A Father's Day meal from the Scotto family

For the pasta:

1. In a large sauté pan, heat the olive oil over medium heat. Add the zucchini and cook until light brown and firm, about 5 minutes. Add the garlic and sauté until lightly browned, 2 minutes more. Add the rock shrimp and cook for 2 to 3 minutes, or until they are pink. Set aside.

2. Bring a large pot of water to a boil and season with salt. Cook the garganelli according to directions; for dry pasta cook 5 to 6 minutes, and for fresh pasta, 2 to 3 minutes. Drain the pasta and toss with the zucchini and shrimp. Season with salt and pepper to taste and fold in the basil. Just before serving, top the pasta with the bread crumbs.

For the bread crumbs:

1. Preheat the oven to 250°F. Spread the bread crumbs on a baking sheet and toast until they are golden brown, about 5 minutes.

2. In a small pan over medium heat, sauté the olive oil, garlic, and basil until the garlic is golden brown, about 2 minutes. Add the salt and pepper to taste. Let the mixture cool to room temperature, then mix with the bread crumbs.

For flank steak:

1. Mix all ingredients together, place flank steak in glass baking dish and pour marinade over the meat. Cover and refrigerate for 2 hours to overnight, turning the steak occasionally to marinate evenly.

2. Preheat broil on high. Broil steak to desired doneness. Place on a platter when done and cut thin slices across the grain on a diagonal, about ½-inch thick and serve.

For polenta fries:

1. Heat the milk and water in a large pot and bring to a boil. While it is simmering, slowly add the polenta and salt and pepper to taste. Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed. Remove from heat and stir in the mascarpone.

2. Add polenta to a sheet pan that has a rim and spread out evenly with a spatula. Place in refrigerator until polenta is firm, about 2 to 3 hours.

3. Remove from refrigerator, and cut polenta into 3 x 1 x 1-inch sticks.

4. In a shallow bowl, add the flour. In a second bowl, beat the eggs and water to make an egg wash. Finally, in a third bowl, add the bread crumbs. Dip the polenta sticks first in flour, then egg wash and finally in bread crumbs.

5. In a large skillet, preheat olive oil to 350 degrees, add the polenta sticks and cook until golden brown, drain on paper towel and serve.

For strawberry rhubarb:

1. Preheat oven to 350°F.

2. In a bowl, add flour, sugar, lemon zest, vanilla, cinnamon, and salt; mix well. Add the rhubarb and strawberries, toss to coat then place in prepared glass baking dish. Sprinkle crumb topping evenly over the top.

3. Bake for 40 to 50 minutes until mixture bubbles and is golden brown.

4. Set aside to cool, top with vanilla whipped cream and serve.

For crumb topping:

1. Combine ingredients; mix with hands until large crumbs form.

For vanilla whipped cream:

1. Combine cream, vanilla, and sugar in large bowl. Whisk until soft peaks form.