This week something very exciting happened. Argenta Market finally opened it's doors!
The market, which grew out of our local Farmer's Market, is a great local & organic food resource for our town and the icing on top is that it is on my way to and from work, which is perfect for last minute dinner preparations and basics like milk and coffee!
In honor of their grand-opening I thought I would post my current favorite recipe from Katie Brown's Weekend's book that celebrates and features just the sort of wonderful local and healthy foods you can find at most Farmer's Markets and now at our own Argenta Market as well!
Savory Harvest Bread Pudding
by Katie Brown (as modified by me)
*Preheat oven to 350 degrees
* Grease 2 quart baking dish and set aside OR you can make this dish in a enamel cast iron baking dish from stove top to oven.
*Cut up and prepare the following veggies:
1 Zucchini, sliced about 1/4 inch thick
1 Yellow Squash, sliced about 1/4 inch thick
1/2 cup of corn - frozen or fresh cut off the cob
3 cups Fresh Spinach
1 cup diced red onion
3 garlic cloves Minced
*Next cook all the veggies and garlic in olive oil (3-5 tbsp.) over medium head in a skillet or in your cast iron baking dish for about 3 minutes or until the veggies become semi-translucent.
*Remove veggies from heat and stir in:
5 cups cubed sourdough bread (really any day old or leftover, crusty artisan bread will work.)
1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh parsely, 1 tablespon chopped fresh sage
2 - 3 tablespoons Italian Seasoning
and 1/2 a cup of Swiss cheese (mozerella and chedder will work in a pinch.)
*Transfer all of this to a well greased baking dish (if you are using 2 pans)
Make sure mixture is spread evenly in dish.
* In a separate bowl whisk together,
2 cups 2% Milk (or for a richer dish use 1 cup cream, 1 cup milk)
salt and pepper to taste
* Next, pour egg and milk over bread and veggie mixture
*Cover dish with another 1/2 cup of cheese and 1/2 a cup chopped pecans or walnuts
* Bake, uncovered for 35 minutes, or until a knife inserted in the middle comes out clean.
*Let stand 10 minutes before serving.
This dish has been a big hit every time I have served it and I am sure it will be for you too!
It goes great with roasted chicken or grilled salmon with a honey glaze,
along with a a yummy goddess salad and a bottle of Pinot Noir!