Savory Bread Pudding

By: Co+op, stronger together

Total Time: 1 hour; 15 minutes active

Servings: 8

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The Co-op bakery’s Salted French bread is a perfect component of this tasty twist on a recipe ordinarily served as dessert. Speaking of Salted French, it’s only $2.99 per loaf through Tuesday, August 27 — pick one up today and give this a try.

Ingredients

  • 4 eggs, beaten

  • 2 cups milk

  • 4 to 5 cups cubed bread

  • 1 tablespoon olive oil

  • 1/2 cup diced yellow onion

  • 2 cloves garlic, minced

  • 4 ounces sliced shiitake, oyster or cremini mushrooms

  • 4 ounces sliced button mushrooms

  • 2 teaspoons dried thyme

  • 1 bunch kale, washed, stems removed and chopped

  • 1 cup shredded Gruyere cheese

  • Pinch each of salt and black pepper

Preparation

  1. Heat the oven to 350°F. Butter or oil an 8 x 8 inch casserole dish.

  2. In a large mixing bowl, whisk together the eggs and milk. Gently fold the cubed bread into the mixture and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté for 5 to 7 minutes until it is beginning to soften. Add the garlic, mushrooms and thyme and sauté another few minutes. Add the kale and stir until it softens. Remove from heat.

  3. Stir the cooked vegetables into the bread mixture, then add the shredded Gruyere, salt and pepper. Pour into the prepared casserole dish and bake for about 45 minutes until firm and browning on top. Remove from oven and serve warm.

Serving Suggestion

This is a great make-ahead dish for busy days; just assemble and refrigerate until you’re ready to bake. Accompany with spicy carrot slaw for flavor contrast and eye appeal.



Southwestern Stuffed Peppers

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By: Co+op, stronger together

Total Time: 35 minutes

Servings: 8

Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests.

Ingredients

  • 4 medium to large green peppers

  • 2 cups frozen corn kernels

  • 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas)

  • 1 cup shredded cheddar cheese or smoked cheddar

  • 1/2 teaspoon salt

  • 1 fresh or pickled jalapeno pepper, diced

  • 1 tablespoon fresh cilantro, chopped

  • 1 cup salsa

  • 1 cup cooked rice (optional)

  • 1 tablespoon butter

  • 1 teaspoon paprika or smoked paprika

Preparation

  1. Preheat the oven to 375°F, and bring a stockpot of water to a boil.

  2. Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.

  3. In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).

  4. Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.

  5. Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.

Serving Suggestion

Top with salsa, sour cream, or guacamole and serve with tortilla chips.