Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Vegetarian/Vegan
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A cold winter day seems like a perfect time to enjoy baked stuff squash, which is exactly what we did here on a cold New England afternoon. We’ve received several new-to-me squash varieties in our Clark Farm Carlisle Winter CSA share, and this one, called Wintersweet, is a type of kabocha squash. The flesh is…
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We enjoy a transition period from working to relaxing at the end of each day. Even as retirees, we’ve kept up this habit which in French culture is called Cinq à Sept. Throughout COVID, when we were isolating, we got pretty darn good at mixology (spirit-based or mocktail) thanks to some YouTubers and books (shoutout…
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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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If Thursday’s meal has made you feel the need for something a little more light or healthy, this post is for you. Our Clark Farm Winter CSA Share this week included some crisp and beautiful Napa cabbage. We also received some carrots and with that, a slaw was born. Flavored by a sauce made with…
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Cranberries. They are arguably the quintessential flavor of Thanksgiving. For all the debate over homemade or jellied cranberry sauces, the way I like my cranberries is in bread, and this one has been a family favorite for years. Anna Thomas, author of Vegetarian Epicure Books I and II, was the force behind the recipe I…
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One of my favorite vegetables is Romanesco – kind of a cross between broccoli and cauliflower. I love it for its creaminess and slightly stronger-than-cauliflower taste. Recently, our Clark Farm Carlisle Winter CSA share included a head of Romanesco and to say I was pretty excited about that would be an understatement. Romasesco is tasty…
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This week is all about eating. And for some of us, it’s also about cooking. So for the next few days I’m planning to post every day. And to cook. Let’s see how that goes. We’ve started our Winter CSA share with Clark Farm a few weeks ago, and even with cold weather, we are…
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This was a tasty and quick one-pot stew to pull together using some of our beautiful Fall Share from Clark Farm Carlisle. Cabbage, Tofu, and Delicata Squash Stew, or Báicài dòufu guō, comes from a terrific website for plant-based Asian inspiration – Woon Heng. Her recipe for Cabbage, Tofu, and Delicata Squash Stew is easily…
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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…
Four Nights A Week 