Week 2: Mexican chopped salad...
...and roasted vegetable tacos with chimichurri. We brought some skirt steak to help out the tacos.
Week 3: The even tables made pasta with tomato sauce and a winter white salad.
Week 3: The odd tables made a vegetable strudel with red pepper coulis.
Week 4: Made mayonnaise from scratch and turned that into a wonderful buttermilk ranch dressing for
the chopped salad. We were supposed to make a bechamel sauce for mac and cheese, but we cheated and
made our favorite mac and bleu cheese.
Week 6: Crostini with goat cheese and walnuts; red onion, tomato and balsamic salsa; couscous salad.
They also had some leftover ground lamb that we turned into sliders.
Week 7: Breakfast. We had to make eggs five ways, then make an omelet. Kimberly an American-style
(half-fold) omelet with mushrooms and cheese.
Week 7: Wade made a French-style (tri-fold) omelet with mushrooms, onions, and cheese. We also made
home fries and bacon.