~~Spinach and Egg
~~Baby Kale and Quinoa salad- baby kale tossed with a lemon honey vinaigrette with radishes, cucumbers, tomatoes, and pistachios topped with quinoa,, dried cranberries and goat cheese.
~~Shrimp Florenza – shrimp sautéed in a butter wine garlic sauce with mushrooms, scallions, diced tomatoes, and sharp provolone cheese served over bruschetta bread.
~~Chicken Amanda- Chicken tenderloins tossed in a penne pink alfredo with banana peppers.
~~Shrimp and scallop scampi- shrimp and scallops sautéed in a butter wine garlic sauce with scallions and red roasted peppers served over linguine.