A Toast to Mom: Mother’s Day Brunch

image from: My Mother’s Day Brunch Menu with Recipes – Sprinkle Bakes

That very special day is coming up soon. It's time to treat Mom to a brunch she'll never forget. Down below we have some recipes from the Grocery Co+op website! Let's head down below and see what's in store!

image and recipe from: Strawberry Lassi Recipe | Co+op

This strawberry lassi is a great start for breakfast or brunch as it has a lot of probiotics. It’s a yogurt drink that is sweet, creamy and indulgent. Here are the ingredients to make it:

1 1/2 cups frozen or fresh strawberries
1/2 cup plain yogurt
1/2 cup milk
1/2 teaspoon grated fresh ginger
2 pinches ground cardamom
1 1/2 tablespoons honey
1/4 teaspoon rosewater (optional)

All you have to do is put the ingredients in a blender and blend! It’s that easy!

If you’re also having a cup of tea or coffee, these scones are a great start before the grand meal! We have strawberry walnut scones and here is how you make them:

3 cups whole-wheat pastry flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, chilled
1 large egg
3/4 cup low-fat plain yogurt
1/2 teaspoon vanilla
1/2 cup walnuts, coarsely chopped
1 cup fresh strawberries, halved
2 tablespoons sugar

Heat oven to 400°F. Line a baking sheet with parchment or coat with vegetable oil spray. In a large bowl whisk the flour, sugar, baking powder, baking soda and salt. Cut chilled butter into cubes and work the butter into the flour mixture quickly with your fingers or a pastry blender until the mixture is crumbly but small chunks of butter remain. In a small bowl, whisk the egg, yogurt and vanilla; mix well. Make a well in the dry mixture and pour in the wet, stir just until mixed, then stir in walnuts. Place half the dough on a floured counter or breadboard and shape into a circle 8 inches across, then cover with halved strawberries. Crumble the remaining dough over the strawberries and pat to cover, and form a disk about 3/4-inch thick. Sprinkle with sugar and pat to adhere.
Use a knife to slice like a pie into 8 wedges. Place each wedge onto the sheet pan with at least 1 inch between them. Bake for 15 to 20 minutes, until golden. Transfer scones to a wire rack to cool.
Serve warm, or cool completely and store, tightly covered, for up to 4 days at room temperature.

image and recipe from: Strawberry Walnut Scones Recipe | Co+op

image and recipe from: Broccoli Cheddar Frittata Recipe | Co+op

This broccoli and cheddar frittata is simple and so delicious! A great main dish that is cheesy and full of good veggies! Here is what you’ll need and how to make it:

1 tablespoon extra virgin olive oil
3/4 cup chopped onion
2 cups broccoli florets, packed
1/2 cup red bell pepper, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot sauce
9 large eggs, lightly beaten
2 ounces sharp cheddar cheese, grated

Preheat oven to 375 degrees F. Coat a pie pan with a teaspoon of the oil, then pour the remaining oil in a large saute pan. Put the pan over high heat. Add onion and bell pepper, and when it sizzles, reduce heat to medium. Saute until tender, then add the broccoli. Stir and cook for just a minute, the broccoli will be crisp-tender. Add the thyme, salt and hot sauce and stir. Remove from heat, and set aside.
In a medium bowl, whisk the eggs. Stir in the sauteed mixture, and half the grated cheese and transfer to the pie pan. Top with the remaining cheese. Bake for 30 minutes, or until golden and puffed. Serve warm, or chilled.

Swedish pancakes are thin like crepes and filled with jam and/or whipped cream! They’re light so it’s easy on the stomach. Here’s how to make them:

1/2 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons sugar
1 teaspoon ground cardamom
Pinch of salt
1 cup milk
3 large eggs
5 tablespoons unsalted butter
1 14.5-ounce jar of fruit jam or preserves (lingonberry, raspberry or strawberry)

Preheat oven to 200°F. Place a sheet pan in the oven so you can keep the finished pancakes warm as you prepare them.
In a food processor or blender, blend the flours, sugar, cardamom, salt, milk, eggs and 3 tablespoons of melted butter together until smooth. Set aside.
To prepare the pancakes, heat a griddle or skillet over medium heat. When it is hot, coat lightly with a half-teaspoon of butter, then add about 3 tablespoons of batter and spread it very thin to create a pancake about 6 inches in diameter. Cook the pancake for 1 minute or until lightly browned, then flip with a spatula and cook on the other side for another minute. Gently place the finished pancake on the sheet pan in the oven to keep it warm, and repeat the steps to cook the remaining pancakes. Spread each pancake with about 2 teaspoons of jam, then fold or roll it up and serve warm.