A quick post to let you know what I am making for Easter Sunday Brunch. Heidi Swanson’s new cookbook Super Natural Every Day arrived last week just in time for a birthday lunch honoring my husband’s sisters. They loved the Spinach Strata and asked me to post it so they could make it for their families this Sunday.
The beauty of this is that you whip it up the night before so in the morning all you have to do is heat the oven and bake. The joy is in the gathering up of ingredients ~ just-picked organic spinach from the lovely young farmers at Saturday’s Little Italy Market, Descanso Valley Ranch eggs the color of soft periwinkle blue, ivory and ecru, Nicolau Farm’s Chevre, a goat cheese that melts in your mouth, elegantly replacing the Feta in the recipe below.
I served it with salad greens from Suzie’s Farm tossed with a light lemony vinaigrette.
I hope you enjoy this Spinach Strata from Super Natural Every Day by Heidi Swanson of 101Cookbooks.com ~