RECIPES BY CATEGORY
Mother's Day Dinner Menu
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We think she'll be pretty pleased if you serve this full-course, fully spring-like feast to serve Mom and her loved ones on her special day. It’ll warm her heart more than any restaurant repast!

The recipes are adapted from a menu created by Lou Seibert Pappas, former food editor of the Palo Alto Times Tribune, a home economist with Sunset Magazine, and author of more than 30 books.

If you want to make any of these recipes, be sure to order the fixings from us as soon as possible, to ensure on time delivery and limit shipping costs.

You don't want to be left wanting something "vital" for a Mother's Day celebration!


Spinach and Pine Nut Salad Balsamic

Serves 6

2 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
1/3 cup organic extra virgin olive or macadamia nut oil
Sea salt and organic black pepper to taste
1 large bunch spinach, trimmed and leaves torn
1 cup cherry tomatoes
tablespoons toasted pine nuts
1/4 cup gorgonzola or other blue cheese

  • Mix the mustard and vinegar together in a bowl and stir in the oil, salt, and pepper. When ready to serve, toss with the spinach and top with the tomatoes and nuts.

Roast Wild Salmon with Cucumber Dill Sauce

Serves 8

Whole Sockeye Salmon fillet (24 oz or 30 oz size)
Arugula, basil, cilantro, or parsley for garnish

  • Preheat oven to 450 F. Place salmon in an oiled roasting pan. Bake for 6‒8 minutes, or until it flakes under fork pressure and the center is not quite cooked through. Let cool 2 minutes (it will continue cooking in its own heat) and peel off the skin. If desired, cover and chill. Accompany with sauce and garnish the platter with arugula, basil, or parsley.

Cucumber Dill Sauce (for Salmon)

Makes about 2 1/2 cups
1 small cucumber
Sea salt to taste
1/2 cup light-style sour cream
1/3 cup low-fat yogurt
1 teaspoon chopped fresh dill or 1/4 teaspoon dried organic dill weed
1 teaspoon white wine vinegar
2 tablespoons chopped Italian parsley

  • Peel, halve, seed, and dice cucumber and place in a strainer. Sprinkle with salt, toss, and let stand 20 minutes for the moisture to exude. Mix together sour cream, yogurt, dill, parsley, and salt to taste. Stir in and the cucumbers. Cover and chill.

Orzo with Sun-Dried Tomatoes and Leeks

Serves 6

1 leek, chopped (white part only)
3 tablespoons organic extra virgin olive or macadamia nut oil
8 oz (1
1/3 cups) orzo (tear-shaped-pasta)
tablespoons lemon juice
1 shallot or green onion, finely chopped
1 teaspoon dried organic dill
teaspoon fresh oregano or 1/2 teaspoon dried organic oregano
Sea salt and organic black pepper to taste
1/4 cup minced fresh flat-leaf (Italian) parsley

1/2 cup snipped sun-dried tomatoes, oil-packed
1/2 cup (2 oz) crumbled feta cheese
Arugula or oak leaf lettuce

  • In a skillet over medium heat, sauté the leeks in one teaspoon oil until soft. In a large pot of abundant boiling salted water, cook the orzo until al dente, about 1215 minutes; drain, letting some liquid cling to the pasta. Let cool a few minutes.

  • In a bowl, stir together the remaining oil, lemon juice, shallot, dill, oregano, and salt and pepper. Add the pasta and toss to coat. Stir in the leeks, parsley, tomatoes, and feta. Serve at room temperature or chill.

  • When ready to serve, tuck arugula or lettuce around the edge of the bowl.


Asparagus with Cilantro Vinaigrette

Serves 6

1 1/2 pounds fresh asparagus spears
2 tablespoons organic extra virgin olive or macadamia nut oil
tablespoons lemon juice
tablespoons white wine vinegar
tablespoons chopped basil or mint
1 scallion (white part), chopped
Dash sea salt and organic black pepper

  • Trim the ends from the asparagus and cook in a large pot of boiling salted water for two minutes, or until crisp tender; drain and chill. Combine the lemon juice, oil, vinegar, cilantro, onion, salt, and pepper and spoon over the asparagus. Chill.


Fruit Sorbet with Organic Berries and Crème Fraîche

Or

Lemon Ice in Shells with Berries

Serves 6

This wonderfully refreshing ice is excellent tucked inside hollow lemon shells, or served with small scoopfuls of raspberry sherbet or frozen yogurt.

3 organic lemons
2/3 cup plus 1/2 teaspoon sugar
1 cup water
1 tablespoons grated organic lemon zest
1/2 cup lemon juice
Frozen organic strawberries or raspberries, thawed


  • Halve the lemons and squeeze to yield 1/2 cup juice. Combine the 2/3 cup sugar and water in a saucepan and bring to a boil, stirring to dissolve sugar. Cook until the syrup is clear.

  • Mash the lemon zest with the 1/2 teaspoon sugar to bring out its oils. Remove the syrup from the heat and stir in the lemon zest and juice. Let cool and chill thoroughly. Pour into a shallow pan, cover and freeze until solid. Scoop into the container of a food processor and process until light and fluffy.

  • Pile into the scooped out lemon shells, cover, and freeze until firm. Serve with a generous spoonful of strawberries or raspberries.

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