What You’ll Use:
Mashed potato croquettes,
Pre-washed baby arugula.
Re-heating Instructions: Preheat the oven to 400°F. Line a sheet pan with parchment or foil. Set the croquettes on the prepared pan, and bake until warmed through and crisp, 8 to 10 minutes. Slice the baguette in half and warm in the oven alongside the croquettes. Meanwhile, whisk together ¼ cup cranberry sauce and 1 tablespoon mayo. To build the sandos, split open the baguette halves, set on plates, and spread with the cranberry mayo. Fill with the croquettes, small handfuls of arugula, and serve warm.
Allergen Note: Contains milk, eggs, wheat.
Preheat the oven to 400°F. Grease 6 of the wells in a 12-cup standard muffin pan with olive oil, or line with paper baking cups, if you have any on hand. Line a sheet pan with parchment or foil.
To prep the strata bites, tear or dice a baguette into small bite-size pieces. (You should have about 3 cups.) Save the remaining baguette for the sandos. In a bowl, toss the baguette pieces with 2 tablespoons olive oil. Season with salt and pepper. In a frying pan over medium heat, add the baguette pieces and toast until golden, turning occasionally, about 5 minutes. Return to the bowl and let cool slightly.
Chop the scallions. In the same pan over medium-high heat, warm 2 tablespoons olive oil. Add 1½ cups mirepoix, and sauté until just tender, 4 minutes. Add the mirepoix to the baguette pieces. Stir in ⅓ cup chopped scallions. (Reserve the remaining scallions for the croquettes and for serving.)
In another bowl, whisk together 3 eggs, ¼ cup milk, and ¼ cup Parmesan. Season with salt and pepper. Add the egg mixture to the baguette pieces, and toss until combined. Divide the mixture between the 6 cups in the prepared muffin pan, and bake until puffed and golden, 15 minutes. Let cool, then transfer to an airtight container and refrigerate.
To prep the farro salad, cut the delicata in half lengthwise, scoop out the seeds, and slice into half moons. Transfer the delicata to the prepared pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to combine. Roast until tender, 20 minutes. Transfer to an airtight container and refrigerate.
Meanwhile, bring a pot of water to a simmer. Add 2 eggs and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Transfer the eggs into a bowl of cold water. Drain the eggs, transfer to a container, and refrigerate.
Slice the radishes, transfer to an airtight container, and refrigerate. Pick the sage leaves and toss the stems. In a small frying pan over medium-low heat, melt 3 tablespoons butter or canola oil. Add the sage leaves and fry until golden and fragrant, 1 to 2 minutes. Transfer to a paper towel-lined plate and sprinkle with salt. Crumble the fried leaves into the salsa verde and stir to combine. Refrigerate until ready to use.
To prep the sandos, in a bowl, whisk together 2 eggs with 1 tablespoon flour until smooth. Pour half of the panko into a second bowl. In another bowl, mix together 1½ cups mashed potatoes, ¼ cup Parmesan, and ¼ cup chopped scallions. Season with salt and pepper. Using a ¼ cup, scoop out 6 mounds of the potato mixture. Dip each mound in the egg mixture, letting any excess drip back into the bowl. Coat with the panko, pressing to help the crumbs stick.
In a wide sauté pan over medium-high heat, pour in olive oil about ¼ inch deep. When the oil shimmers, lower the croquettes into the oil, and fry until golden brown and crisp, 2 to 3 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt. Let cool completely, transfer to an airtight container, and refrigerate.