Summer Menu Sunday Dinner

3 Leeks

2 large baking Potatoes

1 large Turnips

2 large Parsnips

1 medium Celery root

1/3 cup Olive Oil

Pinch Nutmeg

6 Eggs

1/4 cup Flour

Salt and Pepper to taste

10 ounces frozen Spinach

Basil leaves

1 Jar Sun-Dried Tomatoes

2 Red Peppers

4 large Cloves Garlic

Olive Oil

Paprika

Bottled Hot Sauce or Cayenne Pepper

3 1/2 pounds Chicken

Butter

Salt

Pepper

3 large Onions

4 Eggplants

4 Zucchini

1-pound Tomatoes

2 Bell Peppers

Parsley

Thyme

Bay Leaf

3.5 ounces semisweet (52 % to 64 %) Chocolate

3.5 ounces bittersweet (70%) Chocolate

Grand Marnier or Orange Liqueur

Heavy Cream

Edible Flower or fresh Mint Leaves