This year's menu was as follows:
Spinach Salad with Avocado and Blueberries
Ingredients: spinach, avocado, blueberries, sunflower seeds, fresh lemon juice, dijon mustard, olive oil, salt and pepper.
Skewered Sesame Shrimp
Ingredients: shrimp, soy sauce, rice vinegar, sesame seeds
Herbed Brown Rice and Quinoa Cakes
Ingredients: brown rice, quinoa, eggs, onion, spinach, garlic, parsley, cilantro, red pepper flakes, salt and pepper
Lemon-Garlic Sugar Snap Peas
Ingredients: sugar snap peas, garlic, lemon zest, olive oil, salt and pepper
Roasted Lamb Chops with Lemongrass and Ginger
Ingredients: rack of lamb, lemongrass, mint, ginger, garlic, cilantro, olive oil, salt, lemon wedges
Ingredients: carrots, vanilla, maple syrup
Frozen Ginger-Coconut Custard
Ingredients: heavy cream, coconut milk, ginger, egg yolk, sugar
Ingredients: whipping cream, sugar, coconut extract
Cinnamon-Sugar Pita Chips
Ingredients: pita, butter, cinnamon, sugar
I was excited with how it all came out: especially the dessert portion: I was pleased that how I imagined it would taste in my head was how it ended up being. The coconut cream and ginger-coconut custard formed a perfect bite.
This wasn't vegetarian by any means - and the blood on the lamb was pretty gross - but my mother seemed thrilled. And, now, after working at work all day Saturday, and working on this all day today, I am not ready to start a full work week. Exhaustion is gonna be my theme.