Recipes for Mothers Day

A refreshing salad with a delightful contrast of creamy avocado, crunchy tart grapefruit and crisp endive. The mint in the dressing adds sweetness and perfume and the citrus juices do not fight with the wine.

Dressing:

1/4 cup chopped fresh mint

1/4 cup fresh lemon juice

1/2 cup fresh grapefruit juice

1 cup mild pure olive oil

3 tablespoons honey

1 tablespoon grated grapefruit zest

Salt and pepper (optional)

Salad:

3 ripe avocados

3 grapefruit

6 small heads Belgian endive or 4 medium

1 cup fresh whole mint leaves, plus 1/4 cup chopped mint

Place mint and lemon juice in a small saucepan and bring to a boil. Remove from heat and steep for 10 minutes. Strain into a mixing bowl. Add grapefruit juice, olive oil, honey and zest and whisk together. Season with salt and pepper and adjust sweet and tart ratio.

Cut avocados in half, remove the pits and scoop avocado halves out of shell with large spoon. Cut on the diagonal into 1/4-inch slices. Peel grapefruit, remove all white pith and cut carefully between the membranes to get grapefruit segments. Remove the ends from the endive and separate the leaves. You can leave them whole or cut crosswise. Combine endive and mint leaves in a salad bowl and dress with half the vinaigrette. Distribute on six serving plates. Alternate grapefruit segments and avocado slices atop the greens. Drizzle with some remaining vinaigrette and top with chopped mint.

Note: Grapefruit can be replaced with mango or papaya.

Note: Avocado is a mono-unsaturate and is heart-healthy. You could even use a mixture of olive oil and avocado oil here.

Calories: 581 Calories from fat: 471 Total fat: 52g Monounsaturated fat: 37g Cholesterol: 0mg Sodium: 11mg Total Carbohydrates: 35g Dietary Fiber: 10g Protein: 3g

Italian frittatas resemble the Spanish omelets called tortillas. They are thick and firm and are usually served at room temperature and cut into wedges, but of course would be great served warm at brunch. Frittatas have two basic styles: one that is mostly eggs with some filling and another that is about equal parts of eggs and filling. The cooking technique will be the same, no matter if you like them dense with additions or more lightly stuffed. The idea is not to add as many ingredients as possible, but to be selective so that the main ingredient in your frittata can be tasted, enhanced by a few small additions, not overwhelmed by them. This really is a case of less is more.

Ingredients:

1½ pounds Yukon gold or russet potatoes

3 tablespoons olive oil

2 onions, sliced

2 roasted peppers, diced

4 tablespoons finely slivered fresh basil leaves

Salt and pepper (optional)

6 eggs plus 1cup egg whites, lightly beaten, or 8 eggs and ½ cup egg whites

1/4 cup grated Parmesan cheese (optional)

Serves 6

Preheat the oven to 350 degrees. Parboil the potatoes in salted water. Test a potato with a skewer. It should penetrate easily. When the potatoes are cooked through but still firm enough to slice, drain them and rinse with cold water to stop the cooking. Drain again. When cool, peel and slice ¼-inch thick. You want about 2 cups of potatoes in volume. Heat the oil in a large skillet or sauté pan and cook the onions until soft and golden, about 10 to 12 minutes. Cool a bit.

In a large bowl, combine the onions, roasted peppers, sliced potatoes and basil. Season all liberally with salt and pepper. In another bowl, lightly beat the eggs and whites to combine. Pour over the vegetables, add the Parmesan, if using, and carefully mix.

Liberally oil a 7 x 11 x 2 inch-baking dish. Pour vegetable and egg mixture — about 5 cups in total volume — into the baking dish. Bake uncovered for 20 to 25 minutes, until the frittata is set and the top is lightly colored. Run a knife around the edge, cut into squares and serve.

Calories: 347 Calories from fat: 166 Total fat: 18g Monounsaturated fat: 12g Cholesterol: 180mg Sodium: 147mg Total Carbohydrates: 32g Dietary Fiber: 4g Protein: 14g

This lovely cake is fragrant with sweet toasted hazelnuts.

Cake:

10 eggs, separated

1 cup sugar

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

1½ cups finely ground toasted and peeled hazelnuts

8 tablespoons flour, sifted

Pinch of salt

1 teaspoon vanilla extract

Strawberries in Raspberry Sauce:

2 pints fresh strawberries, washed well, hulls removed

12-ounce package frozen raspberries, thawed

Serves 8-10

In a bowl, combine the egg yolks, 1/2 cup of the sugar and both the zests and juices. Beat with an electric mixer until the mixture is thick and pale and holds a 3-second, slowly dissolving ribbon when the beaters are lifted.

In a second bowl using clean, dry beaters, beat the egg whites until foamy. Gradually beat in the remaining 1/2 cup sugar, and continue to beat until stiff peaks form. Gently fold the whites into the egg mixture, and then fold in the hazelnuts, the flour, salt and vanilla. Pour the batter into an ungreased 10-inch tube pan and smooth the top. Place the pan in a cold oven.

Turn on the oven to 325 degrees and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Invert onto a wire rack. Let cool completely. To serve, lift off the pan and transfer the cake to a serving platter. Cut into slices and serve.

Slice 2 pints of strawberries and set aside.

Thaw and puree a 12-ounce package of frozen raspberries in a blender or food processor. Push through a strainer to remove the seeds and add a bit of Framboise to taste. You should have a generous cup to a 1¼ cups of sauce. Toss strawberries in sauce.

Serve over a slice of homemade hazelnut cake or angel food cake.

Recipes provided by www.toasttomom.com.