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Don't kill Mom on Mother's Day!

I just saw an article on an online food page that made me crazy. The cover photo was of some outlandish "breakfast" dish recommended for Mother's Day, which consisted of waffles that appeared to be dipped in chocolate and sprinkled with nuts, sandwiched around strawberries and whipped cream.

Don't to this! If you still have your mother (mine has died), cherish and treasure her with food that will build her health and not kill her.

I don't think I am overstating the case. Cooking has been a form of expressing love for thousands of years, and it is always tempting to shower our loved ones with comfort food. However, if you are in the mood to go to the movies this weekend, I recommend you do it and go see Fed Up, which is opening now.

Cinema is such a dead industry nowadays that filmmakers have taken to try to get our attention by producing big-screen warnings that we are killing ourselves with fat and sugar. One of the producers of the film was interviewed the other night and she mentioned that she had stopped checking the calorie count of various things she buys, but rather that she was checking for the amount of sugar in them.

Four grams of sugar equals one teaspoon--keep this in mind when you read labels, which you should do. Inundating your brunch with sugary menu items is not "loving" your mother. Therefore, I hope to see everyone making dishes like a pasta salad with salmon instead of strawberry shortcake waffles with chocolate. Please, if you have the opportunity, shower your mother with love and good food that will help to ensure that she will be around to send flowers to next year.

PASTA SALAD WITH SALMON

Ingredients:

1 cup plain Greek-style nonfat yogurt or Imo
3 Tablespoons fresh lemon juice
3 Tablespoons mayonnaise
2 teaspoons finely grated lemon zest
1 teaspoon minced fresh dill, or 2 teaspoons dried
½ teaspoon sea salt
½ teaspoon freshly-ground white pepper
12-14 ounces flaked cooked salmon
1 (10-ounce) package frozen peas, defrosted
½ pound whole-grain bow-tie or corkscrew pasta, cooked according to package directions and cooled
2 scallions (white and green parts), minced (about ¼ cup)
8 cups chopped mixed salad greens

Combine the yogurt, lemon juice, mayonnaise, lemon zest, dill, salt and pepper in a bowl and whisk to incorporate. Add the salmon, peas, pasta, and scallions and toss to combine. The pasta salad will keep up to 2 days in an airtight container in the refrigerator.

To serve, mound 2 cups of the lettuce onto each plate and scoop about 1-¾ cups of the pasta salad on top.

This salad can also be made the day before and refrigerated so that your brunch can be simplified as far as logistics are concerned. And when you serve a light dish like this, you can have a cake for Mother's Day and serve it without either feeling guilty or having your guests decline it because they are already sugared out.