This is an easy to prepare appetizer that can be assembled the day before Mom arrives.   

1 cup (250 ml) prepared hummus
3 tbsp (45 ml) each chopped green pitted olives and chopped jarred sun-dried tomatoes

2 tbsp (30 ml) chopped fresh parsley

1 tsp (5 ml) fresh squeezed lemon juice

1 tbsp (15 ml) extra virgin olive oil

Place prepared hummus in serving dish. Mix together chopped olives, sun-dried tomatoes, parsley and lemon juice. Spread evenly over hummus. Drizzle with olive oil.  Serve with grilled pitas, flat breads and veggie sticks.

Orange Ginger Pork Kabobs

These kabobs present beautifully as they are grilled with fresh orange wedges. Squeeze the grilled orange over your meat before eating. Delicious!!  

2 pork tenderloins about 375 g each, cut into 1” inch

  medallions

¼ cup (50 ml) orange juice

1 tbsp (15 ml) each Thai chili sauce and vegetable oil

2 tsp (10 mL) minced ginger

1 tsp (5 ml) minced garlic

6 orange wedges

¼ tsp (1 ml) each salt and pepper

Place pork into a large bowl. Whisk orange juice, chili sauce, oil, ginger and garlic together and pour over pork. Marinade for 2 hours or overnight. Pre-heat grill to medium-high. Skewer 2 pieces of pork and 1 orange wedge on skewers. Sprinkle evenly with salt and pepper. Place kabobs on a well greased grill and turn heat down to medium, grill for about 8 to 10 minutes, turn and grill for an additional 8 minutes. Remove from grill and let rest for 5 minutes before serving. 
Makes 6 skewers. 

Summer Vegetable Orzo Salad

This salad is a meal in itself. It can be put together in about 20 minutes, covered, refrigerated and served the next day.

1 cup (250 mL) dried orzo

2 cups (500 ml) baby arugula

1 cup (250 mL) halved strawberry tomatoes

¾ cup (175 ml) grated carrot

¼ cup (50 mL) each roughly chopped fresh mint and crumbled feta cheese

3 tbsp (45 ml) toasted pine nuts

2 tsp (10 mL) each grainy Dijon mustard, balsamic vinegar and honey

½ tsp (2 mL) salt

¼ tsp (1 mL) hot pepper sauce

2 cloves garlic, minced

1 tbsp (15 mL) olive oil or vegetable oil

Cook orzo in a large pot of boiling salted water for 8 minutes, drain well and cool. Toss cooked orzo with arugula, tomatoes, carrots, mint feta and pine nuts. Whisk together ingredients for dressing. Toss dressing with salad and serve. NOTE: If making this salad the day before your function garnish with feta and pine nuts right before serving and toss well.      

Mother’s Day Floats

Passion fruit or other fruit sorbet
Sparkling wine

Whipped cream

Place a scoop of sorbet in a large mug. Pour wine over top and garnish with whipped cream. 
Serve to Mom with love.