Take advantage of the weekend’s extra prep time and put this together Sunday night. You’ll be glad you did when you can get Monday’s meal on the table with just the push of a few oven buttons.

MIXED MUSHROOM STRATA

1 loaf crusty French bread, cut into 1-inch cubes
3 large shallots, finely chopped
1 pound of mushrooms, sliced (try a mix of button, crimini and beech, or whatever is available)
3 Tbsp. fresh thyme leaves
12 large eggs
1½ cups whole milk
3 Tbsp. butter
8 oz. goat cheese
1 cup gruyere, grated
salt
pepper

1. In a large skillet, heat butter over mediumhigh heat. Add shallots and sauté, mixing often for 2–3 minutes. Add mushrooms and cook until tender and golden, about 10 minutes. Add fresh thyme and a generous pinch of salt and pepper. Set aside.

2. In a medium bowl, whisk eggs and milk together with a bit more salt and pepper.

3. In a large bowl, add the cubed bread, mushroom mixture and cheeses. Stir to mix. Pour in half the egg mixture and give a gentle stir.

4. Transfer into a well greased baking dish and pour the remaining egg mixture over the top. Cover with foil and refrigerate overnight.

5. When you get home the next day, turn the oven to 400°F. Bake covered for 40 minutes. Lower the heat to 375°, remove the foil and cook uncovered for 20–30 minutes more until puffed and golden and firm when you give it a little shake. Serve immediately.

A little bit sweet, a little bit salty, and prepared in under 10 minutes, this meal takes tummies from hungry to happy in no time at all.

NOT-YO-MAMA’S HAM SANDWICH

Crusty sourdough or French bread, sliced
8 oz. fresh ricotta
8 oz. sliced Red Table cured meat of your choice (Royal Ham, Lonza, Prosciutto or Speck would all be delicious)
2 tart local apples (try Honeycrisp or Hoch Orchard’s Redfree) ½ cup walnuts
honey
salt
pepper

1. In a saucepan or cast iron over high heat, toast the walnuts until brown and fragrant (6–8 minutes). Meanwhile, toast your bread and slice your apples.

2. Assemble the open face sandwiches. Start with a slather of ricotta, then meat, apples and walnuts. Drizzle with a dollop of honey and finish with a sprinkle of salt and pepper.

3. Serve alongside a simple salad of lettuce, radicchio or escarole splashed with olive oil and balsamic. Dinner is served!

You did it! You’ve made it halfway. So here’s to a little carbo loading to finish out the week strong.

BREAKFAST SAUSAGE CARBONARA

8 oz. breakfast sausage (fresh patties or links, whichever you prefer)
16 oz. dried spaghetti
2 eggs plus
2 egg yolks
½ cup frozen peas
1 cup Parmesan, freshly grated
zest of 1 lemon
olive oil
salt
pepper

1. Make your sausage meatballs. If using patties, pull off pieces about the size of large marbles and roll into little balls of sausage meat. If using sausage links, use a knife to slit them open lengthwise, pop out all the meat and do the same.

2. Heat a large frying pan and add a good splash of olive oil. Gently fry the sausages over medium heat until golden brown all over. Turn off the heat when cooked through. In the meantime, bring a large pot of salted water to a boil.

3. In a large bowl, whip the eggs with half the Parmesan, the lemon zest and some ground pepper.

4. When your water is boiling, add the spaghetti to the pot and cook according to packet instructions (7–10 minutes) or until just al dente. About halfway through, add the peas to the pot.

5. When the pasta and peas are cooked, drain them in a colander, reserving a bit of the cooking water, and immediately add it to the sausage pan. Pour the egg mixture over and toss everything together for a few minutes until the egg is delicately cooked from the heat of the pasta, just enough for it to thicken into a sauce, but not scramble. If the pasta becomes a bit thick, add a few spoonfuls of the reserved cooking water to loosen it.

6. Serve immediately with a sprinkle of the remaining Parmesan. Spaghetti and meatballs will never look the same!

Whether you’re going out or staying in, take advantage of the great, local smoked trout at the Wedge and have breakfast on the dinner table in a flash.

TROUT-TOPPED POTATO PANCAKES

6 Yukon gold potatoes (about 2 lbs.)
2 eggs
1 Tbsp. all-purpose flour
3 cups panko breadcrumbs
1 cup canola oil
1 cup sour cream
8 oz. Everett’s smoked lake trout
1 fresh horseradish root chives, to garnish
salt
pepper

1. Slice off the brown skin on about two inches of the horseradish root. With a microplane, grate about 1 tablespoon of fresh horseradish into a bowl. Add the sour cream and stir to mix. Refrigerate.

2. Wash, peel, and (medium) grate potatoes. Once grated, squeeze out and drain excess potato liquid. Add a pinch each of salt and pepper.

3. In a separate bowl, beat 2 eggs until frothy. Add the eggs and the flour to potato mixture. Mix thoroughly. Form potato mixture into patties about 3 inches wide and ½-inch thick. Cover both sides with panko breadcrumbs.

4. Using a deep skillet, heat the oil over medium-high heat. The secret is getting the oil to the correct frying temperature so as to cook the potatoes to golden, crispy perfection on the outside, while remaining soft yet cooked on the inside. Test the pan first by dropping in a teaspoon of the mixture. It should fry quickly but not so it burns.

5. Drop in your patties. The oil should come hallway up their sides. Cook until golden brown and then flip gently using a slotted metal spatula, being careful not to splash the oil. Once cooked, remove and place on a cooling rack or paper towels.

6. Serve hot immediately with the trout, horseradish cream and a sprinkle of chopped chives.

Skip the delivery and go breakfast style with your pizza, aka, put an egg on it! It’s a great way to use up random leftovers in your fridge and an even better way to kickstart your weekend.

EVERYTHING BUT THE KITCHEN SINK

Fresh WedgeMade pizza dough

Eggs

Olive oil

Meats, veggies and cheeses of your choice

Salt

Pepper

1. Preheat oven to 450°F.

2. Roll out your Wedgemade dough on a floured surface then transfer to a pizza stone or greased baking pan. Prick it a dozen or so times with a fork (to keep it from rising too much in the middle). Spread a splash of olive oil on the dough and sprinkle with salt and pepper.

3. Now the blank canvas is yours to create with. Try bacon, tomatoes and green onions. Or mushrooms, sausage and spinach. Or maybe just ham and cheddar. Whatever feels right.

4. Leave a 2-inch diameter space in the middle of the pizza and bake for 5 minutes. Meanwhile, crack an egg or two in a bowl. Pull out the pizza and slide the eggs gently into the space in the middle. Return to the oven and finish cooking (5–10 minutes, or until crispy on the outside and the eggs are cooked through).

5. Slice and serve immediately. And don’t forget to sop up the yolk!