• 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.

• 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.