Happy 3 years & where do we go from here?
Edmonton Farmer's Market - The nomadic wife - sara jewell photography

Photography by Sara Jewell


 

a bit on what I had set out to do

HAPPY THREE YEARS. Holy shit. How did it go by so fast?

When I set out on this journey with The Nomadic Wife, I was in a very different space then I am today. I used to travel for months at a time, exploring the cultures of the world through the food its people make. It seemed like a revolutionary idea to me at the time to re-explore these dishes using local-to-me ingredients back home in Canada.

I wanted to give context to my past (and future) travels through the food I ate and somehow do that in a very accessible way.

Now, I jokingly say that The Nomadic Wife is neither nomadic nor married. I haven’t traveled since I set up the blog in 2015. We also didn’t get hitched yet… but we are a family. I feel like a fraud because I have only scratched the surface of the cultures I explored and therefore I feel like I am in no position to truly honor them or their food.

So maybe it’s time for a change.

 
edmonton 104 street farmer's market - The nomadic wife - sara jewell photography
 

digging into my roots

Through this journey of cultural exploration through food, I found myself yearning more and more to explore my own roots. Who am I? Who are my people? What is my food culture?

My last name is of French descent yet I call myself Canadian-mud. I have absolutely no context for what it means to be French, or a Scot (on my mother’s side). I do, however, had an idea of what it means to be Canadian.

In many ways, we are a youthful immigrant nation with an amalgam of culinary influences & ingredients brought here by the people who migrated to this land. We also have a deeply rooted history of taking over land that in no way belonged to us and using the ingredients of its people. Somewhere in the middle there, is what I believe to be Canadian traditions, ingredients & cuisine.

So, maybe it’s all circular. Maybe I was already on the right track in a way… yet I find myself wanting to honor Canadian food more deeply. To explore the ingredients we produce & their history. What do we eat? Why do we eat it? I would love to meet more of the farmers who produce our food, at a small to medium scale and the people who forage our wild country to find a myriad of edible delights.


I crave the moment when you put a bite of food in your mouth and you experience the land it came from.

 
pizza at rosy farms - the nomadic wife - sara jewell photography
 

How does it all come together?

The photo above is pizza which I made for a long table dinner last summer which highlighted an amazing crop, the haskap. In fact, the entire menu was haskap laden. It was quite a challenge to feature this berry in so many forms and there’s nothing like a good challenge to get me going.

I decided to use as many Canadian ingredients as possible in the menu, thinking that there was no better way to showcase the berry than through the optics of “if it grows together it goes together”.

The crust is made from Albertan wheat with haskap powder mixed in. It’s topped with pesto made from a foraged “volunteer crop” (read weeds, in this case stinging nettle). There’s also some arugula from my garden in there and some Albertan garlic. It’s topped with some grilled mushrooms, greenhouse peppers & mozzarella. I finished these with some flaky Canadian fleur de sel from the BC coast.

While pizza is most definitely Italian, does the use of exclusively Canadian ingredients make it Canadian food? Will the people accept it as such? Can a deeper conversation be had around local food when presented with such a dish?

In part, that is what I am setting out to discover.

want to know more about the producers involved in this recipe? head here.

 
Rice & Lentil Stuffed Carnival Squash
MEL × RIVERBEND: Rice & Lentil Stuffed Carnival Squash - the nomadic wife

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Carnival squash

If, like me, you’ve been living under a rock for some time and have yet to experience Carnival Squash let me introduce you to this beauty of a vegetable. You can recognize their quintessential look by their half way orange halfway green stripes on an off-white base (not sure what I mean, take a peek at this recipe for photos of this beauty). They’re an acorn squash cross and just like it’s forest green & yellow fleshed cousin, it’s a little sweet and makes a perfect bowl for stuffing.

I had never experienced carnival squash before starting my stint with Riverbend Gardens. So if you fall in love hard with carnival squash like I do, send them a love note!

 
 
MEL × RIVERBEND: Rice & Lentil Stuffed Carnival Squash
 
 

Time to celebrate fall flavors

This week’s recipe celebrates some of fall’s favorite flavors. Namely: squash, apple & cinnamon. In the mix, you’ll also find beautifully earthy lentil and the gorgeous chew of wild rice which balances out the sweet flavors perfectly.

It’s not a sweet dish, per se, it’s something I would definitely have for lunch or dinner alongside a beautifully spicy arugula salad.

Pro tip: using a Macintosh apple (if you can’t find them, ask your fruit farmer what the closest thing would be) really makes this recipe shine. The fruity acidity found in this apple really brightens the dish a ton.

If you can’t find some (or a similarly tart apple) add a bit more lime to balance out the sweetness!


 

THE RECIPE


* you can find wild rice in most grocery stores now a days, but you could also easily swap for a brown rice or a rice mix of your choice

MAKES 2 SERVINGS

1 carnival squash
1 C wild rice*
1/2 C french lentil
1 large Macintosh apple
1/2 C dried cranberries
1/2 C pumpkin seeds
1 small head of garlic
3 T olive oil
2 T lime juice (1 lime)
2 t ground cumin
2 t ground coriander
1 t ground cinnamon
Salt + Pepper

Arugula (optional) to be served as a side salad with a drizzle of balsamic & olive oil.

5 MINS PREP + 30 MINS COOK

  1. Heat the oven to 400.

  2. Cook lentil + wild rice according to package instructions (usually takes about 30 minutes) then set aside.

  3. While the legumes + grains cook, half the squash and remove the seeds with a spoon.

  4. Place the squash on a baking sheet, drizzle some olive oil and sprinkle with salt and pepper.

  5. Cut the bottom off the head of garlic and separate the cloves while keeping their skins on.

  6. Place half the cloves in each half of the squash and bake for 30 minutes or until squash is soft when poked with a fork or the tip of a knife.

  7. Dice the Macintosh apple into small cubes and place them in medium mixing bowl along with the lime juice, olive oil & spices.

  8. Remove the garlic from the squash, squeeze the cloves out of their skins and chop them before adding it to the bowl along with the rice and lentils.

  9. Mix well, add salt and pepper then ladle into the squash bowls and serve.

 

more Squash recipes

Warm Potato Bowl With Chili Lime Sauce
Warm Potato Bowl With Chili Lime Sauce - The nomadic wife

Photography by Sara Jewell

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Sleepless nights call for easy nosh

Many of you have noticed the many photos of Little E on Instagram! But I guess I haven’t really talked about what cooking has been like since he was born. I just thought I would sort of carry on with life, with a little dude in tow and life would be grand.

While that is sometimes the truth, most days I get anywhere between two and four two hour naps during the night. Lack of sleep is taking a toll on me this week and cooking my own meals is basically gone out the window.. but let me tell you this.

When I eat takeout (no matter how easy it is to order and how satisfying it is in the moment) I wind up feeling more depleted than before I had the meal.

The excessive salt leaves me dehydrated (breastfeeding hydration is already tough enough to keep up with). Perhaps I don't make the most judicious choices when I order in, but by the time I do I'm usually in panic mode and starving.

 
Warm Potato Bowl With Chili Lime Sauce - The nomadic wife
Warm Potato Bowl With Chili Lime Sauce - The nomadic wife
 

The alternative to takeout

Bowls. Simple one worded answer but the truth none the less. I just can’t say it enough. They’re easy to prepare ahead of time. They keep me sane.

This variation has a warm element ( the baked potatoes but really, you could cook all the produce if you wanted a warm bowl instead of a salad-like feel ) and it makes this particular bowl perfect for this frigid September weather. You want warm the potatoes through in a skillet or eat them cold if you wish.

 
Warm Potato Bowl With Chili Lime Sauce - The nomadic wife

THE RECIPE


MAKES 4 SERVINGS

8 potatoes
1/2 head of cabbage
1 bunch beans, sliced
4 large carrots grated
2 garlic cloves, minced
2 T coconut oil
1 C pumpkin seeds, divided
Black & toasted sesame for serving

FOR SAUCE

1/2 C mayonnaise
2 T grainy mustard
1 t smoked paprika
1 t chili powder
1 t turmeric
2 T lime juice

5 MINS PREP + 30 MINS COOK

  1. Place potatoes in a pot, cover with water & set to boil until tender (15-20 mins)

  2. Once the potatoes are tender, grab a baking sheet and lightly “crush” them onto the sheet with a masher.
    The potatoes should flatten out somewhat but not completely fall apart.

  3. Add a little coconut oil on top of each one, then sprinkle a little salt

  4. Bake at 425 for about 10 minutes or until slightly golden

  5. Serve warm with other veggies & sauce

 

more potato recipes

Carrot + Stem Mixed Pickles
Carrot + Stem Mixed Pickles - The nomadic wife

Photography by Sara Jewell

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Pickles from my mother's kitchen

Pickle making is something that I’ve borrowed from my mother’s kitchen. She used to make beet pickles mostly, and she liked them on the tangy side. There always seemed to be rows upon rows of quart sized jars in the basement, but then again, I was young and everything seemed to be so endlessly abundant then.

I would grab a jar, unscrew the metal ring top and pop the sealed lid with the help of a fork. From there, I would spike a fork into the ever so dark juices in hope to capture a jewel-toned piece of sweet and vinegary root. Once I had consumed about half the jar, I would pour out some of the pickling brine to ease my fork-fishing endeavors.

 
Carrot + Stem Mixed Pickles - The nomadic wife
Carrot + Stem Mixed Pickles - The nomadic wife
 

Pickles in my kitchen

Pickles, now, are something that I serve alongside almost everything. I enjoy having food boards when friends come over and pickles of every kind balance those out ever so well. They're also such a lovely palate cleansing food, which can be used between courses or as a starter to a meal.

If I'm being perfectly honest though, I make pickles for the very selfish reason of eating them by the jar-full. Simply with a fork, or alongside aged cheddar and crackers. On evenings when I can't be bothered to make a meal, and Tom isn't home to eat, pickles and cheese is my guilty pleasure. 

 
Food-70.jpg
 

This time of year, when carrots are getting sweeter and stems are getting more fibrous, all I want to do is make pickles. Sure, you can make pickles out of just about anything, kale stems, beets, carrots, beans, zucchini or cukes. However, there's something quite fantastic about doing a combination or mixed pickle. I love popping open a jar and savoring the different tastes and textures.

This one has three main ingredients: rainbow chard stems, carrots & garlic scapes and it truly is a delight.

 
Food-67.jpg
Carrot + Stem Mixed Pickles - The nomadic wife

THE RECIPE


Makes 2 quarts

2 C carrot sticks
2 C rainbow chard stems*
1 - 2 garlic scapes

2 C filtered water
1 C white vinegar
1 C white wine vinegar
1 T sugar
1 T salt

10 min PREP 

  1. Chop your vegetables into sticks of matching length no longer than the height of the jar (you need to be able to fully submerge them) and pack it into your mason jars.

  2. The tighter you pack it the better your pickles will be and the less likely they are to go bad.

  3. Mix together the water, vinegars, sugar & salt to make your pickling liquid.

  4. Once the salt & sugar have dissolved, pour the liquid over the veg to fill the jars.

  5. Use your finger to pack them in even more and release as much air as possible. Tapping gently on the counter after the lid is on also works well to release air bubbles.

  6. Leave the jars on the counter for at least an hour then store them in the fridge.

 

more carrot recipes

Carrot, Onion & Ginger Soup
Carrot onion and ginger soup - The nomadic wife

Photography by Sara Jewell

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Warming foods for fall

There comes a time every year where my soul aches to settle back down into the earth. The elation of warm summer days passes swiftly as the cooler winds of fall roll into the garden. Once these winds begin to blow in, I feel a deep calling to root myself back down and settle for the long winter to come. For this, I turn to warming spices and steaming bowls of soup.

It seems to me like this year, the fairies who paint the golden tones of autumn have come to us a little earlier than expected. So today, despite it being the middle of August, I'm ready to cozy up to a fresh bowl of savory carrot soup. Are you?

 
Carrot onion and ginger soup - The nomadic wife
Carrot onion and ginger soup - The nomadic wife
 

Carrot soup

Carrot soup is one of my fall favorites. This version is especially delicious as the layers of caramelized onions and carrot pair particularly well with the warming garlic and ginger. The small whisper of coconut from the oil really rounds it out perfectly.

 

THE RECIPE


MAKES 4 SERVINGS

1 doz medium size carrots, washed & chopped
1 large onion, chopped
2 in. ginger, peeled & chopped
1 head of garlic, peeled & chopped
2 T coconut oil
2 T apple cider vinegar

10 min PREP 

  1. First, chop everything roughly. No need to get fancy here as this soup goes into the blender.

  2. Next, add 1 heaping tablespoon of coconut oil to a big soup pot over medium-high heat. 

  3. Once it's melted, add your veggies & cook until caramelized. This is the secret to this soup. Do not skip this step!

  4. After about 15 minutes, add the 2nd spoon of coconut oil & give it a good stir, then add the ginger and garlic.

  5. At the 20 minute mark, your carrots should have caramelized and the pot should smell of ginger, now's the time to deglaze with the apple cider vinegar.

  6. Add enough water to cover everything then bring it back to the boil.

  7. Once everything is hot again, transfer to a blender & blend until smooth. Be careful not to overfill your blender with hot ingredients as it can result in burns!

  8. Top with coriander flowers or sunflower seeds, enjoy!

 

more carrot recipes

Kale & Barbecue Corn Bowl With Chili Lime Dressing
Corn, Kale & Cuke Salad with Chili Lime Sauce - The Nomadic Wife-7652.jpg

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Corn Boils

Back in Quebec, where I grew up, we would have block parties where corn would get bought, husked and boiled al fresco. I distinctively remember an evening in my early teens. I was at my aunt's place. The humidity of summer was at it's peek and a sheen of sweat covered everyone.

We stepped out into her backyard, where friends and neighbors had assembled. There were strings of holiday lights hung up and picnic tables covered with homemade dishes in every color and style. There was also an abundance of sweet treats that the neighborhood conspired to get their sticky fingers into. They would then run off and hide under the tables to relish their stolen delights.

At the center of all of this laughter and companionship was corn. That was what brought us together under the summer moon. Fresh sweet corn is delicious in all its forms. You can eat it raw, boil it or grill it.

Leftovers can be frozen, canned or included in all matter of dishes like this one.

 
Corn, Kale & Cuke Salad with Chili Lime Sauce - The Nomadic Wife-7662.jpg

THE RECIPE


per person

3 stocks curly kale
1 ear of corn
2-3 small cucumbers
1/4 C pumpkin seeds
1/4 C black or white sesame

For sauce

1/2 C mayonnaise
2 T grainy mustard
1 t smoked paprika
1 t chili powder
1 t turmeric
2 T lime juice
1/2 t salt

10 min PREP 

  1. I use leftover grilled corn for this recipe but if you want to make it from raw you can follow the instructions here.

  2. Remove the kernels from the corn using a knife or a fork, then place in a large bowl with cut kale + cucumbers.

  3. Mix the sauce, then top with seeds and serve.

 

more corn recipes

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

Bowl RECIPE DEVELOPPED WITH DR. BRIANA LUTZ


 

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

THE RECIPE


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...

Parkland County - Open Farm Days - Aspen Grove - The Nomadic Wife (19).jpg
 

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
 

FARmer DELL

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.

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

RECIPE SPONSORED BY 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

THE RECIPE


Serves 6-8

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

1 package fettuccine

Optional

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