This year for Mother’s Day, how about a Mother’s Day Lunch Menu? I have a selection of elegant, lighter recipes (and a great dessert!) which are sure to please mom, while also incorporating lots of great, seasonal fruits and vegetables.
If you are totally about brunch, I posted a Spring Brunch Menu recently, with rhubarb cake and a crustless quiche and other fun, brunch recipes! So, go there, because that menu is just what you want.
However, I thought I’d mix it up here and go for a Mother’s Day lunch menu instead. Sometimes mom just wants some lunch! I say this as a mom. Lunch is good. 🙂 Especially an elegant lunch full of all sorts of healthy foods, like blueberries (shhh…they totally make that cocktail healthy), spring peas, radishes, avocados, mangoes, and more.
I’m not sure what I’m going to be eating for Mother’s Day this year, since I have a pile of family coming to visit. (So much still to do!) However, between my brunch menu and this Mother’s Day lunch menu, I think I have it covered.
I’ve started off this Mother’s Day menu with a refreshing Blueberry Mojito. Blueberries, lime, mint, and plenty of rum are mixed with sparkling soda water to make a cold, fizzy drink which will get things off to a great beginning.
Once everyone has drinks in hand, it’s time to serve the Chilled Spring Pea Soup. It’s a very cold, thin, elegant soup – perfect for this menu! And, yes, it does have a little bit of bacon in it. 🙂 Or not quite bacon, since I went with crispy prosciutto here, but you could certainly use bacon or thinly sliced pancetta.
For a salad I thought my Spring Snap Pea Greek Salad would be great since it has fresh, spring vegetables with the flavors of a Greek salad. This is a new recipe on the site, but one I’ve already made a bunch of times! One note: Do not cook the snap peas for more than 2 minutes. Any longer and they get mushy. Say no to mushy snap peas.
Onto the main course! For a main I decided that my Shrimp and Mango Tacos would be light, elegant, and provide plenty of fresh flavors, in keeping with the rest of the menu. I really love the fresh mango salsa I made for these tacos. It’s so good! Sweet and tart and spicy. However, it’s not quite the same if you don’t make the Avocado Crema to go with the tacos. It’s a little more refined form of guacamole and just perfect for the tacos.
Which only leaves dessert! And what a yummy and easy dessert I have for you today. My No Churn Cannoli Ricotta Ice Cream is both simple to make and amazing to eat. It’s like frozen cannolis and sure to be a crowd pleaser. Or a mom pleaser. And that’s the point here, right? Making mom happy? Right! 🙂