Muffin Tin Chef by Matt Kadey

course rouses taste buds with a balancing act between two poles of flavor: salty and earthy. Feta cheese is salty enough, so don’t add any salt. If available, try to use red quinoa for splash of color. And don’t forget the olive oil for a peppery boost. Make sure to give your muffin tin a good greasing or use paper liners for these bites. Serves 6 G, V
    3/4 cup red or white quinoa
1 1/2 cups water
1/2 bunch kale, ribs removed and roughly chopped (4 to 5 cups)
1 1/2 cups finely chopped feta cheese
3 large eggs, lightly beaten
1 large shallot, finely diced
3 garlic cloves, minced
juice of 1/2 lemon
1 tablespoon Sriracha hot sauce (optional)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper extra-virgin olive oil, as needed
    Bring the quinoa and water to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, about 12 minutes. Set aside to cool.
    Preheat the oven to 375°F. In a food processor, pulse the kale until finely chopped. You may need to do this in two batches. Place the kale in a large bowl along with the cooked quinoa, feta cheese, eggs, shallot, garlic, lemon juice, hot sauce, if using, thyme, nutmeg, and pepper. Divide the mixture among 6 jumbo muffin cups, press down to compact, and bake until set, about 25 minutes. Let cool for several minutes before unmolding. Serve with a drizzle of olive oil over the top.

TRUSTY SIDEKICKS: SIDE DISHES
    If you’ve always been kind of blasé about side dishes, serving the same bowl of rice or steamed broccoli, this chapter contains a riot of fun recipes sure to excite taste buds. They range from blissfully easy to sumptuously complex and help prove that the side dish need not play second fiddle to any main. And with significant levels of nutrients, they are just as good for your health as they are for your palate.

RATATOUILLE MUFFINS
    The classic French side dish ratatouille is usually prepared by sautéing all the ingredients together or layering the vegetables casserole style. This version is a winner, too. Consider packing them for lunches. Serves 6 V, G
    1 tablespoon grapeseed or canola oil
1 leek, thinly sliced or 1 small onion, chopped
1 1/2 cups diced zucchini (about 1 large)
1 1/2 cups diced eggplant (about 1 large)
3 garlic cloves, chopped
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup chopped sun-dried tomatoes
1/3 cup sliced kalamata olives
juice of 1/2 lemon
3 large eggs
1/3 cup low-fat milk
1/4 cup extra-virgin olive oil
1 cup whole wheat pastry flour
1 tablespoon natural cane sugar or white sugar
1 teaspoon baking powder
1 cup grated Parmesan cheese (about 4 ounces)
    Preheat the oven to 350°F. Heat the oil in a large skillet over medium heat. Add the leek, zucchini, eggplant, garlic, basil, salt, and red pepper flakes, and cook until the vegetables have softened, about 5 minutes. Remove from the heat and stir in the tomatoes, olives, and lemon juice.
    In a medium bowl, lightly beat the eggs. Beat in the milk and oil. In a large bowl, stir together the flour, sugar, and baking powder. Add the wet ingredients to the dry ingredients, stir to combine, then fold in the vegetables. Fold in the Parmesan cheese. Divide the mixture among 12 medium muffin cups and bake until muffins are firm to the touch, about 20 minutes. Let cool for several minutes before unmolding.

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    RATATOUILLE MUFFINS, page 96

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    YORKSHIRE PUDDING WITH MUSHROOM GRAVY, page 98

YORKSHIRE PUDDING WITH MUSHROOM GRAVY
    One of my fondest memories of the holidays in the Kadey residence is my brother and me fighting over the last piece of Mom’s Yorkshire pudding. This is her pudding recipe and perhaps no other is more cherished to me in this book. Serves 6 V, F
    Yorkshire Pudding:
    1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup low-fat milk chives, for garnish
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    Mushroom