This week's featured recipe and tips by:

Joya Pettegrew

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Le Cordon Bleu graduate Joya loves everything about food – talking and reading about it; shopping, exploring and growing it; preparing it; and educating people about it. Most of all, she loves sharing it. Joya joined Town & Country Markets in 2013 working in the culinary department in the Bainbridge Island Market, except for a three-year absence to have her son.She was a sous chef and banquet chef for Sierra Nevada Brewery in California before traveling the world for 16 months with her husband and settling in the Pacific Northwest. On her travels, she experienced the power of food and its ability to serve as a common ground to bring people together. In fact, she believes there is nothing better than sharing food with the people you love. When she’s not cooking and chatting about food, Joya is outside enjoying the beauty of nature with her family, immersed in her yoga practice, reading a good book, or planning her next culinary travel adventure.

Delicious on its own or with a simple green salad, fresh fruit, hot cup of coffee or mimosa.

Featured Tips

​Substitute the three kinds of cheese with our deli's pre-grated fondue blend. Buy your bread early so it is nicely staled when you are ready to make your strata. It can even be assembled the night before and baked in the morning.

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Breakfast Strata with Asparagus and Gruyère


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  • 8 large eggs
  • 2 cups whole milk
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups dried bread stuffing or day-old bread cubes
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 4 ounces gruyère cheese, grated
  • 4 ounces Jack cheese, shredded
  • 4 ounces Parmesan cheese, shredded
  • 1/2 cup each chopped fresh chives and parsley


Whisk eggs, milk, salt and pepper in a large bowl. Mix cheeses and herbs in another bowl. Place half of bread stuffing in a large baking dish. Sprinkle with half of asparagus and half of cheese mixture. Cover with half of egg mixture. Repeat with remaining bread, asparagus, cheese mixture and egg mixture.
Cover and refrigerate for six hours or overnight.
Preheat oven to 375°F.
Bake for about 45 minutes or until brown and puffed.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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