>Appetizer: Make the bruschetta: slice tomatoes and bread, top bread with slice of fresh mozzarella, tomato and basil (save 1/2 the basil for the pasta). Drizzle with olive oil and balsamic glaze
>Pasta Primavera: Chop garlic, broccoli, cauliflower, squash, and tomatoes; cut lemons into wedges
>Heat pot over high heat; add water and and a pinch of salt and bring to a boil; add pasta
>Heat skillet over medium-high heat; add butter and a drizzle of olive oil; add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp
>Add chicken (or cook separately from veggies) and cook until browned and tender
>Squeeze lemons into vegetable mix and add basil
>Cook pasta al dente; before draining, add a splash of the pasta water (4-6 tablespoons) to the veggie skillet; drain the pasta, add it to the pan; toss; add chicken and toss
>Just prior to serving, add another drizzle of olive oil and stir in parmesan cheese
>Salad: Add salad greens, croutons, and dressing to a large bowl; toss and garnish with parmesan cheese
For Dessert:
Slice cheesecake and place pieces on serving platter. Top each with a fresh raspberry.