last week i eased off the prep a little & focused on work outside the kitchen, this week i was back in the kitchen... in a big way. there are two new main courses, four salads, all the usual baking & i catered on wednesday at the market for a vendor information session.
the market caterings are great exposure, it's still sort of funny how many people (even vendors who i've seen every weekend for the past two years) think i only make cupcakes and are surprised to be eating savoury things from my kitchen. i also always make extra dips for myself so it forces me to add more veggies to my diet ;)
this week my bbq also came out of hibernation! due to the 'weather bomb' destruction of my bbq in 2011, the new one spends the winter tied down behind the wood pile. thursday was a fantastic day & i couldn't have timed my prep better.
i grilled up all of these veggies to go with my new grilled chicken main course. it's boneless, skinless chicken breast from shani's farm that i tossed in a quick marinade of lemon, garlic & fresh herbs. and it's served on top of a creamy white bean ragout that's loaded with roasted garlic, parmesan & basil. the finished product looks like this:
this is basically all of my favourite things in one dish.
small $10 large $20
the second main, is a new batch of vegan curry. it seems like i just made this, but it has become the #1 best seller (even surpassing beef shepherd's pie), which is just fine by me since making curry is one of the most therapeutic things for me to do in the kitchen. there's just something so rewarding about mixing all of the spices, letting it simmer all day and really come together. then i always let it sit overnight for the flavours to fully develop before hitting it with the last few finishing touches. this batch has lots of garlic & ginger, cauliflower, potatoes & sweet potatoes, green beans, zucchini, tomatoes, spinach, cilantro, coconut & lime. it's served with a combo of basmati rice & quinoa.
vegan & gluten-free
small $9 large $18
for the salads, the beet, broccoli & sweet potato are unchanged. i worry about becoming too boring but people are creatures of habit & buy the same ones each week so i don't want to mess that up. i did play around with the quinoa a bit this week. it's seasoned with a little bit of homemade sundried tomato tapenade and then loaded with veggies - asparagus, fiddleheads, red peppers, cucumbers, carrots, celery, green onions & radishes. it's super bright, fresh & crunchy.
from the freezer there are still lots of meals too. with andrea bearing down on us, it might be nice to snuggle up with some comfort food tomorrow night.
beef shepherd's pie sm $10 lg $20
braised beef brisket & blue cheese gnocchi sm $10 lg $20
sweet & sour pork meatballs sm $10 lg $20
chicken parmesan sm $10 lg $20
chicken, leek & bacon pies sm $10 lg $20
lobster mac & cheese sm $12 lg $24
plain mac & cheese sm $9 lg $18
4-cheese lasagna sm $9
miso, mushroom, udon & choy lg $18
i'm out of fish cakes at the moment but i still have baked beans. the other soups & stews on the menu right now are:
curried butternut squash
carrot, apple, ginger
beet, parsnip & pear
white bean lemon & kale
black bean & corn chili
vegan vegetable stew
roasted red pepper
ok i think that's it for now...
... oh yeah, i almost forgot, i have BIG news. i booked a vacation!!!!!!!!!!!!!!!!!!! (can you tell i'm pretty pumped?) so i will be away from june 30th to july 8th give or take... i haven't booked a return flight yet... so just plan accordingly & i really hope that no one goes in to salad & cupcake withdrawal during my absence.
that definitely it for now, hope to see you over the weekend :)