Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Tag: food
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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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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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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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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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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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It seemed to take a long time to get here, but it is finally tomato season here in the Northeast. After eating hothouse tomatoes – or the gassed and golf ball like ones that get shipped here in the winter months – eating a fresh, juicy tomato is one of life’s great pleasures. So we…
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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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This red lentil soup variation, shared by my sister, Molly, comes from “Once Upon a Chef” by Jenn Seagal. The addition of leftover veg makes a tasty contrast to the lentils, tomatoes and chickpeas, and the finished soup was a deliciously warming soup on a cold January evening. The recipe is freely available on her…
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What says I grew up in the 1960s more than a Sloppy Joe dinner? This recipe comes from my Mom’s recipe collection, although the ingredient list calling for Hunt’s tomato sauce seems to hint of at the origins. Feel free to substitute lower fat meat options like turkey or experiment with meatless proteins. The secret…
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My sister Molly, a terrific cook, adapted this recipe from a Cooking Light offering (March 2010), and it is really a delicious and quick pasta meal that includes veggies. Always a good idea to add veg to pasta. For this iteration, we used Casarecce pasta, pasta that originated in Sicily. Tossing the pasta in a…
Four Nights A Week 