• 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.

• Evenly season pork chops, on both sides, with salt and pepper.
• In nonstick 12-inch skillet, heat 2 teaspoons oil over medium heat.
• Add chops and cook 6 minutes or until browned outside and still slightly pink in center, turning over once.
• (Instant-read meat thermometer should register 145°F.
• ) Transfer chops to platter; keep warm.
• In same skillet, heat remaining 1 teaspoon oil 1 minute.
• Add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
• Meanwhile, place asparagus in glass pie plate with water; cover and cook in microwave on High for 3 minutes or until fork-tender.
• Set aside.
• Add broth and wine to mushroom mixture; cook 2 minutes.
• Place chops on dinner plates; top with wine sauce.
• Serve with asparagus alongside.

• Preheat oven to 475°F.
• In small bowl, combine bread crumbs, garlic, Pecorino, parsley, 1 tablespoon oil, and ¼ teaspoon pepper.
• On large sheet of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even ½-inch thickness.
• Spread crumb mixture over steak in even layer; press into meat.
• Starting at one long side, roll steak into cylinder (about 2½ inches in diameter) to enclose filling completely.
• (Some bread crumbs may spill out.
• ) With butcher’s twine or kitchen string, tie roll tightly at 1-inch intervals.
• Place roll in center of 18” by 12” jelly-roll pan.
• Rub salt and remaining 1 teaspoon oil and ¼ teaspoon pepper all over steak.
• Scatter tomatoes around steak.
• Roast 25 to 27 minutes or until temperature on instant-read thermometer, inserted into thickest part of roll, registers 145°F.
• Let steak stand in pan 10 minutes to set juices for easier slicing.
• Remove and discard twine; cut roll crosswise into ½ -inch-thick slices.
• Transfer meat and tomatoes with their juices to serving platter.

• Preheat oven to 350°F.
• In 6-quart Dutch oven, heat oil over medium-high heat until hot.
• Sprinkle veal chops with salt and pepper on both sides.
• Add to Dutch oven in three batches, and cook 8 to 9 minutes per batch or until veal is browned on both sides, turning over once.
• Transfer veal to plate.
• Add carrots, celery, onions, and garlic to pot and cook over medium heat 12 minutes or until lightly browned and tender, stirring occasionally.
• Return veal and any juices from plate to Dutch oven.
• Stir in tomatoes with their juice, wine, broth, and bay leaf.
• Heat to boiling over high heat, stirring and breaking up tomatoes with side of spoon.
• Cover Dutch oven; bake 1 hour and 15 minutes or until veal is very tender when pierced.
• (Instant-read meat thermometer should register 145°F.
• ) Transfer veal to platter.
• Skim cooking fat from liquid.
• Cook sauce on range top over medium-high heat about 10 minutes or until slightly thickened, stirring often.
• Add peas and lemon peel; cook 2 minutes.
• To serve, discard bay leaf.
• Transfer veal to dinner plates.
• Spoon sauce over veal; sprinkle with additional lemon peel for garnish.

• On waxed paper, combine bread crumbs, salt, and pepper.
• In pie plate, beat egg and water.
• Dip cutlets in egg mixture, then in bread crumbs; repeat to coat each cutlet twice.
• In 12-inch skillet, heat oil over medium heat.
• Add cutlets, a few at a time, and cook until browned, about 5 minutes per side, using tongs to transfer cutlets to platter as they are browned.
• Return cutlets to skillet.
• Spoon marinara sauce evenly over cutlets.
• Sprinkle with Parmesan and top with mozzarella.
• Reduce heat to low; cover and cook just until cheese has melted, about 5 minutes.