Whether you’re professional bruncher or just love the fact that it’s later than breakfast, it’s the perfect excuse to round-up your loved ones and celebrate Mother’s Day. We already have the perfect menu set up for you—all you need to do is enjoy!

 

Spring onion and asparagus frittata

 

Recipe courtesy of Sweet Miscellany

Ingredients:

  • 2 small/medium spring onions, tops trimmed and sliced
  • 1 tbsp coconut oil or Earth Balance coconut spread
  • 1/2 tsp crushed dried basil, divided
  • sea salt
  • pepper
  • 8 eggs (free range if possible)
  • 1 bunch of asparagus, woody ends trimmed 

Directions:

  1. Preheat your oven to 425 degrees.  Heat the coconut oil in a large oven-safe pan or cast iron skillet over medium heat.  When the oil is hot, add the onions, a pinch of salt, a pinch of pepper, and 1/4 tsp of the dried basil.  Cook, stirring occasionally, until the edges of the onions begin to turn golden and caramelize (about 8-10 minutes).  
  2. While the onions are cooking, steam the asparagus until tender and bright green.  This took me about 5 to 7 minutes.  Set the asparagus aside when done.  This can be done ahead of time if needed.  
  3. In a large bowl, whisk together the eggs with a good pinch of salt and the rest of the dried basil until the eggs are lighter in color and have gained a bit of volume.  
  4. When the onions are nice and caramelized, spread them out in an even layer in the bottom of your pan.  Making sure the heat is on medium, pour in the egg mixture.  Once the edges of the frittata are set, arrange the asparagus on top of the eggs (you can do this in any way you like).  Carefully place the frittata in the oven.  Bake it in the oven until the top is puffed and set, about 8 to 10 minutes.  Cool the frittata slightly before serving or moving to a plate or platter.  It should slide out of the pan easily.  Serves 6 to 8. 

Cornmeal crepes with fresh buttermilk cheese and blackberries

Courtesy of Whole Living

Ingredients:

For the cheese:

  • 6 cups low-fat buttermilk
  • 4 1/2 teaspoons confectioners’ sugar

For the crepes:

  • 1/4 cup all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 1/4 teaspoon baking soda
  • Pinch of salt and freshly grated nutmeg
  • 1 large egg, plus 1 large egg white
  • 1/4 cup skim milk
  • 1/4 cup low-fat buttermilk
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon canola oil
  • Vegetable oil, cooking spray
  • 3 1/2 cups blackberries
  • 1/4 cup creme de cassis
  • 1 teaspoon confectioners’ sugar

Directions:

  1. Make the cheese: Line a large fine sieve with 3 layers of cheesecloth, and set over a large bowl. Heat buttermilk in a medium saucepan over medium-low heat, without stirring, until clear liquid separates from milk at edges or a candy thermometer clipped to the edge of the pan registers 95 degrees. Reduce heat to low; cook until thermometer registers 100 degrees. Remove from heat; let stand 3 minutes. Pour into sieve; cover bowl loosely with plastic wrap. Refrigerate until thick and creamy, about 3 hours (up to overnight). Before serving, stir in confectioners’ sugar.
  2. Make the crepes: Whisk flour, cornmeal, baking soda, salt, and nutmeg in a bowl. Whisk egg, egg white, milk, buttermilk, honey, and oil in another bowl; gradually add to flour mixture, whisking until smooth. Transfer to an airtight container; refrigerate 30 minutes.
  3. Coat an 8-inch crepe pan with cooking spray; heat over medium heat. Remove from heat; pour in 2 1/2 tablespoons batter, swirling to coat. Reduce heat to medium-low. Cook, flipping once, until edges are golden and center is dry, 45 to 60 seconds per side. Repeat with remaining batter.
  4. Toss together berries and cassis. Let stand 15 minutes, tossing often. Divide crepes among plates. Spread each with 1/4cup cheese. Sprinkle with berries; drizzle with juice from bowl. Dust with sugar.

Garlic roasted red potato wedges with olive oil and rosemary 

Courtesy of Ambitious Kitchen

Ingredients:

  • 4 large red potatoes, cut into wedges
  • 3 tablespoons olive oil, plus more for pan
  • 4 cloves of garlic, minced
  • 2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon parsley
  • salt and pepper, to taste

Directions:

  1. Preheat oven to 450 degrees F. Place 2 teaspoons of olive oil on a baking pan or roasting pan and place in oven until hot and oil begins to shimmer, about 3-5 minutes.
  2. In a large plastic ziploc bag, add potatoes, 3 tablespoons of olive oil, garlic, rosemary, parsley, and a generous amount of salt and pepper. Close bag and shake to evenly coat the potatoes.
  3. Dump the potatoes on the hot pan, and evenly distribute them in 1 single layer and place in oven. After 20 minutes, loosen the potatoes gently with a spatula and flip over. There may still be pale potatoes, so try and arrange those on the outer edges of the pan. Place back in oven for another 15 minutes, then flip again and bake for another 10-15 minutes or until potatoes are golden brown, crispy, and cooked through. Season with salt and pepper to taste. Serve with roasted chicken and a variety of dipping sauces.

Fresh fruit salad with honey lime dressing

 

Courtesy of Taste of Home

Ingredients:

  • 2 large cantaloupe, peeled, seeded and cubed
  • 1 cup seedless green grapes
  • 1 cup fresh raspberries
  • 2 kiwifruit, peeled and sliced

Dressing:

  • 1/3 cup lime juice
  • ½ cup honey
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground nutmeg

Directions:

  1. Toss fruit in a large bowl. In a small bowl, mix dressing ingredients; pour over fruit and toss to coat. Yield: 6-8 servings.