4 tablespoons (1/2 stick) butter

1 pound oyster mushrooms, halved if large

1 tablespoon minced garlic

4 cups thinly sliced leeks (white and pale green parts only; about 4 large)

1 tablespoon minced fresh thyme

1 3/4 cups chicken broth preferably home made (Diestel chicken's work the best)

1 3/4 cups whipping cream

1/4 cup dry white wine

1 teaspoon salt

1/2 teaspoon ground black pepper

3 3/4 pounds German Butterball potatoes, skins rubbed off and thinly sliced into rounds (about 8 cups)

2 1/2 cups grated Gruyère cheese (about 10 ounces)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.

Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

KALE SALAD
This recipe if from the Esalen Cookbook and well
worth every bite. Half this recipe if you get the ½ box.

½ cup Bragg Liquid Aminos or tamari soy sauce
1/3 cup lemon juice
½ cup extra-virgin olive oil or flax seed oil
½ medium-size red onion
¼ cup sunflower seeds
½ cup sesame seeds
¼ cup pumpkin seeds
1-pound fresh kale (1 large bunch- full box)
½ cup sunflower sprouts
1 avocado, cut into ½ inch cubes (optional)
1 cup thinly sliced shitake or
Crimini mushrooms (optional)

Combine Braggs or soy sauce and lemon juice in a blender or whisk in a bowl. Slowly dribble in the oil as the blender turns or as you whisk vigorously. Slice the onion into thin half-moons and marinate in the dressing as you prepare the rest of the salad.
Toast the seeds in a heavy-bottomed pan over medium heat until seeds are just golden and fragrant. Toast each seed type separately as their size requires varying roasting times. Cool to room temperature.
De-stem the kale cutting out the main central vein (reserve for soup stock). Stack the kale leaves and slice into ¼-inch ribbons. This is the most important step, so take your time. The success of this recipe lies in cutting the kale into small ribbons and in completely massaging the kale with the dressing.
Toss the seeds, sprouts, and kale together with the marinated onions and as much dressing as necessary to lightly but completely dress the kale. Massage the dressing into the kale with your hands. Add the avocado and mushrooms if using and toss again with your hands.