Making Babies (and making dinner when possible)

Veal Rollotini with Pesto Mashed Potatoes
Preheat oven to 400
Place 1 large skillet, 1 saute pan, 1 sauce pan, and one large pot onto stove top
Pound out veal cutlets w/ meat tenderizer until very thin. Salt and pepper both sides and set aside to become room temperature. Meanwhile, make the pesto for the mashed potatoes. Place bunch basil in food processor with salt & pepper, 1 clove of garlic, and 2 tablespoons water. Run on low setting and slowly drizzle in olive oil until paste like consistency. Spoon contents into bowl and set aside. In same food processor (no need to clean it out), place 1 medium sized roughly chopped carrot and pulse until coarse but not grated. Scrape contents into a saute pan that is on medium heat and lightly coated with olive oil. While carrot cooks, repeat the same process with the onion in the food processor, add to skillet with carrots, pulse the 1/4 cup of mushrooms in same manner, and lastly the 1 cup of spinach. Add salt and pepper to season as you go. Saute all ingredients until wilted and tender, onion is opaque in color. Set aside and let cool. Add 1 cup ricotta cheese and 1/4 cup bread crumbs to vegetable mixture and mix well.
Peel 3 large potatoes, quarter, and place in cold salted water. Bring to boil and cook until fork tender. In a small sauce pan, melt 1/2 stick of butter, 1 cup of milk , 2 chopped garlic cloves and simmer for 15 minutes. Work potatoes, butter/milk/garlic mixture and pesto mixture until mashed well but not over worked. Spoon into buttered casserole dish and place in oven to bake for 20 minutes or until golden on top.
Place cutlets on flat surface and spoon 1-2 tablespoon of vegetable/cheese mixture onto center of cutlet. Roll as you would a burrito or egg roll. Secure with toothpick and dredge veal roll in seasoned flour and set aside. Continue same steps with remainder cutlets. Heat large heavily oiled skillet and add veal to brown all sides of veal rollotinis. Remove from skillet and add 2 cups port to deglaze skillet. Add 1 cup chicken broth and 4 sprigs rosemary, salt and pepper. Cook on high until mixture reduces down by half. Add veal rollotinis back to port sauce to reheat for 10 minutes on low.