Seasonal Plate (Food Column)

Summer Brunch for the Bunch

Italian Vegetable Strata with Turkey Sausage

Cook’s notes: Prep this veggie-packed dish in advance. Refrigerate overnight-pop in the oven – kick back to enjoy your lake company. Some options that can be added to this hearty dish include sausage and wild rice. Focaccia bread adds a lot of flavor to the dish. If using French bread add 2 tsp. dried Italian seasoning to the milk mixture. A time saver is to cook wild rice and sausage in advance as well as toasting bread cubes. Recipe serves 8-10 and was adapted from dashrecipes.com
Ingredients:

• 1 large loaf Focaccia bread, French bread or whole wheat French bread, about 7 cups 
• 1 TB. olive oil
• ¾ cup scallions, diced
• 1 cup red pepper, diced
• 1 cup zucchini, diced
• 1 cup mushrooms, diced
• 4 cups fresh baby spinach leaves, torn with stems removed
• 2 cups cooked wild rice
• 2 cups cooked turkey or Italian sausage, crumbled 
• 7 large eggs
• 3 cups 2 % milk
• ½ tsp. dry mustard 
• ¼ tsp. pepper
• 1 cup grated Parmesan cheese, divided 
• 1-1/2 cup grated Gruyere or white cheddar cheese, divided

Directions:

• Cube the bread and lightly toast it on a rimmed sheet at 400 degrees for 5 minutes. Set aside.
• Reduce oven temperature to 350 degrees. Grease a 13 x 9 pan.
• Heat olive oil in a fry pan. Add in scallions, pepper, zucchini, and mushrooms. Sauté for 4 minutes, add in spinach, wild rice and sausage. Cook 3 minutes longer.
• Mix milk, dry mustard, pepper, eggs and Parmesan cheese in blender. 
• In a baking dish layer half of the toasted bread cubes. Spread evenly the veggies/sausage mixture. Pour over bread mixture half the milk mixture and half of the cheese. Repeat with a second layer ending with cheese on top. 
• Using a sheet of wax paper press down to make sure bread is completely submerged in liquid. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before baking.  
• Bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in center comes out clean. Let set 8 minutes before serving.
  

Mango Peach and Strawberry Smoothie

Cook’s notes: Add a tropical flair to your brunch with this yummy healthy, creamy, delicious smoothie. Recipe adapted from cookingclassy.com and serves 2.
Ingredients:

• 1-1/2 cups frozen, peeled mango chunks, partially thawed
• 1-1/2 cups frozen strawberries, diced
• 1 cup fresh peach slices (2 medium peaches, pitted) or frozen peaches 
• 1 well ripened frozen banana 
• 2 cups chilled pineapple, orange juice or V Fusion Peach Mango (I tested with Fusion Peach Mango by V8) 

Directions:

• Add all ingredients in a blender, process until smooth, serve immediately.