Mushroom Goat Cheese Quiche Muffins

If you can't find local mushrooms this time of year, re-hydrating dried ones is also an option. Eggs and cheese, of course, are great year-round locavore staples, as are storage crops like shallots and other alliums.

I bought some silicone reusable muffin cups, and they work like a dream for these quiche muffins - no sticking at all, super easy cleanup.

8 large eggs
1 cup whole milk
2 ounces goat cheese, crumbled
olive oil
1 large shallot, minced
1/2 lb shiitakes or other mushrooms, diced
Salt and pepper

Preheat the oven to 350 degrees.

Beat the eggs in a medium bowl. Stir in the milk and crumbled goat cheese and let sit at room temperature while you prepare the other ingredients.

Heat a little olive oil in a medium skillet. Add the shallots and mushrooms and saute until tender, 3-5 minutes. Add salt and pepper to taste.

Divide the mushroom mixture evenly between 16 standard muffin cups. Stir the egg mixture, then ladle into the cups over the mushrooms, making sure to get some goat cheese in each one.

Bake for 20-25 minutes, until the quiche muffins are cooked through. Serve hot, warm, or room temperature.

Makes 16 egg muffins. Serves 4-6.

Brussels Sprouts with Shallot Butter

There aren't too many savory things that can't be made better by the addition of shallot butter, and Brussels sprouts are no exception.

1 quart Brussels sprouts, trimmed and halved or quartered if large
2 Tbsp butter
1 medium shallot, minced
Dash of lemon juice (optional)
Salt and pepper to taste

Cook the Brussels sprouts in a saucepan of salted boiling water for 5-8 minutes, until tender. Drain.

Melt the butter in a skillet. Add the shallots and saute for 1-2 minutes, then add the Brussels sprouts. Continue to saute over medium heat until they have given up excess moisture from the boiling. If desired, add a small splash of lemon juice to the pan and saute for another moment. Add salt and pepper to taste and serve hot.

Serves about 4.

Grilled Steak with Shallot Butter

This is so simple it hardly counts as a recipe, but the shallot butter is addictively delicious while grilled steak is great all on its own, the shallot butter takes it to a higher plane. Should you end up with extra shallot butter, it's delicious on...well, almost anything savory that you can think of.

Grass fed steak of your choice to serve 4
Salt and pepper
4 tbsp butter
1 large shallot, minced

Blot the steak dry with a paper towel, then liberally season all over with salt and pepper.

Grill the steak over high heat for 4-5 minutes a side for medium rare.

While the steak grills, make the shallot butter: Melt the butter in a small saucepan or skillet, then add the shallots and cook over medium heat until tender. They will be mouth-wateringly aromatic.

Serve the steak and top each serving with a generous spoonful of shallot butter at the table.

Serves 4.