Cheating on the green

Hi Folks-

Ironically, in these deep days of summer I am cooking out of my freezer. Mostly this represents laziness or an unwillingness to go to a grocery store when I am not at mine.

Here’s a lovely green side dish I made yesterday that felt like summer even if it did mostly come out of the freezer. Sort of a creamy orzo, spring pea and spinach dish. Put on a pot of salted water for the orzo and thaw a box of spinach. Use two cloves of garlic (one minced, one sliced thinly), set aside. Place one egg yolk in a small glass and set aside. In a sautee pan heat all the garlic in two tbls of olive oil for about a minute. Add half a cup of half and half or whole milk. Add several tablespoons (to taste) of finely ground Parmesan and stir gently to melt.

Once heated thoroughly take 3 tbls of sauce out and beat into the egg yolk. set aside again. Turn off cream sauce. Cook orzo (usually about 8 minutes), with about five minutes left throw a box of frozen peas into the orzo and let them cook together. Meanwhile, drain your spinach and add to the cream sauce. When orzo and peas are done drain (reserving a cup of pasta water, I just put my colander over my four cup measure and call it a day). Add orzo and pea mixture to creamy spinach pan and turn heat to medium. (I had more than enough orzo and peas and actually saved about half of it, which I turned into pasta salad tonight) Once it is simmering push the solid material to the edge and add 2 tbl of egg and cream mix and then toss thoroughly with the contents of the pan.

This is the fun Mr. Science part, if you want it thicker add more of the egg mixture, if you want it thinner or saucier, add some of the reserved pasta water. Hit it with salt and pepper, more parm if you want it, taste and adjust again. Pretty, creamy, not too bad for you, veggie heavy and absolutely delicious. And I have now fulfilled my promise to Peter to write it down :-).

I love this time of year for fish. We have Halibut again and whole bronzini. Here’s a lovely whole fish recipe that features cherry tomatoes and is good for the grill or the oven Bittman’s Whole grilled fish with tomato. It would be amazing with that orzo side above ;-),

The fish tomorrow:

  • Dayboat Haddock

  • Halibut

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Bluefish

  • Whole Bronzini

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Shrimp

Day of the Week

Lunch Special

Soup Special

Dinner Special


Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf


meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi


Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo


Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla


Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Market Worth Walking To



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