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.

I cut off the ends, then do my best to use a peeler for the exterior so as not to lose as much of the vegetable. You can slice off edges as well.

apple and celeriac salad

This apple and celeriac salad will also give you the opportunity to dust off your mandolin…

apple and celeriac salad..and practice your knife skills.

apple and celeriac saladIt’s a nice addition to soups either pureed or cubed.  And is this french classic standard.

I carefully used a mandolin to slice and then went for matchsticks/strips/small pieces. I’m out of practice. The irregularity in cuts seen here would not have flown in cooking school. But I don’t think any family members or dinner guests will be pulling out a measuring tape… or will they. Be sure to toss in a little lemon juice to prevent browning.

apple and celeriac saladThe apples were halved, cored and also sliced on mandolin followed by cutting. The apple is a little easier to handle and I think my muscle memory was kicking in. Immediately after cutting toss with lemon juice as well.

I used 2 large apples and 2 bulbs of celeriac and tossed with  a vinaigrette consisting of:

  • 6oz container of yogurt
  • ¼ cup of olive oil
  • 2 T maple syrup
  • 1-2 T lemon juice
  • 2-3 T orange juice
  • 1 T white wine vinegar
  • 1 T apple cider vinegar
  • a handful of chives
  • dash of salt and pepper
  • ENOUGH FOR 6 PEOPLE. OR DINNER ONE NIGHT AND ADD TO YOUR LUNCHES IN THE WEEK

I love Bellwether Farms sheep milk yogurt.

apple and celeriac salad

I make up the dressing in a little mason jar and give it a good shake. Please adjust to your liking! apple and celeriac saladI have a patch of wild chives that don’t look like much but I appreciate the fact they seemed to have grown out of nowhere since about 5 years ago or maybe that’s just when I noticed them. Despite our freezing temps they found a patch of ground that gets warmed up quickly by the sun.

Add some chives and/or minced scallion to the salad.

wild-chives

You can call it good at this point but if you want to go creamier…Add a nice BIG dollop of creme fraiche. Also Bellwether Farms.

apple and celeriac salad

This apple and celeriac salad accompanied our Coffelt T-Bones last night. So Local! Try garnishing with pecans or walnuts. I tried a little celery in this batch.

tbone-and-apple-celeriacIt’s a nice first course that can be made a day ahead and holds for several days for lunches as aforementioned.

I’ve garnished here with a couple strips of green onion

apple and celeriac saladHere’s a little update of our four-leggers currently on the farmette. And yes, that’s a calf. Meet Else. I’ll have better pics soon.

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Have a lovely week xx

Wendy

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.

Chobani chicken salad@wendyellenthomas.comIdeally you can start with some leftover roasted chicken breast from the night before. I’ll sometimes even roast two birds at a time if I really want to stock up for the week.

Roast chicken@wendyellenthomas.com

 

Ingredients:

  • 2 cups/12 oz chicken breast, cubed
  • 1 cup celery including leaves, chopped
  • ¼ cup onion chopped fine
  • ½ cup walnuts chopped
  • ½ cup pomegranate seeds
  • 2T fresh tarragon chopped
  • ½ cup Chobani 0% natural greek yogurt
  • 2T olive oil
  • 1tsp apple cider vinegar
  • ½ tsp salt
  • ¼ tsp white pepper

I cube about 2 cups or 12oz chicken breast.Personally, I generally prefer cubing to shredding. And to be honest, I would never put chicken in a food processor unless you WANT something resembling tuna from a can.

Chop celery, onion, walnuts and a couple tablespoons of fresh tarragon

Chobani chicken salad@wendyellenthomas.com-5Then have some fun looking at videos on THE BEST way to cut a pomegranate and decide you’re just going to quarter the damn thing with a knife.

Chobani chicken salad@wendyellenthomas.com-3And take extra pics because they are just a gift from heaven and so photogenic

Chobani chicken salad@wendyellenthomas.com-4Now pull it all together with your yogurt, a little olive oil, maple syrup, cider vinegar and salt and pepper- it’s a one bowl mixer. And do your thing to make it your own- little more salt? pepper? vinegar or lemon juice? sweet?

Chobani chicken salad@wendyellenthomas.com-6And voila… Looks like my Grandma’s bowl? Because it is:)

Chobani chicken salad@wendyellenthomas.com-11

I like to think Chobani has earned their leadership in the market for Greek yogurt through quality in their product – hormone free milk, non-GMO ingredients and by keeping with the tradition of production. As a matter of fact, I’m inspired to try making my own Greek yogurt.

Chobani chicken salad@wendyellenthomas.com-10Here’s a nutritional breakdown of the chicken salad with Chobani Greek Yogurt including calories and all that good obsessive stuff.

Chobani chicken salad,pomegranate & tarragon

Chobani chicken salad@wendyellenthomas.com-2

I happily wrote this post on behalf of Chobani Greek Yogurt in response to a request for new recipes. The opinions are all mine and I only would ever share products I’d use myself. You can find loads more great recipes here.

fall salad, brussels sprouts, pumpkin, pomegranate

Life is going along here on the farm. Garden beds are mostly at rest, thirteen hens are laying about 6 eggs PER WEEK- need to work on that. I had to actually buy a dozen at the store- ouch. We are working on breeding Shirley our yearling goat. I’m so not getting any idea of when she’s in heat despite numerous youtube videos on said subject- followed by actual mating. wow. I seriously just want to get our own buck… hint hint:) I mean a critical point of having these darlings was to get milk if I remember correctly. And we can’t do that without babies!

But let’s move on…I’m not so chatty today.

fall salad brussel sprouts pomegranate-5I served this salad with a meal of slow cooked lamb and red rice. It’s similar to a fall salad from 2012 with feta and I used the same maple vinaigrette.

We have several brussel sprout plants with varying sizes of sprouts. I’ve been enjoying cutting them up finely and frying in a little olive oil. Less cooking time and more flavor.

fall salad brussel sprouts pomegranate

We also had a good harvest of sugar pumpkins and they are making regular appearances in breads, muffins, cakes and smoothies AND salads.

pumpkinI’ll bake one up for 45 minutes or so at 375°, peel it, cut it and store it in the fridge and use it for all the aforementioned. I also rinse the seeds, salt them and stick them in the oven too. Then I basically nibble on like all of them in one sitting. They are tasty enough but mostly orally addictive.

pumpkin-2

I’ll also interchange it with this red kuri squash- I got turned onto it in Germany. It’s like their pumpkin from what I could tell- as you can see we are enjoying delicata’s and spaghetti squash as well as a few sucrine du berry at the forefront of the photo below

cider pressing 2014-2It was a nice starter and easy if you have your mise on place set up ahead of time.

fall salad brussel sprouts pomegranate-2I fried the cubed pumpkin up in coconut oil on a crepe pan (sort of non stick). Had my sprouts ready, some pumpkin seeds (bought and roasted) and a splash of corn salad (mache) from the garden… wish I had more. And of course those sweet, juicy ruby beauties. LOVE pomegranates.

fall salad brussel sprouts pomegranate-3And for your smiling pleasure- Otis has a couple new friends. One very big and one very small.

Oliver, Balen, Otis Oliver, Balen, Otis-9 Oliver, Balen, Otis-8 Oliver, Balen, Otis-7 Oliver, Balen, Otis-6 Oliver, Balen, Otis-5 Oliver, Balen, Otis-4 Oliver, Balen, Otis-3 playing dogsOtis is hoping these two four leggers will be moving in with their people to our rental cabin:)

Happy continuing Fall…

Rice salad with spinach and pistachios

Rice and spinach salad-6The sun shines today and 2013 is feeling good. We have a long to do list with our move back. Our Hamburg belongings are on a ship just coming up the coast of CA as I write. O  is tracking it on an iphone app. Love that. We are also working on his USA visa and closing up shop in Hamburg. Well he is closing things up and still working a ton… he’s a champ.

On this side of the Atlantic, we are getting the house back in shape- things like the hands and knees tile floor scrubbing and re-sealing and dismantling and cleaning the six burner stove…

IMG_2945 stove cleaning

We are re-arranging rooms and painting walls that were begging to be refreshed with a new coat of paint. And then there’s the barn/greenhouse, landscape and garden- but I’ll save that for another post. We are planning a huge multi-family garage sale in the spring, passing on about twenty years of child-rearing goodies, clothes I’ve clung to far too long, random iron hooks, mop heads that never fit, multiple quantities of the same size tape measure, alarm clocks, no longer needed tools etc. Sound familiar? As I sort and separate, I am also consciously considering how I will not collect as many personal possessions in the next twenty-five years. This is how long I have lived on my own. Ok- twenty-seven to be exact. January is my spring cleaning.

It’s also the month I barely need to muster the willpower to eat clean nor do I need to clear the pantry of naughtiness, for I am superior at allowing myself to over-indulge in an extreme holiday way. I am brilliant. So come Jan 1st, I was so over it. And these first couple weeks have been a breeze. Now day seventeen. The chocolate covered expresso beans are making eyes at me. The sight of the left-over dough balls are once more appealing. And really isn’t there less calories in a little bit of dark chocolate than a rice cake with tahini and currants? But wait. This is for my health. As it was in this Jan 2012 post.

I will do my best to complete the month of January without refined sugar, processed foods or wheat. I’m no paleo so I will keep eating brown rice.

Rice and spinach salad

Loads of fresh veggies like spinach…

Rice and spinach salad-2

And nuts…

Rice and spinach salad-4

A lot of lemon. I’ve been adding zest to many many things. I have also started my day with a large glass of warm water and a squeeze of lemon. Google this and you will get loads of good reasons why to try this. But you can start here. A blogger who credited her sources. good girl. And this is not new info. Who remembers Jethro Kloss’, Back to Eden (I don’t have a kindle, this is just what my front cover from the 80’s looks like). I just upacked my copy of this and proudly placed it on the shelf. Too classic for the garage sale.

Rice and spinach salad-3

And really, I’ve been cooking and eating like a winner. Last week I made three salads. A red and white cabbage carrot salad that accompanied almost every lunch and dinner, our perennial lemony quinoa with cucs, tomatoes, peppers and capers…

salads (rice&spinach)

And last but not least the rice salad with fresh spinach and pistachios, adapted from the Jan 2013 Oprah mag. I will admit too, I love this magazine. I love me and I love my body, my life and so on. And I am a self help junkie… but I think in a good, non-preachy way. I also love food and health stats.

This is a simple side dish and it is a great way to use up the leftover rice. You can add or subtract quantities to adjust to the amount of rice on hand or if you cook it fresh.

Rice and spinach salad-5

Print oh so simple recipe Rice with Spinach and Pistachios. The others are self explanatory… I think. If not, give me a shout.

2 cups cooked brown rice (basmati is nice)
2 T olive oil
1 clove garlic minced
2 # spinach cut in strips
Zest of 1 lemon and 1 T juice
½ cup roasted and chopped pistachios
1 T dill (optional)
dash of red pepper flakes (optional)
salt and pepper to taste

For another healthy grain salad, check out this red quinoa with pistachios from The Bitten Word. I’d throw some spinach in that one, too.

So here’s to a fresh start in the new year and don’t worry, those sweets and treats will most certainly be sneaking back in through the cracks in no time and yell out to the world with glee… We’re back 🙂

Tschüß xx

 

One year Ago: Check out Granada, Spain

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And Seville, Spain….

 

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streetbynight

New Year’s Salad and welcome Otis

New Year's Salad & Otis-5Just a little hello on the last day of 2012.

Here is a salad inspired by my friend Jen who’s roots grow from Sweden. This salad, her mother’s holiday special is a great way to ring in the New Year.

Here are the nuts and bolts:

PM New Year's Salad & Otis-3

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Roasted Hakkaido (pumpkin) and feta salad w/ Maple vinaigrette

pumpkin and feta salad

It’s a rainy Monday that is doing a rather fine job pretending to be Sunday. There is no school today, no need to go to town, therefore no need to dress. I’ve enjoyed reading what feels like 101 blogs. I’m eating a satisfying ham sandwich slathered with mayo and mustard on white bread. It’s like giving into a craving…on all accounts. Really it’s the first day since getting back a week ago to Orcas Island, that I’ve not had a full day agenda. We all need these days. It almost feels like the spanse of time between Christmas and New Year’s. Which outside of the years being responsible for  a cafe and/or retail store is like living a few days in a warm cozy cocoon, visiting with friends and family, enjoying hot drinks, reading books and being together. Now that I think of it, this is what I look forward to most at Christmas.

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Goat Cheese, Lemon and Pea Pasta, Grilled Salmon and a peak at Frog Song Farm…

I’d like to introduce you to Frog Song Farm, our summer digs, with a couple of photos I snapped last night. This humble octagonal structure was built by a man child at the age of 24, so the story goes. And it miraculously still stands roughly 30 years later. My first introduction was a description of Frog Song Farm posted on a small blue lined 3×5 index card in the spring of 1993 at the Seattle Tilth office in Good Shepherd’s park. “15 Acre Organic Farm, cabin, mature fruit trees” it read.  I was just finishing my degree at Bastyr College. After my last class, we took a six week journey traveling up the inside passage with a VW bus on a boat, then drove back down through Alaska and the Yukon. It was the moment of our return that I found myself busting to get out of the city. Three weeks later I sat on the lawn outside of a then intact octagonal structure surrounded by a small picket fence smothered with trailing roses. Ripe fruits of mid August swooned me. Laying in the grass, cocked on one elbow twirling grass blades between my fingers, I, also ripe at 25, negotiated with the owner as to how I could make this work.

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Salad & candied pistachios… Featuring Capricorn Somerset Goat Cheese

It was a sad moment when we savored our last round of Capricorn Somerset Goat Cheese. A cheese not soon to be forgotten, I encourage you to check out how it is produced with milk from goats in the West country of Somerset. Using a vegetable rennet, it even carries the vegetarian society sticker of approval. Generous sponsors they were of the Plate to Page Workshop, I recently attended, we even had extras to take home.

I’ve already confessed to the powers at be that I flew home with three rounds carefully boxed in my suitcase. Praying my suitcase wouldn’t be lost in route or stashed overnight as was the case on my way TO Bristol due to a canceled flight, worked. It arrived safely and we enjoyed it the following week… mostly on rye toast with fresh cherry tomatoes. But I did manage to stash one roll in the back of my small fridge that truly, only I know the layout of, in order to make something special like this beautiful goat cheese salad with candied pistachios.

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Tarragon Chicken Salad with Cranberries and Hazelnuts & a side of Asparagus

This tarragon chicken salad with cranberries and hazelnuts, exploding with flavor and texture, easily kept my mind off the cupcakes and yeasted cakes I’ve temporarily sworn off. And it will yours too. I didn’t search for any recipe this time because I didn’t want to know if someone’s already done it. Sometimes, with the access we have online to practically everything, it can take a bit of the thrill out of thinking you’ve discovered something for yourself. Now I know tarragon chicken salad is nothing new. And I know somebody out there has put cranberries or hazelnuts with chicken. Maybe they even used an orange vinaigrette to dress it. And yes, once I publish this post I might very well google it… but until then I’m enjoying having put this together myself.

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Lost, Found & Fresh

Lost, Found & Fresh

Since we’ve been pounding the cupcakes lately, and that ‘diet’ way back when only lasted three weeks, I thought I’d throw something fresh your way. I sort of lost my way just like Chloe’s black winter coat last week. She left it on the public bus Friday afternoon, the first really warm day of the year. I couldn’t blame her…It was one of those days where you forgot how cold the morning had started and by the afternoon you were practically peeled down to your skivvies…. practically nothing that is. So of course it’s like ‘what coat’? It was fortunate she even realized where she left it. We (O) called the HVV(public Hamburg transport) yesterday and the coat was indeed located and we needed to bring in identification and some sort of proof that it was ours. Like in case someone else left a black winter coat on the 283, direction Bahrenfeld between 3.15 and 3.45pm. O found a year old photo on the computer. Can you imagine rustling through boxes of snapshots or negatives looking for a picture? My idea was to bring the detached furry hood that Chloe refuses to wear, as proof we are the rightful owners. Our particle reference number in hand, we arrived at the Fundbüro. It was like walking into an OCD dream. The quiet, organized main office had two employees and no que… and racks on six walls with hundreds of lost, stranded keychains, all tagged by location found, date and a reference number. It was amazing.

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