Lemon Ricotta Pancakes with Berry Compote
These Lemon Ricotta Pancakes are light, fluffy, and packed with bright citrus flavor. Ricotta cheese adds richness without heaviness, while the warm berry compote takes them over the top. A perfect brunch treat to pamper Mom.
Ingredients
- Pancakes:
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- Butter or oil for cooking
- Berry Compote:
Instructions
- 1 cup mixed berries (fresh or frozen)
- 2 tbsp sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (optional for thickening)
- 🥣 Instructions:
- Make the compote: In a small saucepan, combine berries, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, until berries break down. If thicker compote is desired, stir in cornstarch slurry and simmer 1–2 minutes more. Set aside.
- Mix wet ingredients: In a bowl, whisk together ricotta, milk, eggs, lemon zest, and vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, sugar, baking powder, and salt.
- Combine wet and dry: Gently stir the dry ingredients into the ricotta mixture until just combined.
- Cook: Heat a non-stick skillet over medium heat. Lightly grease and spoon about 1/4 cup batter per pancake. Cook 2–3 minutes per side until golden and fluffy.
- Serve: Top pancakes with warm berry compote and a dusting of powdered sugar or a dollop of whipped cream.
Notes
Don’t overmix the batter—lumps are okay!
Use lemon curd or maple syrup as a topping alternative.
These pancakes freeze well and reheat beautifully.
Use lemon curd or maple syrup as a topping alternative.
These pancakes freeze well and reheat beautifully.
Cooks Tips
Cooks Tips
Serve with a mimosa or a glass of fresh-squeezed orange juice.
Nutrition
Serving: 3pancakesCalories: 1056kcalCarbohydrates: 125gProtein: 47gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 148mgSodium: 1286mgPotassium: 676mgFiber: 3gSugar: 22gVitamin A: 1400IUCalcium: 993mgIron: 7mg
Tried this recipe?Let us know how it was!
Asparagus & Goat Cheese Tart
This elegant tart combines crisp, buttery puff pastry with creamy goat cheese and vibrant asparagus. A touch of lemon zest adds freshness to every bite. It’s a brunch table showpiece that’s deceptively easy to make.
Ingredients
- 1 sheet puff pastry thawed
- 4 oz goat cheese softened
- 2 tbsp cream or milk
- 1 tsp lemon zest
- Salt and pepper to taste
- 12 –14 asparagus spears trimmed
- 1 tbsp olive oil
- 1 egg for egg wash, optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the puff pastry: Roll pastry slightly to smooth creases. Score a 1/2" border around the edge (don’t cut all the way through). Prick inside the border with a fork.
- Mix the cheese spread: In a bowl, stir goat cheese, cream, lemon zest, salt, and pepper until smooth.
- Assemble the tart: Spread cheese mixture inside the scored border. Lay asparagus spears across the top. Brush with olive oil and season lightly.
- Optional: Beat egg and brush pastry border for golden color.
- Bake: Bake for 20–25 minutes or until the pastry is puffed and golden brown.
- Serve: Slice into portions and serve warm or at room temperature.
Notes
For extra flair, sprinkle with shaved Parmesan or toasted pine nuts before serving.
Can be prepped ahead and served at room temperature for ease.
Can be prepped ahead and served at room temperature for ease.
Cooks Tips
Cooks Tips
Pairs beautifully with a simple green salad and a chilled glass of Sauvignon Blanc.
Nutrition
Serving: 1 sliceCalories: 306kcalCarbohydrates: 19gProtein: 7gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 36mgSodium: 182mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 235IUVitamin C: 0.4mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!
Asparagus & Goat Cheese Tart
This elegant tart combines crisp, buttery puff pastry with creamy goat cheese and vibrant asparagus. A touch of lemon zest adds freshness to every bite. It’s a brunch table showpiece that’s deceptively easy to make.
Ingredients
- 1 sheet puff pastry thawed
- 4 oz goat cheese softened
- 2 tbsp cream or milk
- 1 tsp lemon zest
- Salt and pepper to taste
- 12 –14 asparagus spears trimmed
- 1 tbsp olive oil
- 1 egg for egg wash, optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the puff pastry: Roll pastry slightly to smooth creases. Score a 1/2″ border around the edge (don’t cut all the way through). Prick inside the border with a fork.
- Mix the cheese spread: In a bowl, stir goat cheese, cream, lemon zest, salt, and pepper until smooth.
- Assemble the tart: Spread cheese mixture inside the scored border. Lay asparagus spears across the top. Brush with olive oil and season lightly.
- Optional: Beat egg and brush pastry border for golden color.
- Bake: Bake for 20–25 minutes or until the pastry is puffed and golden brown.
- Serve: Slice into portions and serve warm or at room temperature.
Notes
For extra flair, sprinkle with shaved Parmesan or toasted pine nuts before serving.
Can be prepped ahead and served at room temperature for ease.
Can be prepped ahead and served at room temperature for ease.
Cooks Tips
Cooks Tips
Pairs beautifully with a simple green salad and a chilled glass of Sauvignon Blanc.
Nutrition
Serving: 1 sliceCalories: 306kcalCarbohydrates: 19gProtein: 7gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 36mgSodium: 182mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 235IUVitamin C: 0.4mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!
Herb-Crusted Salmon with Dill Yogurt Sauce
This oven-baked herb-crusted salmon is a celebration of simplicity and flavor. A fresh mix of parsley, dill, and breadcrumbs forms a crisp crust over tender salmon, while the tangy dill yogurt sauce adds a cooling, creamy contrast. It's a restaurant-quality dish made easy.
Ingredients
- For the Salmon:
- 4 skinless salmon fillets
- 1/2 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges for garnish
- For the Dill Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare crust: In a bowl, combine panko, parsley, dill, olive oil, salt, and pepper.
- Brush salmon: Lightly brush each fillet with Dijon mustard. Press herb mixture onto the tops of the fillets.
- Bake: Place salmon on the baking sheet and bake for 15–18 minutes or until salmon is cooked through and topping is golden.
- Make sauce: While salmon bakes, stir together all yogurt sauce ingredients. Chill until ready to serve.
- Serve: Plate salmon with a spoonful of dill yogurt sauce and a lemon wedge.
Notes
Don’t overbake—salmon is done when it flakes easily with a fork and is still slightly pink inside.
Substitute cod or halibut for a different fish experience.
Side Dishes: Roasted baby potatoes, lemon rice pilaf, or grilled spring vegetables like zucchini or fennel.
Substitute cod or halibut for a different fish experience.
Side Dishes: Roasted baby potatoes, lemon rice pilaf, or grilled spring vegetables like zucchini or fennel.
Cooks Tips
Cooks Tips
🍷 Pairing Suggestions:
Wine: A chilled Pinot Grigio or unoaked Chardonnay
Wine: A chilled Pinot Grigio or unoaked Chardonnay
Nutrition
Serving: 1 FilletCalories: 110kcalCarbohydrates: 7gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 1mgSodium: 119mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
Herb-Crusted Salmon with Dill Yogurt Sauce
This oven-baked herb-crusted salmon is a celebration of simplicity and flavor. A fresh mix of parsley, dill, and breadcrumbs forms a crisp crust over tender salmon, while the tangy dill yogurt sauce adds a cooling, creamy contrast. It's a restaurant-quality dish made easy.
Ingredients
- For the Salmon:
- 4 skinless salmon fillets
- 1/2 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges for garnish
- For the Dill Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare crust: In a bowl, combine panko, parsley, dill, olive oil, salt, and pepper.
- Brush salmon: Lightly brush each fillet with Dijon mustard. Press herb mixture onto the tops of the fillets.
- Bake: Place salmon on the baking sheet and bake for 15–18 minutes or until salmon is cooked through and topping is golden.
- Make sauce: While salmon bakes, stir together all yogurt sauce ingredients. Chill until ready to serve.
- Serve: Plate salmon with a spoonful of dill yogurt sauce and a lemon wedge.
Notes
Don’t overbake—salmon is done when it flakes easily with a fork and is still slightly pink inside.
Substitute cod or halibut for a different fish experience.
Side Dishes: Roasted baby potatoes, lemon rice pilaf, or grilled spring vegetables like zucchini or fennel.
Substitute cod or halibut for a different fish experience.
Side Dishes: Roasted baby potatoes, lemon rice pilaf, or grilled spring vegetables like zucchini or fennel.
Cooks Tips
Cooks Tips
🍷 Pairing Suggestions:
Wine: A chilled Pinot Grigio or unoaked Chardonnay
Wine: A chilled Pinot Grigio or unoaked Chardonnay
Nutrition
Serving: 1 FilletCalories: 110kcalCarbohydrates: 7gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 1mgSodium: 119mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
Strawberry Spinach Salad with Candied Pecans & Balsamic Glaze
A vibrant and refreshing salad that brings together sweet strawberries, tender baby spinach, and crunchy candied pecans. Finished with a drizzle of balsamic glaze, this dish is a beautiful balance of flavors and textures—perfect for Mother’s Day lunch or as a starter.
Ingredients
- For the Salad:
- 6 cups baby spinach
- 1 cup sliced fresh strawberries
- 1/4 red onion thinly sliced
- 1/3 cup crumbled feta or goat cheese optional
- 1/4 cup balsamic glaze store-bought or homemade
- Candied Pecans:
- 1/2 cup pecan halves
- 2 tbsp sugar
- 1/2 tbsp butter
- Pinch of salt
Instructions
- Make candied pecans: In a skillet over medium heat, melt butter. Add sugar and stir until dissolved. Toss in pecans and coat evenly. Cook 3–5 minutes, stirring constantly until pecans are glossy and sticky. Transfer to parchment paper to cool.
- Assemble salad: In a large bowl or individual plates, layer spinach, strawberries, red onion, and cheese if using.
- Add pecans: Sprinkle cooled candied pecans over salad.
- Drizzle: Finish with a generous drizzle of balsamic glaze.
Notes
You can substitute walnuts or almonds for the pecans.
For extra protein, add grilled chicken or salmon.
Make it vegan by skipping the cheese and using plant-based butter.
For extra protein, add grilled chicken or salmon.
Make it vegan by skipping the cheese and using plant-based butter.
Cooks Tips
Cooks Tips
🍷 Pairing Suggestion:
Serve with a chilled rosé or sparkling water with a splash of elderflower syrup for a light, floral touch.
Serve with a chilled rosé or sparkling water with a splash of elderflower syrup for a light, floral touch.
Nutrition
Serving: 1 BowlCalories: 73kcalCarbohydrates: 15gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 47mgPotassium: 262mgFiber: 1gSugar: 9gVitamin A: 4264IUVitamin C: 13mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!
Strawberry Spinach Salad with Candied Pecans & Balsamic Glaze
A vibrant and refreshing salad that brings together sweet strawberries, tender baby spinach, and crunchy candied pecans. Finished with a drizzle of balsamic glaze, this dish is a beautiful balance of flavors and textures—perfect for Mother’s Day lunch or as a starter.
Ingredients
- For the Salad:
- 6 cups baby spinach
- 1 cup sliced fresh strawberries
- 1/4 red onion thinly sliced
- 1/3 cup crumbled feta or goat cheese optional
- 1/4 cup balsamic glaze store-bought or homemade
- Candied Pecans:
- 1/2 cup pecan halves
- 2 tbsp sugar
- 1/2 tbsp butter
- Pinch of salt
Instructions
- Make candied pecans: In a skillet over medium heat, melt butter. Add sugar and stir until dissolved. Toss in pecans and coat evenly. Cook 3–5 minutes, stirring constantly until pecans are glossy and sticky. Transfer to parchment paper to cool.
- Assemble salad: In a large bowl or individual plates, layer spinach, strawberries, red onion, and cheese if using.
- Add pecans: Sprinkle cooled candied pecans over salad.
- Drizzle: Finish with a generous drizzle of balsamic glaze.
Notes
You can substitute walnuts or almonds for the pecans.
For extra protein, add grilled chicken or salmon.
Make it vegan by skipping the cheese and using plant-based butter.
For extra protein, add grilled chicken or salmon.
Make it vegan by skipping the cheese and using plant-based butter.
Cooks Tips
Cooks Tips
🍷 Pairing Suggestion:
Serve with a chilled rosé or sparkling water with a splash of elderflower syrup for a light, floral touch.
Serve with a chilled rosé or sparkling water with a splash of elderflower syrup for a light, floral touch.
Nutrition
Serving: 1 BowlCalories: 73kcalCarbohydrates: 15gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 47mgPotassium: 262mgFiber: 1gSugar: 9gVitamin A: 4264IUVitamin C: 13mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!
Chocolate Raspberry Tart
Indulge Mom with this rich and velvety chocolate tart, nestled in a crisp chocolate cookie crust and topped with fresh raspberries. It's decadent, stunning, and surprisingly simple to make—a true showstopper dessert for a special day.
Ingredients
- For the Crust:
- 1 1/2 cups chocolate cookie crumbs e.g., Oreo or similar, without filling
- 1/4 cup melted butter
- For the Ganache Filling:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate finely chopped
- 1 tsp vanilla extract
- Pinch of salt
- Topping:
- 1 cup fresh raspberries
- Powdered sugar for dusting optional
- Mint leaves for garnish optional
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). Mix cookie crumbs and melted butter. Press into a 9-inch tart pan with a removable bottom. Bake for 10 minutes, then cool completely.
- Make ganache: In a small saucepan, heat cream just until it starts to simmer. Pour over chopped chocolate in a bowl. Let sit 2–3 minutes, then stir until smooth. Add vanilla and salt.
- Fill the tart: Pour ganache into cooled crust. Smooth the top with a spatula.
- Chill: Refrigerate for at least 1 hour or until firm.
- Decorate: Arrange fresh raspberries on top. Dust with powdered sugar and add mint leaves if desired.
- Serve: Slice with a warm knife for clean edges.
Notes
For a gluten-free version, use gluten-free cookies in the crust.
Try other fruits like sliced strawberries or blackberries for variation.
Can be made a day ahead—just add berries before serving for freshness.
Try other fruits like sliced strawberries or blackberries for variation.
Can be made a day ahead—just add berries before serving for freshness.
Cooks Tips
Cooks Tips
🍷 Pairing Suggestion:
Pair with espresso, a glass of ruby port, or even a chilled raspberry liqueur.
Pair with espresso, a glass of ruby port, or even a chilled raspberry liqueur.
Nutrition
Serving: 1 SliceCalories: 103kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 8mgPotassium: 29mgSugar: 1gVitamin A: 437IUVitamin C: 0.2mgCalcium: 20mgIron: 0.03mg
Tried this recipe?Let us know how it was!
Chocolate Raspberry Tart
Indulge Mom with this rich and velvety chocolate tart, nestled in a crisp chocolate cookie crust and topped with fresh raspberries. It’s decadent, stunning, and surprisingly simple to make—a true showstopper dessert for a special day.
Ingredients
- For the Crust:
- 1 1/2 cups chocolate cookie crumbs e.g., Oreo or similar, without filling
- 1/4 cup melted butter
- For the Ganache Filling:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate finely chopped
- 1 tsp vanilla extract
- Pinch of salt
- Topping:
- 1 cup fresh raspberries
- Powdered sugar for dusting optional
- Mint leaves for garnish optional
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). Mix cookie crumbs and melted butter. Press into a 9-inch tart pan with a removable bottom. Bake for 10 minutes, then cool completely.
- Make ganache: In a small saucepan, heat cream just until it starts to simmer. Pour over chopped chocolate in a bowl. Let sit 2–3 minutes, then stir until smooth. Add vanilla and salt.
- Fill the tart: Pour ganache into cooled crust. Smooth the top with a spatula.
- Chill: Refrigerate for at least 1 hour or until firm.
- Decorate: Arrange fresh raspberries on top. Dust with powdered sugar and add mint leaves if desired.
- Serve: Slice with a warm knife for clean edges.
Notes
For a gluten-free version, use gluten-free cookies in the crust.
Try other fruits like sliced strawberries or blackberries for variation.
Can be made a day ahead—just add berries before serving for freshness.
Try other fruits like sliced strawberries or blackberries for variation.
Can be made a day ahead—just add berries before serving for freshness.
Cooks Tips
Cooks Tips
🍷 Pairing Suggestion:
Pair with espresso, a glass of ruby port, or even a chilled raspberry liqueur.
Pair with espresso, a glass of ruby port, or even a chilled raspberry liqueur.
Nutrition
Serving: 1 SliceCalories: 103kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 8mgPotassium: 29mgSugar: 1gVitamin A: 437IUVitamin C: 0.2mgCalcium: 20mgIron: 0.03mg
Tried this recipe?Let us know how it was!