Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Eat your veggies
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Buona Festa di San Giuseppe! When we visited Sicily in 2025, we had the good fortune to be in Palermo during Sicily’s annual St. Joseph’s Day festival. So today, I’m recalling the beauty of Sicily with our own state-side celebration. While the traditional meal would be pasta with sardines (fresh) and bread crumbs followed by…
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Our granddaughter loves peas. Well, she loves them as long as they are frozen. I’m not certain I understand a 7 year old’s palate, but I am glad she enjoys vegetables in any form. It also had me recalling a dish we sampled at one of Daniel Boulud’s restaurants near Lincoln Center. While this isn’t…
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This recipe comes from Gina Homolka at Skinny Taste, and in addition to being low-calorie, it fits Frances Moore Lappe’s idea of a perfect protein. If you’ve not read Diet For A Small Planet, this might be an ideal time to do so. The idea of complementary foods that include plant-centric meals certainly is an…
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We visited Florence (Firenze) last March, and one of the highlights of that part of our trip was a food tour of Mercato Centrale, the Central Market. Our tour and tour guide was from Eating Europe (link here) and we highly recommend them. Also, visiting the Mercato on a weekday makes that experience a lot…
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Our Winter Share from Clark Farms Carlisle included a beautiful head of organic purple cabbage. Cabbages, especially the purple variety are great nutrient dense foods, excellent for reducing inflammation. After the past few weeks of holiday eating and indulging, this salad was a great way to incorporate some more, shall we say, nutrition-friendly foods into…
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Part of our Clark Farm Winter Share this past week was the root vegetable, celeraic. I can say with a fair amount of accuracy that I’ve never cooked this vegetable before, and although there are times when I’ve walked past it in the produce section, I wouldn’t have had a clue what to do with…
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After indulging for the holidays this week, we have come to the conclusion that we need to take a beat with the rich foods. In fact, I recently became aware of a new America’s Test Kitchen book, The Complete Anti-Inflammatory Cookbook. This delicious offering comes from that book (page 163). Substituting and eating more whole…
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When I finally got a taste of freshly dug potatoes, I couldn’t believe how different they were. Over the last couple of weeks our Winter Share from Clark Farm Carlisle has included potatoes; potatoes are definitely on Adrien’s list of favorites and so I was off to find new ways to prepare them. I’ve made…
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A cold winter day seems like a perfect time to enjoy baked stuff squash, which is exactly what we did here on a cold New England afternoon. We’ve received several new-to-me squash varieties in our Clark Farm Carlisle Winter CSA share, and this one, called Wintersweet, is a type of kabocha squash. The flesh is…
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We enjoy a transition period from working to relaxing at the end of each day. Even as retirees, we’ve kept up this habit which in French culture is called Cinq à Sept. Throughout COVID, when we were isolating, we got pretty darn good at mixology (spirit-based or mocktail) thanks to some YouTubers and books (shoutout…
Four Nights A Week 