Recently I had guests for lunch. Guests from Turkey. Pretty special, don’t you think? My friend Mehmet and his lovely family are being hosted by my good friends, Catherine and Jack. I was delighted that they could fit in a visit as their schedule is fully loaded – just like a good tour. Mehmet is a tour operator in Turkey, and he is an excellent guide. He makes history come alive, and his knowledge of Turkish culture, geography and history is amazing! He has great connections and knows how to look after people. If you want the best experience possible in Turkey, you should get in touch with Mehmet at Turfantastik.
I know that my friends are being wined and dined (figuratively if not literally) for the 3 weeks that they are spending in Canada, so I wanted a light yet tasty lunch that everyone would enjoy. Mehmet and Ozlem’s twin girls, Sezin and Selin, are 9 years old, so I didn’t want to serve anything that would be too weird for them. Their son, Onurkan, is 16 and going to attend camp here in Canada for a week. I figured he should get used to eating anything that comes along, since that’s the way it will be at camp.
Speaking of cuties, take a look at these veggies. I dare you to show me a better looking plate of vegetables. I mean really, isn’t it beautiful? (I can only talk this way because we’re friends.) We dined on the deck. The vegetables turned out well (the onions were unbelievably sweet). I thought some lightly dressed greens would be nice along with a simple quinoa salad. I was even almost ready when everyone arrived!
We finished our lunch with mango fool and fresh blueberries. With good food, great friends and glorious weather, it was a wonderful lunch. I’ll be posting recipes for the menu as I find time.