Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Mains
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Last week’s Clark Organic Farm CSA share included a beautiful bunch of broccoli rabe. One of my favorite ways to use this vegetable is in a pasta dish. The starch in the pasta seems to be a perfect balance to the distinctly earthy flavor of broccoli rape. Top it off with some heat (red pepper)…
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Part of our CSA share included green garlic, which I had not heard of before. Different from garlic scapes, green garlic is baby garlic or garlic before it develops into segments or cloves. It has a mild flavor, but will need to be cleaned thoroughly (think leeks). Forager|Chef has lots of information on using green…
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Hetty Lui McKinnon is one of my favorite New York Times Cooking contributors, and this warm and delightfully flavored salad is a great example why. Roasting cauliflower and onions, and cooking smashed garlic along with the lentils, added remarkable layers of flavor which was then complimented by the creamy, simple dressing of Greek yogurt and…
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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…
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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,…
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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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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…
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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…
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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…
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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…
Four Nights A Week 