Menu of the Week

Only cooking four meals this week (although one is for 15 people) as I intend to serve leftovers one night, go out another, and enjoy a family dinner (that I'm not making!) on Sunday. Woo-hoo!

Parmesan Souffle, Sauteed Zucchini & Onions (from the farm), Baked Acorn Squash with Brown Sugar

Mustard Roast Chicken with Vegetables

Pecan-crusted Sole, Salad, Bread

French Lentil Sausage Soup (double batch), Salad, hearty country bread, pineapple wedges