Rustic Tomato Spinach Bake


Rustic Tomato Spinach Bake
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    Servings
    6-8
    Servings
    6-8
    Rustic Tomato Spinach Bake
    Print Recipe
      Servings
      6-8
      Servings
      6-8
      Ingredients
      Servings:
      Instructions
      1. Preheat oven to 350℉. In a large bowl toss together bread cubes and 2 tbsp olive oil. Spread bread cubes into a single layer on a large baking sheet. Bake for 15-20 until golden, tossing once or twice. Remove from oven and set aside.
      2. Add remaining 2 tbsp of oil to a large skillet over medium heat. Add onion and sauté for 2 minutes until starting to soften. Stir in garlic and continue to cook for 2 minutes, stirring often. Add spinach and toss until wilted. Stir in tomatoes, sugar and salt, stirring to combine. Simmer uncovered for 20 minutes until 3/4 of the liquid has evaporated. Remove from heat and stir in fresh parsley, basil and bread cubes.
      3. Lightly spray a shallow 4-5 cup casserole dish with non stick spray. Pour mixture into casserole and spread out. Sprinkle with parmesan and gruyere. Bake for 30 minutes until bubbly and starting to brown. Remove from oven and allow to rest for at least 5 minutes before serving.

      Quinoa Spinach Egg Cups

      Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
      Quinoa Spinach Egg Cups
      Print Recipe
      A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
        Servings
        12 cups
        Servings
        12 cups
        Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
        Quinoa Spinach Egg Cups
        Print Recipe
        A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
          Servings
          12 cups
          Servings
          12 cups
          Ingredients
          Servings: cups
          Instructions
          1. Cook quinoa as directed on package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, 3/4 cup of shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
          2. Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup, top with remaining cheddar cheese. Bake for 16 minutes then turn oven to broil and broil for 1 minute. Remove from oven. Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately.
          Recipe Notes

          Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers.  Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave.  Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.

          Roasted Tomato Galette

          Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
          Roasted Tomato Galette
          Print Recipe
          A rustic free form tart of roasted tomatoes and cheese pastry.
            Servings
            8 slices
            Servings
            8 slices
            Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
            Roasted Tomato Galette
            Print Recipe
            A rustic free form tart of roasted tomatoes and cheese pastry.
              Servings
              8 slices
              Servings
              8 slices
              Ingredients
              Roasted Tomatoes
              Cheese Pastry
              Galette
              Servings: slices
              Instructions
              Roasted Tomatoes
              1. Preheat oven to 300℉. Remove stem and quarter tomatoes. In a medium bowl toss together tomatoes, garlic, smoked paprika, olive oil and a generous sprinkle of salt and pepper. Arrange tomatoes skin side down and garlic in a single layer on a parchment lined sheet pan with edges. Roast for 1 1/2 hours. Remove from oven an allow to cool on pan.
              Pastry
              1. Using a food processor pulse flour, oregano, salt, pepper and butter until butter is broken down and mixture is crumbly. Add cheeses and pulse 2-3 times to combine. In a small bowl whisk together egg, vinegar and 1 tbsp cold water. With the processor running add gradually until mixture pulls away from the edge. Add remaining 1 tbsp of cold water if necessary. Remove dough from processor and form into an approximate 1" thick disk. Wrap with plastic wrap and chill for at least an hour but can be made and chilled one day ahead. Allow to be at room temperature for 20 minutes prior to rolling.
              Galette
              1. Preheat oven to 400℉. Roughly chop garlic and tomatoes into bite site chunks. Roll pastry into a free form circle approximately 14" in diameter and 1/8" thick. Move pastry to a parchment lined baking sheet. Leaving a 2" border arrange roasted tomatoes and garlic in the center of the pastry. Wrap edges over top of tomatoes, creasing slightly as you go. Top center with provolone and basil. Whisk egg with 1 tbsp of water and brush on pastry. Bake for 30 minutes until golden. Allow to rest 2-3 minutes. Cut into slices and serve immediately.

              Mediterranean Pasta Salad

              Mediterranean Pasta Salad
              Mediterranean Pasta Salad
              Print Recipe
              A bright and zesty pasta salad.
                Servings Prep Time
                8 people 25 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                8 people 25 minutes
                Cook Time
                15 minutes
                Mediterranean Pasta Salad
                Mediterranean Pasta Salad
                Print Recipe
                A bright and zesty pasta salad.
                  Servings Prep Time
                  8 people 25 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  8 people 25 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
                  2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
                  3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
                  4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
                  Recipe Notes

                  Recipe Source:  Compelled to Cook