As we make our way in Sadie Z (our camper van) through the beautiful Northeast United States on our first loop of the Eat Move Groove Wellness Road Trip, we treated ourselves to a couple nights of camping and exploring in incredible Cape Cod. It’s been over three decades since we’ve seen this awe-inspiring gem, and we were in heaven.
We highly recommend camping over the weekend when the Provincetown Farmer’s Market was in full bloom. Our bounty was full of color and flavor and a few surprises, including Cape Cod Gooseberries. These are often called Cape Cod Goldenberries and reminded us of a cross between a grape tomato, fresh melon, and a sour grape. They have a delicate papery husk you peel off and find the burst of delight inside.
In addition to this wonderful surprise, we found a fabulous mix of veggies to build our meal around, including:
· Baby Bok Choy
· Shallots
· Red peppers
· Purple, yellow, and orange carrots
· Cucumbers
We so enjoyed exploring the nature-packed tip of Cape Cod biking all through the hilly Province Lands Bike Trail in the afternoon. Every turn brought a new view of the forest, the coast, and our amazing natural world. As we winded down our adventure, we stopped at the highly-recommended Mac’s Fish House Provincetown to choose our fresh seafood for our night’s dinner. We couldn’t resist the fresh scallops and Atlantic cod combo and added a juicy lemon. Next, it was time to get back to our roomy campsite at Coastal Acres to get cooking.
We made a very simple dinner using our electric skillet, one of our favorite cooking options. Making a meal with the electric skillet reminds both Audrey and me of making meals with our families when we were kids at county parks, state parks, or on camping trips, so we love using it. Plus, cleanup is a breeze, and I love that cooking with an electric skillet is such an affordable and accessible way to make a meal. And it’s simple.
P-town Seafood and Veggies
You can use any fish and veggies you have on hand for this quick, tasty, and nutritious recipe. Be creative with the ingredients you have in your refrigerator - or anything you find at your local farmer's market this fall!
Step 1: Wash and chop up our veggie bounty. Squeeze half of a lemon over the fish to marinate.
Step 2: Make an appetizer plate with sliced cucumbers, carrot sticks, whole grain crackers, cheese, peanuts, and Cape Cod Goldenberries. This made for a tasty munching combination while we were cooking!
Step 3: Sauté the shallots and pepper for a few minutes on medium with a little butter or olive oil (or a mix of the two).
Step 4: Add the Bok Choy and cook for a few more minutes. Remove the veggie mix and set aside.
Step 5: Add 1 Tablespoon of butter to the leftover veggie juices. Turn the skillet to high. Season the fish with a few shakes of seasoning salt (we love Penzy’s) and add the scallops and fish. Cook for 3-4 minutes; turn over and cook for another 3-4 minutes, or until cooked through and browned on the outside.
Step 6: Plate up the veggies, add the fish and drizzle with the remaining half of the lemon, and enjoy!
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