Four Nights A Week
Adventures in Eating
recent posts
Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Soup
-
We’ve been enjoying our CSA Share from Farmer Dave for the last 3 months. This week, however, we were presented with one ginormous cabbage for which just two of us were somewhat at a loss for how to use it up. Yes, we did find a way to blanche and freeze part of it, but…
-
Melissa Clark, who has been contributing to the New York Times Food Columns since 2007, has a wonderful new cookbook out this summer – Dinner in French. Inspired by time spent by her family in France, the recipes included in this book were just what we needed this summer as we limited our outside worldly…
-
Ever since we learned our granddaughter has an egg sensitivity, we have been eating more plant-based and vegan meals. Recently I discovered a really great website, A Couple Cooks. Sonja and Alex, the authors of this blog have some terrific ideas for meals – some vegan, some vegetarian, some whole food – as well…
-
I was lucky enough to spend a weekend at Kripalu Center for Yoga and Health in Lenox, Massachusetts a few years ago and, to say it was life-changing is mildly descriptive to say to least. Since then, although I don’t always cook or eat as healthy as I should, I do like browsing through Kripalu’s…
-
When I make soup, it very often is a vegetable-based soup. Here’s a creamy – without the cream – soup that is a welcome variation on carrot-based soups. This one uses carrot, cauliflower, and light miso to blend together. It made a satisfying weeknight dinner soup. Take Melissa Clark’s advice: don’t let the recipe hinder…
-
Living in a diverse community such as Lowell, MA, I sometimes find that I’ve taken for granted all of the ethnic flavors that are available to us here. With one of the largest Southeast Asian populations in the United States, we’ve been so fortunate to experience some fantastic foods and flavors, and even the mainstream grocers…
-
It’s cold and damp and definitely a good night for soup! This recipe comes from Whole Foods Market. No kale, no problem – I used spinach in place of the kale this time around. Ingredients: 1/2 tsp cumin seeds 3/4 cup chopped onion 1 (14.5 oz) can diced tomatoes 1 1/2 cup red lentils 2 cups…
-
Adapted from Whole Foods Market Quinoa Vegetable Soup. Having adopted more mindful eating this year, I’m always looking for satisfying soups and salad mains that don’t load on lots of calories. This soup, courtesy of Whole Foods Market, not only makes use of more seasonal vegetables (like turnips), but is quite tasty – and low in…
-
I recently happened upon the perfect empty-nester cookbook: The Complete Cooking for Two Cookbook, from America’s Test Kitchen. What could be more perfect – the detailed testing of every recipe fro ATK paired with recipes built for two? This Gazpacho recipe found on page 37 comes with complete instructions for seeding raw tomatoes and a soup…
Four Nights A Week 