I’m headed to the East Coast for business. While I’m there I’m hoping to visit my mom for Mother’s Day.
With next Sunday in mind, we’ve put together a do-it-yourself menu that’s easy enough to prepare for the mom in your life. Or maybe the cook in your life needs a nudge and some ideas for creating a menu for a special mom. Send them this link.
The dishes range from an appetizer of herbed goat cheese crostini to a can’t miss entree — grilled skirt steak with chimicurri sauce. For dessert, I’d go all the way and serve up both dessert options below: a Spanish almond cake accompanied by a scoop of olive oil ice cream. It’s Mother’s Day, after all.
The goat cheese packs a lot of flavor: plenty of fresh herbs as well as roasted garlic and extra virgin olive oil. Make the day before to allow the flavors to blend.
This is a particularly popular dish among our readers. For good reason. The almonds taste fabulous. It’s a Spanish dish that comes from a top-notch restaurant in the San Francisco Bay Area, César. While we don’t have the actual recipe, my blog post about the dish will give you the information you need.
Artichokes are plentiful now. Grilling them makes for an easy and delicious preparation.
This, too, is popular. Chimichurri sauce is a traditional accompaniment to South American grilled meats. No two chimichurri recipes are the same. This one features fresh cilantro, oregano, parsley, EVOO and crushed red pepper flakes for heat.
Maybe mom wants seafood. Here’s a spicy dish that would fit the bill. These crab cakes are made with chili garlic paste. And the avocado mayonnaise gets a dose of dried chipotle chili. Check out our blog post about these cakes for some cooking tips.
Leeks are in season and would go well with any dish. This delicious recipe comes from Los Angeles chef Mark Peel, the chef-owner of Campanile. Peel loves leeks for their “gentle flavor and their pale, translucent green color.”
If mom likes a potato with her steak, this recipe is just the ticket. It’s easy and the potatoes are lovely. Each one is “tattooed” with a fresh rosemary sprig or a parsley leaf.
This moist, shallow cake from Santiago de Compostela is a well known almond cake in Spain. We’ve adapted the original recipe by using EVOO instead of egg yolks. Almonds and olive oil are a natural pair.
This dish is heavenly. Mom will be impressed. The recipe comes from famed pastry chef and author David Lebovitz.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch