I think, I mentioned before that in the evening after the Sabbath, we have a special meal. It is not a big one, nor is it a fancy one but it is good eating. Tonight, I made a spinach and cheese strata based on a recipe from Martha Stewart.
We have been eating spinach daily, not with any intent, but with lots of love. As I search for something that appeals to me, I keep being pulled in by spinach recipes. On the Sabbath, I had both a main dish with spinach and a delightful salad that I concocted with the extra spinach from that dish.
During the past week, I also served a few dishes with spinach. I have a feeling that this is not a vegetable that I will easily tire of. That may be because it adapts to so many different foods. It is good plain or with other vegetables, it is great with dairy and I love it with fish or meat.
I think Popeye had something when he touted how his muscles came from all the spinach he ate.
Spinach and Cheddar Strata
1 teaspoon olive oil
10 ounces spinach
3 cups gluten-free bread cubes (1 inch)
5 large eggs, lightly beaten
1 cup milk
1 1/4 cups grated Mexican cheese
salt and ground pepper to taste
In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Linked to: The Hearth and Soul Hop