Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: salads
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We are not big meat-eaters in our household, but every so often I discover a recipe that while not meat-centric includes it. Such is the case here – 4 slices of thick cut bacon added to this warmed French lentil salad. For those who avoid meat at all times, there are no doubt substitutions that…
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Even though we are beyond Labor Day, we are experiencing one of those New England heat waves where the temperatures and humidity almost make one long for winter. Well, maybe not. I discovered this quinoa-based salad from Leah Matthews in Vegetarian Times. It really is delicious and, as Chef Matthews intended, reminds me of a…
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The July/August 2018 issue of Eating Well has, as you might expect, some terrific recipes taking advantage of summer harvests. This recipe from Julia Clancy, a recipe developer from EatingWell, is a perfect example. Is there anything better than a hot-off-the-vine tomato? I don’t think so. I’ve been intimidated by making my own polenta…
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With the recent string of hot and humid days, neither of us has felt inclined to heat up our condo by turning on the oven. We love salads made with fresh greens, but after a bit, that gets a little worn out as a dinner option. Cooking Light published this tasty variation on Succotash by…
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We are in the middle of a New England heat wave, so I’m making an attempt not to heat up our living space beyond tolerable. So with that goal in mind, I went on an Internet search for summer vegetarian salads and came up with this gem from Food & Wine’s September 2009 issue. Summer…
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Not sure how it happened, but I recently began receiving a food mag “All Recipes.com”. In the September/October 2017 print issue was a recipe for Purple Cabbage Salad, so in an effort to “eat the rainbow”, I put it on this week’s menu. It comes together very quickly with a food processor for shredding and…
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Adapted from Wholefully. We love eating Brussel sprouts and usually steam them as a vegetable side dish. Recently I started seeing shaved Brussel sprout salads, and when, to my great delight, I spotted a bag of sprouts already shredded…. well, I couldn’t resist. Here’s a vegan nod to this dish created by Cassie Johnston at…
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Here in the Northeast, local farmers have had a lot of difficulty bringing greens to market throughout this prolonged drought. So when I scored some kale at this week’s market, I wasn’t too particular whether or not it was Tuscan, Lacinto, or any other tasty variety; I was just happy to be able to purchase…
Four Nights A Week 