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November 14, 2019
Here's a recipe for a great vegetable Strata. It has many steps and needs to be made ahead of time -- but is so worth it in the end! It might even be a great Thanksgiving side!
"It's all I want to eat," said one of the happy recipients when I served it at a recent outdoor gathering.
2 1/2 TBS unsalted butter (grass-fed, of course)
2 lbs butternut squash, peeled and cut into 1/2 inch pieces
2 medium onions, 1 1/2 sliced; 1/2 diced
3/4 lb Kale, no ribs; chopped
2 cloves garlic, chopped
pinch red pepper
2 tsp chopped thyme
1 tsp sugar
1/4 cup flour minus 2 TBS. Replace those 2 TBS with an equal amount of ground flax meal (for extra Omega-3s)
2 1/2 cup milk plus 1 cup heavy cream (grass fed if possible)
1/2 cup creme fraiche (I make mine by combining equal parts sour cream and half and half and leaving on a counter for 6 hours or so. It can then be refrigerated for later use)
3/4 LB multigrain baguette cut into 1 inch cubes
1/3 cup grated parmesan cheese
4 high Omega-3 eggs.
Preheat oven to 425
Toss squash w 2 TBS canola oil and salt and pepper and bake for 25 min on a baking sheet, tossing once.
Saute sliced onions in 2 TBS canola oil, salt, and pepper and cook over moderate heat for 25 min. Place in a bowl.
Heat 1 TBS canola oil and saute kale with garlic, red pepper, and thyme until wilted and tender, about 5 min. Season with salt.
Melt 2.5 TBS butter; add chopped onion and cook until soft about 5 min. Add flour and flax and cook for an additional 3 min. Whisk in 1 cup milk until thick; add remaining milk; cream; creme fraiche sugar; 2 tsp salt; 1/2 tsp pepper. Let cool.
Beat in eggs; pour in bowl and add bread and veggies and let sit 30 min or overnight.
Bake for 55 min-1 hour in a buttered 9x13 inch dish until almost set.
Increase the temperature to 475 and sprinkle with parmesan. Bake an additional 10 min.
Let stand for 15 min before serving.
Rich and delicious!
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