Mother’s Day Menu Ideas

Mother’s Day Menu Ideas

May 6, 2016

I’m away from my mom this mother’s day. (She’s getting a surprise outdoor table and chair set for the balcony off her living room from the kids who love her (ALL of us).) But when I lived in the same town, my house became the family gathering place for celebrations. (I had an open floor plan and only three stairs.) Celebrations would start with a feast and end with a game of Scrabble…my parents and I the only hold-outs for games out by then. Sisters and kids long gone to other events.

So…

Dear Mom, IF I were back in Wisconsin and had all of the beautiful produce at the ready from market today….here are recipes I’ve gathered from our vendors that I’d let you choose from! (Or make it a whole weekend affair!)

Love, Susan

Brunch

  • Compound Juice (Sweet Potato, Pineapple, Orange) (Simple Science Juices)
  • Poached Eggs with Asparagus and Hollandaise Sauce (URBAVORE farms) over Toasted Citrus Brioche (IBIS Bakery)
  • Oasis Salad Turnips thinly sliced raw (URBAVORE farms) with gorgeous purple Beet Hummus for dipping (Stony Crest Urban Farm)
  • Strawberry Rhubarb Pie (Heirloom Bakery)

Picnic Lunch

  • Burgers (Buffalo Ranch)Bison
  • Grilled Romaine (Susan’s Recipe!)
  • Hydro Juice (Watermelon, Mint, Himalayan Sea Salt) (Simple Science Juices)

Bison has far less fat than beef so cook it about 1/3 less time! Keep more pink than you would a beef burger and it will be moist and delicious! And if you make Grilled Romaine now, you will be making it ALL SUMMER. It’s addictive.

Afternoon Coffee 

For a kitchen-free Mother’s Day, pick up all of these treats at the market today!

  • Lemon Chia Seed Bites (KACI’s Muffins)
  • Chocolate Chocolate Chip Mini Muffins  (KACI’s Muffins)
  • Shortcakes with Strawberry Mint Chia Scones (Heirloom Bakery and Hearth) and fresh crushed Strawberries (Ki Koko Farms)
  • Cold Brew Iced Coffee with Cream and Brown Sugar Simple Syrup (META Coffee)

Mother’s Day Dinner

  • Asparagus Soup (Red Ridge Farms)
  • Lamb Meatballs (David’s Pasture)
  • Kale with Macadamia Nuts (Gibbs Road Farm)

Beet Hummus

2 medium beets – cooked, peeled, and cooled
3 Tb. tahini (sesame paste)
1 clove garlic
1 Tb. olive oil, or more
3 Tb. lemon juice
2 tsp. ground cumin
1/2 tsp. salt

Cut the beets into chunks and put them in the bowl of a blender or food processor. Add the tahini, garlic, oil, lemon juice, cumin, and salt, and process until completely smooth. Add a little more oil as needed to get a smooth consistency. Taste and adjust the seasoning. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Stony Crest Urban Farm Recipes (and more!)

Grilled Romaine

2 heads of Romaine Lettuce
Olive Oil (or Italian Dressing)|
Lemon juice
Sea Salt

Slice each head of romaine lengthwise in half. Drizzle open half with olive oil (and your own selection of salad herbs, if desired) Place cut side down on the grill and cook until lettuce is slightly wilted – 5 minutes. Remove from grill and spritz with lemon juice and sprinkle with sea salt. Serves 4.

Kale with Macadamia Nuts

2 Tb honey, divided
3 Tb water, divided
1/2 cup roasted & salted macadamia nuts
2 bunches kale, thick stems removed, leaves thinly sliced
2 Tb white wine vinegar
1 1/2 Tb creamy almond butter

Preheat oven to 350, roughly chop nuts. In a medium bowl, toss 1 Tbsp honey with nuts and 1 Tbsp water. Bake nuts on a baking sheet, tossing 2-3 times, until golden, 10-12 minutes. Arrange kale in a large deep skillet. In medium bowl, whisk together vinegar, almond butter, 1 Tbsp honey, and 2 Tbsp water. Drizzle vinegar mixture over kale, cover and cook over medium heat, tossing until wilted and just tender, about 5 minutes. Scatter nuts over kale and serve immediately while hot or at room temperature. Gibbs Road Farm / Cultivate KC Recipes

Asparagus Soup
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 Tb. butter
2 Tb. all-purpose flour
1 tsp. salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired. Red Ridge Farms Recipes (and more!)

Lamb Meatballs 

1 pound ground lamb
½ plain bread crumbs
2 scallions chopped
2 tbsp basil
1 fat clove garlic, minced
½ tsp sea salt
½ tsp cumin
¼ tsp allspice
¼ tsp cinnamon
¼ tsp freshly ground black pepper
Pinch of cayenne pepper or chili powder
1 tbsp olive oil

Preheat oven to 375 degrees, pour half of the olive oil on a sheet pan and spread around evenly to coat the pan. In a large bowl combine all ingredients except oil. Form into meatballs and brush with remaining oil. Bake until cooked through, about fifteen to twenty minutes.

Did you know grass-fed lamb is second only to fish as a good source of omega 3 fatty acids? One serving of lamb has about half the omega 3’s as a serving of fish. More great info like this at DavidsPasture.com

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