12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

Moms come in all shapes, sizes and colors so foods that celebrate her should, too! Decadent desserts are for some of our moms and delicious vegetarian meal or finger foods might be great for others. We’ve included a beautiful display of foods you can prepare with love for your mom this Mother’s Day..

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Zucchini Fries and Seasoned Sour Cream Recipe

Zucchini Fries and Seasoned Sour Cream Recipe

Have you guys listened to the song Up With the Birds by Coldplay? I am a bit of a CP fanatic. Dan rolls his eyes at me any time I mention Coldplay. This song, though, it is really great. On my sad days, it uplifts me. On my happy days, it makes my smile a little bit bigger. I am listening to it now as Dan gives Sammy his first-ever shower (fairly certain it isn't going so well) and as I listen to the combine harvest corn a few feet from our dropzone trailer.

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Creamy feta vinaigrette

This is Week #33 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

I'm not gonna lie. This week has been a tough one and it has left my head spinning. So tough that even food blogging is a challenge for me, which is saying a lot because cooking and blogging about food happens to be one of my favorite things in the world. So I was pleased to see an easy recipe on my challenge list for this week. Easy and delicious...even better! Once I made it, I kind of fell in love. I want to put this dressing on everything! And now I'm encouraged to make more of my own salad dressings. Who needs Paul Newman?! 

In a food processor, add:

3 ounces feta cheese, crumbled (3/4 cup)

2 1/2 tablespoons red wine vinegar

1 tablespoon water

1/2 teaspoon dried oregano

1/4 cup plus 1 tablespoon extra-virgin olive oil

Pulse until smooth and season with kosher salt and pepper.

Drizzle over a salad or grilled veggies. I can imagine this to be delicious drizzled over just about anything. It is one tasty, creamy little dressing.

Grilled Scallops with Quinoa and Fresh Veggies

Grilled Scallops with Quinoa and Fresh Veggies

My second son is almost a year old, which seems absolutely insane. I remember those first seven weeks of his life when it literally felt like time was standing still. He refused to sleep during the day during that span of time, so I found myself walking a million laps a day around our home with him in my arms while also trying to care for a crazy 3-year-old.

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Minestrone with black-eyed peas and kidney beans

Fresh, healthy and satisfyingly delicious! (Source: Food & Wine Annual Cookbook 2010)

This is Week #13 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.

We have settled into a Sunday routine at our house that I love. Church or family-time, depending on the week, followed by lunch and a family nap. After that, I retreat to the kitchen to prepare something for dinner while my boys play or lounge or watch golf or read or play on the computer or the Wii. Sometimes I turn on music while I cook. Other times I tune into the sounds coming from the living room as I thinly slice the white parts of a leek.

This was the scene at one end of the kitchen this past Sunday afternoon.

And this beautiful face was at the other end.

And this was the scene in the living room.

This Sunday routine that I love so much will sadly be ending soon. Starting in mid-April, my husband will be working his cute little butt off on the weekends doing this (photo courtesy Luke Evens) until the end of October.

While I take on the scene at home. You know, ignoring the laundry and dirty toilets while caring for my boys and cooking.

The important and yummy stuff! At least I've got my priorities straight.

One of my last carefree Sunday cookfests for a while involved lots of vegetables. I had never made Minestrone before, and I was most definitely pleased with the outcome of my first attempt at it. The top keywords that come to mind when describing it are: fresh, healthy, satisfying, delicious!

Sometimes I am struck by how artistic food can be. Perhaps that is why I'm so fond of food blogging and food photography.

Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Enjoy!

And to think that once upon a time, I, too, spent my weekends jumping out of airplanes. Ahh, those were the days.

Minestrone with Black-Eyed Peas and Kidney Beans

Fresh, healthy and satisfyingly delicious! (Source: Food & Wine Annual Cookbook 2010)

Contributed by Megan Porta from pipandebby.com.

Published Mar 30, 2011

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Serves: 6

Total time: 1 hr 30 min



  • 3 tablespoons extra-virgin olive oil
  • 2 oz. pancetta, finely diced
  • 1 large onion, finely chopped
  • 2 celery ribs, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 leek, white and tender green parts thinly sliced, 1 dark top reserved
  • Salt and freshly ground pepper
  • ½ pound Savoy or other green cabbage, coarsely shredded
  • One 14-oz. can diced tomatoes
  • 1 cup dried black-eyed peas
  • 2 quarts water
  • 3 parsley sprigs
  • 1 bay leaf
  • 3 thyme sprigs
  • One 15-oz. can red kidney beans, drained and rinsed
  • 2 oz. penne
  • ½ cup shredded basil
  • ¼ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  1. In a large soup pot, heat 2 tablespoons of the olive oil. Add the pancetta, onion, celery, garlic and sliced leek and season with salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Add the cabbage and cook until slightly wilted, 1 minute. Add the tomatoes and cook for about 5 minutes. Add the black-eyed peas and water; bring to a boil. Wrap the parsley, bay leaf and thyme in the reserved leek top and secure with kitchen twine. Add to the pot.
  2. Cover the pot and simmer over low heat until the black-eyed peas are tender, 45 minutes. Discard the herbs. Add the kidney beans and simmer for 10 minutes longer.
  3. Meanwhile, in a pot of boiling salted water, cook the penne until al dente. Drain and cool under running water. Slice the penne crosswise into ¼-inch rings.
  4. In a nonstick skillet, heat the remaining 1 tablespoon of oil. Add the penne in a single layer and cook over moderately high heat, turning once, until golden, 5 minutes. Drain the penne rings on paper towels.
  5. Stir the pasta and basil into the soup. Ladle the soup into bowls, sprinkle each with 1 tablespoon of the cheese and serve.

Veggie Cheese Stromboli Recipe

Veggie Cheese Stromboli Recipe

The first time I ate stromboli was a few years ago at 3:00 in the morning after a night out in Fort Myers, Florida. And oooohh my, did it taste delicious! Our friend's mother had made it for us, knowing we would likely be hungry when we got back to her house. My husband and I often reminisce about that late-night meal and immediately we are both salivating as badly as our 6-month-old drool machine, Sammy.

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