1. Stir together first 4 ingredients in a small bowl. Rub mixture evenly over flank steak; place steak in a shallow dish. Cover and chill 3 hours.

2. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing. Cut steak diagonally across the grain into thin strips.

1. Cut squash and zucchini lengthwise into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch-thick strips.

2. Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until tender.

3. Toss hot vegetables with pesto. Sprinkle with salt and pepper to taste, and serve immediately.

Note: For testing purposes only, we used Buitoni Pesto With Basil.

1. Cook rice according to package directions; cool 20 minutes.

2. Stir together rice, artichoke hearts, and remaining ingredients.

*1 1/2 Tbsp. dried dill may be substituted for fresh.

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.

2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.

3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.