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tomato-basil strata
thursday june 29th from 4:30-7:00
indian curry with chickpeas, cauliflower, spinach, tomatoes & coconut milk from simple green suppers
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thursday june 29th from 4:30-7:00
indian curry with chickpeas, cauliflower, spinach, tomatoes & coconut milk from simple green suppers
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food52: broken lasagna with greens – weeknight dinner recipe. https://food52.com/blog/19840-broken-lasagna-is-summery-greens-packed-ready-in-20
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mother mag: is your kid a self-proclaimed vegetarian? http://www.mothermag.com/vegetarian-kids/
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journal about recipe index books articles contact tomato & basil strata 07.19.2017 i swear we haven’t eaten inside our house in almost a week. i am constantly carting smoothies, bowls of yogurt, sandwiches, and platters of fruit outside to gobble down on the porch or in the yard. we’ve spread blankets, set up beach chairs, and gathered around picnic tables to chow down. sometimes it’s just us and sometimes we’re surrounded by friends. it’s true that summer food just tastes better out in the fresh air, i’m sure of it. the best type of food to eat outside, in my opinion, is one-pot dishes that are good warm or at room temperature. things that travel well, don’t need anything more than a serving spoon, and require only one trip from the kitchen to the grass. here, i’m sharing my favorite summer picnic crowd please – tomato & basil strata. this dish is perfect for brunch, a picnic lunch (served with a big green salad and fresh berries), or a beach dinner (served with grilled steak and corn on the cob). you can assemble it ahead of time and bake it off whenever you have a free moment or a cool kitchen. the classic combination of tomatoes, basil, and rich kerrygold dubliner cheese (similar to cheddar – nutty and somewhat sweet hard cheese) is a summer entertaining home run. tomato-basil strata serves 8 to 10  1 yellow onion cut into thin ribbons  2 tablespoons unsalted butter  1 pint cherry tomatoes, halved 8 cups cubed french or italian bread cut into 1-inch chunks  6 ounces coarsely grated kerrygold® dubliner cheese (2 cups)  3 tablespoons fresh basil leaves, roughly torn  8 large eggs  2 3/4 cups milk  2 tablespoons dijon mustard  1 teaspoon salt  1/2 teaspoon black pepper cook the onion in the butter over medium-high heat until soft, about 5 minutes. stir in the tomatoes and cook for another 7 to 10 minutes, until the vegetables are soft and starting to caramelize. now build the strata in layers. butter a 3-quart gratin dish or other ceramic baking dish. start with the bread – spread 1/2 of the cubes in the bottom of the dish, top with 1/2 of the vegetables mixture and 1/2 of the cheese. repeat the layering with remaining bread, vegetables, cheese, and top with torn basil. next, whisk the eggs, milk, mustard, salt, and pepper together in a large bowl and pour it evenly over the strata. cover with foil and chill the strata for at least 8 hours or up to a day. before baking, let it stand at room temperature for 30 minutes while preheating the oven to 350°f. bake strata, uncovered, in the middle of the oven until puffed, golden brown, and cooked through, about 35 to 45 minutes. let it stand 5 minutes before serving. this recipe is sponsored by kerrygold® usa and martha stewart living. leave a comment print basil / eggs / onion / tomato / uncategorized book event in providence, ri 06.15.2017 i’m so psyched to be heading to providence, our old stomping grounds, for a book event! please join me on thursday june 29th from 4:30-7:00 at stock culinary goods for an evening of snacks, drinks, and chit chats about all things cooking, nutrition, and family. there will be books and cookies! grab your friends and come out. i can’t wait to see you. photos above by elizabeth cecil leave a comment print uncategorized recent articles & recipes 06.13.2017 hey guys! i have a few new articles and published recipes to share, all of which were just released this week. i hope you find something in here, whether it be a tip or recipe idea, that resonates with you.  click through the links for the full stories. xo -sarah food52: broken lasagna with greens – weeknight dinner recipe. photos above by elizabeth cecil. mother mag: is your kid a self-proclaimed vegetarian? photo above by elizabeth cecil. martha’s vineyard magazine: buried treasure, kimchi fried rice bowls with local pork & eggs leave a comment print uncategorized cauliflower, chickpea & spinach curry 05.24.2017 i just opened our family calendar, glanced at the next two weeks, and let out a low, painful howl. this end of the school year stuff is no joke – concerts, water days, celebrations! it’s all good stuff but makes for a lot of busy afternoons and late nights. dylan is playing the part of a 3-headed marker eating monster in his school musical and gray will have his first violin performance next week. i will undoubtedly cry and both – it would be shocking if i didn’t. in an attempt to plan some meals for these crazy spring days, i spent some time with my friend and fellow island gal susie middleton’s new book simple green suppers a few weeks ago and folded down a handful of tempting weeknight dinner ideas. last night i finally got around to cooking from it and started here with cauliflower, chickpea & spinach curry. the simple and satisfying dinner made our whole house smell amazing and was the best lunch today. i served it with a pot of rice but i’d like to try it with garlic naan bread next time. indian curry with chickpeas, cauliflower, spinach, tomatoes & coconut milk from simple green suppers 3 tablespoons grapeseed or vegetable oil one 15-ounce can chickpeas, drained, rinsed, and dried 3/4 teaspoon kosher salt 3 cups cauliflower florets (1-to 1 1/2-inch pieces, cut so that most have a flat side) 1 cup sliced yellow onion (about 1 medium-large onion, cut lengthwise) 1 tablespoon minced fresh garlic 1 tablespoon minced fresh ginger 1 1/2 teaspoons asian chili-garlic paste (i left this out due to kids’ heat tolerance) 2 teaspoons curry powder 2 teaspoons packed dark brown sugar (i omitted) 1/2 teaspoon ground cumin 3 cups packed baby spinach 1/2 cup canned crushed tomatoes 1 cup canned full-fat coconut milk 1/4 cup finely chopped fresh cilantro 1. in a large (12-inch) nonstick stir-fry pan, heat 1 tablespoon of the oil over medium-high heat. when the oil is hot, add the chickpeas and 1/4 teaspoon of salt. cook, stirring occasionally, until the chickpeas are golden and browned in spots, 5 to 6 minutes. transfer the chickpeas to a plate. 2. return the pan to medium-high heat and add 1 tablespoon of the oil. when the oil is hot, add the cauliflower and 1/2 teaspoon of salt. stir, cover, and cook, uncovering to stir occasionally, until the cauliflower pieces are browned in spots (they will be softened but still crisp), about 5 minutes. (if the cauliflower is browning too quickly, reduce the heat to medium. if your pan does not have a lid, use a baking sheet or the bottom of a large skillet). transfer the cauliflower to the plate with the chickpeas. 3. return the pan to medium-high heat and add the remaining 1 tablespoon of oil, the onion, and a pinch of salt. cook, stirring, until the onions are browned in spots but haven’t lost all their stiffness, about 3 minutes. add the garlic, ginger, chili-garlic paste, curry powder, brown sugar, and cumin. stir well to combine, and fry the spices for 30 seconds. add the spinach, tomatoes, and coconut milk and stir well to incorporate the spices with the liquids and to soften the spinach. add the cooked cauliflower and chickpeas and simmer, stirring, for 1 minutes. stir in the cilantro and remove the pan from the heat. serve hot or very warm in two or three bowls. leave a comment print beans / cauliflower / chickpeas / coconut / spinach / tomato hey new york city! 05.09.2017 hey there new york city, i’m heading off-island tomorrow and coming for ya! join me and elizabeth cecil at the food book fair on saturday may 13th from 12:30 – 1:00 pm at the ace hotel. come chat with us about food, family, and how we turned our creative passions into careers. we’d love to meet you. if you need a last minute mother’s day gift (or gift for yourself!) we’ll be signing copies of feeding a family. sarah owens and amy chaplin kick things off at 12:00 noon so come early! this photo is of feeding a family’s orange-glazed grilled tofu over summer farro salad. xo -sarah leave a comment print uncategorized sarah food writer / recipe developer / mother on martha's vineyard. author of feeding a family: a real-life plan for making dinner work. read more ... subscribe by email search by category ingredient my books @sarah.waldman © sarah waldman 2015 design by rm / dev by br


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