Asparagus Strata

One of my favorite breakfast and brunch dishes is a strata. Strata is an easy casserole dish that is made with bread, eggs and cheese. I always add veggies to mine and since I've eliminated almost all dairy from diet, I use much less cheese. Strata is perfect to make during the upcoming holidays. You can make it the night before and pop it in the oven In the morning.

It's very easy to adapt this dish and a "recipe" is not necessary. It's a great dish to make when you have odds and ends of veggies in your fridge.This version was made with two stale rolls I had in my fridge and asparagus. Any combination of onions, mushrooms, peppers, etc works great, so use your favorites.

                      

Asparagus Strata

2 C stale bread cubes

1 bunch of asparagus, tough ends removed and cut into two inch pieces

1/4 C fresh parsley

10 lg eggs

1/4 C coconut milk creamer (or your preference...soy, almond, etc)

1/4 C shredded imported Parmesan

sea salt and pepper

1-2 TBS extra virgin olive oil

Preheat oven to 350 degrees. Grease a 10 in square baking dish and set aside. In a sauté pan over medium low heat, briefly sauté the asparagus and a pinch of salt in olive oil for a few minutes. Add the bread cubes, asparagus and parsley to the baking dish, arranging them evenly. Whisk together the eggs, creamer and a pinch of salt and pepper. Pour the eggs over the bread and asparagus. Sprinkle the Parmesan on top. Bake in a 350 degree oven for 30-40 mins or until golden brown. Serves 4-6

         

Farro Risotto with Shiitake Mushrooms

I was first introduced to farro by Christina Pirello, at one of her cooking classes. I fell in love with it while vacationing in Italy this summer. It's similar to barley, but has a sweeter flavor and a chewier texture. Farro has more protein than quinoa, it's an excellent source of fiber, and can be used in soups, stews and salads.

It comes pearled, semi pearled or whole. Pearled cooks the fastest, but you lose some of the nutrition. If you can find it, whole farro is your best option, but I also have semi pearled in my pantry in case I'm in a rush. With whole farro, you can soak it prior to cooking to help speed up the cooking time.

This recipe used whole farro. Your cooking time will be shorter if you're using pearled and you won't have to soak it.

                              

Farro Risotto with Shiitake Mushrooms

1 C uncooked whole farro (soaked in water for at least an hour)

1/2 lg onion, finely diced

2 cloves of garlic, finely diced

3-4 TBS extra virgin olive oil

Generous pinch of sea salt

8-10 shiitake mushrooms, sliced and stems removed

1/4 C white wine

3+ C of hot vegetable broth (the amount depends on the type of farro you use....have extra just in case)

In a large sauté pan, combine oil, onions and garlic. Sprinkle with salt and sauté over low heat 3-4 minutes. Add sliced mushrooms and the drained farro. Sauté for 2-3 minutes. Add the wine and stir until absorbed.

Gradually add the hot broth, one half cup at a time, until the broth is absorbed and the farro is al dente. Again, you may need less or more broth, depending on the farro.

This recipe serves 3-4 people and can be halved for 1-2 servings.