Spinach Artichoke Strata

From charter member Joanne McAndrews: Got greens?  And maybe some Fair Shares eggs, cheese, and bread?  Here's a delicious brunch/breakfast-for-dinner casserole that turns spinach/kale/Swiss Chard, etc. into a main dish that the whole family will enjoy.

Preparation

Got greens?  And maybe some Fair Shares eggs, cheese, and bread?  Here's a delicious brunch/breakfast-for-dinner casserole that turns spinach/kale/Swiss Chard, etc into a main dish that the whole family will enjoy.

The original version from Cooking Light is here: http://www.cookinglight.com/recipes/spinach-artichoke-strata

Sara's revision to the ingredient list to substitute in Fair Shares ingredients is below:

Ingredients

1 1/2 tablespoons canola oil, divided > use Kreta Reserve Extra Virgin Olive Oil or half olive oil and half Larder and Cupboard Butter
1 (9-oz.) pkg. frozen artichoke hearts, thawed > although it would certainly change the character of the dish, you could use asparagus, cauliflower, broccoli, zucchini or any other fresh local veggie that sounds appealing
4 garlic cloves, minced, divided > Lee Farms and Berger Bluff Garlic Scapes are in season, use those instead
1 pound fresh spinach > Swish Chard, Kale or any Fair Shares greens will do
2 1/2 cups 1% low-fat milk > Ozark Mountain Creamery Whole Milk--I use only whole milk because I believe it's a healthier choice. If you want to know why, read this.
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 large eggs
12 ounces whole-grain or whole-wheat baguette, cut into 3/4-in. cubes > Try Mr. Meowski's Sourdough, or Companion Local Grains Project Buns
3 ounces garlic-and-herb spreadable cheese (such as Boursin), crumbled > Add your own garlic and herbs to Marcoot Quark
Cooking spray > I would just rub a bit of Larder and Cupboard Butter or Kreta Olive Oil in the pan
3 ounces Swiss cheese, shredded (about 3/4 cup) > Ludwig Sangamon or Kickapoo, Ropp Swiss, or Marcoot Heritage would work great here.

How to Make It

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add artichokes and 2 garlic cloves; sauté until fragrant and softened, about 4 minutes. Remove from pan. Add remaining 1 tablespoon oil and 2 garlic cloves; cook, stirring often, 30 seconds. Add spinach gradually, tossing constantly until spinach wilts, about 3 minutes. Transfer spinach to a strainer to cool.
Whisk together milk, salt, pepper, and eggs in a large bowl. Squeeze spinach to remove excess moisture. Add spinach, artichokes, bread, and garlic-and-herb cheese to milk mixture; toss well to combine. Spoon bread mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle with Swiss cheese. Cover, and chill 8 hours or overnight.
Preheat oven to 350°F. Let the strata stand at room temperature while the oven preheats.
Uncover strata, and bake at 350°F until set and lightly browned around the edges, about 45 minutes. Remove from oven; let stand 5 to 10 minutes before serving.

Tip: Dried Tomatoes

Pour a tablespoon of wine or balsamic vinegar over tomatoes, cover and let stand 30 minutes. Add herbs and bay leaf Cover tomatoes with oil; stir or tap jar to remove any trapped air. Store in fridge use within 6 weeks. Additions Add feta cheese, olives…serve with pasta, salads or serve as an appetizer with a...Read more

Testimonials

We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs