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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Quinoa Pizza with Prosciutto, Gorgonzola & Balsamic Fig Jam

Quinoa Pizza | ourfourforks.com

Josh and I went to Portland, Oregon this weekend for my sister’s graduation from college. Every time I visit I’m amazed by how many great restaurants there are to try. In just four days, we had amazing meals at Pok Pok, Lardo, the Woodsman Tavern, and Toro Bravo (with dessert from Salt & Straw and Blue Star Donuts)– in addition to some home cooked barbecued salmon. It’s difficult to leave and not come home a bit envious; Portland is such a foodie city and sometimes Boston seems a bit behind.

 

We do, however, have our fair share of great restaurants in Boston too. I’ve been reading a lot about gluten-free sprouted grain pizza crusts recently (like this one and this one), and I immediately knew the pizza to make: prosciutto and gorgonzola with balsamic fig jam. This recipe is inspired by Todd English’s Boston restaurant Figs, one of our favorites in our city.

 

Quinoa Pizza | ourfourforks.com

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Gluten-Free Crackers

Gluten-Free Crackers

I’ll never forget the first time I tried Mary’s Gone Gluten-Free crackers. My roommate in grad school introduced me to them and after a handful, I was hooked. Crunchy, wholesome, and healthy with a deep nutty flavor, they are the perfect vehicle for any topping, sweet or savory. I’ve enjoyed these crackers with nut butter, jam, cheese, hummus and healthy nutella. Gluten-free and vegan, these crackers are also amazing plain.

 

These are my take on Mary’s Gone Gluten-Free Crackers. They are super easy to make and taste almost identical to the real ($4 + per box) thing. Aside from saving money, the benefits to making these at home are many; you can experiment with the shape and size of your crackers, add herbs or spices or play around with types of seeds. This weekend, Josh and I made one batch in a sheet (so that we could crack them into irregular pieces) and one batch in circular rounds like the store-bought Mary’s Gone. Both ways taste delicious.

 

Gluten-Free Crackers

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