BIRD + CLEAVER

Let's talk about holiday recipes for a minute.Yes, it really is time. Holiday cooking is nothing more than a glorified balancing act. Equal parts pulling out all the stops, and being ready at a moments notice. It's always nice to have a recipe that you can depend on, to fill in where ever it is needed.

Consider strata your secret weapon. It definitely works for us. The combinations of ingredients, and flavors are limitless. It is perfect for any meal, or a midnight snack, or when your company finally decides to leave. It is just as delicious fresh from the oven, as it is re-heated from the fridge. Fancy it up with some stinky cheese, and a glass of red wine, or serve it a simple breakfast. Strata is there when you need it.

• 8 oz old fashioned, flat egg noodles, cooked
• 3cups fresh spinach, roughly chopped
• 2 1/4 cups half and half
• 4 eggs
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons salt
• freshly ground black pepper
• 4 oz fontina, grated
• 1 oz parmesan, grated
• 2 garlic cloves, minced
• 1 small onion, chopped
• olive oil

Preheat oven to 350 degrees.

Brush a 9 inch baking dish with olive oil ( butter if you prefer) and cut a parchment circle to fit the bottom.  Lay parchment circle in bottom and lightly brush with oil or butter.

In a medium sized saute pan, heat a tablespoon of olive oil over medium heat.  Add onion and cook until starting to soften, about two  minutes. Add chopped spinach, and cook until bright green and sightly wilted, about 1 minute.  Add garlic and cook until fragrant, about another minute.  Remove from heat, set aside.

In a large mixing bowl, combine eggs, dijon, salt, pepper and half and half.  Whisk until well combined. Set aside.

Start layering ingredients in prepared baking dish.  First half of the noodles, next half of the spinach mixture, half of the parmesan, and half of fontina.  Repeat with remaining ingredients, excluding cheeses.

Place baking dish on top of a cookie sheet.  carefully pour egg mixture over the noodles and spinach.
Top with remaining half of parmesan and fontina.

Bake in oven for 25-35 minutes, or until top is golden brown.  let cool slightly and enjoy!