1 1/2 pounds hot Italian sausage (6 to 7 links)
4 bone-in chicken breasts, each about 12 ounces, trimmed of excess fat
1 recipe Salsa Verde, recipe follows
2 racks lamb, each about 2 pounds, frenched and trimmed of excess fat
Extra-virgin olive oil
4 lemons, cut in 1/2 crosswise
Freshly ground black pepper
6 to 8 summer squashes, sliced 1/2-inch thick
4 slices (approximately 2 ounces) white bread
2 tablespoons Champagne vinegar
2 bunches Italian parsley, picked and cleaned
1/4 cup capers, rinsed
4 to 5 anchovies
1 3/4 cups extra-virgin olive oil
Gray salt or course sea salt and freshly ground black pepper
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