Asparagus Tart

Asparagus Tart
Flour, for work surface
1 sheet frozen puff pastry, thawed
5 1/2 ounces (about 2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
1 teaspoon lemon zest (optional)
Preheat oven to 400°F.
Prep your asparagus: wash, rinse, and trim the bottoms of the asparagus spears.

On a floured surface, roll puff pastry into a 12-by-12-inch square. Trim uneven edges.

Place pastry on a parchment-lined baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a square. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until lightly golden, about 10-12 minutes.

Remove the pastry shell from the oven. Let cool approximately 10 minutes.  Sprinkle with cheese. Arrange asparagus spears in a single layer over the cheese, alternating ends and tips.

Brush with olive oil and season to taste with salt, pepper, and lemon zest. Bake until the asparagus is tender, 15-20 minutes.

Serve warm or at room temperature.

Sweet Potato Sausage Breakfast Casserole

This is a favorite recipe for so many reasons. Use what you’ve got on hand&mdahs;no sweet potato? Use butternut squash. Pork sausage, sage sausage, or breakfast links will all work. Bread? Perfect to use up that leftover Italian loaf or dinner rolls. Plus, make this ahead, then just pop it in the over on Christmas morning. So easy!

Sweet Potato Sausage Breakfast Casserole

6 ounces Sourdough bread, cut into 1-inch cubes – leftover dinner rolls would also work. Use what you’ve got on hand.
1 (8-ounce) sweet potato
1 1/2 teaspoons olive oil
6 ounces uncooked sausage
3 ounces shredded Monterey Jack cheese (about 3/4 cup), divided – Cheddar our Gouda would also work

2 cups your favorite milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
5 large eggs
Cooking spray
1/4 cup maple syrup

1. Preheat oven to 350°.

2. Place bread on a baking sheet. Bake at 350° for 20 minutes, stirring once. Cool on pan 5 minutes.

3. Pierce potato with a fork. Place potato on a microwave-safe paper towel. Microwave at HIGH 8 minutes or until done. Let stand 5 minutes. Peel potato, and cut into 1/2-inch cubes.

4. Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.

5. Place bread, sweet potato, half of sausage, and half of cheese in a large bowl. Combine milk and next 4 ingredients (through eggs) in a bowl, stirring with a whisk; pour over bread mixture, and toss gently to combine. Let stand 20 minutes.

6. Scoop mixture into an 8-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining half of sausage and remaining half of cheese. Cover with foil lightly coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; bake at 350° an additional 20 minutes or until done. Let stand 5 minutes. Drizzle with maple syrup.

Kale Mushroom Strata

Kale Mushroom Strata

1 Tbsp olive oil
1 bunch Kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced
Salt and freshly ground black pepper
5 oz of cremini mushrooms, finely chopped

1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups milk
4 oz grated cheddar cheese
Grease an 8-inch square baking dish with a little olive oil and set aside.

Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.

Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.

In a medium bowl, whisk together the milk and eggs.

Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.

Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese.
Note: At this point you can chill overnight for making ahead, or continue.

Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.

Egg Muffins

Egg Muffins
1 1/2 cup cooked and crumbled sweet Italian sausage (optional)
Veggies: 1 c mixed sauteed veggies: onions, zucchini, corn kernels — whatever you have on hand
Alternately: 4 oz fresh greens—kale, spinach, chard, chopped

1 dozen large eggs
1/2 cup milk
2/3 cup shredded cheese (I use cheddar)
salt and freshly ground black pepper, to taste
salsa, for serving (totally optional, but totally good)

Preheat the oven to 350 degrees F. Spray 12 muffin cups with nonstick spray.

After you cook the sausage (if you’re using sausage), scoop it into a paper towel-lined bowl to drain and cool, then wipe out the pan with a paper towel. If you’re sauteeing greens, quickly cook the spinach in the same pan, just until wilted. Let it cool, then squeeze any excess moisture out of it.

Going vegetarian? Sautee the greens in olive oil til wilted.
Sautee raw veggies—onions, green peppers, zucchini, etc—in olive oil til just tender. Frozen corn kernels should be thawed. Use what you’ve got on hand.

In a medium bowl, whisk together the eggs and milk. Distribute veggies &/or sausage evenly among 12 muffin cups. Fill muffin cups with egg mixture, about 2/3 full. Sprinkle cheese on top. Then give each one a good dose of salt and pepper.

Bake 25 to 30 minutes, or until egg is cooked through. Easy way to check the egg: touch the middle of the muffins… if they are still wet and gooey, they’ll need a little more time in the oven. They should feel cooked through.

Serve egg muffins immediately- with salsa, if desired.

Egg muffins freeze beautifully. Pull out frozen egg muffin in the morning and microwave on high for 30 seconds – 1 minute, depending on your microwave.

Asparagus Mushroom Strata

Asparagus Mushroom Strata
7 or 8 thin stalks of asparagus, trimmed and cut into 2-inch pieces
1 small shallot, finely chopped
1 cup sliced mushrooms
2 tablespoons unsalted butter
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cups coarsely grated Gruyere cheese
1 cup finely grated Parmesan cheese
2 ½ cups milk
8 large eggs
½ pound Ciabatta bread, cut into 1 ½-inch cubes
In a medium saute pan melt the butter over medium heat and add the asparagus, shallots, and mushrooms. Allow the vegetables to saute for about 5 minutes, or until the mushrooms and shallots are softened and the asparagus can be easily speared with a fork.Meanwhile, mix the cheeses in a bowl with the salt and pepper and set aside. Then whisk together the eggs and milk and set aside.

Generously butter a 13 x 9 baking dish and layer everything as follows: one third of the bread cubes, followed by one third of the cooked vegetable mixture, followed by one-third of the cheese mixture. Repeat this layering two more times. Then, pour the egg and milk mixture over the entire dish, pushing down on the bread so it begins to soak up the custard. Cover the dish and chill it in the refrigerator for 6 hours, or up to 24.

Preheat the oven to 350 degrees F. Bring the strata to room temperature, then bake it for 40 to 45 minutes, or until it is puffed up the the bread tops are golden brown. Allow to cool slightly and serve warm.

Greens, Egg, & Ham

Greens, Egg, & Ham Pizza

1 (10-inch) whole-wheat flatbread

2 tablespoons extra-virgin olive oil

4 cups baby spinach

1/8 small red onionred onion, thinly sliced

1 tablespoon lemon juice

Coarse salt and ground black pepper

3 large organic eggs

4 oz proscuitto, diced

Preheat oven to 425°.

On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach, onion, and chopped proscuitto with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes.

Romove flatbread from oven. Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.

Cut into wedges.