Super Stacked Veggie Sandwich

You will need:

- 2 big slices of the Bread of your choice. I like Sourdough.

- 1 Portobello cap halved

- 2 slices of Tomato

- 1 huge handful of Spinach

- 2 Garlic Cloves minced

- Gorgonzola or the cheese of your choice.

- Olive Oil

- Red Wine Vinegar

- Salt/Pepper

- Heat a pan over medium heat and coat with oil. Toss in the Spinach and Garlic and sautee until spinach is soft and wilted. Splash with Vinegar. Season to taste. Remove from pan.

- Coat again with oil and cook the Portobello the same way.

- Meanwhile, toast the bread and season your Tomato slices.

- Assemble and enjoy!

Fat-Ass Friendly Roasted Veggie Pasta

You will need:

- Pasta of your choice. I like Mostaccioli or Penne for this one.

- Asparagus cut into 3 peices/stalk

- Grape Tomatoes

- 1 Portobello cap cubed

- 2 Cloves Garlic minced

- Salt/Pepper/Seasoning of your choice

- Olive Oil

- Heat your oven to 400 degrees F, line a baking sheet with tin foil, and drizzle with the oil.

- Meanwhile heat up a pot of salted water to a boil for your pasta.

- Add Garlic, Asparagus, Portobello, Tomatoes and seasonings to the tray, drizzle with more oil and make sure everything is coated evenly. 

- Roast the veggies in the oven for 15 - 18 minutes while your pasta cooks depending on how crispy you want your asparagus.

- Drain the pasta after it reaches al dente, drizzle a little oil in the bottom of the pot, take off the heat and add the pasta and veggies in. 

- Toss and enjoy!

- This also tastes great topped with some Parmesan or Manchego!