Our Take

Food and family often take center stage from late October through the first of the year. There are extended family meals, parties with friends and neighbors, and leftovers to enjoy after the festivities are over — food becomes both a conversation starter and a recurring theme this time of the year.

More than two years ago, my family’s relationship with food changed. My daughter, who was 12 at the time, was diagnosed with celiac disease. It’s a chronic autoimmune and digestive disorder in which eating gluten — a protein found in wheat, barley and rye — triggers an immune system reaction that damages the lining of the small intestine.

Suddenly, we found out foods we loved were making her very sick. Cakes, donuts, pies, bread and much more were no longer readily available to her. So, when it was time to plan holiday meals, we began looking beyond our traditional favorites for dishes the whole family could enjoy, including my daughter. Along the way, we discovered new favorites, including this one:

Easy Gluten-Free Sausage Balls

1 box Red Lobster Cheddar Bay Biscuit Mix (found in the gluten-free section at most grocery stores)1 pound ground sausage

Preheat oven to 425°F. Follow the directions on the box to make the biscuit dough.

Meanwhile, in a skillet, cook sausage until browned. Drain well. Stir sausage into biscuit dough. Roll into small balls and bake in preheated oven on a baking sheet for 14-16 minutes. Enjoy!

Most people have no idea these are gluten free! They are a delicious addition to a traditional brunch or a tailgate where gluten-free offerings can be limited.

Throughout this issue, we’ve highlighted not only some delicious food but also the local people who grow it, make it and bake it. You’ll also see we are bringing back our monthly recipe feature. It’s a great place to find fresh inspiration and discover something new to try in your own kitchen.

We hope you enjoy this issue — and bon appétit!

—     Rachel