After polling all my brothers and sister (there are six of us), no one remember any pomp and circumstances for our lovely mom to celebrate Mother's Day. No big presents, no buffets at a hotel, and at my mom's request absolutely no corsages for her Sunday dress. My mom was the hand-drawn picture on construction paper, simple but nice meal around our kitchen table using the good china to celebrate the day, and cut flowers from the garden placed in an elegant vase, kind of mom. What we remember about her day was a walk on the farm that ended in the garden picking the first of the season ripe red strawberries out of the spring earth and fresh green asparagus reaching for the sun. Dinner was a spring influenced menu with asparagus and small meringues (see my recipe below) topped with loads of sliced strawberries. My mother has passed away, but life is such a circle. I am sure a trip to the farm to pick berries and asparagus will be on our agenda too this Mother's Day, just like it was so many years ago. Asparagus with Citrus Vinaigrette vinaigrette 1 orange zested and juiced, need 2 tablespoons of juice 1 tablespoon white wine vinegar 1/4 cup extra virgin olive oil salt and pepper to taste Place the juice and vinegar in a bowl. Add the oil in a steady stream as you whisk or mix using an immersion blender. Stir in the zest. Asparagus 1 orange, segmented 2 bunches asparagus, steamed Place the asparagus and segmented oranges onto a platter. Pour vinaigrette over mixture. Serves 4: 165 calories, 13 g fat Keep reading to get recipes for meringues, plus several other spring recipes that you could serve on Mother's Day--or, better yet, that your family can make for you! Chef Meg's Spinach-Berry Salad  Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds. I reduced the amount of sweetener used and then increased the vegetables in this member-submitted recipe to ensure you'd get a full cup of fruit and vegetables. Chef Meg's Creamy Grilled Strawberry Sandwich  This is a great dessert that's delicious when strawberries are in season. Chef Meg's Roasted Beet Salad  Beets are an underrated vegetable. They're sweet and flavorful. If you think you don't like them, try them in this recipe. Roasting brings out the beets' natural sweetness, and the feta offers a nice, salty contrast. Chef Meg's Zucchini Muffins  The whole wheat flour makes for a dense muffin, which I like. You only need to eat one! If you want a lighter muffin try using whole wheat pastry flour, which is more finely ground and available in the bulk bins at larger grocery stores. Balsamic Strawberries with Ricotta Cream (Chef Meg's Makeover)  Strawberries are combined with tangy and sweet balsamic vinegar and creamy ricotta in this quick and simple dessert. I took a member-submitted recipe and made a few changes using my homemade ricotta recipe (it's easy!) and local honey for even more flavor. Spinach and Tomato Pasta Salad (Chef Meg's Makeover)  Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes. Chef Meg's Deviled Eggs  I lightened up a picnic and potluck favorite! My secret ingredient (shh, don't tell!) is pickle juice. Chef Meg's Blueberry Flax Seed Muffins  These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat in these, and the whole-wheat flour and flax seed add fiber. Make a batch on them on the weekend for a quick and tasty breakfast. Serve with a piece of fruit and a glass of low-fat milk. Chef Meg's Cocoa Meringue Shells  These meringues are a fun treat when served with low-fat vanilla ice cream and fresh fruit. Fruit Kebabs with Coconut Yogurt, Chef Meg Approved  Try this tip for some extra flavor and crunch: Toast the coconut in the oven until golden brown. Allow coconut to cool, then add to yogurt mixture. Parmesan Chicken with Tomato-Basil Salad (Chef Meg's Makeover)  While chicken parmesan is traditionally served over pasta, this lighter version is delightful atop a hearty green salad. Chef Meg's Easy Cucumber Cups  We often turn to bread, crackers, or other whole-grain products as a vehicle to get dip from point A to point B. I like to use vegetables whenever I can. For this spicy, creamy dip, I used cucumber, but you could use any vegetable: hollowed cherry tomatoes, celery sticks, or endive leaves. Do you have any food traditions for Mother's Day? What are they? |
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