Holidays & Entertaining Holidays Mother's Day Mother's Day Luncheon Menu: 8 Delicious Dishes Mom Will Love Most of these dishes are as colorful as the flowers you'll hand her before she eats! By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on April 27, 2022 Share Tweet Pin Email Trending Videos Photo: GREG DUPREE Mother's Day is all about showering your mom with love, and what better way to do it than with a beautiful homemade lunch spread? Cooking for mom allows you to have full control over the menu, so you can avoid her dislikes and play to all her favorite flavors. We've gathered some of our most popular springtime recipes to choose from, all of which highlight in-season produce and can be served at any time of day. They're also all perfect for outdoor dining, so if you can, serve this feast on the porch, complete with coffee, mimosas, and of course, the Minty Moscow Mule Punch. Most of the recipes can be made in advance, too, which will save you from day-of stress. Talk about a win-win! Mother's Day Activities the Whole Family Will Love 01 of 08 Spring Green Salad Greg DuPree Treat mom to some of the season's tastiest vegetables on her big day courtesy of this easy-to-make salad. Ready in just 15 minutes, this healthy dish features romaine lettuce hearts with chopped cucumber, snap peas, and edamame mixed in. You'll also find chives, mint, and pistachios, which add fresh notes and a satisfying crunch, respectively. Finish the whole thing off with a creamy avocado dressing that has a Caesar-esque twist, courtesy of an anchovy filet. This salad is the perfect way to kick off mom's homemade meal. get the recipe 02 of 08 Moroccan Couscous Salad Greg DuPree Transport mom to Morocco with this colorful, bold salad that boasts a base of Israeli couscous and roasted cauliflower florets seasoned with black pepper and smoked paprika. Additional ingredients—think scallions, golden raisins, and pistachios—are complemented by a dressing made with lemon juice, Champagne vinegar, honey, and Dijon mustard. get the recipe 03 of 08 Grapefruit, Beet, and Radish Salad Greg DuPree You're just four ingredients away (plus a dash of salt and pepper) from a show-stopping salad your mom is sure to love. For the most vibrant color, use a ruby red or red grapefruit (pink can get muted by the other bright ingredients). Or, switch it up and use blood oranges instead of grapefruit, and pink beets instead of yellow. The possibilities are endless! The crunch from the radishes (look for watermelon radishes, which have a green exterior and bright pink interior) is great against the juicy citrus. 12 Easy Summer Salad Recipes That Use The Season's Best Ingredients get the recipe 04 of 08 Minty Moscow Mule Punch J Muckle; Styling: Rebekah Peppler This crowd-pleasing cocktail is the only one you need on your Mother's Day table. It's refreshing, smooth, and not overly sweet, and it will taste delicious on a warm spring day. To make it extra-special, freeze ginger beer in ice cube trays and serve with the punch. Not only is this a fun party trick, it also keeps the cocktails from getting watered down as the ice melts. If your mom prefers vodka, feel free to substitute it for the gin. To perk up mint before using it as a garnish, plunge it into an ice bath. You'll be surprised at how bright it becomes. get the recipe 05 of 08 Spring Vegetable Frittata Jen Causey If you're hosting the luncheon, you're likely looking for ways to get some of the prep work done in the few days leading up to Mother's Day. Good news: all of the veggies in this stunning spring frittata can be chopped the day before. That's right: trim and chop the asparagus and broccoli, and wash and dry the watercress. The rest comes together quickly the day-of. Does your mom prefer bell pepper to tomatoes? Feel free to swap it in. No matter what direction you go in, the frittata pairs well with any salads and carb-y items you're serving. get the recipe 06 of 08 Spring Greens Tartine With Prosciutto, Fontina, and a Fried Egg Greg DuPree Think of this dish as an elevated breakfast sandwich that tastes good no matter what time of day you eat it. The tartine, which is basically a fancy word for an open-faced sandwich, is topped with melty fontina cheese, wilted greens cooked with sliced spring onions and garlic, and an irresistible fried egg. Trust us, mom will love it! 17 Easy, Tasty Breakfast Recipes With Eggs get the recipe 07 of 08 Strawberry Almond Cornmeal Cake Marcus Nilsson This spring treat is the ultimate snacking loaf, and leftovers can be toasted and spread with butter throughout the week ahead. It's not too sweet, which means you'll still want a bite after filling up on lunch. We love the combination of almond flour and cornmeal (you can sub instant polenta), which sets it apart from a traditional vanilla loaf cake. It's also an unexpected way to use sweet May strawberries, which pair nicely with the nutty almond flour. Just before baking, you'll sprinkle the cake with sugar, which results in a sugary crust that adds a delicious crunch. get the recipe 08 of 08 Rhubarb Upside-Down Cake Marcus Nilsson In this gorgeous dessert, a buttery, tender cake gets topped with soft, juicy fruit for a satisfying combination of flavor and texture. Don't worry if a full pound of fruit looks like it won't fit in the pan—it shrinks as it bakes, resulting in a perfectly plump cake. While it's best served warm the day it's made, it will still be tasty Monday morning. It's a great way to use peak-season rhubarb, and the vibrant color can't be matched by any other fruit. However, frozen rhubarb, thawed and drained, can be used instead of fresh. Serve with strawberry or vanilla ice cream. get the recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit