Delicious Mother’s Day recipes

If you are leery about letting your kids loose to make you a Mother’s Day breakfast in bed, let them help you with lunch or dinner. Assign them age-appropriate tasks, even simply setting the table. Invite your mom, grandma and other special ladies in your life to a special meal made with love. The following Mother’s Day recipes, inspired by spring, will leave every mom at your gathering feeling deliciously appreciated.

Mother’s Day Spring Salad

Serves 8

A colorful combination of tastes and textures, this spring salad is a perfect starter for your Mother’s Day meal.

1 pint cherry tomatoes, halved
2 avocados, halved, pitted, peeled, diced
1/2 red onion, thinly sliced and soaked in ice water for 10 to 15 minutes
Zest and juice of a lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
8 cups mixed spring greens
1 cup feta cheese, crumbled

1. Place tomatoes, avocado and red onion in a large bowl. In a small bowl, whisk together lemon zest, lemon juice and olive oil. Season with salt and pepper. Pour over tomato mixture and gently toss to coat.

2. Divide mixed greens among 8 salad plates. Mound tomato mixture in the center and garnish with feta. If there is dressing left in the bowl, drizzle it over salads.

Luscious Lamb Chops

Serves 8

Juicy and full of flavor, lamb chops infused with wine and herbs are an impressive go-to spring dish when you need an elegant yet easy entrée for lunch or dinner guests. Since mint is used in the pasta side dish, fresh oregano and lemon thyme are used for the lamb.

8 medium to large lamb rib chops, about 1 inch thick
1 tablespoon chopped fresh oregano
1 tablespoon lemon thyme leaves
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/4 cup minced shallots
3/4 cup dry white wine
Minced fresh herbs for garnish

1. Sprinkle both sides of lamb chops with oregano, thyme, salt and pepper. Heat olive oil in a large skillet over medium-high heat. In two batches, cook lamb for 2 to 3 minutes, flip and cook for 2 to 3 more minutes, or until browned all over and cooked to medium-rare. Transfer to a large platter and tent with foil to keep warm.

2. Reduce heat to medium and add shallots to skillet. Cook, stirring often, for 1 to 2 minutes. Add wine and cook 3 to 4 minutes, stirring occasionally. Wine should be slightly reduced. Pour wine sauce over lamb chops and garnish with fresh herbs.


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