Make your mom a Mother's Day feast
Recipes include: Grilled Salmon, Grilled Red Potatoes, Mixed Greens with Grilled Asparagus, Cucumber & Avocado and Frozen Brown Sugar Yogurt and Berries
Hey mom – After you finish reading this, tear out the pages from the magazine and leave them for your husband, partner or skilled teen as a hint to prepare this meal for you on your special day. You deserve time away from the kitchen. Happy Mother’s Day!
1 1/2 lbs. salmon fillet, skin-on
Sea salt and freshly ground black pepper to taste
Juice of 1/2 lemon
Preheat grill to high heat. Drizzle salmon with a little olive oil and season with salt and pepper.
Place salmon skin side up on the grill. Depending on the thickness of the fish, grill for 5-6 minutes. Carefully turn salmon with a wide spatula and grill for 3-5 minutes more or until cooked through, but not dry.
Transfer fish to a cutting board skin side down. Drizzle with lemon juice and let fish rest for 5 minutes before cutting into thick slices. Serve warm or at room temperature.
Grilled Red Potatoes
1 1/2 -2 lbs. small to medium red potatoes, cut in half
Sea salt and freshly ground pepper
Juice of 1/2 lemon
1-2 T. extra virgin olive oil or melted butter
Preheat half of the grill to hot and the other half to medium.
Brush or toss potatoes with enough olive oil to lightly coat and season with salt and pepper.
Put potatoes cut side down on hot side of the grill and cook for about 5 minutes or until potatoes are golden and have nice grill marks. Turn potatoes and transfer to the cooler part of the grill. Continue to cook for 10-15 minutes or until potatoes are tender.
Transfer potatoes to a shallow bowl, drizzle with lemon juice and extra virgin olive oil or melted butter and toss to coat.
Mixed Greens with Grilled Asparagus, Cucumber & Avocado
Citrus Vinaigrette (recipe follows)
1 lb. asparagus, tough ends trimmed
Juice of 1/2 lemon
About 5 oz. mixed baby greens
1 avocado, halved, pitted, peeled and chopped
1/2 of a European cucumber, peeled, seeded and chopped
Make vinaigrette (recipe follows).
Preheat charcoal or gas grill to medium-high. Put asparagus and scallions in a large dish, drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
Arrange asparagus and scallions on the grill and cook for 1-2 minutes. Do not overcook; the asparagus should be tender-crisp. Remove from grill, drizzle with lemon juice and cool to room temperature. If you like, chop up the asparagus and scallions.
Put greens in a bowl, add enough vinaigrette to lightly coat and toss to combine. Transfer greens to platter or individual plates. Put cucumber in bowl, add enough vinaigrette to lightly coat and toss to combine. Arrange asparagus, avocado, cucumber and scallions on top of greens and serve.
3 T. white wine vinegar
2 T. fresh orange juice
1 T. fresh lemon juice
1 T. Dijon mustard
1-2 T. minced red onion
2 cloves garlic, minced
Sea salt and freshly ground pepper to taste
1/2 c. extra-virgin olive oil
Put vinegar, citrus juices, mustard, onion and garlic in a clean glass jar, season with salt and pepper and shake to combine. Add olive oil and shake vigorously until well combined.
Let vinaigrette sit for 30 minutes at room temperature or longer in the refrigerator before serving. Give vinaigrette a good shake before serving.
Frozen Brown Sugar Yogurt and Berries
1 qt. nonfat plain yogurt
1/2 – 3/4 c. (to taste) brown sugar
1/2 tsp. salt
1 T. pure vanilla extract
1 1/2 -2 c. half & half
1 pint strawberries, blueberries, raspberries or a mix
Put yogurt in a colander lined with a clean dishtowel or coffee filter; let drain for several hours or overnight. You should end up with about 2 cups of yogurt cheese.
Put yogurt, brown sugar, salt, vanilla and about 1/2 cup half & half in a large measuring cup. Whisk to combine. Slowly add remaining half & half and whisk until smooth. Add enough half & half to make 1 quart of gelato mix.
Transfer mixture into ice cream machine and freeze according to the manufacturer's instructions. Transfer to a plastic container and freeze for up to one month.
If the gelato comes out of the freezer rock hard, put it in the refrigerator for 30-45 minutes. It will soften a little and be easier to scoop. Garnish with fresh berries and serve.
Susan Nye writes for magazines throughout New England. She shares her favorite recipes and stories about food, family and friendship on her award-winning blog, Around the Table, at www.susannye.wordpress.com.