Over the last couple of years, I’ve really been getting serious about cooking. Living on a farm means lots of fresh vegetables, so I’ve had to expand my recipe base a lot to find creative ways of using a surplus of cabbages and zucchinis. When Covid came around, I was totally ready to jump aboard the quarantine cooking train!
When restrictions finally eased up at the start of this month, I took the opportunity to celebrate with a buffet style lunch for my family; this is the kind of spread I’ve got really good at putting together for neighbours, friends, and family when entertaining. And just last week, my father in law turned 60, so I made a morning tea – all vegan to accommodate everyone on that side of the family.
Take a look at some of the dishes I made below – all of it was as good as it looked!
From left to right: Lamb with buttered beans and marinated eggplant couscous salad; chicken schnitzel with apple-slaw and roast vegetables; banana bread; carrot cake with too much just the right amount of cream cheese frosting; bacon, zucchini, & broccoli bake (perfect in sandwiches for lunch the next day!); buffet style lunch with roast chicken, potatoes and herb butter, peas, beans, Waldorf salad, tomato salad, omelette, honey sesame carrots and an orange and poppy seed cake; and a vegan morning tea with peanut butter maple fudge, potato salad, balsamic bruschetta, and a fruit salad.
Take care, and stay safe!