Brad’s Produce Recipe Blog

4 cups water
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups milk
6 bread slices, crust removed and cubed
6 eggs, lightly beaten
1 cup shredded cheddar cheese
1 teaspoon salt

In a large saucepan, bring water to a boil.  Add asparagus; boil, uncovered for 3 minutes.  Drain and immediately place asparagus in ice water.  Drain and pat dry. In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt.  Transfer to a greased 2 qt baking dish.  Cover and refrigerate for 5 hours or overnight. Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350F for 45-55 minutes or until a knife inserted near the center comes out clean.   Yield 6 servings.

10 slices of white bread
4 medium tomatoes, sliced 1/2 inch thick
1 cup shredded cheddar cheese
4 green onions thinly sliced
4 eggs
2 cups milk
1/2 teaspoon salt

Line a greased 8 in baking dish with four bread slices.  Layer with half of the tomatoes, cheese and onions.  Top with remaining bread (slices will overlap).  Layer with remaining tomatoes, cheese and onions. In a small bowl whisk the eggs, milk and salt.  Pour over the top.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350F for 45-50 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.

3 Tbsp. olive oil

10 eggs

1 cup (1/2 lb.) chopped raw spinach

1/2 c. grated Parmesan cheese

1 Tbsp. chopped parsley or basil

1/2 c. finely chopped garlic scapes

salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

1 1/2 cups chopped peeled baking apples (about 1 1/2 medium apples)
1 can Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
1/2 cup pecan halves or pieces
2 tablespoons butter or margarine, melted
2 tablespoons corn syrup    

Heat oven to 350F.  Spray a 9 inch glass pie pan with cooking spray.  Spread 1 cup of the apples evenly in pan.  Seperate dough into 8 rolls.  Cut each roll into quarters.  Place in large bowl.  Add remaining 1/2 cup apples and the pecan. In a small bowl, mix melted butter, brown sugar and corn syrup.  Add to dough mixture and toss gently to combine.  Spoon mixture over apples in pan.  Bake 28 to 38 minutes or until deep golden brown.  Cool in pan 5 minutes.  Place heatproof serving platter upside down over pan and turn platter and pan over.  Remove pan. Remove lid from icing and microwave on high 10 to 15 seconds.  Drizzle icing over warm coffe cake.  Serve warm.