Apple and Celeriac salad

This apple and celeriac salad brings a freshness and brightness to your meal while committing to the definition of “seasonal”.   And I say “seasonal” with the utmost respect. I’ve never been ready to give up bananas or avocados, chocolate, olives or other “staples”. Shit did I just do “quotes” again.  And I suppose those items fall under the definition of  “local”.  I can say I am not a proponent of berries, beans, tomatoes or summer squash in winter due to cost and moreover lack of taste. But on to “salad”!

apple and celeriac saladThis awkward root veggie, rather foreboding at face value, grows like a beet or kohlrabi.  With it’s thick roots and roughly a third of the ball in the ground and the rest nestled in the soil, it has a mild, almost sweet taste. See here.

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Lemon tahini sauce

Are you thinking what? Lemon tahini sauce? Really?

Yes. really. It’s basic and it’s so good. And we all need a reminder sometimes of the basics. I went to look up the recipe online only to find my favorite Mollie Katzen recipe. I searched my shelves at home high and low for my Moosewood Cookbook and Enchanted Broccoli Forest. I’m so sad. I think in an extreme Kon Mari moment I gave them away. I haven’t completely accepted that possibility and am hoping I will stumble across  them.veg-and-lemon-tahini-sauce-7

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The perfect blueberry smoothie

Oh, hello there. Welcome to Wendy’s Place and Happy New Year!

I’ve spent a busy year working, homesteading, cheesemaking, volunteering on another farm, doing lots of yoga, cooking, fermenting and not sharing one bit of it. Which I missed.

I think about how many voices are out there on the web and see it as a chorus in a way, collectively making music. When I sang in the chorus in Germany it brought me joy. It brought others joy. Most of the time my voice blended in with many and once in a while it stood out.  I enjoy the process of writing, cooking, sharing thoughts and photos. So here I am. I’m not here to teach you to cook but I do hope you might pick up a useful tip here and there, be inspired to cook and for sure be inspired to eat whole foods. I hope you might glean a new idea, relate to a musing or find something to chew on figuratively and literally.  And I hope you definitely feel a smile grow as you read.

My daughter, Chloe, turned 18 last July. I feel a need to give her her name back. Thus, I’m trying on Wendy’s Place. I’m entering the first year, after 28 years, of no children to feed, nag and hug goodbye every morning, prepare dinner for or kiss goodnight and all the fun that goes on in between. I haven’t know whether to laugh or cry, so generally it’s been both.  I am looking at life as an individual,  as a partner in a rockin’ marriage and of course, always as a parent… but we are officially empty nesters.

2017 is starting off with smoothies like this one here. Blueberry, cranberry, banana. Though we’ve been drinking these for years, I’ve never used cranberry till recently when Ollie thought we were out of blueberries and threw in some cranberries. (Correction- he thought they were blueberries!)

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I threw out a cautionary “dude they are so sour what are you doing?” and dug into the back freezer to retrieve the next 6 lb bag of blueberries (I carry a detailed map in my head of our refrigerator and freezers).  Some of the cranberries sunk down to the bottom and remained. I’ll be damned if it didn’t brighten up the whole thing. I thought “duh” – acid. Whenever a dish needs a little hit of something to round it out usually it’s a need for a little acid- a lemon, vinegar, citrus sort of thing. Continue reading

Chunky Chicken and mushroom soup

Chunky chicken and mushroom soup…

chicken soupWe are working, I hope, through the last of the days on end rain storms where even the worms drown in unforgiving driveway puddles…

IMG_7389 and unplanned driveway streams…

IMG_7390Goats are hanging near the doorway..

IMG_7398As well as the dynamic duo…

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Cuban Ceviche

You know the feeling when you haven’t talked to an old friend or relative for ages? Maybe even one you are pretty close to and that you really like and care about? And you keep waiting for that perfect afternoon when you are carefree and ready to cozy up in your favorite chair or kick back on the couch and just dive into a conversation for hours with your 100% undivided attention? But then days go by and months and you have fleeting glimpses of perfect moments that slip through your fingers.  And you’re like hell- just pick up the damn phone and call- RIGHT NOW.

Cuban Ceviche@ wendyellenthomas.com

And really whether it’s been months or over a year- you can just start right where you left off with this person- some smiles, some laughs, maybe a little sorrow- but you are just fully present. Can you see my point here?  I don’t have to spell it out in anymore detail right? I’m picking up the damn phone and don’t have anything glorious to share here or really even the time to share it if it were. But we just got back from Florida and we had some killer ceviche in Miami and I was like BAM- get some pics of this stuff and let people know you haven’t let go of this blog thing!

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zucchini pasta, kalamatas, sun dried tomatoes,basil and more

Here’s another summer dish that’s fitting for dinner and a great one to take to a potluck… How many of you go to potlucks? It’s a regular thing here on Orcas Island. We don’t have a lot of entertainment.I think this zucchini pasta loaded with kalamatas, sun dried tomatoes, artichoke hearts, and red onion should peak the interest of the paleo and plant based eaters alike! And anyone in-between for that matter.

wendyellenthomas.comI got this handy dandy spiralizer that I’m sure I mentioned last summer. or did I?

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Grilled veggies, millet, greens, cocoa chili dressing

Grilled red peppers, yellow squash, zucchini and pork shoulder chops on a bed of greens and millet is topped with a dressing concocted of olive oil, grilled red pepper, cocoa powder,worcester sauce, honey and a dash of lemon. You can add as much heat as desired. This recipe is based on the one I found in the June issue of Yoga Journal (a favorite of mine) and I think it’s a great one for this holiday weekend.

summer veggies, cocoa chili dressing-6I think it would be just as lovely as it was written in Yoga Journal with grilled corn, black beans and a mesclun mix. But I opted for pork (just bought a LOT of local pork) and our garden greens which at the moment are tender young kale and spinach. I made the millet the night before and warmed it up with some broth- a little water and salt would do just fine.

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got GOATS!

Hi campers! How was your spring? We are busy little monkeys around here. I took an unspoken blogging “break”… lots of real time action for us has meant putting my photos and writing on the back burner.

We had a couple of kids last month! Basically from November 20th when our Nubian doe, Shirley had her “encounter” with Jimmy Mac until about 2 weeks before Shirley gave birth- I wasn’t 100% sure the deed was done. After all, the moment consisted of little foreplay and lasted about as long as the time it took Ollie to unscrew his coffee cup to check how hot it was. We had anticipated a little kickback time and literally it was done as he screwed the cap back on. But then Rocky and Jane happened April 22nd…

goats 5-15-2

goats 5-15-4

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roasted beet soup

Spring is here and I’ve got little baby beet seedlings in the greenhouse but I can’t wait 65 days for them to make beets.

Roasted beet soup-7So until then I’m getting organic beets at the store. They are a vegetable, in my opinion, that spans all seasons. We ate this roasted beet soup hot and cold and both were delicious. So if you’re still freezing your tush off- heat it up. If you are in CA and it’s gone straight from winter to summer- keep it cool.

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chobani chicken salad, pomegranate, tarragon,walnuts

I love this salad. I’ve been working on some new lunch recipes to cover us through the week. Roasted chicken breast, Chobani plain greek yogurt, pomegranate, walnuts and fresh tarragon. Um hell yes.

I’ve been sitting on this post for a few weeks so if you can’t find the pomegranate I have substituted grapes split in half or even quartered if you have the patience. Just a pop of sweet is what I like.

Print recipe: {Chobani chicken salad, pomegranate & tarragon}

Chobani chicken salad@wendyellenthomas.com-9

I’ve been making yogurt lately from raw milk we get locally, but if I don’t have it on hand I’m happy to turn to Chobani yogurt. Really. Yes, contact from the company did motivate this post but I was happy to do it. And though I think healthy fats are totally good for us, I wanted to go with the plain yogurt to dress this salad and went with the  0% fat. I used one small container for the recipe.

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