A Healthier Quiche: Kale and Goat Cheese Muffins (makes 12 muffins), The Fat Radish
- 2 tablespoons butter, plus extra for the tin
- 2 cups milk
- 1⁄2 pound kale, roughly chopped
- 2 eggs
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- A pinch of cayenne
- 2 cups flour
- 1⁄4 cup soft goat cheese
- 1⁄4 cup coarsely grated Parmesan
Preheat oven to 350 degrees Fahrenheit and butter a standard 12-cup muffin tin or line it with paper liners. Set the tin aside.
Meanwhile, place the 2 tablespoons of butter in a medium pot set over medium heat along with the milk. Once the mixture comes barely to a boil, add the kale and turn the heat down. Simmer until the kale is totally softened, about 5 minutes. Place the mixture in a food processor or blender and puree (always be careful when pureeing hot liquids and place a kitchen towel on top of the lid). Set the mixture aside to cool.
Once cool, place the kale mixture into a large bowl and whisk in the eggs, baking soda, baking powder, salt and cayenne. Stir in the flour. Fill the muffin cups halfway with half of the batter. Evenly divide the goat cheese among the muffins and then top each bit of goat cheese with the rest of the muffin batter. Top each muffin with a bit of Parmesan.
Place the tin in the oven and bake until the muffins are risen, browned and firm to the touch, about 25 minutes.
Let the muffins cool before serving.
A Healthier Crumble: Beet and Swiss Chard Crumble (makes one large crumble), The Fat Radish
- 2 cups flour, divided
- 1⁄2 cup oats
- 1⁄2 cup finely chopped toasted hazelnuts
- A pinch of grated nutmeg
- Coarse salt and freshly ground black pepper
- 2 sticks unsalted butter, cold and diced, divided
- 4 1⁄2 cups coarsely grated clothbound cheddar cheese, divided
- 4 pounds beets, peeled and chopped
- Small handful of thyme sprigs
- 4 garlic cloves, crushed
- 1⁄2 teaspoon black peppercorns
- 1 bunch Swiss chard, roughly chopped
- 4 cups milk
- 1⁄4 cup English mustard
- Tabasco sauce
In a large bowl, mix together 1 cup of the flour with the oats, hazelnuts, nutmeg and a pinch each of salt and pepper. Using your fingertips, work in 1 stick of the butter and 1⁄2 cup of the cheddar until the mixture turns into coarse crumbs. Set the mixture aside.
Bring a large pot of salted water to a boil and add the beets, thyme, garlic and black peppercorns. Cook until the beets are just tender, about 10 to 15 minutes. Drain the beets (discarding the thyme, garlic and peppercorns) and set them aside.
Place the remaining stick of butter in a saucepot set over medium-low heat. Once it melts, stir in the remaining cup of flour and cook until the mixture smells cooked, but doesn’t take on any color, about 5 to 10 minutes. While stirring, slowly pour in the milk. Bring the mixture to a boil, lower the heat and cook until a thick sauce forms, about 5 minutes. Stir in the remaining 4 cups of cheese and the mustard. Season the sauce to taste with Tabasco, salt and pepper. Keep warm over a low flame.
Preheat the oven to 350 degrees Fahrenheit.
Spread a third of the cheese sauce on the bottom of a buttered 9 inch x 13 inch baking dish. Top with a third of the beets and Swiss chard. Season the vegetables with salt and pepper. Repeat the process two more times and then cover the entire surface with crumble topping.
Bake until the filling is bubbling and top is crisp and browned, about 50 minutes. Serve hot.
A Healthier Pot Pie: Celery Root Pot Pie (makes one pot pie), The Fat Radish
- 3 medium celery roots
- 1 red onion, diced
- 1 head of black garlic, peeled and chopped
- 1 white insides of a stalk of celery, chopped
- 1 cup brioche croutons
- 1 apple, peeled and chopped
- 3 cloves allspice
- 1 bay leaf
- 1 teaspoon fresh lemon juice
- 1⁄4 cup parsley and chives, chopped
- 1⁄4 cup cream
- 1⁄2 gallon milk
- 2 tablespoons butter
- 1⁄4 cup grated Gruyere cheese
- 1 puff pastry sheet
- 1 egg
- Salt and pepper
Peel and dice celery root, reserving scraps, but not peelings in a pot. Add to scraps; apple, allspice, bay leaf and cover with milk, simmer until the celery root scraps are soft. Roast celery root, dice with butter and herbs until soft. Roast diced onions in pan until soft.
In a blender, combine cooked celery root scraps and apple (removing bay leaf and allspice) until smooth using cream, butter and some of the cooking liquid. Should be smooth and of soup consistency. In a large bowl combine cooked celery root, diced onions, raw celery hearts, black garlic and croutons. Add celery root puree to mix until desired consistency, season with salt, pepper, parsley and chives. Add mixture to dish or serving bowl, top with grated cheese. Cut a ring slightly bigger than your bowl out of the puff pastry sheet. Brush with egg wash and press to top of bowl, forming a cap around the sides.
Bake in oven for 10 to 12 minutes at 350 degrees Fahrenheit until warm inside and puff pastry has risen.
A Healthier Guacamole: Green Pea Guacamole (serves 8), Amie Valpone
- 2 tablespoons finely chopped fresh cilantro
- 1 16 oz. bag of frozen green peas, defrosted
- 3 scallions, thinly sliced, plus more for garnish
- 2 large garlic cloves, minced
- 2 tablespoons freshly squeezed lime juice, plus more to taste
- Sea salt and freshly ground pepper to taste
Puree all ingredients in a food processor until smooth. Add scallions for garnish and serve.