Did you know that Mother’s Day is the busiest restaurant day of the year? Makes sense considering most moms are usually the ones preparing meals every other day of the year. So Mother’s Day should be her day off, right?! It’s a nice idea, but in reality, busy restaurant days like this one often lead to crowded spaces, long wait times for tables, and mediocre food.
Looking to fix this Mother’s Day dilemma, for this Fix-it Friday, I’ve created a menu that’s delicious and easy for anyone to make! This means, if you WYSK gals (and guys) want to prepare a lovely, hassle-free meal for your mom, or if you’d like to see your partner or kids undertake your special meal, these recipes are for you!
This brunch menu is inspired by Italian dishes I learned from my Mom and Grandma (Nonna). I’ve simplified them, using ingredients that are easy to find and prepare. They’re versatile, with interchangeable ingredients, using light spring and summer flavors. And they’re all delicious!
How To “Fix” An Easy Breezy (And Delish) Mother’s Day Brunch
Peach & Citrus White Wine Sangria
In a large pitcher, combine the following:
1 bottle of white wine (I like Sauvignon Blanc)
1 can of ginger ale
1 sliced pink grapefruit
2 cut up peaches
splash of Limoncello or any fruit flavored liquor
Chill and cin cin!
Prosciutto Wrapped Melon
Using either honey dew or cantaloupe, cut spears, then wrap them with thinly sliced prosciutto (Prosciutto di Parma is the best if available).
Swirl olive oil in a cast iron or oven safe pan and heat in the oven at 350°F.
Sauté whatever veggies you prefer (onions and asparagus, garlic and spinach, zucchini and tomato, etc.), bacon, ham or sausage too, if you’d like a heartier dish. Sauté until ingredients are softened but not cooked through. (You can also use frozen veggies.) Let cool.
In a large bowl, add 6 eggs, ½ cup of milk or half & half, shredded cheese (Swiss, grana padano, cheddar, your choice), herbs (basil, thyme, parsley, your choice), salt and pepper. Beat with a fork.
Add the veggies/meats to the egg mixture and beat some more.
Pour the mixture into the heated cast iron or oven safe pan.
Put the pan, uncovered, in an oven heated to 350°F.
To ready-test, jiggle the pan–if it stays firm, it’s ready. It should be golden brown. Remove and let set for about 15 minutes.
Slice pie wedges and serve right from the pan.
Herb Infused Garlic Bread
In a small bowl, mix extra virgin olive oil, crushed garlic, and herbs of your choice. Shake in some grated cheese if you’d like.
Slice your favorite crusty Italian bread loaf, lengthwise, smear on oil mixture, bake open faced at 300°F, until toasty.
Cut thick slices and serve with the frittata.
Cherry/Grape Tomato Salad
Slice length-wise your favorite small tomatoes and put in a bowl.
Add basil, oregano, or parsley, salt and pepper. Chopped black olives work nicely too.
Drizzle extra virgin olive oil and a dash of white or red balsamic vinegar.
Serve as a side with the frittata.
Mixed Berry and Cream Cheese Crostata (Rustic Italian Fruit Pie) with Vanilla Ice Cream
Flatten store-bought pie dough into a disk with your hands, wrap it in plastic wrap, and place in the refrigerator for 30 minutes or in the freezer for 10.
In a bowl, combine berries of your choice (slice if strawberries) – total should equal about 2 cups – with ½ cup of sugar, 1 tablespoon of flour, and1 teaspoon lemon zest. Set aside.
Preheat the oven to 425°F. After the dough has chilled, remove the plastic and place it on a lightly floured surface. With a rolling pin, roll the dough out to a 12 to 14-inch circle. It doesn’t have to be perfect! Place it on a baking sheet covered in parchment paper or in a greased pie pan.
Spread ¼ cup softened cream cheese evenly on the pie dough, leaving about 3-inches of the outer dough bare. Pour berry mixture into the center of the dough, on top of the cream cheese, avoiding the outer 3-inches. Fold the outer 3-inches of dough over on top of the berries creating a crust. Whisk an egg and a little water in a bowl and brush the egg wash onto the exposed pie dough. Sprinkle with course sugar crystals, if you’d like.
Bake for 45 minutes. Allow to cool for about 15 minutes.
Know that this dessert is oozy and kind of messy, so don’t expect to cut neat, defined slices. Add a scoop of vanilla ice cream and dive in!
My mouth is literally watering after writing this menu… so much so, I’m heading out to the store NOW to get the ingredients!
Wishing all moms, especially mine, a very happy and yummy Mother’s Day!
Got A DIY Question? Ask-The-Expert!
If you have a DIY home repair, maintenance or improvement question for Norma, now is your chance to ask-the-expert and have her answer. Your burning question may just be the “star” of an upcoming Fix-It Friday column.
Fix-It Friday is an exclusive Women You Should Know® editorial series authored by seasoned veteran of home improvement, Norma Vally, the former host of Discovery Home Channel’s series “Toolbelt Diva” and a show on Sirius Satellite Radio by the same name. The weekly column is designed to inspire women – weekend warriors, aspiring handywomen, and even seasoned DIYers – to take on home repairs and maintenance projects with confidence and gusto.