Sauce:

• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 cup all purpose flour
• 2 1/2 cups reduced-fat (2%) milk
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt

Spinach:

• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 4 large garlic cloves, finely chopped
• 3 6-ounce packages baby spinach

Lasagna:

• 15 no-boil 7x3 1/2-inch lasagna noodles (from two 9-ounce packages)
• 3 1/2 cups fresh ricotta cheese (28 ounces)
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon finely grated lemon peel
• 1 large egg
• 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided
• Herb Pesto

Sauce:

1. Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes.
2. Remove from heat. Whisk in Parmesan cheese and salt. Season sauce to taste with pepper. DO AHEAD Sauce can be made up to 1 day ahead. Cover and chill.

Spinach:

1. Heat oil in large pot over medium-high heat. Add shallots and garlic. Sauté until shallots soften, about 2 minutes.
2. Add all spinach (pot will be full). Cook spinach until wilted but still bright green, tossing often, about 3 minutes.
3. Using tongs, transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach. Drain 10 to 15 minutes longer.
4. Return drained liquid from spinach to reserved pot. Boil until liquid is reduced to glaze. Return spinach to pot and toss 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.

Lasagna:

1. Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.
2. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix ricotta, Parmesan, and lemon peel in medium bowl. Season to taste with salt. Mix in egg.
3. Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over (about 1 1/2 cups). Sprinkle with 1/3 cup Fontina. Top with 3 noodles and half of ricotta mixture (generous 13/4 cups). Drop half of pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with buttered foil.
4. Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish.
   Preheat broiler. Broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes to set up.

Herb Pesto

Ingredients:

• Table salt
• 4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
• 4 slices hearty white sandwich bread, torn into 1-inch pieces
• 1 small shallot, minced (about 2 tablespoons)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 2 tablespoons vegetable oil
• Ground black pepper
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon minced fresh thyme leaves
• 2 tablespoons minced fresh parsley leaves
• 1/4 cup plus 6 tablespoons unbleached all-purpose flour
• 3 large egg whites
• 3 tablespoons Dijon mustard
• Lemon wedges

Directions:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

Ingredients:

• 1/4 cup finely chopped red onion
• 1 tsp dried oregano (or 2 - 3 tsp chopped fresh)
• 1 tsp grated lemon rind
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 lb ground turkey
• 6 tbsp crumbled feta cheese
• cooking spray (olive oil)
• 1/4 cup grated English cucumber
• 1/4 cup plain fat-free yogurt
• 1 tbsp chopped fresh mint
• 4 (1/4-inch thick) slices tomato
• 4 green leaf lettuce leaves
• 4 (2-oz) Kaiser rolls or hamburger buns

Directions:

1. Combine first 6 ingredients. Divide mixture into 4 portions. Indent center of each portion; place 1.5 tbsp feta into each. Fold turkey mixture around cheese; shape each portion into a 1/2-inch thick patty.
2. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 5 minutes on each side.
3. Combine cucumber, yogurt, and mint in a small bowl. Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tbsp yogurt mixture on bottom half of each roll.

Ingredients:

• 1 bunch green onions, thinly sliced
• 1 cup grated Parmesan cheese
• 2 tbsp all purpose flour
• 1 tbsp chopped fresh thyme
• 1 1/2 tsp salt
• 3/4 tsp ground black pepper
• 2 lbs Yukon Gold potatoes, peeled, cut into 1/8 in. thick rounds
• 12 oz yellow crookneck squash, cut into 1/8-inch-thick rounds
• 6 tsp olive oil

Directions:

1. Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
2. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
3. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
4. Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Pizza Dough (2 thin crusts):

• 1 cup + 2 tbsp water, 80 degrees
• 1.5 tbsp olive oil
• 1.5 tsp salt
• 1.5 tsp sugar
• 3 cups bread flour
• 1.5 tsp active dry yeast

Toppings:

• 1.5 cups pasta sauce (no I don't make my own pizza sauce...yet)
• small onion, finely diced
• freshly minced garlic cloves
• 1 cup mozzarella, grated
• 1 fresh mozzarella ball, thick slices
• 1 cup grated parmigiano reggiano (yep, real parmesan cheese)
• 2 torn slices of provolone
• 1 cup sweet German sausage, small cubes
• 1 slice prosciutto, chopped
• fresh rosemary
• fresh thyme
• fresh oregano

Directions:

1. Add ingredients to bread maker, select pizza dough cycle, press [Start]. It kneads the dough for 25 minutes and lets it rise for 30 minutes.
2. Sprinkle two pizza stones with cornmeal and put in cold oven. Preheat to 425.
3. Sprinkle wooden pizza peel with plenty of cornmeal so pizza can easily slide off onto the stone. Place dough on lightly floured surface. Divide in half and press into two 14" circles. Put crust on peel to assemble the pizza.
4. Sprinkle a little parmesan on the crust. Spread half the sauce onto the crust. Use half the diced onion, minced garlic, grated mozzarella, parmesan, provolone.
5. For the cheese pizza, top with the slices of fresh mozzarella and half of the herbs.
6. For the sausage pizza, top with the sausage, the prosciutto, and the remaining half of the herbs.
7. Gently slide the pizzas on to the stones, careful not to knock off the toppings.
8. Bake for 18 to 20 minutes or until edges of crust are golden brown.
9. Remove stones from oven and let sit for 5 to 10 minutes to allow the cheese to set before cutting.