Can You Find Fresh Food In A Jar?

The Grape Escape Salad

Chances are you're on the go a lot if you live in a metro like Chicago. Lunch is where ever, sometimes whenever, you can grab it.

What's available may not be the best thing for you. So a healthy lunch is a luxury some days. That is unless you have the time or discipline to pack a lunch, which brings up a host of other issues.

It shouldn't be so difficult or such a hassle.

That's the thinking that prompted Luke Saunders to create Farmer's Fridge, an organic and vegetarian company offering healthy meals in a jar. Yes, a jar.

The Cheater (opened)

Hold on. It's sold via kiosk-vending machines. Unless it's catered.

And the food is simply delicious.

The start-up opened November 2013 with a vending machine in the food court at 201 N. Clark, Chicago. I came across this salad in a jar while attending a Wix workshop on website design trends.

I've had The Cheater and The Grape Escape salads. My favorite so far is The Cheater, simply yummy. I couldn't wait to eat more of this salad. The Grape Escape can use more grapes and a less bitter dressing, but it still is a good selection.

You'll be pleased about supporting a company conscious about the quality of food it serves and the packaging that contains it. The food is organic and made fresh daily. The containers -- plastic jars -- are recyclable and reusable. I love it!

Besides the good food, this is a great concept. Luke identified a problem then found a solution. Great ideas often are simple ones.

Cook This Tonight: Butternut Squash

How often have you walked past the tan-colored gourd, scratching your head and wondering what interesting dish can you create using it?

Bypass it no longer. Try this dish tonight, and you'll never overlook the butternut squash again.

The recipe is fairly simple: Cook it whole or in halves. Remove seeds before or after cooking (your preference). Use olive oil during cooking optional. Bake for 45 minutes to 1.5 hours depending upon the size of the squash. Use a fork to basically scrape or shred the flesh into a bowl.

Well, I chose to bake whole an average size squash. I cleaned it, scored it in a few places, and rubbed olive oil on the exterior. Score it to allow the steam to release and prevent the veggie from exploding. I baked it for 1 hour 20 minutes until parts of the skin were brown. I let it cool for about 5 minutes before cutting open. As I shredded the flesh, a small portion still was rather firm so the squash could have cooked a little longer.

The aroma is mildly sweet. The flesh's consistency was closer to a sweet potato though not as dark or sweet. I scooped some of the squash into a smaller bowl, added some cinnamon and a dash of lime (or lemon) juice and enjoyed!

Works well as a side dish, snack or meal, particularly if you have a "meatless" day once a week.

Butternut squash

Splendid Squash Makes A Splash

Can you guess what this is?

Probably not. I'll tell you how I turned butternut squash into a staple in my culinary cabinet. Come back Thursday for the details. 

It will be worth the while. I promise.