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Wednesday: Cheddar-Scallion Strata with Mustard-Citrus Salad

Serves: 6    Prep: 10     Cooking: 30

Ingredients

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

Instructions

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.
1
Preheat oven to 425º and adjust rack to middle position.
2
Butter a baking dish.
3
Place green onion, cubed baguette,  ½ the cheese, and ½ teaspoon salt in the prepared dish.
4
 stirring a few times, until onion is lightly browned - about 6 minutes.
5
In large bowl, whisk eggs, milk, thyme, and ¼ teaspoon pepper together. Stir in remaining cheese.
6
Pour the egg mixture over the bread and onions. Gently press on top of bread to help it soak up egg mixture.
7
Bake until edges and center are puffed and edges have pulled away slightly from sides of pan - about 20 minutes.
8
Assemble the salad. In a larger salad bowl, layer torn lettuce, halved tomatoes, large diced cucumber and diced avocado.
9
Shake/whisk dressing and top the salad – don’t toss until ready to plate.
10
Serve strata with salad on the side.