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Lighten up Caesar salad with this genius ingredient swap

Give traditional Jewish noodle kugel an Italian twist with Pecorino cheese and lighten up Caesar salad with creamy yogurt.
/ Source: TODAY

Chef Missy Robbins joins TODAY Food to she recipes from her new cookbook, Breakfast, Lunch, Dinner…Life: Recipes and Adventures from My Home Kitchen.

She shows us how to make a lightened-up Caesar salad and a peppery, cheesy pasta bake.

Cacio e Pepe Kugel

Cacio e Pepe Kugel

Missy Robbins

This dish takes my Jewish heritage and love for Italian food and combines them in a traditional noodle kugel filled with the flavors of cacio e pepe, a traditional Roman spaghetti dish. The result is a super simple dish packed with tons of pepper and the creaminess of Pecorino, creating an indulgent comfort food from two cultures meeting in the middle.

Semi-Healthy Caesar Salad

Let's face it, we all pretend we are eating healthy if we are eating a salad, but traditional Caesar dressings (and lots of other creamy dressings) can be big, fat calorie offenders. I discovered that using yogurt instead of oil and eggs still allowed me to keep the creamy texture and garlicky, anchovy flavors of this wonderful dressing without ruining my diet.

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