I’m a fan of those shows on television in which a group of restaurant experts rushes in to save a failing business, takes one bite of the food, vomits in the bathroom, and declares the place a disaster. We’re shown just how disastrous the business is by watching mobs of customers readying for a food fight when their drinks are late or their burgers are under cooked. Then we see a miracle happen; within 48 hours, the restaurant or bar is completely revamped, lousy cooks and servers are fired, and the place is a stunning success.
Low Cal Caprese Grilled Cheese
- Two slice of white bread
- 1 tablespoon of part-skim, low fat finely shredded mozzarella cheese
- 1 fresh medium sized tomato, sliced thin, ends discarded
- 1 sprig of fresh basil, rinsed and patted dry
- Non stick pan or a non stick grill
- Low calorie margarine
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.