Chicken and Asiago Italian sausages in a ragu of diced smoked tomatoes, red and greed peppers, onion and garlic with just a sprinkling of parmesan cheese. Dessert was pumpkin custard made with organic pumpkin, eggs, whey protein powder, almond flour, cream, and spices, topped with whipped cream with vanilla and just enough Splenda to make it mildly sweet.