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Wednesday: Cheddar-Scallion Strata with Mustard-Citrus Salad

Serves: 6    Prep: 10     Cooking: 30


For the Strata
4 tablespoons unsalted butter
3 green onions, chopped
Salt and ground black pepper
6 large eggs
1 ½ cup whole milk
1 teaspoon dry mustard
1 teaspoon minced fresh thyme
1 cup shredded sharp cheddar cheese
5 slices high-quality sandwich bread or baguette, cut into 1 inch squares
For the Dressing
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
 2 teaspoons Dijon mustard
1/2 teaspoon grated orange zest
1/2 teaspoon minced garlic
1/2 teaspoon sugar
Kosher salt

For the Salad
1 larger head butter lettuce
1 pint grape tomatoes
1 cucumber
1 avocado


Prep Opportunity
In a bowl, whisk together the olive oil, lemon juice, mustard, orange zest, garlic, sugar, 1/2 teaspoon salt, and 1 tablespoon water until blended. Use immediately or refrigerate, tightly covered, for up to 3 days.
Preheat oven to 425º and adjust rack to middle position.
Butter a baking dish.
Place green onion, cubed baguette,  ½ the cheese, and ½ teaspoon salt in the prepared dish.
 stirring a few times, until onion is lightly browned - about 6 minutes.
In large bowl, whisk eggs, milk, thyme, and ¼ teaspoon pepper together. Stir in remaining cheese.
Pour the egg mixture over the bread and onions. Gently press on top of bread to help it soak up egg mixture.
Bake until edges and center are puffed and edges have pulled away slightly from sides of pan - about 20 minutes.
Assemble the salad. In a larger salad bowl, layer torn lettuce, halved tomatoes, large diced cucumber and diced avocado.
Shake/whisk dressing and top the salad – don’t toss until ready to plate.
Serve strata with salad on the side.