rice pilaf (boxed)
saute garlic with olive oil. add shrimp. saute for a bit. add lemon zest and lemon juice. saute until shrimp are cooked. add parsley and butter and turn heat to low until butter melts. serve over rice.
grilled portobello bruschetta
marinate the mushrooms in garlic, olive oil, salt and pepper for at least 30 mins. dice tomatos, onions and mix with balsamic vinegar, olive oil, garlic, salt, pepper. chop up basil and add to mix. grill the mushrooms on both sides. slice into pieces. spoon tomato mixture on top. grate parm on top.
par-baked focacacia (fresh direct)