
Leek and Kale Stuffed Squash
- 2 delicata squash - cut in half, seeds scooped out - lie flat in baking pan
- 2 tbs butter
- 5-6 leeks, 2 large - sliced
- 1/2 cup chopped kale
- 1 tsp Dijon mustard
- 1/4 cup creme fraiche
- 4 ounces grated Gruyere cheese
- salt and pepper
- fresh thyme

Celery Sage Bread
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 1/4 cup fresh sage leaves, chopped
- 1 tbs baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
- 1 egg
- 1/2 cup milk
- 1/4 cup dry white wine
- 1/2 cup pureed celery