father's day

Savory Bread Pudding

By: Co+op, stronger together

Total Time: 1 hour; 15 minutes active

Servings: 8


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.


  • 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


  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.

Grilled Vegetable Antipasto

Entertaining is easy when you have delicious ingredients to work with! Fresh vegetables, grilled or roasted in the oven make for a delightful pairing with your favorite cheese and spreads.


Grilled Vegetable Antipasto

By: Lynne Vea

Total Time: 
25 to 30 minutes

6-8 appetizer portions


  • 1/4 cup extra virgin olive oil

  • 1/4 cup finely chopped fresh basil

  • Squeeze of fresh lemon, plus wedges for serving

  • Salt pepper to taste

  • 6 to 8 small carrots, peeled

  • 1 cup organic snap peas (don’t remove the stems)

  • 1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces

  • 1 small red bell pepper, seeded and cut into strips

  • 4 tomatoes, cut in half lengthwise

  • 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half

  • Basil sprigs, to garnish


  1. Combine the olive oil, basil, citrus juice and the sea salt and pepper in a bowl. Toss the vegetables in this mixture to coat well. Add a little extra olive oil if you need it.

  2. Preheat a gas grill to high or build a bed of hot coals. Grill the vegetables, turning once or twice, until grill marks appear and the color pops. Don’t overcook them, as they will continue to cook slightly after you have removed them from the grill. Arrange the vegetables on a platter and serve with any of the additional items below. Garnish with wedges of lemon and whole sprigs of basil.

Serving Suggestions

Accompany all of this bounty with some freshly baked bread and a Mediterranean dip-like hummus and you have a gorgeous tribute to the season!