The secret powers of cauliflower

Hi Folks-

Our weather certainly has an interesting personality these days, super cold to super warm super quickly. We are very lucky in our weather here comparatively when looking at the rest of the world. I wonder if there would still be so many nay sayers if they had started out calling it climate change instead of global warming. The article I read in the New York Times on the two cities of San Francisco and Manila (on opposite sides of the Pacific) and the reality of rising sea levels when you live right on the water really stuck with me. Good read!

So I am (and Peter by association) indeed eating my “damn vegetables.” Really it is the best thing for you; you name it, weight loss, thrift, health, carbon foot print, all courtesy of vegetables. It takes a little thought but with not much effort I can usually sneak in 2 to 4 extra vegetables in every meal. Chopped soft greens like chard or spinach go into just about anything. Cauliflower is one of my vegetables go tos because it has almost super powers of disguise. Steamed cauliflower, pureed with an ounce or two of cream cheese, company worthy “mashed potatoes”; riced raw cauliflower makes a very believable “rice” or “orzo”. I made a stir fry last week with a ton of vegetables and the last thing to go in was the riced cauliflower, which took just a minute or two to cook and tasted great. I have also used medium sized blanched pieces instead of pasta for “mac and cheese.” I must admit, despite pressure from the internet, I have yet to make pizza crust with it but hey, who knows, maybe that works too!

The biggest challenge for healthy eating for me is skipping all the simple carbs. I don’t demonize them and I don’t have much of a sweet tooth so that makes it easier. I’d rather have one slice of really fabulous focaccia a week than regular toast every day.

Okay enough about all that, unless of course you’d like to write to me about sneaky delicious ways to eat more vegetables 🙂

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Striped Bass

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI mussels

Day of the Week

Lunch Special

Soup Special

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Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf


meatball sub

Broccoli Cheddar Ale

Shrimp Scampi


Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo


Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp/black bean Quesadilla


Braised BBQ Beef with apple and onion slaw, Yum!

Fish Chowder

Chef’s choice!

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The Uncommon Market

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