Four Nights A Week
Adventures in Eating
recent posts
Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Vegetarian/Vegan
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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…
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As our Clark Farm Fall CSA Share starts to wind down, we are eating more cold-tolerant veggies. This week we received some beautifully fresh pak choi in our share and so, we did what comes naturally. Stir Fry! If you’re wondering about the difference between bok chhoy and pak choi (besides the spelling), this article…
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We received some beautifully grown organic leeks in our Clark Farm CSA Share over the past couple of weeks, so when I noticed Yasmin Fahr published a pasta dish featuring leeks and mushrooms in this week’s NYTimes, I was intrigued. Sautéeing leeks and mushrooms then adding miso’s yumminess along with some sherry vinegar was absolutely…
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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 past spring, Adrien and I were privileged to travel to the land of my ancestors – Sicily. Sicily is such a marvelously complex mix of cultures, but one of the most striking things about it is the food. Sicilians take the abundance of the land and sea and create some of the most wonderful…
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This week our CSA share included a bunch of dandelion greens. Admonished to “try them”, we took the challenge, and in all honesty, enjoyed them! The creative behind this recipe, Martha Rose Shulman, is an American cookbook author and one of the New York Times Cooking Columnists that I seek out. Her recipes are creative…
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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…
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This past spring, we visited Sicily, one of the places of my ancestors. I’ve written about our adventure on my not-about-food blog at amybisson.com. Sicily is such a beautiful country with a rich, diverse history and a food culture that, in my opinion, is hard to beat. We were in Trapani (TRA-pan-ee) and so, when…
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It’s hot here in New England. Hot as in, 90-degree days and the old brick mill building in which I live has retained every degree. It’s an unfortunate reality that we cannot bottle this up for the winter months when it’s below zero. But I digress. This recipe from Hetty Lui McKinnon, a columnist and…
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When the weather starts to turn toward summer (finally!), we gravitate toward salads for our main course. Tonight, I assembled Lidey Heuk‘s Orzo Salad which, by-the-way, makes a ton so would be a good candidate for bringing to a summer gathering. The addition of fresh herbs – I used a combination of mint and parsley…
Four Nights A Week 