Screen-Shot-2015-04-08-at-12.56.00-PM1-300x118This week my guest is Beth Fiteni, from Green Inside and Out. A few years ago, Beth joined me on the show to share her expertise on “Green Lawn Care”, but this time I have invited her on to talk about her latest published paper on “Green Dry Cleaning.” We all see posted in the windows of our local dry cleaners, “Organic Dry Cleaning” or “Eco-Friendly Dry Cleaning”, but what does that really mean? Is there a difference between one type or another? Most of us don’t know,  and most of us don’t have the time to research the issue, but thanks to Beth’s latest paper, she did the research for us! Please join me to find out what you need to know about dry cleaning, and making the right choice!

Matzo Strada with Spinach and Gruyere Cheese


2- Packages of organic frozen chopped spinach

2 onions, chopped

3 Tbs olive oil

1 t. salt

½ t. pepper

3 Tbs fresh dill

¼ t. nutmeg

9 pieces of matzos

3 cups grated Gruyere

1 cup finely grated Parmigiano-Reggiano

1 dozen eggs

3 cups organic milk

3 Tbs Dijon Mustard


Run spinach under hot water to defrost, and squeeze handfuls of spinach to remove as much water as possible. Sauté onions in olive oil until translucent. Add spinach, dill, ½ t. salt and ¼ t. pepper. 

Whisk together eggs, milk, remaining salt & pepper and mustard.

Spray with oil a large, deep casserole dish. Break 3 pieces of matzo and spread on bottom of dish. Sprinkle 1/3 of the spinach mixture, 1/3 of the Gruyere cheese and 1/3 of the Parmigiano-Reggiano cheese on top of the matzo. Repeat twice more. Pour the egg mixture evenly over the top, and let the casserole sit in the refrigerator over night.


Remove casserole from fridge and let stand at room temperature for 30 minutes. Pre-heat oven to 350’ degrees. Bake for 45-50 minutes, until egg mixture is set.