Do-ahead egg dishes for the holiday
Make your holiday brunch or dinner a breeze
Make-ahead strata: Easier than souffles, less hands-on than pancakes and more forgiving than omelets, a puffy, moist breakfast strata is an easy dish to make. (Alex Garcia/Chicago Tribune)
4.Heat oven to 350 degrees. Let strata sit at room temperature while oven heats. Uncover strata; bake until puffed and top is golden brown, 55 to 60 minutes. Cool slightly; garnish with more herbs.
Per serving: 404 calories, 23 g fat, 11 g saturated fat, 181 mg cholesterol, 25 g carbohydrates, 24 g protein, 979 mg sodium, 2 g fiber.
Arugula, clementine and olive salad
Prep: 15 minutes
Note: To work in advance, toast the nuts, slice the olives, segment the tangerines and put the dressing in the jar (it can stay at room temperature for several hours). Then toss it all together when the strata comes out of the oven.
½ to 3/4 cup walnut halves, roughly chopped
3 tablespoons olive oil
1 tablespoon walnut oil, optional
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Freshly ground pepper
½ cup sliced pitted large green olives, such as green Cerignola olives
4 clementine or other seedless tangerines, peeled, separated into segments
2 heads Belgian endive
1 bag (5 ounces) baby arugula (or 6 cups mixed salad greens)
1. Spread walnuts in small skillet. Toast over medium heat, stirring constantly, until aromatic (be careful, they'll burn easily), about 2 minutes. Let cool in a large salad bowl.
2. Mix olive oil, walnut oil if using, lemon juice, salt and pepper in a jar with a tight-fitting lid. Shake well. Taste for seasoning.
3. Stir olives and clementine segments into walnuts. Slice Belgian endive heads crosswise into 1/2-inch wide slices. Add to salad bowl. Add arugula; mix well. Drizzle dressing over all; mix well. Serve immediately.
Per serving: 169 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 10 g carbohydrates, 3 g protein, 89 mg sodium, 3 g fiber.