I hope all the mothers out there enjoyed a wonderful Happy Mother’s Day this past weekend. I always have my parents over that day. We used to do it in the evening but this was our 3rd year with an earlier brunch format which I love. Instead of serving the plates in the kitchen, everything is laid out on the table.
Since I prepare several dishes I usually surf the net for inspiration. I wanted to thank all the bloggers who’s recipes inspired this years brunch. Clik on the links for the recipe. I did prepare a Creamy Lentil Salad of my own too. It really was a way to use up leftovers and it was success. use what every veggies you have at home.
Nectarine Bourbon Cocktail
Creamy Lentil Salad
- 1 can lentils rinsed and drained
- 14 oz can diced tomatoes
- 3/4 cup blanched asparagus cut into 1 inch pieces
- 4 mushrooms chopped
- 1 garlic clove crushed
- 3/4 cup feta cubed small
- 1/4 cup mayo
- 1-2 tbsp lemon juice
- salt and pepper
- In a bowl combine all the ingredients and mix well. Leave in the fridge a couple of hours prior to serving so the flavors can develop.
below…same recipe but with 3 cups of strawberries
What did you prepare for Mother’s Day?