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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After several weeks of indulgent eating, my digestive system was more than ready for a return to our regularly scheduled meals. Our Winter Share at Clark Farms CSA has ended, but we still have some wonderful long-storage veggies with which to cook. This week, I used the last of the organic purple cabbage and winter…
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Our Winter Share from Clark Farms Carlisle included a beautiful head of organic purple cabbage. Cabbages, especially the purple variety are great nutrient dense foods, excellent for reducing inflammation. After the past few weeks of holiday eating and indulging, this salad was a great way to incorporate some more, shall we say, nutrition-friendly foods into…
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Part of our Clark Farm Winter Share this past week was the root vegetable, celeraic. I can say with a fair amount of accuracy that I’ve never cooked this vegetable before, and although there are times when I’ve walked past it in the produce section, I wouldn’t have had a clue what to do with…
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After indulging for the holidays this week, we have come to the conclusion that we need to take a beat with the rich foods. In fact, I recently became aware of a new America’s Test Kitchen book, The Complete Anti-Inflammatory Cookbook. This delicious offering comes from that book (page 163). Substituting and eating more whole…
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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…
Four Nights A Week 