Acorn Squash With Gluten Free Cornbread Stuffing

Acorn Squash with Gluten Free Cornbread Stuffing | ourfourforks.com

The year my mom made wild rice stuffing instead of her traditional stuffing (the recipe for which is written on torn pieces of paper and impossible to recreate) the family was up in arms. She agreed to never stray from her bacon-sausage-liver-butter classic again, but her jump outside the box made me realize that stuffing doesn’t have to be paired with turkey on Thanksgiving. Her wild rice stuffing was great – and, though not rich enough for our holiday standards, would be perfect stuffed into peppers, sweet potato or just as a side.

 

This gluten free cornbread stuffing is savory and satisfying; healthy enough for those days where you want some Thanksgiving flavor without such heaviness. Here, I used it to stuff acorn squash, but I’ve also baked it in a pie pan and served it as a side. The key to this stuffing is the cornbread; it needs to be dried out in the oven so that it doesn’t completely fall apart in the stuffing. I also wouldn’t recommend cornbread that is too sweet – slightly sweet is ok (to get the sweet-savory thing happening), but some recipes use too much sugar for a stuffing recipe.

 

Acorn Squash with Gluten Free Cornbread Stuffing | ourfourforks.com

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Butternut Squash Burgers

Butternut Squash Burgers | ourfourforks.com

Veggie burgers sometimes get a bad rap for being too crumbly, too starchy, too soy heavy, too soggy leftover… the list goes on. These butternut squash burgers are none of these things. They hold together perfectly, are crispy on the outside and taste even better for lunch the next day. I used butternut squash because of my CSA, but I think any squash-like substance would be a fine substitute; sweet potato purée, canned pumpkin, acorn squash…

 

To follow through with the fall theme, I topped these squash burgers with sautéed leeks and apple butter, but traditional burger toppings would taste good too.

 

Butternut Squash Burgers | ourfourforks.com

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Red Currant + Strawberry Oat Thyme Crisp

Red Currant + Strawberry Gluten Free Crisp | ourfourforks.com

When I got red currants in my CSA share, I thought they were poisonous and pushed them to the back of the fridge. I’ve eaten currants before but only the dried, black variety and I had no idea what to do with these. They’re a bit too tart to enjoy raw, but then I remembered that summer is not summer without at least one fruit crisp. This gluten free crisp is the perfect summer dessert (or breakfast).

 

The topping is simple and satisfying (Josh proclaimed it was the best thing he’d ever tasted) and I can’t wait to pair it with fall and winter fruits (think apples, pears and sweet potatoes). Oats, shredded coconut, and almond meal give this gluten free crisp its substance, while coconut oil makes it decadent and buttery (and keeps it vegan). The thyme adds another layer of herby flavor – feel free to omit, but I think you’d like it.

 

I’d assume any summer fruit would be a great substitute here; just remember to adjust the filling sweetener depending on fruit tartness and personal taste.

 

Red Currant + Strawberry Gluten Free Crisp | ourfourforks.com

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Smashed Potato Salad with Seed Pesto & Charred Sweet Corn

Smashed Potato Salad with Seed Pesto | ourfourforks.com

Smashed potatoes. The concept it pretty straight forward: boil some small potatoes, smash them on a baking sheet and bake until crispy. Yet until recently I had never had these before. My mom and aunt introduced me to the concept; seemingly out of the blue, they both started serving them whenever I visited and I was sold.

 

When new potatoes appeared in my CSA share this week, I had no other choice but to smash them. Several weeks ago Vega generously sent me some of their roasted sacha inchi seeds – the richest plant-based source of omega-3s on earth – so I made a simple vegan seed pesto for the smashed potatoes and added some fresh oven charred corn. The result is a delicious, crunchy potato salad with all my favorite flavors of summer.

 

If you don’t have sachi inchi seeds, choose another seed or nut to use! I love using walnuts or pumpkin seeds and usually roast them first for depth of flavor.

 

Smashed Potato Salad with Seed Pesto | ourfourforks.com

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Grilled Sugar Snap Peas with Lemon Oregano Butter

Grilled Sugar Snap Peas with Lemon Oregano Butter | ourfourforks.com

In the fall and winter, I roast everything. But as soon as there is a glimmer of warmth in the spring, I start to grill. Josh and I live in a 700 square foot apartment in South Boston; our kitchen is tiny and we have no outdoor space for a grill. But when we’re not enjoying someone else’s barbecue, we use our grill pan indoors. Our apartment sits in a cloud of smoke afterwards, but we’d both argue it’s worth it.

 

Grilled sugar snap peas with lemon oregano butter are the perfect summer side dish. The snap peas are sweet and retain their crispiness when grilled. Their subtle chargrilled flavor is balanced out by the delicate shallots, lemon zest and fresh oregano. I ate these with salmon and topped them on my lunch salad the next day. If you choose to use a real grill rather than a grill pan, you may want to skewer the sugar snap peas first. Vegan? Simply substitute the butter for an oil of your choice.

 

Grilled Sugar Snap Peas with Lemon Oregano Butter | ourfourforks.com

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