New Lake Worth restaurant.

Update:

This place has since closed. Sorry folks.

Lake Worth has a new food spot called Pietro's Plump Tomato. Tried the Chicken Mozz Panini and Eva had the Pesto Pasta.
My Panini was delicious, the mozz was fresh, the chicken was moist and not dry at all, bread was nice and crisp, and of course the pesto was the star of the dish.
The huge pluses to the restaurant was its location, for Lake Worth to not have a place that caters to vegans, foodies, and people who like to eat organic...Pietro's is a great addition.
The inside is cute and does have a big screen tv, but because the restaurant is downtown, if you can, sit outside and enjoy.
Pietro's Plump Tomato

Dinner at The Living Room.

A few days ago, I continued on my quest to try 1 more entree off the menu at The Living Room.

I ordered the Tomato Bisque soup as an appetizer and the BLT as an entree...now before you think sandwich, know that most things here come with a twist. This was a BLT but in salad form and it came with an Avocado dressing. The salad was good, my only issues were that the lettuce was in large chunks/strips and was sometimes overwhelming. Also, the dressing didn't have a strong Avocado flavor...which could be a good or bad thing. Overall, pretty good.

Stuffed Green Peppers.

Stuffed Peppers (Kimmie style) with Quinoa, Meatless Crumbles, Habaneros, Onions, and Garlic...topped with a Ketchup, Sriracha, Water, and Worcestershire Sauce. Take that Food Network.

My take on Chicken Parm.

Took chicken breast and seasoned them and cooked them on the stove for about 5 mins on each side.

Chopped up garlic, sliced onions, put in mushrooms, and chopped up yellow squash...put in crockpot with the chicken and chopped tomatoes. Cooked on high for an hr., added tomato paste.

Cooked on low for 5 hrs., although, I would recommend cooking for 4-4.5 instead...it was still moist but I would take it out a bit earlier.

Rather than cooking pasta, I cooked up spaghetti squash. Cut it in half, put rind side up in a bed of water...cooked at 375 degrees for 45 mins-1 hr. Take it out when it is soft to touch and is not firm. Use a fork and spoon to pull out strands. It is a great alternative to pasta.