I’d had a craving for a burger and I satisfied it at lunch. Yup, you just can’t beat an All-American hamburger when it calls out to you.
However, when I satisfy a burger craving at lunch, I generally go vegetarian for dinner. That’s just the way it rolls at FOODalogue.
As I started pulling out ingredients, I wasn’t thinking about a blog post. After all, I was just making use of some leftovers and FOODalogue staples. I didn’t even quite know what I was making until I got a good look at everything on the counter. Then I got a sense that it was going to be blog-worthy — and, like the good food blogger that I am, I reached for my camera.
fresh kale leaves pulled apart from the spine
roasted tomatoes (smashed)
I mixed the rice, feta and artichokes and began layering: kale, rice mix, sauteed mushrooms and tomatoes. Repeat. Then I topped it with panko and parmesan and baked at 350 till the kale wilted and crumbs browned.
I’m calling it lasagna because it was layered (kale being the ‘noodle’) and because it contained 2 types of cheese and tomatoes. Also, like lasagna, the ends of the kale that were exposed to the heat crisped up a bit while the interior was soft.
Call it what you will…but do try it if you’re looking for a different and healthy meal.
*Used as a finishing touch just because I have it and I love the aroma and taste
(even if it may be chemically induced).