This Mother's Day is certainly unlike many other's we may have celebrated in the past. Many of us are unable to be with our children or parents but hopefully we will be able to connect virtually, socially distanced or by sending warm thoughts to the person who has been there for many of our firsts. This simple breakfast is easy for the kids to put together and serve mom, breakfast in bed!
We've all been immersed in these crazy times for over 6 weeks and we have to admit, it's starting to take it's toll. On top of all of this, Donna-Marie is also in the process of moving her home of 24 years. She and her husband are downsizing, so cleaning out the freezer is doubly important. She pulled together this chili for a weeknight meal with what she had in her pantry, refrigerator and freezer. For a vegan version, skip the meat and dairy topppings and substitute more vegetables such as mushrooms and eggplant.
Frittata can be made with almost anything you have in the fridge and want to use up. Just ensure the ingredients are cooked before combining them with the egg mixture. (Recipe from Best Of Bridge - Sunday Suppers, Robert Rose Publishing 2017)
This simple soup is not only delicious it's also good for you. The lentils have lots of fibre while the lemon shot will help ward off colds and flu and add brightness and flavour to the soup. This recipe easily doubles, so make a big batch and share with family.
Although this recipe originated in a cookbook by author Ann Lindsay for the Heart and Stroke Foundation, it was shared during a cottage weekend brunch by a friend and instantly became a favourite of ours. Its flavour and bright colours makes it the perfect way to greet the weekend or to serve Mom on Mother's Day!