MEL × RIVERBEND: Bounty Bowls With Minty Labneh Sauce
Bounty Bowl with Minty Labneh Sauce - The Nomadic Wife



Labneh Tzatziki Sauce

This sauce recipe was created to become a staple in your kitchen. It can be served alongside cut vegetables as a quick snack, in a cold or warm bowl or as a garnish on top of your favorite soup.

Like I mention in this post, it's all about the dressing when it comes to bowls, so I figured I'd let you in on some of my favorites.

The goal with these (and every recipe created in The Nomadic Wife kitchen) is “do this easy thing & call it good”. Don’t strive for perfection. Use it as a tool. Most of all, show yourself a little grace and allow yourself the space to make it your own.

I also use a similar sauce in this recipe, as a salad dressing with broccoli and carrots or in this recipe as the dressing in yummy chickpea gyros on naan bread.

Bounty Bowls / Veggie Bowls

I can talk about eating bowls until I'm blue in the face (as you may have noticed). Truth is you can really throw in anything you like. Right now there are a lot of veggies available in your CSA bounty, so don't be afraid to mix it up.

Try a version with mostly greens. Try one with all your veggies raw or all your veggies cooked. Go nuts!

Bounty Bowl with Minty Labneh Sauce - The Nomadic Wife
Bounty Bowl with Minty Labneh Sauce - The Nomadic Wife


Serves 2-4

1 C labneh
2 T fresh mint
2 T fresh dill
1 large clove garlic
2 t Himalayan salt

10 min PREP 

  1. Chop your herbs and use a microplane or the small side on the box grater to grate the garlic
  2. Mix in with strained yogurt (labneh) * see pro tip below
  3. Let sit for a few minutes and salt to taste

Pro tip:

Don't have labneh? No problem, place 1.5 C plain yogourt in a paper coffee filter and let the water drain out into a bowl. Labneh is basically drained yogourt with a little salt!

more yogourt/labneh recipes

Parkland County's Local Farm Trail - Alberta Open Farm Days
Parkland County - Open Farm Days - Happy Acres U Pick - The Nomadic Wife (12).jpg

Post SPONSORED BY parkland county

photography by sara jewell


I want my son to know where his food comes from. It may seem a little early (he’s only 5 months) but let me tell you he was 100% captivated with all the things he saw. I want him to make positive associations with his food and meet the people who labor over the crops and raise the animals that feed him.

Alberta Open Farm Days lifts the veil on the ever growing question: where does my food come from?

Parkland County’s Local Farm Trail

I had the pleasure of visiting the five farms which are part of Parkland County’s Local Farm Trail this week with my dear friend Sara and our little critters. We got to meet the owners of these farms. They welcomed us with arms wide open and gab at the ready. We learn TONS about how their operations work, what they produce and most of all, who they are as people. As men and women. As families.

Curious about farms but unsure how to plan your route for Alberta Open Farm Days?

I don’t know about you but I’m a busy gal and sometimes, I have a hard time choosing. So, instead of trying to figure it all out on your own, the lovely coordinators at Parkland County may just have the thing for you.


Guided Tour
When: August 18th
TIme: 9 AM - 3 PM
Where: Get all your info + tickets here

Parkland County offers a guided bus tour + lunch (which only has about 20 tickets left)


Curious about where you'll be headed?
Here are the farms you'll get to enjoy on your tour!

Parkland County - Open Farm Days - Happy Acres U Pick - The Nomadic Wife (2).jpg

First stop Happy Acres U-Pick

If you decide to join the guided tour, your first stop will be Happy Acres U-Pick, a darling farm nestled in on the corner of Golden Spike Road & Range Road 273. You will be greeted by Tennille with a warm breakfast and coffee. Let me just tell you, from one foodie to another, that I would be there every single day for their muffins alone if this on-farm café was my neighborhood place!

Then you'll be whisked away for a tour of the property and early access to their u-pick gardens. Everything is clearly marked off for picking. They believe that nature will take care of things, so they don't irrigate (can you believe it?) and the variety of produce available is astounding!

Don't be afraid to ask questions!

I learned quite a few things as we went through the rows of produce. Namely that peas (shelling, snow and snap) are all entirely edible, you just have to be willing to pull the stringy fiber from the pods on the shelling peas! It takes a minute, but it sure is worth the effort and it can be a fun way to get help from your kids in the kitchen. Either way, I won't be composting those shells anymore.

From the gardens, you'll be able to walk back to the red barn and get to meet some pretty fantastic farm animals. Then you'll head back to the treat center (seen above) and get ready to move on to the next farm.


on to the next farm...

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Aspen Grove Nursery

There will be a whole lot happening at Aspen Grove Nursery for Open Farm Days. They will have a handmade market, a confection stand, apple tasting in their orchard and a pruning demonstration. You'll have more than enough to do while you're there, but make sure you visit the animals too! 

This place is more than an awesome looking western-movie-set inspired nursery. Each creature that resides on the farm has a story to tell (usually from rather rough beginnings). They have a farm rescue program going strong on the farm and some of the proceeds from OFD will go straight back into the animal's care! They now all live as a happy family on the farm. There's even a cow who's pretty sure it's a donkey because it was raised since it was little with them!

Want to hear a cool story while you're there? Ask about the homestead. It's one of the first houses with running water in the whole county!


On to the next.. 

Parkland County - Open Farm Days - Farmer Dell - The Nomadic Wife (20).jpg


I wanted to knit a sweater so I bought a flock of sheep - Farmer Dell

Farmer Dell (which is her middle name by the way) has to be one of the most hospitable women I've ever met. Her charm and her property will make you want to stay forever!

Here you will meet some friendly sheep and learn about the arts of spinning and weaving. She has also dug her heels (and spade) into the concepts behind permaculture. She said something which really rang true to me "I'm not a sheep farmer, I'm a soil farmer". Truth is, if you're farming for better soil, you're improving the entire chain.

Better soil means better grass + vegetables. Which in turn means better sheep + chickens. Which in turn means better manure... which you guessed it, makes better soil.

She'll be providing some hot + iced tea during the tour so be sure to pause, have a sip and bask in Farmer Dell's wisdom.


Epicurean lunch on the trail...

Parkland County - Open Farm Days - Jim Schoepp - The Nomadic Wife (7).jpg

Homegrown Foods

That's a lot of exploring for one morning! The next stop is at Home Grown Foods for an epicurean lunch in the shade (where we are standing in the above photo) using the produce and products from the farms on the Parkland County Local Farm Trail.

While you're here you'll get a little bit of the farm's history. They've been a farm family since they moved over from Austria five generations ago. Talk about having it in your blood! While we were there I even got to meet the next generation of Schoepp farmers, their daughter. She was painting trim to tidy up before farm days!

You'll also be able to experience some of their goods, like beef, bread made from their freshly ground flour, as well as their legendary soft serve ice cream! 

If you want to know more about organic farming, these are the folks you want to be asking as they were doing it long before it was "the thing to be done".


Last but definitely not the least...

Parkland County - Open Farm Days - Good Morning Honey - The Nomadic Wife (30).jpg

Good Morning Honey

I don't know about you but I've never been to a honey farm before. Of all the honey farms we could have visited I was glad it was this one. Why? Because I recently discovered Good Morning Honey through some friends (who own The Colombian Mountain Coffee).

When I tried Richard and Amber's honey for the first time I had a coming-home moment. I didn't know why, and I couldn't quite explain it but I had a rush of sticky sweet memories from my childhood. When I visited their farm, I figured out what it was all about.

They produce (among other things) clover honey. Which is what I had growing up and they jar it in its purest, simplest form. Just as nature intended.

One of the things that completely blew my mind, and that I had never really stopped to think about was how everything gets used in a honey operation. Nothing gets wasted. The wax gets seperated for candle making, the honey gets bottled up and even the pollen.. oh the divine tasting fresh pollen, gets packaged up and sold.

This, my friends, will end your tour on the sweetest possible note.


Well friends, if you're still here, I strongly suggest you get some tour tickets because I barely scratched the surface of what I learnt this week visiting these lovely folk & their farms.


A huge thank you to everyone involved in making this tour happen & letting me take an ever so small part in it.

MEL × RIVERBEND: Fettuccine alfredo a la Thomas - with broccoli and summer peas
MEL × RIVERBEND: Fettuccine alfredo with broccoli and summer peas - the nomadic wife - riverbend gardens


“This is the kind of recipe you serve your mother-in-law if you want her to roll out of your house when she leaves.” - Thomas

I do most of the cooking in our house, but Tom has a handful of sensational recipes that he keeps in his back pocket for the days where I really can’t be bothered to cook (or the ones where he feels like treating me to a sprinkle of his culinary genius).

Tom has been making this particular pasta recipe for as long as I’ve known him, and it’s still part of our special occasions rotation today. I’ll be frank in saying it’s definitely not something that makes it to our table more than a two or three times a year, as it truly is an indulgent dish.

A friend told me that Alfredo sauce is completely absent in Italy. So, there’s no real saying where this is from. I can tell you however that Alfredo pasta is quite popular in Quebec. Most of us have, at some time or other, had some form of it from a glass jar or a simply-add-milk type of pouch.

This alfredo sauce recipe is neither here nor there.

While it is made from very few ingredients, don’t be fooled by its simplicity. When combined, these ingredients sing each other’s praises and make for a dish worthy of a queen. It’s very creamy, perfectly umami and a touch on the salty side. One must approach it with a certain sense of epicurean greed and appreciate that your tablemates may not want to share their bowls as they relish in every bite.

MEL × RIVERBEND: Fettuccine alfredo with broccoli and summer peas - the nomadic wife - riverbend gardens
MEL × RIVERBEND: Fettuccine alfredo with broccoli and summer peas - the nomadic wife - riverbend gardens

Gratitude for the hands that cook

This recipe always floods me with gratitude towards Tom and the time he takes to cook for me. Especially at the height of summer when it is his busiest season. I feel like it's one of the gifts of life that keeps on giving. This seemingly simple act of kindness fills my cup in more ways than I can explain.

It has me reaching for the quote on my desk (sent to me by a friend & pen pal) which you can see in the photos. It reads:

“I am grateful for what I am and have. My thanksgiving is perpetual. It is surprising how contented one can be with nothing definite, only a sense of existence. My breath is sweet to me. O how I laugh when I think of my vague, indefinite riches. No run on my bank can drain it, for my wealth is not possession but enjoyment.” - Henry David Thoreau
MEL × RIVERBEND: Fettuccine alfredo with broccoli and summer peas - the nomadic wife - riverbend gardens
MEL × RIVERBEND: Fettuccine alfredo with broccoli and summer peas - the nomadic wife - riverbend gardens


Serves 6-8

¼ lb salted butter
473 ml heavy cream (35% or more)
250 g parmesan

1 package fettuccine


16 large raw shrimps

1 C freshly shelled peas
2 C broccoli florets

* the three cups of veg can be swapped out for greens like kale, spinach or collards

10 min PREP + 20 cook

  1. Place a large pot of salted water to boil.
  2. Add butter over medium heat to a pan large enough to accommodate all of the ingredients. 
  3. Place pasta in the water and cook until al dente (usually a few minutes less than the package indicates) then drain.
    • keep a little bit of the cooking water in case your sauce doesn't thicken to your liking
  4. Once butter is melted, add cream.
  5. Once cream has begun to simmer, reduce heat to medium-low and incorporate Parmesan a little at a time
  6. When the Parmesan is completely incorporated, add the shrimp and veggies.
    • If the sauce is still very liquid, add the pasta water.
  7. The minute the shrimp turn fully pink, add the drained pasta, toss well and serve immediately.

Pro tip:

  1. Keep an eye on the butter as it’s melting and don’t let it brown. Add the cream in as soon as your butter is fully melted.
  2. Keep a bit (2-3 T) of pasta water in case your sauce doesn’t thicken enough, the starch will help it thicken.

more Broccoli recipes