Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Entree
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Adapted from Katzen, Mollie. Moosewood cookbook. (1977). Berkeley, CA: Ten-speed Press. p 168. My Comment: Adrien and I disagree on mushrooms — I *LOVE* them; he puts up with them. This was a truly tasty dish (mine without the pasta) – how have I missed it in all the years that I’ve had the Moosewood…
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Adapted from Whole Foods Market. Crab salad with lemon dressing. Downloaded from the web on April 21, 2011. My Comment: Ok, I know fish is off the grid for vegetarians…. but sometimes I do like to eat it. Today our New England weather gave us about 4 hours of 75 degree temperatures — have we…
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Adapted from Whole Foods Market. Spinach salad with plums and goat cheese. Downloaded from the web on April 21, 2001. My Comment: Well, if the weather around here won’t cooperate and warm up, we can still have salad suppers! This spinach salad from Whole Foods recipe collection calls for Humboldt Fog goat cheese – which I…
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Adapted from Lusted, Jo. Cleaning Eating Magazine: My favorite onion-based dishes. (April/May 2011). Volume 4, Issue 4. Mississauga, ON, Canada: Cleaning Eating Magazine. p 69. My Comment: This recipe originally calls for 4 oz. boneless skinless chicken breast – which I did not use. As much as we love traditional pizza, this appealed to me because it…
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My Comment: What better to celebrate Patriot’s Day in Massachusetts than a lovely vegetarian version of French Onion Soup? After all, the French did prove to be very helpful with the Revolutionary War…. This adaptation is my response to taking the beef out of onion soup – it was an experiment of course… but one…
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Adapted from Whole Foods Market. Meals for four under $15. (Spring 2011). Austin TX: Whole Foods Market. My Comment: While I’m sure these quarterly meal suggestions are produced by Whole Foods to dispel any notions that shopping in their stores is expensive, I often find something fun to cook — as in this quarter’s publication. …
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Adapted from: Whole Foods Market. Meals for 4 under $15. (Spring 2011). Austin, TX: Whole Foods Market. My Comment: Finally! A real spring day and temperatures climbed to the 60s. To celebrate, I cooked this pasta primavera from Whole Foods Market’s Spring 2011 Four Meals flyer. I halved the recipe and found the servings size…
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My Comment: March was a cruel month — too much to do at work, lousy weather, and one cold virus after the other. Did anyone notice 4N/W was MIA? But April… well with April, there comes new resolve: we ARE going to go back to our basics of eating well, eating healthy foods, and eating…
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Adapted from Whole Foods Market. Greens with carrots, feta cheese and brown rice. Downloaded from the web on 3/26/2011. My Comment: About 6 months ago, I received a bunch of kale as part of our CSA share. Having never had kale before, I hadn’t a clue what to do with it. Over time I’ve discovered…
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Adapted from Whole Foods Market. Health starts here: Quinoa mushrooms and peas with miso. (2011). Austin, TX: Whole Foods Market. My Comment: This week I treated myself to dinner with a friend at a local vegetarian restaurant, Life Alive right here in downtown Lowell. This recipe reminded me a lot of some of my favorite…
Four Nights A Week 