With the mae an hese the eek trea napieeio [ARUGULA sata. Tessie preens ‘witha whe alam vag For ens susie ZITIWITH ROASTED ZUKCHINI 2 pounds medium zucetin, teamed utinto ineh-thicle rounds 12 gaullectoves, peel, halved 8 large shallots, halved, thinly sted 7 tablespoons ole ll, divided % teaspeon ded crushed red poppor 2 pound boxes zit, cooked, drained, 2yeup cooking uid reserved 1 cupchoppeairosn asi aivided 2% cup grated Pecorino Romano cheese Preheat oven to 400°F. Toss mucchini, gat, shallots § tablespoons oi, and crushed red pepper in howl. Spread on 2 large rimmed baking shests;sprinkde with salt tnd pepper. Roast vegetables unt tender, 3rning occasionally, 20 to 35 minutes, ‘Toss cooked pasta in large bowl with 1 tablespoon ol. Transfer half of pasta (@ caps) twanother bo ool, siting cccasionaly (Cover; chil (reserve for mac and chase, Place remaining pasta In arge pot. Ad roasted vegetables, cup pasta cooking liquid, and t tablespoon ot; stir over medium heat unt heated through Ade ‘cup basil and chease Toss, adding reserved ooking liquid by tablespeontuis to moisten dry. Season with salt and pepper. Transtor asta to Inge pater Spike pasta with remainiog % cup basi, essert,make gaureeD aPruss. in| Saute sted pps in butter brown Siar ang alee ur ut Top wih snectores ay ns chopped CAESAR SALAD WITH SOURDOUGH CROUTONS PREP 25 minutes TOTAL t hour 6 SERVINGS To make the sourdough ‘croutons, oss 35 cups T-nch cubes crustess sourdough bread with? tablespoons olive ‘ll Spread the bread cubes on a heavy-duty ‘med baking sheet and bake a 09°F for 200 25 minutes ‘CALORIES 260 FAT 19 PiBER3¢ merch tines terete 2 garliecloves, minced 1 tablespoon fresh lemen juice 1 tablespoon re wine vinegar 1 ‘tablespoon Dijon mustard 1% teaspoons Worcestershire sauce 1% eupexte-virgin alive oft % cup ated Parmesan cheese, divided 2. large heart ofromaine lettues, torn ‘nto bitesize pleces about 12 cups) 1% cups sourdough coxtons (Chopped tres tatian parlay Wise Gradually whisk nol then cup cheese. ‘Tass Iituce, croutons, 8 cup choose, ‘and dressing in howt, Sprinkle with parsloy ‘and season vo teste with pepper MAC AND CHEESE WITH SOURDOUGH BREADCRUMBS PREP 50 minutes TOTAL 1 hour 45 minutes | SERVINGS For Ideas on what 0 serve with ‘the macaroni and chess, s20 “On the Sie.” ‘CALORIES B42 FAT 7g FIDERAG tablespoon ote ott 1 1 cup finely chopped shallots 1 tablespoon chopped fresh rosemary 2 cups sourdough exoutons Salad recipe), coarsely crumbled 1% cup enopped fresh alin parsley cup all purpose our teaspoon cayenne pepper teaspoon ground nutmeg tablespoons (stick butter cups whote mile ‘cups (packed) coarsely grated extea: sharp cheddar cheese, divided waosee CHER (me Covsur 2 cups (pack) coarsely grated Font cheese, aivied 1p gratod Pocorino Romano cheese, ded reserved cooked 2th ped tesh talon parsley ssneapcrumayorrine Hest om skiet over meaium-n\n nest, adel manots 797. Butier 12:9 nen glass baking ich. Whisk tour, tyenne, and nutmeg ‘a siall bow. aetfoutter in heary lage pot over medium igh hes. Add four mixture; str 1 mighto (do not brown) Gradually whisk fami and bring 0 sauce thickens, 410 2 oups cheddar, 2 cuos fn generous with salt and in pasta; remove from heat. “cup chedda, cup Fontina, and "cup Pecorino Romane in small ov Layer half of pasta mixture, then cheese mirture in baking dish; repeat. Sprinkle with breadcrumb topping. Cover with fo Bake 20 minutos. Uncover and bake until topping i golden, 10 to 12 minutes. Top ‘with chopped parser, ‘Lora Zarubin isthe author of [Am Almost ‘Alvways Hungry,