Four Nights A Week
Adventures in Eating
recent posts
Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Mains
-
If it’s Wednesday, we’re going to make a bean entree. I was introduced to Simpli Organic dry beans by the talented Amanda Leahy, the CSA Manager at Clark Farm Carlisle, and wow! What a difference the brand of dry beans can make! Also, once moving toward more local and organic suppliers meant I had access…
-
When I handed this off to Adrien to cook this past week, he remarked that it must be a recipe developed by Christopher Kimball because the beef begins browning without stirring or turning for several minutes. Yup, he nailed it. The recipe is representative of the southwest coast of India. The spices – cinnamon, turmeric,…
-
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…
-
With all that is going on in the world, the one thing I feel I have some control over is what and how I eat. With that in mind, I recently acquired America’s Test Kitchen’s Anti-Inflammatory Cookbook and have been leaning in on including more whole grains, more vegetables, and a hopefully more healthy approach…
-
After several weeks of indulgent eating, my digestive system was more than ready for a return to our regularly scheduled meals. Our Winter Share at Clark Farms CSA has ended, but we still have some wonderful long-storage veggies with which to cook. This week, I used the last of the organic purple cabbage and winter…
-
In our family, we have shared kitchen duties, so full disclosure, this recipe was prepared by Adrien and engineered to use lots of our Clark Farm organic produce and their ground lamb. The recipe was so unlike the shepherd’s pie recipes that found their way into our school cafeterias and even quite different from what…
-
I freely admit to making changes to recipes to reflect whatever we have in our pantry. This roasted salmon, one-pan dinner is no exception to that – we’ve received an abundance of potatoes from our Clark Farm Winter CSA Share, so in place of buying new, presumably red potatoes specifically for this recipe, I used…
-
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…
-
This was a terrific recipe for using some of the Napa Cabbage that has come our way via our Clark Farm Winter CSA. As Carolina Gelen, the NYT’s contributor of this recipe tells it, no need to hand roll cabbage rolls for hours and hours. That’s a good thing; the day after Thanksgiving, I’m happy…
-
One of my favorite vegetables is Romanesco – kind of a cross between broccoli and cauliflower. I love it for its creaminess and slightly stronger-than-cauliflower taste. Recently, our Clark Farm Carlisle Winter CSA share included a head of Romanesco and to say I was pretty excited about that would be an understatement. Romasesco is tasty…
Four Nights A Week 