Image: christmas foodie

AM

sausage and garden vegetable strata from christmas morning

such a perfect holiday recipe [and a great make ahead] !!

11 eggs
2 cups kale
1 pkg frozen turkey sausage
1/2 loaf multigrain bakery bread
1 cup milk
1 shallot, chopped
1 leek, chopped
1 roma tomato, chopped
1-2 cups of shredded cheddar
seasoned salt to taste

so simple. Preheat the oven to 375 and then cut the bread into cubes and place in a greased baking pan (9×13). Next, mix the eggs and milk until all the yolks are beaten. Set aside while sweating the chopped shallot & leek in a skillet with about a tablespoon of oil (coconut or olive oil would be best). Add the kale and cook it down until the greens are wilted (3-5 minutes on medium high). While the kale cools, heat the turkey sausage until fully cooked, it took me about 5-7 minutes. Next, mix in the kale and shallot mixture with sausage and the beaten eggs and pour over the bread.  Add the tomato and cheese into the pan until mixed. If you want to add other ingredients now would be the time (mushrooms or artichokes would be a good addition). Once mixed, I let mine set overnight so that the bread could absorb the flavor, but if you’re making it the day of place it in the oven for 40 minutes until the center is no longer liquid. I’m telling you this is the easiest and tastiest Christmas breakfast we’ve made, a new tradition no doubt.

helpful hints:
*I recommend prepping the strata a night ahead so that the bread can absorb the flavor
*After chopping the leak, place chopped pieces in a bowl of room temp. water to remove any silt left on the vegetable.

                                                                                                                                                              

PM

At dinner we borrowed some amazing recipes for a Christmas feast, found here:

Green Beans with Bacon & herbs: http://www.cookincanuck.com/2012/11/fresh-green-beans-bacon-mushrooms-recipe/
Note: Since it’s my favorite, I added rosemary to the beans and they were out of this world

Horseradish crusted roast beef:
http://www.recipe.com/horseradish-crusted-roast-beef/

Blue cheese and pear salad:
http://drizzleanddip.com/2011/05/09/pear-blue-cheese-and-walnut-salad-with-a-maple-syrup-vinaigrette
Note: I recommend toasting the walnuts in a dry skillet for three minutes to release some of the oils. Also, I recommend using a little less maple syrup than the recipe calls for, it overwhelmed the flavors of the dressing a tad.

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