Cook a healthy feast this Mother’s Day
Show your appreciation for your mom with a fancy but simple dinner
This simple salad has wonderful flavours and colours. If you’ve never tried fennel before, now’s your chance: It tastes similar to black licorice but has the crunch of celery. I use the stem of the broccoli in this dish, as it adds a different flavour and even more crunch than the florets.
Try the recipe: Rainbow Salad
Pesto-Stuffed Chicken Breasts with Asparagus Ragout
The pesto in this recipe is simple to make with either a mortar and pestle or an electric hand mixer. If you want, you can double the amount of pesto and freeze the extra. Fresh local asparagus needs little cooking and is wonderful when it’s crisp. For this recipe, choose thin stalks; if you use thicker ones, you will need to blanch them for a couple of minutes to soften.
Try the recipe: Pesto-Stuffed Chicken Breasts with Asparagus Ragout
Blueberry-Strawberry Mousse (It’s not yogurt!)
This is a pretty dessert that takes just minutes to prepare. (I make it while my kids clear the main-course dishes from the table). Wash the blueberries and slice the strawberries ahead of time and keep them in the fridge to make preparation even easier. I make this recipe using a 5% cream rather than whipping cream. When you are whipping lower-fat cream, for best results it needs to be really cold. I put it in the freezer for a half hour beforehand (any longer and it will begin to freeze).
Try the recipe: Blueberry-Strawberry Mousse