This easy Caesar salad subs creamy Greek yogurt and buttermilk for the traditional egg yolks and olive oil and mixes in mildly bitter radicchio in addition to classic romaine. Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.

This recipe is an adaptation of a shrimp bisque from Williams-Sonoma Soup Cookbook. It's a lovely soup, but I like my bisque a little spicy with some heat and substance. Deviating a bit from the classic recipe, I added tomatillos and chipotles en adobo to the shellfish broth. I pureed half the cooked and peeled shrimp, then for the finished product chopped the remainder of the shrimp and added it to the bisque.

Inspired by the California Club pizza from California Pizza Kitchen, I decided to whip up my own version. It's loaded with tons of fresh veggies, so that means it has to be good for you, right?