A Jar to the Rescue

Posted on September 26, 2012 by Four Cooking Together

This blog is about real food. The kind we stir up with the fresh produce we receive each week from Freshness Farms, lovingly tend in our backyard gardens, and seek out at the local farmers’ market. It’s about steering clear of the packaged and shrink-wrapped stuff we all have a bit of (yes, all of us), tucked into the dark recesses of the freezer and cupboard. Dastardly stuff that all too eagerly beckons—like a sultry siren perched on the rocky shores in a Greek tragedy—at our most vulnerable moments, when time and energy are in short supply and the troops are ready to eat. Let’s face it, these are not often the real food moments we proudly boast about on Facebook. As I said, this blog is about real food. Mostly real. After all we’re human, and humans succumb to sirens, now and then.

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Spinach and Ricotta Pasta Rolls

Posted on September 25, 2012 by Four Cooking Together

These pasta bundles are essentially lasagna rolled up on its side, rather than laid flat. They’re fun and easy, for a change of pace. The small amount of goat cheese mixed into the filling offers a welcome tang. Look for fresh ricotta, it’s far superior to the mass-produced version stocked in supermarkets. You’ll find it at Whole Foods, small specialty grocers or high-end markets.

If you like, add chopped, fresh mushrooms to the filling too. Cook the mushrooms with the garlic—before adding the spinach—until they begin to brown, about 5 minutes or so.

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Favorite Black Beans

Posted on September 25, 2012 by Four Cooking Together

We make these saucy beans nearly once a week—on nights when time’s in short supply, but we crave something that tastes fresh and homemade. There’s not much to prepare, but you might slice a sweet tomato, grate a carrot or cube an avocado while the beans cook. If you have the energy, sauté some vegetables to serve on top—corn, broccoli, carrots, greens—whatever you find in the fridge.

By the way, this is the perfect meal for kids to prepare on their own—as an after-school snack or supper for the whole family.

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Apple Crisp

Posted on September 20, 2012 by Four Cooking Together

What better way to cap off a week of crisp, cool fall days than a dessert that features the season’s favorite fruit? There’s nothing more delicious and simple to prepare than an old-fashioned apple crisp. This dessert is essentially a pie without the hassle and skill involved in making the crust, but with all the benefits. Spiked with warming cinnamon and topped with an irresistibly crunchy topping, no one will say no to this dish. No one.

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A Gluten-free Guest: Roasted Seasonal Vegetables with Pesto

Posted on September 19, 2012 by Four Cooking Together

Gluten-free is one of the hottest cooking topics around—and no longer the exclusive realm of those with celiac’s disease or gluten-intolerance. More and more diners are looking for strategies to cut down on wheat and grain products. With that in mind, this week I’m delighted to welcome guest blogger, E. Chloé Lauer, an expert on gluten-free cooking and nutrition. Chloé has an enthusiasm for clean eating that’s infectious, and her approach is both practical and easy. And simply delicious. Chloé’s recipe prompted me to take a peek at our archives, to see how we stack up in the gluten-free world. You’ll notice a new gluten-free tag in our recipe index this week (right side bar), that should make it easier to identify wheat-free recipes. Watch how the category grows as I slog through the files over the next few weeks.

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