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Sept 5 -Sept 12, 2010 |
A special way to honour mom
Creating a Mother’s Day feast fit for a queen
By Rita Simonetta
Originally Published: 2009-05-10
Page 1/...Page 2
For second course dishes consider salmon, a light and delicate fish that can accompany any special occasion. Season with olive oil, Dijon mustard, and fresh herbs, such as oregano and parsley. Serve it alongside colourful vegetables like artichokes, carrots, or asparagus.
Another second course option is Ricotta and Basil-Stuffed Chicken Breasts. The basil adds a lovely green colour to the stuffing. Roasted pine nuts or sundried tomatoes can also be added to the stuffing. The chicken breasts should be served on a bed of lettuce or spinach leaves.
To cap off your Mother’s Day brunch, serve up angel food cake with strawberries for a wonderful dessert. Another option is a refreshing Italian fruit tart known as Crostata di frutta.
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