A great summer Dinner Salad! Grilled, Marinated Shrimp and Corn atop a bed of colorful vegetables, cubed avocado and black beans.

A fresh variation of Chimichurri using a bit more lemon and mint along with parsley and oregano. Perfect for Seafood.

Mushroom Lovers Bruschetta – 1 Point Plus Per Piece. A simple and delicious appetizer for any season!

A delicious salad of roasted asparagus with leeks + garlic combined with roasted baby potatoes with rosemary and white beans. 5 Points Plus

Easy baguettes and whole wheat bread.

Mini Tart Pizzas

No-Knead Mostly Whole Wheat Pizza Dough topped as close to a “Trenton Style Tomato Pie” as memory allowed. 8 Points Plus Per Serving

Vegetable Cassoulet

The Food Matters Project: Week 7
Curry Fried Rice w/ Hard-Boiled Egg (Vegetarian + Spicy)

Homemade Hummus + Naan

Sesame Orange Bowl

Sesame Orange Beef with Bean Sprouts + Green Beans. 5 Points Plus per serving. Serves 4

Rigatoni Brussel Sprout Bake + Figs

The Food Matters Project Week 4: Mini Toasts with Fig & Blue Cheese Spread, Sauteed, Shredded Brussels Sprouts and Cracked Pepper.

Vegan & weight watchers friendly. A Mediterranean inspired pesto w/ roasted peppers, almonds, smoked paprika, basil & parsley.

Chipotle-Glazed Butternut Squash