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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This was a delightful soup – hot or cold. Night One we ate it just as it finished cooking with a dollop of Greek yogurt, lime, and some basil. The next day, I took Dorie Greenspan at her word that the soup was good hot or cold and ate leftovers straight from the fridge. Both…
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I was fortunate to stay at Kripalu Center for Yoga and Health a few years ago. Along with the inspirational yoga, Kripalu has a wonderful and well-earned reputation for deliciously healthy and healing foods. This delicious soup from Chef Jeremy Rock Smith is bright with lemon and dill and not at all heavy. Highly recommended:…
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The Winter Solstice means our living space receives barely any light as the sun no longer is high enough in the sky to clear the brick walls of the re-purposed cotton factory in which we live. So, along with many others in New England, we needed a bit of brightness to remind ourselves that Winter…
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Same Cook, Different Book: Mollie Katzen’s Mushroom Yogurt Pie with Spinach Crust Cookbook author, illustrator, cook. Mollie Katzen has been and continues to be a multi-talented culinary force. Whenever I’m looking to try something plant-based and new, her many cookbooks are invaluable. I was recently reminded of this wonderful yogurt and mushroom-based pie found in…
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My Moosewood Cookbook, purchased back in 1977, was one of the first books from which I learned to cook. Over time, its yellowing pages have introduced us to some delightful recipes and, of course, vegetarian cooking. The Moosewood Collective is still going strong and Mollie Katzen, one of the originals links to a 40th Anniversary…
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Sometimes, we just need some old fashioned comfort foods. In this case, a Sloppy Joe was a reminder of school lunches and dinners at home. In my memory, the topping was always made with ground beef, which we don’t really eat any longer, so when I found this bean-based recipe on Simple Fit Vegan, I…
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It’s July and we’re in the middle of zucchini season! This recipe from The Kitchn possibly will give purists a moment of pause, but for me, I was a great way to take advantage of summer vegetable overloads while the kitchen was not overheating from roastings or stove-top cooking. Easy Slow-Cooker Ratatouille By Christine Gallary,…
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Seattle Smoked Salmon Chowder from Skinny Taste Winter has been continuing to hold an ice-cold grip on temperatures, so this week I felt the need to make a bowl of comfort food. This smoked salmon chowder from Skinny Taste was exactly what I was looking for! The balance between lower fat milk (I used the…
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Some time in the middle of all “THIS” as we refer to our Coronavirus isolation, Adrien began to take-over responsibility of Sunday meals. The rest of the week, I usually plan for and we jointly prepare whatever we are eating. I actually like to cook so it was never a chore once I stopped feeling…
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As we went into quarantine at the beginning of March, I began to consider making changes to food-sourcing. We were able to get food using food delivery or food pick-up services, but I wanted to go a step further in support of local food sources by joining a CSA or Community Supported Agriculture distribution. We…
Four Nights A Week 