• Prepare outdoor grill for covered direct grilling over medium heat.
• Sprinkle steak on both sides with ¼ teaspoon each salt and pepper.
• Use 2 teaspoons oil to brush both sides of fennel and onion slices; sprinkle with remaining teaspoon salt.
• Grill steak, covered, 8 to 10 minutes for medium-rare or until desired doneness, turning over once.
• (Instant-read meat thermometer should register 145°F.) Grill onion alongside steak 7 to 9 minutes or until tender.
• Transfer steak to cutting board; transfer onion to bowl.
• Meanwhile, finely chop mint and parsley; place in medium bowl with vinegar, capers, garlic, water, and remaining 1 tablespoon oil.
• Stir to blend.
• Place fennel on grill.
• Cover; cook 3 to 4 minutes or until browned, turning over once.
• Toss with onion.
• Thinly slice steak.
• Serve with fennel, onion and some herb sauce.

• In 12-inch skillet, melt 1 tablespoon butter over medium-high heat.
• Add shallots and cook 2 minutes or until golden, stirring often.
• Add thyme; cook 30 seconds.
• Add barley and cook 2 minutes or until toasted and golden, stirring often.
• Transfer to 6-quart slow-cooker bowl, along with broth, water, squash, and ½ teaspoon salt.
• Cover and cook on High for 3½ to 4 hours or until liquid is absorbed and squash is tender.
• Uncover; discard thyme.
• Add Parmesan, remaining tablespoon butter, 1 teaspoon salt, and pepper.
• Gently stir until butter and Parmesan melt.
• Transfer risotto to serving plates and garnish with parsley.

• In saucepan, heat broth, water, wine, and saffron to boiling.
• Meanwhile, in microwave-safe 4-quart bowl, combine butter, oil, and onion.
• Cook, uncovered, in microwave on High for 2 minutes or until onion softens.
• Add rice and stir to coat; cook, uncovered, on High for 1 minute.
• Stir hot broth mixture into rice mixture.
• Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 16 to 18 minutes or until most liquid is absorbed and rice is tender but still firm, stirring halfway through cooking.
• Do not overcook; mixture will look loose but will thicken to proper creamy consistency after cooking.
• Stir in ⅓ cup Parmesan, salt, and pepper.
• Serve with additional Parmesan.

• In 5- to 6-quart Dutch oven, cook sausage and meat loaf mix over medium-high heat 5 to 6 minutes or until browned, stirring and breaking up meat with spoon.
• With slotted spoon, transfer meat to medium bowl.
• To same pan, add onion; cook over medium heat 8 to 10 minutes or until tender.
• Stir in garlic; cook 30 seconds.
• Add tomatoes with their puree; heat to boiling over high heat, breaking up tomatoes with spoon.
• Reduce heat to medium-low; simmer, uncovered, 10 minutes.
• Add eggplant and meat; cover and cook 5 minutes over medium heat.
• Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
• Meanwhile, preheat oven to 400°F.
• In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt.
• Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick.
• After first 5 minutes of cooking, whisk vigorously until smooth; whisk two more times during remaining cooking time, then whisk in Romano.
• Spoon 2 cups hot polenta into each of two 1½-quart shallow casseroles.
• Spread polenta over bottom and up sides of casseroles.
• Spoon filling over polenta.
• Spread remaining polenta around casserole edge to form a rim.
• Bake one casserole 30 minutes until hot.
• Freeze second casserole.

• In medium bowl, combine marinara sauce and tomatoes with their juice.
• Spray 4½- to 6-quart slow-cooker bowl with nonstick cooking spray.
• Spoon 1 cup tomato-sauce mixture into bowl.
• Arrange one-fourth of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
• Spoon about ¾ cup sauce over noodles, then top with one-third of ricotta (generous ½ cup) and ½ cup shredded cheese.
• Spread half of spinach over cheese.
• Repeat layering, beginning with noodles and using frozen crumbles instead of spinach; repeat layering using remaining spinach.
• Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
• Cover slow cooker with lid and cook as manufacturer directs on Low for 2½ to 3 hours or on High for 1½ to 1¾ hours or until noodles are very tender.

Prepare meatballs:

• Preheat oven to 450°F.
• In large bowl, with hands, mix grated bread with water until evenly moistened.
• Add beef and turkey, egg whites, cheese, garlic, salt, and pepper; mix just until combined.
• With wet hands, shape mixture into twenty-four 2-inch meatballs.
• Place in 15½” by 10½” jelly-roll pan and bake 18 to 20 minutes, until cooked through and lightly browned.

Meanwhile, prepare sauce:

• In 6-quart Dutch oven or saucepot over medium, heat oil.
• Add carrots and onions; cook until tender and golden, about 15 minutes.
• Add garlic and cook 1 minute, stirring.
• Place tomatoes with puree in large bowl.
• With kitchen shears, cut up tomatoes until well crushed.
• Add tomatoes with puree, salt, and pepper to Dutch oven; heat to boiling over high, stirring occasionally.
• Reduce heat to medium; cover and cook 10 minutes.
• Uncover, add meatballs, and cook 15 minutes longer, stirring occasionally.
• Meanwhile, cook spaghetti as label directs, then drain and return to pot.
• Toss spaghetti with sauce and meatballs.
• Serve each diner 1 cup cooked spaghetti, ¼ cup sauce, and two meatballs.

• Cook pasta as label directs, using 2 teaspoons salt, but drain pasta 1 minute before cooking time for al dente is reached.
• While pasta cooks, in 12-inch skillet, heat oil over high heat.
• Add beef in even layer.
• Sprinkle with ¼ teaspoon each salt and black pepper.
• Cook 2 minutes or until browned; stir, breaking into pieces.
• Add carrot, celery, and onion.
• Cook 5 minutes or until tender and golden, stirring occasionally.
• Add cumin, coriander, and red pepper.
• Cook 30 seconds, stirring.
• Stir in tomatoes; heat to boiling.
• Reduce heat to maintain steady simmer and cook 10 minutes.
• Return drained pasta to saucepot.
• Stir in tomato sauce; cook over medium heat 2 minutes or until pasta is al dente and well coated, stirring.
• Stir in mint and remaining ¼ teaspoon each salt and black pepper.

• Preheat oven to 400°F.
• Line 15½” by 10½” jelly-roll pan with foil.
• In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, crushed and sliced garlic, egg, and ¼ cup Romano cheese just until blended; do not overmix.
• Shape turkey mixture into 1-inch meatballs (you will have about 36); place in prepared pan.
• Bake 20 minutes.
• Meanwhile, cook pasta as label directs, but drain 2 minutes before indicated cooking time; return to saucepot.
• In 2-cup liquid measuring cup, whisk cornstarch into milk.
• Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently.
• Boil 1 minute to thicken sauce slightly.
• Remove saucepot from heat; stir in spinach, ½ cup grated Romano, and pepper.
• Add meatballs and gently toss to combine.
• Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining ¼ cup grated Romano.
• Bake 20 minutes or until hot in the center and golden brown on top.

• In nonstick 12-inch skillet, heat oil over medium heat.
• Add onion and garlic and cook until onion is golden, about 8 minutes.
• In bowl, with wire whisk, whisk milk, broth, flour, salt, and pepper until smooth.
• Add to onion mixture and cook, stirring, until sauce has thickened and boils; boil 1 minute.
• Stir in Parmesan.
• Meanwhile, in large saucepot, cook pasta as label directs.
• After pasta has cooked 7 minutes, add broccoli to pasta water.
• Cook until pasta and broccoli are done, 3 to 5 minutes longer.
• Drain pasta and broccoli.
• In warm serving bowl, toss pasta and broccoli with sauce.

• Cook pasta as label directs.
• Meanwhile, in 12-inch skillet, heat oil over medium heat until hot.
• Add onion and cook 3 minutes or until beginning to soften.
• Increase heat to medium-high and stir in mushrooms; cook 8 to 10 minutes or until mushrooms are golden and most liquid has evaporated, stirring frequently.
• Transfer mushroom mixture to small bowl.
• In 2-cup liquid measuring cup, whisk cornstarch into milk; add to same skillet and heat to boiling over medium heat, whisking frequently.
• Boil 1 minute, stirring constantly to prevent scorching on bottom of skillet.
• Remove skillet from heat and whisk in ½ cup Parmesan, salt, and pepper.
• Place peas in colander.
• Pour pasta over peas; drain and pour pasta mixture into saucepot.
• Stir in mushroom mixture, cheese sauce, and ham; toss to coat.
• Serve with freshly grated Parmesan.