side dishes

Savory Bread Pudding

By: Co+op, stronger together

Total Time: 1 hour; 15 minutes active

Servings: 8

Savory_Bread_Pudding.jpg

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.



Vegan Paleo Sweet Potato Casserole

Brighten up your meal with this sweet potato side, accented with tart cranberries.

Ingredients

  • 3 large sweet potatoes (3 pounds)

  • 1 1/2 cups fresh or frozen cranberries

  • 1 15 ounce can coconut milk, full fat

  • 1 tablespoon maple syrup (optional)

  • 1 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/2 cup whole almonds, coarsely chopped

  • 2 tablespoons shredded coconut

  • 1 teaspoon coconut oil

Preparation

  1. Heat the oven to 400°F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and cut potatoes crosswise, into thick slices, placing them in a 9x13 pan. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes.

  2. In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes, until bubbling and golden brown. Serve warm.

Serving Suggestion

This not-quite traditional side dish is a natural accompaniment for roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck.

Nutritional Information

250 calories, 14 g. fat, 0 mg. cholesterol, 220 mg. sodium, 27 g. carbohydrate, 6 g. fiber, 4 g. protein