No need to think twice! I wrote a cookbook ... so I cooked. (And so did my mom and my step-mom and my sister and my niece and my kids.)
We made a buffet of appetizers from Welcoming Kitchen.
What did we serve?
Olivada and Italian Hummus, Lime Lovers' Salsa and Chipotle Guacamole, Laura's Layered Taco Dip and Dill Dip,
Pesto-Stuffed Cherry Tomatoes,
and Open-face Biscuit Sandwiches with Dill Dip and Cucumbers.
Also, no party is complete without a little something sweet. My sister went all out in decorating the chocolate cake with vanilla frosting!
Of course if one sweet is good, two is better ...
Sunflower Seed Butter Cups!
And yes, EVERYTHING was safe for every guest. All of the food was allergen-free, gluten-free and vegan. The challenge wasn't figuring out what to make, but what we had to leave out because we only had so much time to get it ready. The food was a hit, and I had a blast showing my gratitude to some of the people who have loved and supported me through this journey.
I wish all of you who have supported me could have been there, too.
Thank you to everyone who has helped me along the way from idea to book. I am oh-so-grateful.
Kim and Megan