, until instant-read thermometer registers 165°F when inserted into thickest part of thigh, about 50 minutes.
• Arrange hens on warm platter.
• In cup, combine remaining 1 tablespoon parsley, garlic, and lemon peel; sprinkle over hens.

• Preheat oven to 450°F.
• Remove bag with giblets and neck from chicken cavity; discard or reserve for another use.
• In cup, mix olive oil, herbs, and garlic.
• With fingertips, gently separate skin from meat on chicken breast.
• Rub herb mixture on meat under skin.
• Tie legs together with string.
• Rub chicken all over with salt and pepper.
• Place chicken, breast side up, on rack in small roasting pan (13” by 9”).
• Pour ¼ cup water into pan.
• Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and instant-read thermometer inserted into thickest part of thigh registers 165°F.
• Lift chicken from pan and tilt slightly to allow juices inside cavity to run into pan.
• Place chicken on platter; let stand 10 minutes to allow juices to set for easier carving.
• Remove rack from roasting pan.
• Skim and discard fat from pan juices.
• Add remaining ¼ cup water to pan juices; cook 1 minute over medium heat, stirring constantly to scrape up browned bits from bottom of pan.
• Serve chicken with pan juices

• In nonstick 12-inch skillet, cook sausage pieces over medium heat, turning occasionally, until well browned, about 6 minutes.
• With tongs or slotted spoon, transfer sausages to 5- to 6-quart slow cooker.
• Add onion to skillet and cook until slightly softened, about 4 minutes.
• Stir in garlic and cook, stirring, 1 minute.
• Remove skillet from heat; stir in tomato paste, vinegar, and Italian seasoning until blended, then add tomatoes and mushrooms.
• Spoon vegetable mixture into slow cooker and stir to combine.
• Do not wash skillet.
• Sprinkle chicken pieces with salt and pepper.
• In same skillet, cook chicken (in two batches, if necessary) over medium heat until well browned, about 10 minutes.
• Place chicken pieces on top of vegetable mixture in slow cooker.
• Cover and cook as manufacturer directs, 8 hours on Low or 4 hours on High.
• Skim fat from juices before serving.

• Preheat broiler as manufacturer directs and position rack close to heating element.
• Rub both sides of each lamb chop with garlic; discard garlic.
• Sprinkle lamb with rosemary, salt, and pepper.
• In cup, combine apple jelly and balsamic vinegar.
• Place chops on rack in broiling pan.
• Broil chops, close to source of heat, 4 minutes.
• Brush chops with half of apple-jelly mixture; broil 1 minute.
• Turn chops over and broil 4 minutes longer.
• Brush chops with remaining jelly mixture and broil 1 minute longer for medium-rare or continue cooking to desired doneness.
• (Instant-read meat thermometer should register 145°F.
• )
• Transfer lamb to warm platter.
• Skim and discard fat from drippings in pan.
• Serve chops with pan juices drizzled on top.