Last weekend we celebrated the imminent expansion of our extended family with a Baby Shower Brunch. As you can see in the photo above, there are two new cousins coming at once, and then two more babies around the same time. For a Summer Sunday lunch, using the garden bounty this menu was a hit. Obviously you can make one or the other casserole dish, I just had a lot of veggies to use up, and a lot of guests.
Smoked Salmon, bagels, cream cheese etc.
Fresh garden greens with chopped carrots and sherry-vinaigrette
Rainbow Chard Ricotta Strata
Zucchini Brunch Gratin
Rainbow Chard-Ricotta Strata
|Rainbow Chard- basically use the leaves as you would use spinach, and the stems as you would use Asparagus!|
- 1 teaspoon olive oil
- 1/2 sweet onion
- 1/2 bunch swiss chard
- 2 1/2 cups shredded cheese
- 4 eggs
- 1 cup skim milk
- Preheat oven to 375 degrees.
- Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
- In a saute or frying pan add onion and Chard to the oil and saute until stems are tender (do not overcook). Salt and pepper to taste.
- Meanwhile, grate 2 1/2 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, and Parmesan,
- Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. season with salt and pepper to taste, if necessary.
- Pour into a pyrex rectangular baking dish that has been sprayed with nonstick cooking spray.
- Bake for 35-45 minutes or until golden brown and no liquid seeps out when knife is inserted
Zucchini Brunch “Gratin” (serves 6-8)
- 6-8 eggs
- 1 cup ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon Tabasco sauce or other hot chili sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups grated zucchini (from 2-3 fresh zucchinis)
- 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
- 1/2 cup sliced fresh basil (from about 20 leaves)*
- 4 cups cubed day-old bread (from about 4 slices)
- Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
- Preheat oven to 350°F.
- In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper
- Prepare the vegetables and bread. Chop the tomatoes, and add the bread cubes, mix so bread absorbs the tomato juice.
- Add the tomato mixture, basil, and zucchini to the egg mixture.
- Coat the bottom and sides of a 9×13 baking dish generously with olive oil.
- Pour the egg vegetable mixture into the baking pan and even it out in the pan.
- Place in the middle rack of the oven. Bake for 30 minutes at 350°F.
- The casserole should puff up and brown lightly. If it hasn’t after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further.
- Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.