Mother’s Day is the perfect time to celebrate the women in our lives. Enjoy these simple, flavorful and healthy recipes with mother in mind. Also, take a look at our Mother’s Day Picks, books sure to please everyone, especially mom.
Spring Mix Salad with Strawberries, Walnuts and Goat Cheese
Dorm Room Delicacy
Level of expertise: Bachelors
1 pint of fresh strawberries, rinsed, dried and stems cut off
5 ounces of Spring Mix (already bagged and washed for you)
½ cup of walnut pieces, toasted
½ cup of crumbled goat cheese
Walnut Balsamic Vinaigrette
2 Tablespoons of balsamic vinegar
½ teaspoon of
5 Tablespoons of Extra-Virgin Olive Oil
Salt and freshly ground black pepper
Directions: To prepare the vinaigrette, combine vinegar, mustard and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. Vinaigrette can be refrigerated, covered, up to one month. Return to room temperature and shake vigorously before using.
Cut strawberries into quarters, place in a small bowl and toss with about 2 Tablespoons of the vinaigrette. Set aside. Place all of the spring mix in a large bowl and add 3 Tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts and crumbled goat cheese. Serve immediately. You can use vinaigrette for a spinach salad too.
Excerpt from Dorm Room Dining Essentials Cookbook, by, Gina Meyers
Tomato Caprese Salad
4 large ripe tomatoes, sliced1/4 inch thick (such as Heirloom Tomatoes)
1/3 cup of fresh basil leaves, washed and dried
Salt and pepper to taste
1 pound of Fresh Mozzarella, sliced ¼ inch thick
6 Tablespoons of Extra Virgin Olive Oil
3 Tablespoons of Balsamic Vinegar
Directions: On a large platter, alternate and overlap tomato slices, mozzarella cheese slices and basil leaves. Drizzle olive oil and balsamic vinegar and season with salt and pepper. May place in the fridge to chill for ½ an hour and may eliminate vinegar and add more olive oil if desired. Can also cook the basil in extra virgin olive oil in a skillet.
Excerpt from Cook Like A Native Italian, by, Gina Ferrari
How to Cook Like a Hot Italian Mama, by, Gina Ferrari
Pretzel Jello Salad
2 cups of pretzels
¾ cup of melted margarine or butter
3 Tablespoons of sugar
1 (6 ounce) package of strawberry gelatin
2 cups of boiling water
2 (10 ounces each) package of frozen strawberries
2 (3 ounce) packages of cream cheese
1 (9 ounce) package of cool whip
¾ cup of sugar
Directions: Stir together pretzels butter (or margarine) and 3 Tablespoons of sugar. Press onto bottom of a 9x13 square inch pan. Bake in a 350 degree oven for ten to fifteen minutes. Cool. Dissolve gelatin in boiling water. Stir in frozen strawberries until thawed and separated. Chill until thick and almost set. Combine cream cheese and ¾ cup of sugar; mix well. Fold in the whipped topping. Spread over pretzel crust; chill. Pour gelatin mixture over cream cheese layer. Chill until firm enough to cut, about two hours.