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GOODNESS

Nutmeg: What would egg-nog be without nutmeg? But this sweetly aromatic spice is good for much more. As well as flavoring cakes and fruity desserts, it works wonderfully with strong vegetables like cabbage and cauliflower.
Nutmeg quickly loses it's flavor when ground, so get whole kernels and grind them just before using them. The taste is a sweet blend of woody pine and cloves.
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Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Leek and Swiss Chard Tart

serves
prep time: 10
cook time: 52

ingredients

1 sheet frozen puff pastry (half of 2 1/8 cups package), thawed
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

directions

Roll out pastry on floured work surface to 12 inch square. Transfer to 9 inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under, crimp edges. Cover, chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover, cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard, saut until wilted, about 2 minutes. Remove from heat, cool.

Position rack in bottom third of oven, preheat to 425 degrees. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.

Bake tart 15 minutes. Reduce heat to 350 degrees and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack, cool 10 minutes.