Potato-Leek Gratin

2-2.5 hours total time

Ingredients:

• 5 Tbs. Unsalted Butter
• 4lb. Leeks - white and green portions cut into 1/4 inch rounds
• 1.5 Tbs. Kosher Salt
• 1 tsp. minced fresh Thyme
• 1/4 tsp. grated nutmeg
• 1/4 tsp. pepper
• 1 cup heavy cream
• 6 oz. gruyere cheese, grated
• 3 0z. Parmagano-Reggiano
• 3 oz. russet potatoes, peeled 1/4 inche rounds
• 3 Tbs. minced chives

Prep

1. melt 4 Tbs. butter in 12" fry pan over medium heat
2. sautee leeks and salt, cover and stir until tender (20 min)
   
3. Add thyme, nutmeg, pepper, and cream
4. Simmer uncovered until thickened (15 min)
5. Transfer to bowl and let cool
6. Clean fry pan
   
7. greese with 1 Tbs. butter
8. Preheat oven to 400
9. Combine cheeses in a bowl
10. Layer 1/3 potatoes in fry pan, 1/3 Leeks, 1/3 cheese then 1 Tbs. chives
11. Repeat 2x (reserve 1 Tbs. chives)
    
12. Cover and bake (45 min)
13. Remove lid and bake until potatoes are golden brown (~30min)
14. Sprinkle 1 Tbs. chives
    
15. Let stand 15 min before serving
    

Thai Pumpkin Curry

Ingredients

• 1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
• 1 small or 1/2 large yam or sweet potato, peeled and cubed
• 1-2 medium carrots, cut into thick slices
• 1 yellow bell pepper, cut into bite-size pieces
• 1 cup cherry tomatoes
• 1/2 can chick peas, drained
• 2 Tbsp. grated orange rind
• CURRY SAUCE:
• 3-4 cloves garlic
• 1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce)
• 1 can coconut milk
• 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
• 2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. brown sugar
• juice of 1/2 lime
• juice of 1 medium orange
• 1/2 tsp. turmeric
• 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
• 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed
• 1/3 purple onion, sliced
• GARNISH: handful of fresh thai basil leaves

Preparation:

1. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.
2. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
3. Prepare the rest of the vegetables plus the orange rind.
4. Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well.
5. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
6. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
7. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar.
8. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves. Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!