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

Gnocchi

3 large Baker potatoes
1 large egg
1/2 cup Parmesan cheese
Salt
Pepper
Pinch nutmeg
High gluten flour

Peel the potatoes, cut into thick slices.
Boil potatoes in lightly salted water until just cooked (do not over cook).
Drain well, spread out onto a sheet pan, placed into a hot oven to dry.
Mashed potatoes or mill/grind until smooth, do not over mash.
While still warm, place the potatoes onto a very well floured surface.
Make a well in the center; add the egg, Parmesan cheese, salt, pepper and the nutmeg.
Mix well by hand; kneed to form a smooth ball that is not sticky, adding flour is needed.
Roll into snakes; cut into penny size pieces.
Press and roll using the tines of a fork
Cook in boiling water until they float.