Four Nights A Week
Adventures in Eating
recent posts
Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Soup
-
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 all-time favorite soups is carrot, and so with cooler weather and some beautiful, fresh carrots included in our Clark Farm CSA Share, I couldn’t resist. Carrot soup, in my opinion, doesn’t require a step-by-step recipe. When I make it I use a blueprint of tastes that appeal to me. If I have…
-
I had not been a big fan of bitter greens until this year. But… finding new ways to use greens of all sorts has been part of our cooking expeditions since we joined Clark Farm CSA. This week, we received mustard greens as part of our share, and tried them in a fall(ish) soup recipe…
-
Over the weekend, our son and daughter-in-law brought us a giant zucchini from their garden. When I say it was giant, that just doesn’t do this justice. It weighed about 3 1/2 lbs and was about the length of my forearm. We cut this super-sized veggie in half and actually got two decent meals out…
-
Have you noticed how hot the weather is? We sure have. Chilled soups are the antidote to the recent string of 95 degree-plus days we’re experiencing in New England. Last night’s entry in cooking was a Spanish Salmorejo – or chilled tomato soup. Originating in Cordoba, Spain, where I understand it can also get hot,…
-
This red lentil soup variation, shared by my sister, Molly, comes from “Once Upon a Chef” by Jenn Seagal. The addition of leftover veg makes a tasty contrast to the lentils, tomatoes and chickpeas, and the finished soup was a deliciously warming soup on a cold January evening. The recipe is freely available on her…
-
This recipe comes from my younger sister, Ellen, and is a lifesaver for getting a great-tasting soup ready for dinner in less than 30 minutes. As Ellen suggests, keeping the basics in the pantry makes it easy to pull together – and since this recipe is very forgiving, adjustments can be made easily. No leftover…
-
Growing up, I’m not so sure I was as big a fan of beets as has been the case in my adulthood. Maybe it was because my Dad wasn’t a fan, and we didn’t eat them very often. With kid logic, my siblings and I often joked that we might “hide beets in Dad’s mashed…
-
When making soups, one of the last ingredients I would consider is whole oats. But here in this recipe created by NYT Food contributor Yasmin Fahr, it is the magical ingredient bringing this delightfully lemony soup together. Because I am a subscriber to the New York Times, I’ve gifted the recipe here. To get a…
-
The Kripalu Center for Yoga & Health provides a wonderful experience in developing yoga practice whether one is a beginner or an experienced yogi. But Kripalu is also well-known for it’s wonderful and nourishing meals, sometimes eaten mindfully in silence. I’ve frequently attempted to replicate some of the wonderful, healthy foods served to guests, and…
Four Nights A Week 