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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I’ve been a fan of Ellie Krieger, registered dietician and nutritionist, since finding her on the Saturday cooking marathons on our local PBS channel. Combining good basics of nutrition with accessibly creative cooking is an art form. This recipe, which was recently published in the Voraciously column of the Washington Post, takes full advantage of…
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For me, Fall days means squash is frequently on the menu. Acorn, delicata… they are all delicious and warming. One of my favorite family childhood dinners was butternut squash served alongside sausage patties. The smell of pork sausage frying and the sweet smell of squash roasting are transporting even after many many years. These days,…
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This recipe, was published in the Washington Post’s Eating Voraciously Weeknight Vegetarian column on August 13, 2022. If you are a subscriber to the Washington Post, you can access the recipe and scale it up or down. Adapted by the Washington Post from “Vegetarian Viet Nam” by Cameron Stauch, this is a tasty AND colorful…
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From the time we were first married, Adrien and I had a Boston Globe newspaper (print edition) delivered to our home. While we no longer subscribe to the Globe for a variety of reasons, when we did, I used to look forward to each Wednesday because of the Food focus. Unfortunately I cannot give credit…
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Mollie Katzen’s recipes are always a hit in our house and this one, from 2013’s The Heart of the Plate, was no exception. It is the perfect summer salad as fresh cukes and tomatoes are in abundance, and it is easily adaptable – as I quickly discovered when I neglected to buy fresh corn at…
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Today, July 9th would have been my Dad’s 104th birthday, and so, in his honor I give you… roasted beets. (Just kidding. Dad really did not like beets one bit. As kids, we sometimes threatened to “hide” them in his mashed potatoes, thereby tricking him into eating beets, Ahhh kid-logic. It never occurred to us…
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With grocery roulette becoming more pronounced, I’ve been looking for some new salad ideas, particularly ones that don’t involve using lettuces. Hetty McKinnon, cookbook author and a food and recipe contributor to the New York Times, is the creative force behind this salad recently published in the New York Times. For more terrific food ideas…
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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…
Four Nights A Week 