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Vegetarian Breakfast Strata

This is the vegetarian breakfast you need to add to your morning lineup! Full of flavor, veggies, and protein, you can’t go wrong with this dish.

Recipe courtesy of Nicki Sizemore and From Scratch Fast, in partnership with Hood Cottage Cheese

Serves 6


  • 3 cups 1-inch baguette cubes (regular or gluten-free)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 medium leek, white and light green parts only, halved and thinly sliced
  • Salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 8 large eggs
  • ¾ cup milk
  • 1 cup Hood Cottage Cheese with Chive
  • ½ cup freshly grated Parmesan cheese, divided


  1. Preheat the oven to 350ºF.
  2. Heat 1 tablespoon of the olive oil in a 10-inch cast iron skillet over medium heat. Add the bread cubes, and season with salt and pepper. Cook, stirring often, until the bread is golden and crisp in spots, about 3 to 4 minutes. Transfer the bread to a plate. Wipe out the skillet.
  3. Heat the remaining tablespoon of olive oil in the skillet over medium-low heat. Add the leek, garlic, and thyme, and season with salt and pepper. Cook, stirring often, until softened, about 3 to 4 minutes. Remove the pan from the heat, and stir in the spinach and bread cubes.
  4. In a large bowl, whisk the eggs and milk until smooth. Whisk in the cottage cheese and half of the Parmesan. Season with salt and pepper. Pour the egg mixture over the vegetables and bread in the skillet, and nudge everything around to evenly coat. Sprinkle the remaining Parmesan over top.
  5. Bake the strata until it’s puffed, golden, and the eggs are set, about 30 to 35 minutes. Let cool at least 5 minutes before serving.

Horseradish-and-Herb-Crusted Lamb Roast

The classic spring roast lamb gets a mini makeover with a herbaceous horseradish crust, and a simple red wine pan dripping sauce is the perfect complement.

  • 1 c. (2 sticks) unsalted butter, softened
  • 8 garlic cloves, peeled
  • 1½ c. prepared horseradish
  • 3 tbsp. rosemary
  • 2 tbsp. thyme
  • 2 tbsp. sage
  • 2 tsp. salt
  • 1½ tsp. black pepper
  • 4-to-6-pound bone-in lamb leg roast
  • 1 c. red wine
  1. Move the roasting rack to the middle of the oven, and preheat to 400°F.
  2. In a food processor, blend the butter, garlic, horseradish, rosemary, thyme, sage, salt, and pepper, creating a paste. Place the lamb on the rack, and generously coat with the horseradish-herb paste.
  3. Roast for 30 minutes. Remove the rack, and carefully deglaze the lamb with the wine, using a spatula to scrape the bottom of the pan to pick up any brown bits, and whisk. Return to the oven, reduce heat to 300°F, and continue to cook for 15 minutes.
  4. Carefully pour pan drippings into a gravy boat before serving. Let the roast rest for 15 minutes before slicing.