Fresh spring asparagus is baked into a creamy, cheesy potato layer, surrounded by a flaky, gluten-free crust. It’s perfect for a spring or Easter brunch.
When I first joined the Cooking Light Bloggers’ Connection, used to “renovate” their recipes once a month. I took this lovely fresh pasta dish and made it gluten-free and vegan. We both thought it was bright and zippy, very springlike. This makes a perfect spring dinner for two.
Flavorful crispy tofu sits atop a bed of savory veggies and light rice noodles. A Cooking Light recipe renovation.