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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Last week’s Clark Organic Farm CSA share included a beautiful bunch of broccoli rabe. One of my favorite ways to use this vegetable is in a pasta dish. The starch in the pasta seems to be a perfect balance to the distinctly earthy flavor of broccoli rape. Top it off with some heat (red pepper)…
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We have a bit of an HVAC issue in our condo currently, meaning we have no air conditioning on some fairly warm almost-summer days. Living in a renovated brick mill building, the sun has warmed up the brick walls and sills, and so, I have been in search of a dinner-time cool soup. On one…
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Clark Farm CSA, how we have missed you! This was our first week of the Clark Farm Summer CSA (more info on the CSA here); the difference in produce we get from our CSA share and those we find in local food stores is indisputable. This week’s share includes leafy greens (kale, lettuces, arugala), radishes,…
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Hetty Lui McKinnon is one of my favorite New York Times Cooking contributors, and this warm and delightfully flavored salad is a great example why. Roasting cauliflower and onions, and cooking smashed garlic along with the lentils, added remarkable layers of flavor which was then complimented by the creamy, simple dressing of Greek yogurt and…
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Buona Festa di San Giuseppe! When we visited Sicily in 2025, we had the good fortune to be in Palermo during Sicily’s annual St. Joseph’s Day festival. So today, I’m recalling the beauty of Sicily with our own state-side celebration. While the traditional meal would be pasta with sardines (fresh) and bread crumbs followed by…
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Our granddaughter loves peas. Well, she loves them as long as they are frozen. I’m not certain I understand a 7 year old’s palate, but I am glad she enjoys vegetables in any form. It also had me recalling a dish we sampled at one of Daniel Boulud’s restaurants near Lincoln Center. While this isn’t…
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If it’s Wednesday, we’re going to make a bean entree. I was introduced to Simpli Organic dry beans by the talented Amanda Leahy, the CSA Manager at Clark Farm Carlisle, and wow! What a difference the brand of dry beans can make! Also, once moving toward more local and organic suppliers meant I had access…
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This recipe comes from Gina Homolka at Skinny Taste, and in addition to being low-calorie, it fits Frances Moore Lappe’s idea of a perfect protein. If you’ve not read Diet For A Small Planet, this might be an ideal time to do so. The idea of complementary foods that include plant-centric meals certainly is an…
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We visited Florence (Firenze) last March, and one of the highlights of that part of our trip was a food tour of Mercato Centrale, the Central Market. Our tour and tour guide was from Eating Europe (link here) and we highly recommend them. Also, visiting the Mercato on a weekday makes that experience a lot…
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With all that is going on in the world, the one thing I feel I have some control over is what and how I eat. With that in mind, I recently acquired America’s Test Kitchen’s Anti-Inflammatory Cookbook and have been leaning in on including more whole grains, more vegetables, and a hopefully more healthy approach…
Four Nights A Week 