A low-calorie solution for when you’re craving pizza or lasagna. I might go as far as to say I find this more satisfying than either of those dishes because it keeps the good stuff – melty goey cheese and Italian spices, without bothering with the boring crust or pasta. [Notes:] *I use fat-free swiss cheese slices, their flavor is mild and not very swiss-y, so when combined with the other flavors it tastes close enough to ordinary mozzarella cheese

Verrines are layered foods in a small glass. Think of each one as it’s own little compisition

This casserole has a bit more in it then just spinach. All the greens are organic and came out of our garden so this should taste really fresh. I don’t use dairy so I used Vegan Monterrey Jack cheese, but you can use whatever you kind you like

Absolutely wonderful! We served it on toasted seedless rye and it was great for the arugula and for the cheese to start to melt and then with the egg on it, really great! Scrumptious! Cooking Light Magazine, May 2010 publication.;) — posted by Manami

Juicy portabella burgers which can be made vegetarian by omitting the bacon. My neighbor made delicious portabella-bacon burgers and this is what my husband and I have morphed it into lately.