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Menus for Mom

Mother's Day brunch with an emphasis on spring greens from Lauren Lane

Article by Lauren Lane @lauren_lane_culinarian

Photography by Credits: Photography Janie Jones Photography @uncommonjane Table Styled by LeAnn Parker @silvertoothhome

Originally published in Gilbert City Lifestyle

This Mother's Day why not treat mom to a special lunch? Our Mother's Day menu includes everything from sweet to savory.   Lauren Lane has shared some recipes that will be there perfect thing to make mom feel like a queen and make you look like her culinary knight in shining armor.  Be sure to complete the whole package by including the beautiful set table and adding some nice flowers.


1 pound strawberries, washed and sliced

  • 1 tablespoon sugar

  • 1 tablespoon olive oil

  • Kosher salt

  • 1 loaf Italian or French bread, cut into 12 slices 

  • 1 cup goat or mascarpone cheese, room temperature

  • 2 teaspoons fresh thyme, basil or mint leaves

  • Good balsamic or balsamic glaze

  • Salt and ground pepper to taste


  1. Combine strawberries and sugar in a small bowl and set aside.

  2. Brush bread with olive oil and a sprinkle of kosher salt.

  3. Position oven rack a few inches below broil and preheat broiler. Align bread slices on a baking sheet. Broil first side until golden brown, about 1 minute, then flip bread slices to the opposite side and broil opposite sides until golden brown.

  1. Spread cheese on toasted bread. Add a pinch of black pepper, salt, and the herbs to the strawberry mixture. Spoon the strawberry mixture over the cheese-topped bruschetta. Garnish with additional herbs. Drizzle lightly with balsamic vinegar.

Spring Greens


  • 1/4 cup freshly squeezed lemon juice

  • 1/2 cup olive oil

  • Kosher salt and ground black pepper

  • 2 teaspoons of honey 

  • Kosher salt and freshly ground black pepper

  • 4 ounces spring greens, baby arugula, or butter lettuce

  • 1/3 cup pine nuts, toasted

  • 1 cup fresh fava beans, shelled, blanched and peeled, or frozen lima beans, thawed

  • 4-6 radishes very thinly sliced

  • 6-8 stalks of roasted asparagus cut into 2-inch pieces

  • 4 ounces soft goat cheese or feta



  1. In a small bowl, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, and honey.


  1. Place the lettuce in a separate bowl and toss it with enough vinaigrette to just moisten.

  2. Put the lettuce on a serving platter or bowl and arrange the rest of the ingredients on top.

  3. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper.



  • 1 pie dough

  • 1 tablespoon olive oil

  • 2 cups mixed veggies, such as raw spinach leaves and cooked broccoli and asparagus

  • 7 large eggs, lightly beaten

  • 1 1/4 cups light cream

  • 1 tablespoon chopped fresh herbs like parsley or thyme 

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon fresh cracked pepper

  • 3/4 cup grated gruyere or white cheddar cheese

  • 1/4 cup grated parmigiano-reggiano


  1. Preheat the oven to 350 degrees F.

  2. Transfer the dough to a 9-inch pie plate and press it into shape. Crimp the edges if desired.

  3. Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are very lightly golden, about 25 minutes. Remove the pie crust but keep the oven on. If edges start getting too brown, cover with a pie cover or foil.

  4. In a large bowl, combine the eggs, cream, herbs, nutmeg, salt and pepper in a large bowl and lightly whisk.

  5. Sprinkle half of the gruyere or cheddar and parmigiano-reggiano on the crust, followed by the veggies, and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.