Good evening! Quick post before I spend some time with my awesome family this Saturday night! 🙂 I’m going to share some photos of a recent party we had with past homestay students. It was a lot of fun to see them again; a couple of the girls, who lived with us during their teen years, are now married! One even has an adorable son. Where has the time gone?
Appetizer pinwheel sandwiches: vegetable tortilla wrap, Laughing Cow cream cheese, smoked salmon, mixed greens // cucumbers, avocado, tomato, roasted red pepper hummus, cheddar cheese
Cold seaweed salad // cloud ear fungus salad with cilantro // spicy cold cucumber salad
Pesto pasta salad with shrimp, roasted red peppers, and broccoli, cheddar on top
Devilled eggs made with organic canola mayonnaise, Dijon mustard, lemon juice, S+P, paprika
Mixed green salad with feta cheese, strawberries and blueberries, pecans, poppyseed dressing
Sautéed sausages // pineapple chunks and cherries (I’m not big on meat, especially processed meat, and was too full to enjoy the fruit here!)
Thai-style pork fried rice with Thai basil, tomatoes, and fish sauce
My plate featured some of everything, minus the spicy, garlicky cold salads and the fried sausages. 😛
The pesto pasta salad was refreshing and had a great zing from the basil pesto. Broccoli and roasted peppers were a welcome addition, and I loved the grilled shrimp in there. Mom’s Thai fried rice was also a hit! Even though I prefer Thai-style rice with pineapple chunks and shrimp, this was a unique and tasty twist. A little too spicy for me, though!
The salad was accidentally overdressed (oops!) but the toppings made up for that! Fresh berries on a summery salad are the perfect start to a meal. And you need to try pecans and feta together! I nibbled on the ends of the pinwheel wraps as I was making them. Both versions (smoked salmon and cheddar-vegetable) were delicious, as were the garden veggie wraps. I’d buy whole wheat tortillas next time, though – I thought the vegetable flavour here covered the bright flavours of the fresh veggies inside.
For dessert, we enjoyed some buttery, crumbly blueberry sour cream scones…
And some chewy oatmeal-raisin pecan cookies.
Oh! And these adorable red velvet beet cupcakes with pink beet frosting (cream cheese, maple syrup, vanilla, pureed beets). The recipe for this is coming!
This was truly a healthy dessert lover’s dream. 🙂 And they were so much fun to bake, too! I’m going to share the recipes for the scones, cookies, and cupcakes in the near future, so stay tuned if you’re interested. PS: you should be. These were good. Like, good good. All of our former students enjoyed these treats, and the scones and cookies were especially popular. The
cupcakes cream cheese frosting was my favourite!
I’m super excited for tomorrow – planning to have a goat cheese vegetable frittata for breakfast before an 8:45 spin class, then visit the farmer’s market for some quark cheese and maybe a scone. For lunch, my family is going to Kishimoto Sushi and I can’t wait to try their famous salmon oohs sushi. Woooo! Have a great evening, everyone 🙂