Mardi Gras Pasta
Yellow squash, broccoli and zucchini in a fire roasted tomato cream sauce over penne with parmesan cheese.
Mediterranean Quinoa Salad
Quinoa, grilled artichoke hearts, Kalamata olives, chickpeas, garlic, herbs, and mediterranean seasoning warmed then tossed with fresh spinach, topped with feta and served with grilled pita bread.