Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Sides
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Our Winter Share from Clark Farms Carlisle included a beautiful head of organic purple cabbage. Cabbages, especially the purple variety are great nutrient dense foods, excellent for reducing inflammation. After the past few weeks of holiday eating and indulging, this salad was a great way to incorporate some more, shall we say, nutrition-friendly foods into…
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Part of our Clark Farm Winter Share this past week was the root vegetable, celeraic. I can say with a fair amount of accuracy that I’ve never cooked this vegetable before, and although there are times when I’ve walked past it in the produce section, I wouldn’t have had a clue what to do with…
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When I finally got a taste of freshly dug potatoes, I couldn’t believe how different they were. Over the last couple of weeks our Winter Share from Clark Farm Carlisle has included potatoes; potatoes are definitely on Adrien’s list of favorites and so I was off to find new ways to prepare them. I’ve made…
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We love Brussel sprouts. We love them roasted, steamed, pan-fried, and raw. We love them the day they are cooked, and we love them for leftovers. I know you may not share our enthusiasm, but bear with me. I’m used to finding Brussel sprouts in our local grocery store, but they always are in a…
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We like to start our evenings with cinq à sept, aka the cocktail hour. It’s a way we transition from all that has been going on throughout the day into a more relaxed time for dinner and evening. Sometimes we even include adult beverages, but usually there’s a bit of and appetizer to get the…
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Sunshine Kabocha Squash, like its more well-known sibling Kabucha or Japanese Winter Squash, has a slightly sweet flavor, creamy texture and doesn’t need to be peeled. In my view, that makes it a must-try. This week, our Clark Farm Carlisle share included this variety of squash, which I roasted for a vegetable side. The instructions…
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Through our Fall CSA Share at Clark Farm, we’ve been introduced to caraflex cabbage, a conical shaped and creamy mild variety. This recipe for preparing caraflex cabbage as a side is easy and a delicious way to highlight the mild flavors and texture of this variety. The recipe comes from Local Roots NYC, a farm-to-table…
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Here’s another great way to make use of all of those tomatoes! This confit, unlike others I’ve found recently, is completely cooked on the stovetop. Since my slow-cooker is also an Instant Pot, and therefore the nuance of slow cooker temperature choices is non-existent, this one made sense for me. One of my sisters lives…
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This is another David Tanis creation and, paired with his Green Bean and Cherry Tomato salad, it is classic picnic fare. While I love potato salad, I’m not a fan of the mayonnaise-y kind. The tang of mustard in vinaigrette along with some classically French herbs, tarragon and chives, make this French-style potato salad perfect,…
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We’re gearing up for the Fourth of July cookouts, and this salad from Jacques Pépin is exactly the kind of summer salad that can be transported without the worry that mayonnaise-based sides bring, and is flexible enough to be a make-ahead – something that gets better with time. This Tabbouleh Salad recipe is found of…
Four Nights A Week 