Mother’s Day brunch recipes

May 1, 2011 at 5:14 p.m. ET

Surprise your mom and grandma — or other special moms you know — with a beautiful Mother's Day brunch. Creating delicious dishes with colorful fruits and vegetables not only celebrates the fresh spring bounty, it also gives the ladies in your life a chance to relax and dine on healthy yet delectable food while spending a leisurely morning with their appreciative loved ones. As a bonus, these Mother's Day brunch recipes are simple to prepare — and quite impressive to present.

Mother's Day brunch recipes

For a change from your usual brunch dishes, give these updated Mother's Day brunch recipes a try.

Radicchio and Spinach Salad With Berries for Mother's Day brunch

Radicchio and Spinach Salad With Berries

Serves 8

Pairing bitter — but pretty — radicchio with sweet fruit and toasted walnuts gives this salad gorgeous presentation and a contrasting medley of flavors that go well with the Spring Strata.


1-1/2 cups walnut halves
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 medium-sized head radicchio, cored, leaves separated and torn
4 cups baby spinach leaves
1/2 small red onion, thinly sliced, placed in ice water for 10 minutes, patted dry
2 cups assorted fresh berries, including blueberries, strawberries and raspberries


1. To toast walnuts, preheat oven to 350 degrees F. Place walnuts on a small baking sheet and place in oven. Toast for 8 to 10 minutes or just until the nuts are fragrant — do not burn. Remove from oven and set aside.

2. Meanwhile, make the dressing by whisking together mustard and olive oil. Season with sea salt and freshly ground black pepper. Place radicchio, spinach and onion in a large bowl and toss to combine. Drizzle with 2 tablespoons of the dressing and toss to coat.

3. Divide salad among eight salad plates and evenly scatter with berries. Drizzle with a bit more dressing and serve. You can also scatter berries on top of the salad in the bowl and place the bowl on the table for guests to serve themselves. Make salad right before brunch is served to keep the spinach crisp.

Asparagus Spring Strata

Serves 8

With its fresh spring flavor, this filling egg casserole is a colorful and tasty dish that is quite simple to make.


8 eggs
2 tablespoons milk
Sea salt and freshly ground black pepper
3 heaping tablespoons minced onion
4 to 6 slices whole-grain bread, lightly toasted or day-old
3 tablespoons orange marmalade or apricot preserves
8 to 10 asparagus stalks, ends trimmed, cut into 1-inch pieces
2 ripe tomatoes, halved, seeded, diced
1 cup shredded fontina cheese or cheese of your choice


1. Preheat oven to 350 degrees F and grease an 11- by 7-inch baking dish. In a large bowl, whisk together eggs, milk and salt and black pepper. Stir in onions and set aside.

2. Place bread in the bottom of the prepared dish, tearing and rearranging to fit as needed. Warm marmalade or preserves and drizzle on bread. Place asparagus in a microwave-safe container, loosely cover and microwave on high for 1 to 2 minutes or until just tender.

3. Scatter asparagus and tomatoes on bread. Pour egg mixture over ingredients, and use the back of a spatula to press ingredients to ensure egg mixture seeps to the bottom of the pan. Sprinkle with cheese and cover with foil.

4. Bake for 30 minutes. Remove foil and continue to bake until filling is set and cheese is golden brown. Remove from oven and let sit for at least 10 minutes. Cut into eight squares and serve warm or at room temperature.

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