Mystic and Pan Roasted Cauliflower with Peas

by Joanne on July 16, 2012

Ted celebrated a birthday last week and for his get away celebration, we traveled to Mystic, CT.  

We spent the night at Foxwoods Casino Resort then had the most wonderful day in Mystic, CT

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“…the town of Mystic exudes New England charm. Shop one-of-a-kind shops downtown (with its landmark Bascule Bridge) or at the quaint Olde Mistick Village. Linger over candlelight and an after-dinner drink at one of our cool eateries. You can even cozy up in the mansion where Bogie and Bacall honeymooned….”  – source

We had a great time.  We stayed up until 3 am.  Really! You get up to no good when you stay up after 11 pm so we had 4 hours of doing no good in Connecticut.  But is was fun. Devil

Sunday we both got back into our regular training program with some hesitation.  We were still a bit groggy from lack of sleep.  As I said, we got to bed by 3 am and got up at 8 am.  That’s not enough sleep for either of us to feel fresh, fit and functional. 

I think I was still feeling the lack of sleep on Monday.  Even though I had a great, short, easy run, I was depressed and emotional all day.  Work seemed to take it’s toll even though there were no new challenges.  The idea that I can function better than most on less sleep might not be true.  Maybe my energy is still there physically, but mentally I’m spent.  The stuff you come to realize when you get older.  Live and learn, right? Those pearls of wisdom.

Let’s eat!

A recipe suggestion from Chef Chris Fischer of MarthaStewart.com and modified to infuse flavors of rosemary and pepper.

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Serves 6

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  • 3 TBS Olive Oil infused with rosemary and pepper (buy or make your own)
  • 1 large head of fresh cauliflower, cut into 1/2 inch slices through the stem so you have “flat” sides.
  • Salt and pepper to taste
  • 2 1/2 TBS lemon juice
  • 1 cup shelled fresh green peas

Heat the oil in a sauté pan over medium heat. Place the cauliflower flat side down in the pan and allow to cook for about 15 minutes or until the side is browned.

Turn over the cauliflower, add salt and pepper and cook another 5 – 6 minutes.

Add the peas and lemon juice, put the cover on the pan and allow the peas to become tender.  Serve immediately.

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This dish is easy to prepare. It doesn’t take much watching over and the flavors of garden fresh veg just can’t be beat. The mildly infused oil with the zesty lemon bring out the best of this side dish.

Do you have a favorite one – night getaway?

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2 Comments

  • At 2012.07.17 12:02, Heather said:

    3am???!! Man, I can’t remember the last time I was up that late. Sounds like a fun time!!
    We like to stay downtown for a one night getaway. We like to pretend we’re all fancy. 🙂

    • At 2012.07.23 01:56, Mary @ Fit and Fed said:

      This looks really easy and good especially with the fresh summer produce. I bought some excellent cauliflower at the farmer’s market yesterday and my husband grilled it up with some zucchini today. While I can always get cauliflower, I can only get it farm-fresh from the farmer’s market spring through fall (our market is not open in the winter). It makes such a difference! I skipped the shelling peas because I was thinking that they would be a pain to shell, but for all the other vegetable prep that I do, I know I shouldn’t fuss at that. Next week I’ll spring for some.

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