<http://schema.org/articleBody>
"Grow Your Own entry, the first time using my actual crop. This time it&amp;#039;s hosted by Noob Cook; here&amp;#039;s the roundup of all the things people made.  This was from the Health and Nutrition section of the New York Times, of all places, in a new column called Recipes for Health. I did some of the recipe in advance, then poured the eggs and milk over the top. I started by cutting a baguette into \u00BD-in. slices, then toasted them. I cut a garlic clove in half and rubbed the cut part against the toasts. Then I layered half the toasts in my casserole, followed by a layer of tomato slices, salt, pepper, shredded Swiss and asiago, rosemary; then I repeated the layers. About an hour before dinnertime, I preheated the oven to 350 degrees. I mixed 4 eggs with 2 cups of milk and some salt and pepper. Poured it over the bread and tomatoes, then baked it for about an hour.  This tomato and cheese strata is a very similar recipe. Here are a couple more ideas; one&amp;#039;s even a stovetop strata: Stovetop Spinach and Swiss Cheese Strata Ham and Mushroom Strata  Tomato and Cheese Strata  What do you make with fresh tomatoes? I&amp;#039;m hoping to come up with a few more eventually. \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43387/seeing-a-little-bit-of-red-5476/>