A new summer salad and a sauce unmade

Hi Folks-

Now that I am no longer terrified of being struck by lightning while on the computer it’s time to write the post, wow what a storm!

One little irony of this new and improved eating we are doing is that it makes me feel great, which makes me want to cook, and thus to eat. I, of course, have been searching out new healthy delicious recipes (one included below) but there are quite a few things stacking up in my “to be cooked as a treat” file. And you can’t actually indulge that often or you lose the treat aspect (and gain the weight back).

So on today’s treat list is the sauce Gribiche. Gabriella Hamilton wrote about it in the NYT this week and I want it. Part condiment, part sauce, part mayonnaise it sounds all good to me. Maybe if I pair it with salmon, a kale salad and lots of company so I can’t pig out I can make this soon.

What I did make recently was a great barley salad from Food 52. Basically you cook ½ a cup pearled barley (throw three ears of shucked corn in for 5 minutes to give the barley some flavor, you’ll grill them in a minute) until just done and cool it, add a pint of grape tomatoes halved, a couple of tablespoons of sliced basil, and a can of well rinsed cannellini beans. Grill the corn.

The delicious fun part was the dressing. Cut the corn off the cob over bowl, saving the corn milk, once you’ve got the corn cut off really scrape to get more milk. (a note on the corn milk, you should probably wait until local corn is in season but I couldn’t so I ended up taking a ¼ cup of the kernels and putting them in my food processor with the rest of the dressing ingredients) Next grate one large juicy tomato into the same bowl, discard the skin. Then smash a clove of garlic up with a tsp of salt or so until it is a paste and add that to the corn milk. Add salt and pepper, red pepper flakes if you like, more minced herbs (chives are good or more basil) and 1.5 tsp of white vinegar and ¼ cup olive oil. Buzz in your food processor or shake in a jar. That is your dressing and it is tasty!! Toss it with all the other ingredients and you have a great dish that has kept really well. I think that will get you there but if you want the recipe it is here!

Fish tomorrow:

  • Wild King Salmon

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • PEI Mussels

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp


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

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To




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