Monday, Oh Monday

Monday, you're back!
...even though we asked you nicely to stay away. You're persistent!!

We could reeeaaaalllly use another day like we had yesterday...Yep, where we didn't even leave the house once (well, The Boy did, to get crescent rolls & wine). It was cold & windy out, & The Boy had a tickle in his throat. What better reasons to hunker?!

The Girl stayed in PJs & cooked all day. First course was an amazing egg casserole Esme learned to make last weekend in Sonoma. Recipe below.

Round 2:
A HUGE pot of veggie soup (please come over for leftovers)!
We haven't been doing the best job of eating all the veggies from our weekly veggie box, so we decided to throw them all in for a day-long simmer! It was deelish! We added carrots, ginger, parsley, tomatoes, fava beans, squash, shallot, onion, garlic, lemon & broccoli...OHMIGOSH YUM! Here she is, pre-boil.

We were super dorky and made a video of the whole soup-making experience.
If you ask very nicely, we'll show you :)

Sausage and Egg Casserole with Sun-Dried Tomatoes and Cheese

Thanks, Jenn Mann

1 pound Italian sausage (1/2 lb sweet & 1/2 lb hot), casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated cheese (I used a mixture of cheddar, mozzarella and gruyere)
1/2 teaspoon salt

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish (Can be made 1 day ahead. Cover and refrigerate).

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over top. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Serves: 8 - 10 people. We cut the recipe in half & still have leftovers.

Happy Cooking!