Don't know what day & Week #10

And thus begins week #10 of summer camp. 850 campers this week, so 50 fewer than last week.
For lunch today, my crew managed to pull off a conference-level meal on schedule for about 350 people! You guys (and gal) rock!
Lunch consisted of chicken oscar, cheese tortellini in red sauce, shrimp scampi, and broccolini. For your recipe book, here's how I made the tortellini.


Cheese Tortellini in Red Sauce

Start water boiling for tortellini before preparing sauce. Make the red sauce however you'd like or use prefab. Make about 1qt of sauce per 10lbs of tortellini. In a frying pan saute sliced bellpeppers and red onions (and mushrooms if desired) until onions are nearly transparent, adding chopped garlic during the last two minutes of cooking; set pan aside for the moment. By now your water should be boiling, so dump the tortellini in and let it cook. When the tortellini float, they're done. Drain and return to pan, tossing with olive oil. Mix tortellini with sauce, 1.5c powdered Parmesan cheese per 10lbs tortellini, sauted veggies from a moment ago, whole olives (half drained), artichoke hearts (half drained), and/or fresh diced tomatoes. Season with salt, black pepper, basil, oregano, and crushed red peppers, all to taste. Serve and garnish with grated Parmesan cheese and chopped parsley.