Wax Beans and Leeks

We had a lovely visit from family the other day, and a nice harvest-y meal was slowly eaten in late afternoon with a bottle of red wine. What a luxury! I served pork chops on the grill, marinated in cider and crabapple jelly, roasted potatoes tossed with parsley, sauerkraut cooked with diced apple, and this side dish, which was the breakout star of the evening.

1 pound of wax beans, trimmed, snapped in half, cooked in boiling water for five minutes

3 leeks, I used the green portion only, but you may do as you choose, sliced

Secret ingredient: Oregon dukkah spice mix

Sautee leeks in olive oil and butter. Add beans and toss. Salt and pepper. Add dukkah and toss. I think I had either the Zesty or Traditional Dukkah. Thanks, Dane!

Savory Winter Squash Bread Pudding

Another winter squash recipe that can be a main course, good for baby, vegetarian, and uses my miracle cooking ingredient: yogurt. I was doubtful of this, but it was delicious! I can't stress enough how wonderful a spot of nutmeg is with squash. I also can't talk highly enough of my friend the leek. Especially the local farmer's market variety, all muddy and fresh from the soil.

1 loaf of stale, hard bread (I used a baguette) cubed

1 winter squash, roasted, pureed

1 cup milk

1 cup yogurt

1 cup water (or chicken stock)

6 oz feta cheese

1 cup sauteed leeks

1/8 tsp nutmeg

Mix squash, milk, yogurt, nutmeg and leeks (which I sauteed in lots of olive oil and butter). Toss the cubed bread with the mixture. Put in greased baking dish (13x9?). Crumble cheese on top. Pour water or stock over all to moisten. Put in preheated 35o degree oven and cook for 30 to 40 minutes, or until it browns a little on the top, looks bubbly, but most of the moisture is out of the bottom of the pan, and hopefully saturated in the little cubes of bread.