INGREDIENTS 2 tubes crescent roll sheets 12 oz cream cheese, softened 1/2 cup Greek yogurt 1/4 cup mayonnaise 1 tsp onion powder 3/4 tsp garlic powder 1 tsp dried dill 1 tsp dried parsley Salt and pepper, to taste 1 cup shredded cheddar cheese (optional) 4-5 cups chopped or sliced veggies INSTRUCTIONS Preheat oven to 375°F. Unroll each sheet of crescents on a half sheet pan, joining the seams in the center. Bake for 12-14 minutes or until crust is golden brown and puffy. Remove from oven and allow to cool. Meanwhile, beat together the cream cheese, yogurt, mayo, onion powder, garlic, dill and parsley. Season to taste with salt and pepper. Spread the cream cheese mixture evenly over the crust. Top with shredded cheese, if desired. Sprinkle the veggies evenly over the crust and press them in a bit. Cover with saran wrap. Store in the fridge until ready to serve. The pizza will last for a few days but is best served within 2-8 hours. Notes : Sour cream can be substituted for the Greek yogurt. If you can't find crescent sheets, you can substitute crescent rolls, but you will have to roll out the dough, so the seams are no longer visible. My favorite veggies to use are sliced mini bell peppers, chopped cucumbers, sliced and halved radishes, broccoli and quartered cherry tomatoes. The crust can be baked, cream cheese assembled, and veggies prepped in advance. I recommend waiting to assemble the pizza until two hours or less before serving.

INGREDIENTS 16 oz. cauliflower florets 2 tbsp olive oil ⅓ cup buffalo sauce 8 large lettuce leaves 1 stalk celery chopped ½ cup matchstick carrots ¼ cup blue cheese crumbles INSTRUCTIONS Preheat oven to 450F. Toss cauliflower in oil. Spread evenly on parchment-lined baking sheet and bake 15-20 minutes, flipping midway, until tender. Drizzle buffalo sauce onto cauliflower and toss to coat well. Return pan to oven and bake additional 5 minutes. Fill lettuce cups with buffalo cauliflower and top with carrots, celery and blue cheese.

INGREDIENTS ¾ cup sugar ¼ cup butter 1 egg 2 cups flour plus an additional tablespoon 2 tsp. baking powder ¼ tsp.salt ½ cup milk 2 cups fresh blueberries, washed Streusel Topping ½ cup sugar ⅓ cup flour ½ tsp. cinnamon ¼ cup butter, melted INSTRUCTIONS Preheat oven to 375° F. Grease an 8X8” pan. In a large bowl, cream sugar and butter. Add egg and beat until fluffy. In a separate bowl, combine 2 cups flour, baking powder and salt. Stir into sugar mixture, alternating with milk, mixing just until combined. Toss blueberries with the remaining tablespoon of flour, and gently fold into batter. Spread into the prepared pan. Add all streusel topping ingredients to a small bowl, and mix until crumbly. Sprinkle over batter, and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.