WEEK ONE
Chicken Stock
Cream of              
    Mushroom Soup
Chicken Marsala
Rice Pilaf Method
Roasted Vegetables
Chocolate Mousse

WEEK TWO
Spring Soup
Beef Stew
Spatzli
Stri Fry
Bakalava

WEEK THREE
Bean Soups
Chilled Fruit Soups
Roasting Meats
Potatoes Boulangere
Facaccia Bread
Spice Cake

WEEK FOUR
Marinara and
    Bolognaise Sauces
Gnocchi
Glazed Vegetables
Fruit Pie

WEEK FIVE
Vegetable Soup
Fish Cookery
Collard Greens w/
     Caraway and
     Onions
Cream Caramel
    & Creme Brulee

WEEK SIX
Braised Pork Chops
Stuffed Vegetables
Mayonnaise and
     Coleslaw Dressing
Crepes

Roasted Vegetables

Onions
Peppers, ripe
Celery
Carrots
Zucchini
Summer squash
Eggplant
Olive oil
Salt
Pepper
Dry basil
Garlic, minced

Pre-heat oven to 425 degrees.
Cut the vegetables into uniform size, large dice is good.
Toss with enough olive oil to coat well.
Season well.
Spread the vegetable mix onto a sheet pan or roasting pan.
Bake until the vegetables are browned and tender.