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ROASTED TOMATO, SPINACH & CHEDDAR STRATA ½- ¾ loaf ciabatta bread, cubed 1 package cherry or plum tomatoes 2 bags baby spinach 10 eggs 1 ½ cups milk 1 ½ tsp. Dijon mustard 1- 1 ½ cups shredded cheddar cheese Butter Olive Oil Salt and pepper Heat oven to 400 degrees and set tomatoes in a small baking dish with a drizzle of olive oil, and a pinch of salt and pepper. Grease a large baking dish (9x13) with butter on the bottom and up the sides. Set the tomatoes to roast in the oven until blistered and almost caramelized (about 40 minutes). While the tomatoes roast, cube ciabatta bread and set into prepared baking dish. Heat about 2 tablespoons of olive oil in a skillet over medium heat. Sauté spinach just to wilt and season with salt and pepper. Remove the roasted cherry tomatoes from the oven and spoon, with accumulated juices over cubed ciabatta bread. Scatter wilted spinach on top and then sprinkle about 2/3 of your shredded cheese on top of the vegetables. In a large bowl whisk together the eggs, milk and mustard; add salt and pepper. Pour the egg mixture over the bread, veggies and cheese, sprinkling the remainder of the cheese on top. Hit with a pinch of salt and a few turns of pepper, cover and refrigerate for several hours, preferably overnight. In the morning, remove the strata from the refrigerator and let it come up to room temperature. Heat oven to 375 degrees. Bake for 30-40 minutes, until set and the cheese on top is bubbly and golden. Turn oven off and let the strata sit in the warm oven for an additional 10 minutes before serving. This will make it more cohesive and easier to slice and serve. Remove from the oven and enjoy. Yields: 10 servings. SIMPLE SCONES (from Saveur) 5 cups flour ½ cup sugar 5 tsp. baking powder 2½ tsp. kosher salt 14 tbsp. unsalted butter, cubed and chilled 2 cups milk Salted butter, jam, and clotted cream, for serving optional: blueberries or raspberries Preheat oven to 450 degrees. Whisk together flour, sugar, baking powder, and salt in a bowl. Add butter and rub into dry ingredients with your fingers or a pastry blender until pea-sized crumbles form. Stir in milk until dough forms; add berries if using. Transfer to a heavily floured work surface and pat into a square that's approximately an inch thick; cut that square into 16 smaller squares. Using a floured spatula, transfer squares to a baking sheet lined with parchment paper or a Silpat liner; bake until golden brown, about 25 minutes. Yields: 16 scones. www.TheSouthShoreMagazine.com Keep up to date on more fresh ideas for seasonal cooking on The Fruit Center blog: Just Picked! Find the link tab on our website: www.fruitcentermarketplace.com. Fruit Center Marketplace 10 Bassett Street – Milton • 617-696-5274 79 Water Street – Hingham • 781-749-7332 Unless otherwise noted, recipes (and photographs) reprinted with permission from Porky Dickens (www.porkydickens.blogspot.com). 47