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Seared Salmon with Linguine and Ramp Pesto

Seared Salmon with Linguine and Ramp Pesto

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  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops (from about 8 ounces ramps)
  • 1 cup freshly grated Asiago cheese*
  • 2 tablespoons chopped fresh tarragon

Recipe Preparation

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead; cover and chill.

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

  • Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.

  • Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

Recipe by The Bon Appétit Test Kitchen,Reviews Section

Seared Salmon with Linguine and Ramp Pesto - Recipes

UPDATE: April, 2016 - Due to growing demand for this wild delicacy, slow-growing ramps are quickly becoming endangered. Do NOT dig up a whole plant - instead, cut just one leaf from a plant and leave the rest. Better yet, plant some ramp seeds or order some starts from the Ramp Farm to create your own patch.

I'm leaving the pictures below because I like them but please do NOT do as I did back in 2011. I no longer dig up the plants, just harvest a leaf. Just as delicious and much more sustainable. Thanks, Eve

If you are lucky enough to find some, please be respectful. Due to the fact that the demand for these wild plants has been ramping up (sorry, I couldn't help myself) in recent years, there are growing concerns about overharvesting. If you want to know more, read this recent New York Times article on the topic. The good news is that these things are potent so a small amount goes a long way.

Harvest only from large, healthy beds and restrain yourself to snipping a single leaf from each plant. Do not dig up the whole plant!

I strongly suggest starting your own ramp patch(es) if you have appropriate land, as well. We have both transplanted a small amount of plants to our property and also purchased established plants and seeds from the good folks at the Ramp Farm. Our patch is thriving!

It will probably take a number of years before you have enough to harvest but keep on spreading those seeds and you'll be there before you know it.

  • Spaghetti With Sautéed Ramps & Bread Crumbs from The Amateur Gourmet
  • Wild Leek Pesto From Hunter Angler Gardener Cook
  • Linguine With Ramp Pesto & Seared Salmon from Bon Appetit
  • And a few more options from Simply Recipes


Nice tutorial! Sadly, no ramps where I live in NorCal, but we do have three-corned leeks, which are almost as good.

Great tutorial! Sadly, no ramps where I live in NorCal, but at least we have three-corned leeks, which are similar, if not quite as good.

Thank you! I am a big fan of your blog. I wish I'd known about these three-corned leeks you mention before we left Northern Cali last summer to move back east. Ah well.

That's what we call Bärlauch here in Switzerland. Great stuff and you can pick it by the ton in the spring. You have to pick it in forested areas to be safe. There is a similar looking plant, Herbstzeitlose, that is quite poisonous but only grows in sunny meadows and on forest edges. Sometimes city slickers mix them up and end up dead. Great tutorial. Thanks

Thanks for underscoring the need for moderation of harvesting these lovely wild plants. It is so often the case with wild foods that even when everyone takes a little ( <15 percent)--they ultimately get whittled down.

Do you know, can people plant ramps in woodland backyards and get their own patches growing?
Wouldn't that be a great project?

In our Oregon yard, we have a patch of three-cornered leeks. They are notoriously invasive, but in April, they make for great omelets and soups.

Hi Ann, yes, a definite need to to be sensitive in harvesting. And YES, you can certainly plant your own (in fact, I literally just did that half an hour ago). You can order both seeds and bulbs from these folks and plant away! They like hardwood forests (no pines) and fairly shady with sandy, loamy soil. It takes them a while to get going, apparently, but if you know you'll be in a place for some years, it seems totally worthwhile to me!

I just finished harvesting some ramps this evening. I don't pull up the plant, I always cut it off at ground level with a pair of kitchen sheers and over the years I've watched my prized patches flourish and spread! I like to cut them up and dehydrate them for use in soups and sauces. They are delicious in spaghetti sauce!! And of course Hubby and I will have them in some scrambled eggs in the morning!! Love your blog!

Thanks, Carmen! I love your idea of using just the greens to ensure the health and longevity of the plants, too! Did you plant your own?

Always just take the leaves. They don't divide very quickly.

Please only cut the leaves. If you persist in digging up the whole plant, there soon will be none left.

I made the risotto. since I'm such a risotto fanatic. This was such a great way to use ramps!! Thank you!

According to the USDA, ramps are listed as “special concern, commercially exploited”. In Quebec commercial harvesting is illegal, and personal harvesting is limited, but there are still commercial ramp "poachers". Many states in the United States are noticing a deterioration of local ramp populations, mostly due to commercial harvesting, and "Ramp festivals". Some of these festivals attract as many as 35,000 tourists to small Appalachian towns.

Ramp plants take 7 years to reach maturity where they can produce seeds. However, they can reproduce via rhizomes (part of the roots) or from the bulbs splitting into two. As a result, the most sustainable way to harvest them is to never take the bulb! The leaves are just as flavorful, if not more so, and have a more appealing texture. Never buy plants that have the bulb, or eat at restaurants that feature the whole plant. Try to encourage others not to dig up or use the whole plant. (I pulled one here by accident, but it helps with identification purposes). Never take more than one leaf from the plant. Only harvest from large, well-established flushes (patches) of plants, and never take from more than 25% of the plants. The flowers and "mini bulbs" that form from them are also edible, but I would advise against it, again, for perpetuation of the species.

Many experienced foragers will say things like "only take 25%/15%/ etc." but the fact remains, there is no science behind these statements. The only scientific study I have found indicates that if you take 25% of the population, it takes 20 years to recover. Essentially, harvesting any bulbs is unsustainable practice.

I'm confused, you say just pick one leaf, but the bulb is the tastiest part! Your pictures show while Ramps, bulb and all. Please advise. If you clip below the bulb, and leave the stringy roots, will that be more sustainable?

Hi Music Cellar,
you must have missed this bit at the very top of the post, I am guessing? Hopefully, this explains it. Just clip a leaf from each - not the bulbs (even though they are delicious. ) Hope that clarifies things. Best, Eve

UPDATE: April, 2016 - Due to growing demand for this wild delicacy, slow-growing ramps are quickly becoming endangered. Do NOT dig up a whole plant - instead, cut just one leaf from a plant and leave the rest. Better yet, plant some ramp seeds or order some starts from the Ramp Farm to create your own patch.

I'm leaving the pictures below because I like them but please do NOT do as I did back in 2011. I no longer dig up the plants, just harvest a leaf. Just as delicious and much more sustainable. Thanks, Eve

There was a small patch of ramps on a family friend's land about 15 years ago. Have been just pulling them in the spring since. Sometimes u get the just leaves, sometimes the whole works. Now cover about 3 acres. Seems like if you just pull and not dig they come up perfectly white, that is if you get anything besides leaves. We tried to put a trail down to a lake back in the woods 5 years ago and used some of the gravel from along the yard as a topcoat now ramps are in trail. You say there is a need for sustainable harvesting. So think about this.. Don't dig or cut at the base. Pull and be happy with what you get. They have layers just like onions. However when you pull them they seem to detach and leave their outer layer and roots behind.

Hi, I live in lower Hudson Valley, where would be a good place for me to forage for ramps? I'm in Ossining NY.

Hi Edward,
sadly, I do not know that area at all. I think your best bet is to reach out to folks who forage in your neck of the woods. Or just try some places they might like. Best of luck and remember to harvest sustainably.

Anywhere in the hardwood forest without thick underbrush. Stick to gullies and damp areas.

We can grow our own Ramps. Seeds can be ordered, gathered and/or bulbs can be transplanted.

When we harvest Ramps we leave those on the outer edges. By harvesting in the middle we have watched them fill back in much more quckly. (Still takes years.) We leave the final inch of the bulb and the roots intact and in place. Takes a few years but they do grow back. Seems clear ot me that each person must carefully examine their areas over the years then formulate and follow a sustainable harvest plan - even on Public lands. In our experience some areas have few, small patches. Others have an unbroken carpet of Ramps as far as the eye can see. Quite obviously our harvesting must be altered to reflect each situation.

Be aware of poisonous look alikes.

Links to some of the poisonous look alikes of Ramps (Allium tricoccum):

This webpage contains more links and information:

Pleas be careful about look alike. The first few photos here look like Lily of tge valley to me, leaves that whorl into single stem etc.

Seared Salmon with Linguine and Ramp Pesto - Recipes

As I mentioned in my post about harvesting these beautiful ramps, I planned to make a few tasty things with my haul. Risotto was at the very top of that list but, sadly, I did not have any Arborio rice in the house the day I harvested the ramps - quel dommage!

I had to settle for making my second choice - wild ramp and parsley pesto (which was delicious) and writing "ARBORIO RICE. " on the grocery list.

I am a big fan of risotto - it's creamy, comforting and hearty, as well as a perfect palette for flavors both subtle and bold. And I just KNEW the combination of the garlicky ramps, fresh, floral lemon and creamy risotto would be delicious.

Just a little lemon zest adds a world of light flavor to this dish. And thanks to my beloved microplane zester , it only takes a few seconds to produce a lovely little pile of zest.

Then comes the tedious part - add stock and stir repeatedly until it's absorbed. Repeat. Repeat. Repeat. Repeat. Repeat. Repeat. Repeat.

Just when you begin to fear that your arm may actually drop off from all the stirring, it's time to fold in the ramp greens, lemon zest and grated Parmesan cheese! Stir well to ensure even distribution of these yummy late-stage additions.

-- print recipe -- Wild Ramp & Lemon Risotto
Serves 4-6


* 1 large bunch of wild ramps (8-10), cleaned and trimmed with the roots removed (instructions here)
* 2 large shallots
* 2 Tbsp olive oil or butter
* 7 cups organic chicken or vegetable stock
* 2 cups Arborio rice (risotto)
* 1/2 cup dry white wine
* 1 cup freshly grated Parmesan cheese
* 1 Tbsp lemon zest (use an organic lemon - you don't want any yucky pesticides or wax)
* Sea salt
* Freshly ground black pepper

1. Separate the ramp stalks from the greens and chop each, keeping them separate. Finely chop the shallots.

2. Heat the stock in a saucepan (you'll want to position this right behind whatever burner you plan to use for the risotto pan since you're going to be ladling stock into the pan continuously during the cooking process.) Cover the stock and leave it on low at a simmer (it will need to stay hot the entire time you're cooking the risotto.)

3. In a large, heavy bottomed pan (there are special risotto pans but although nice, they're not necessary) melt the butter and cook the onion on medium-low heat until softened, about 5 minutes.

4. Add the rice and stir to coat all the grains with butter. Saut é e the rice for 2-3 minutes until the rice becomes chalky and you can see a white dot in the center of each grain. Then add the wine and cook for 2 minutes, stirring, until it's been absorbed.

5. Now the fun begins (by the end of this, your arm will be very tired!) Add one cup of the hot stock to the pan and stir until it has all been absorbed by the rice - if you don't stir and cook until the liquid is absorbed with each addition, the rice will get very gummy).

6. Continue to add stock, one cup at a time, stirring constantly until the rice has absorbed the liquid and starts to seem dry before adding more stock. Once you've added 6 cups of the stock, you should start adding 1/2 cup at a time. Keep doing this until the rice is cooked through but still a little al dente, about 30 minutes total (you may not end up using all of the stock but it should be pretty close -- if you run out of stock, you can substitute hot water towards the end.)

8. Turn off the heat, add the chopped ramp greens, lemon zest, and Parmesan cheese, mix well to incorporate, then season with salt (if needed) and freshly ground black pepper, and serve.

Seared Salmon with Linguine and Ramp Pesto - Recipes

I know you've all been anxiously awaiting the big reveal. I promised you a farmer's market-inspired spring dinner, so without further ado, here goes:

Springtime supper
Meyer lemon soda
Asparagus, prosciutto, and fried eggs with ramp pesto
Strawberries with rose petal jam

This menu is tasty but light, which is what I'm always in the mood for this time of year. And it's also quick enough to throw together on a weeknight, on the off chance people are coming over after work. A recipe for the asparagus, prosciutto, and fried eggs isn't really necessary. It's one of those great dishes that was born out of what happened to be in the fridge and can be easily thrown together. But it looks and tastes way better than the sum of its parts.

Here's what you do: blanch a bunch of trimmed asparagus (throw them in boiling water for about five minutes, then drain the asparagus and submerge them in ice water), while you fry up a few eggs in a pat of butter. I like two eggs per person for a main dish, but one egg per person could work if you're serving other things. Divide the asparagus up among your plates and drape a few slices of prosciutto prettily over the spears. Top with the fried eggs, a shaving of parmesan, and a few dollops of garlic-y, onion-y, ramp pesto.

A few quick words about ramps (a.k.a. wild leeks). In the April issue, Bon Appetit offers a few helpful hints on working with them, mainly removing the slippery film that covers the end of the bulb. Otherwise, you can treat ramps like spring onions or leeks. Just chop off the roots, and use the bulbs and leaves. To make the pesto, you briefly sauté the stems and bulbs, then puree them with the leaves, some tarragon, and the usual pesto suspects: cheese, nuts, and olive oil. But this isn't your typical basil pesto.

Ramps have a pungent, spicy flavor that lingers well beyond dinner. Needless to say Dan and I weren't smelling like roses after this meal. I actually woke up the next morning with the taste of ramps still in my mouth. (TMI?) But like lots of delicious, stinky foods, they are well worth it. And if you and your partner are the only ones eating, then who cares, really? Otherwise, mouthwash recommended.

Ramp pesto
I made a few tweaks to the recipe, from Bon Appetit . I substituted parmesan cheese for Asiago and pine nuts for Marcona almonds because that's what I had on hand. I also added a squeeze of lemon in the end, for some much-needed acidity. And I mixed the cheese by hand, which creates a nicer texture, in my opinion. In the original recipe, the pesto is served with seared salmon and linguine, if you have leftovers and need inspiration.
(Serves about 6 people)

2 Tbsp. plus 1/2 cup olive oil, divided
2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops (from about 8 ounces ramps)
1 cup freshly grated Asiago cheese (I used parmesan)
1/3 cup Marcona almonds (I used 1/2 cup pine nuts)
2 tablespoons chopped fresh tarragon
1/2 lemon, juiced

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor. Add green tops, nuts, and tarragon to processor process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Add the cheese and lemon juice and stir to combine. Season to taste with salt and pepper.

Strawberries with rose petal jam
I realize that rose petal jam isn't something most people have on hand. I didn't have any myself, but my mom bought a jar while she was visiting us, and then realized it was more than three ounces so she couldn't take it on the plane. Her loss, my gain.

I've been devouring (literally and figuratively) the recipes in David Tanis' cookbook, A Platter of Figs . It's full of delicious-sounding dishes and is organized by menu, which I find really helpful and inspiring, even if I don't always make everything he suggests in the order he suggests. And even though he's an Alice Waters devotee, his voice and cooking style is very down to earth.

One recipe, which is so simple I almost flipped right past it, is for rose-scented strawberries. He writes that strawberries are botanically related to roses (interesting, right?) and that they taste wonderful together. After reading that, I immediately bought some berries and cracked open Mom's jam. It was the next best thing to rose water, I figured, so I mixed about a half a cup of jam into a pint of sliced strawberries. And he was right. While the jam has a very subtle, floral, honey-like flavor, it melded extremely well with the berries. Not to sound corny, but it was absolutely ambrosial. If you have some actual rose water on hand, I'd love to know how it goes.

Rose-scented strawberries
Here is the original recipe. I substituted about 1/2 cup rose petal jam for the sugar, rose water and kirsch.
(Serves 4 to 6 people)

2 pints organic strawberries
Kirsch (fruit brandy)
Organic rose syrup

Rinse the berries briefly in cold water and lay them on a kitchen towel. Discard any imperfect fruit (or make jam out of it). With a paring knife or huller, remove the leaves and cores, taking care to leave the natural berry shape. Cut large berries into wedges or slices. Cover and keep at room temperature until ready to serve. Just before serving, put the berries into a mixing bowl, sprinkle lightly with sugar, splash with a little kirsch. Add 2 teaspoons rose syrup and toss gently until all is glistening. Put the berries in a beautiful bowl and take them to the table. [ Aren't his recipes so poetic? ]

Main Dishes

1. In a skillet, fry sausage, stirring as it fries. Beat eggs, add milk and set aside.

2. In large baking dish, layer potatoes, sausage and chopped ramps. Pour egg and milk mixture over layers. Top with grated cheese.

3. Bake at 350 degrees until potatoes are tender.

Seared Salmon with Linguine and Ramp Pesto by Laurie Little

This one was delicious and I would make it again. We did have to dig the ramps in the snow, which is really cold on your hands getting under those little roots… Enjoy!

2-3 tablespoons plus ½ cup olive oil (separated)
2/3 cup thinly sliced ramps (leaves, too)
1 cup Asiago cheese, grated
1/3 cup pine nuts (or walnuts)
2 tablespoons chopped fresh basil
12 ounces of linguine
6 6-ounce salmon filets

Heat one tablespoon of oil in large skillet over medium heat. Add the chopped ramps and sauté lightly (do not brown).

Transfer ramps to food processor (leave skillet to sear salmon). Then add the cheese, nuts, and basil to the processor and process until finely chopped.

With the machine running, slowly pour in the ½ cup olive oil and puree until smooth. (Add a little more olive oil if you like your pesto creamy smooth). Transfer pesto to a bowl and season with salt and pepper.

Cook pasta in a large pot of boiling, salted water until it is tender but still firm to the bite, stirring occasionally. While pasta is cooking, sear salmon by heating the remaining 1-2 tablespoon of oil in the skillet and adding the salmon pieces sprinkled with salt and pepper.

Cook salmon for about 4 minutes on each side. Salmon will be just opaque in the center when done. Remove from the pan to a platter.

Drain pasta, reserving ¾ cups of the cooking liquid. Return pasta to the pot add all but ¼ cup pesto and toss to coat, adding enough pasta water by tablespoons to moisten. Season with salt and pepper.

Divide pasta among the dinner plates and top with a piece of salmon. Spread remaining pesto over fish and serve.

Other ways to try the ramp pesto: Spread on toasted Ciabatta bread, or tossed with hot cheese tortellini.

BLT Pie by Lori Mullenax

12 slices bacon, crisply cooked and crumbled
1 cup shredded swiss cheese
1/2 cup Bisquick
1/3 cup mayonnaise
3/4 cup milk
1/8 tsp. pepper
2 eggs
2 Tbsp. mayonnaise
1 cup shredded lettuce
6 thin slices of tomato

Heat oven to 400 degrees. Spray 9 inch pie plate with cooking spray. Layer bacon and cheese in pie plate. Stir Bisquick, 1/3 cup mayo, milk, pepper and eggs with wire whisk until blended. Pour into pie plate. Bake 25-30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Spread 2 Tbsp. of mayo over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.

Chicken-Stuffed Shells by Lori Mullenax

18-20 jumbo size pasta shells
1 box of chicken flavor stuffing mix
1 can cream of chicken soup
½ to ¾ cup mayonnaise
1 can chicken broth
2 cup chicken, cooked and diced

Cook shells according to package. Cook stuffing as directed. Mix cooled stuffing, diced chicken and mayonnaise. Stuff shells with mixture. Mix soup and broth and pour over shells. Bake at 350 degrees for 30-35 minutes.

Down-Home Mac and Cheese by Lori Mullenax

1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked, drained
1/2 cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed

HEAT oven to 350°F. MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour cook 2 min., stirring constantly. Gradually stir in milk cook until mixture boils and thickens, stirring constantly. Add VELVEETA cook 3 min. or until melted, stirring frequently. Stir in macaroni. SPOON into 2-qt. casserole sprayed with cooking spray sprinkle with Cheddar. Melt remaining butter toss with cracker crumbs. Sprinkle over casserole. BAKE 20 min. or until heated through.

Goulash by Lori Mullenax

1-1/2 lbs. ground beef
1/2 cup onion, minced
1/2 cup green pepper, chopped
2 cups elbow macaroni, uncooked
2 (8 oz.) cans tomato sauce
1 cup water
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

Brown beef with onion and green pepper in a skillet drain. Stir in macaroni and remaining ingredients. Bring to a boil, then lower heat, cover and simmer 25 minutes or until macaroni is tender, stirring occasionally.

* You may need to add just a little bit more water if it thickens too much or begins to stick.

Pan-Seared Scallops with Pasta Recipe

We haven’t talked much about scallops on this blog, so we thought it was time to do a scallop recipe.

Scallops are a shellfish consisting of two fan-shaped shells, and they are absolutely delicious! Scallops prefer the sandy bottoms of the ocean, but sometimes attach themselves to rocks. The round fleshy part of the scallop (the part that we eat) is actually the adductor muscle of the scallop.

You can prepare scallops in a variety of different ways, including:

Scallops have a sweet taste and rich flavor. At Cameron’s Seafood, we sell crab cake stuffed scallops and whole sea scallops.

The great thing about scallops being so inherently tasty is that you don’t need too many ingredients to cook an exquisite scallops recipe. Some flavors that go really well with scallops are garlic, lemon, and white wine (just to name a few).

We had trouble picking a scallop recipe to share with you today, as we have so many favorites! We finally settled on this recipe that features just one of the many ways that we like to cook scallops. This Lemon and Garlic Pasta with Pan-Seared Scallops recipe, which we found on the Healthy Eating website, is nothing short of delightful.

We love this easy pan-seared scallops with pasta recipe because it is fairly healthy and the lightness of the ingredients allows for the succulent and sweet scallop flavor to be the star of the dish.

Chik n' pastry

df = dairy-free
gf = gluten-free (or instructions/easy substitutions for gluten-free)*
lov = lacto-ovo-vegetarian (i.e., may contain dairy and eggs)
veg = vegan

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breads, yeasted
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Porterhouse Steak w/ Fra Diavolo BBQ Sauce & Pepper-Tomato Salad (df, gf)
Quick Vietnamese Pho (df, gf)
Reuben Sandwiches
Short Ribs, Curried (df, gf)
Short Ribs, Indian-Spiced & Braised (df, gf)
Short Ribs, Tomato-Braised (df, gf)
Stir-Fried Red Rice w/ Sirloin, Edamame, & Chard (df, gf)
Stuffed Tomatoes (df, gf)
Stout-Braised Beef Brisket (df)
Tri-Tip Steak Frites w/ Red Wine Sauce (gf)

appetizer/first course/side
Heirloom Tomato Salad w/ Buttermilk Dressing (gf, lov)
Citrus Salad (df, gf, lov, veg)
Citrus Salad w/ Feta and Mint (gf, lov)
Greek (Horiatiki) Salad (gf, lov)
Grilled Corn & 3 Bean Salad (df*,gf, lov, veg*)
Pepper-Tomato Salad (df, gf)
Romaine & Butternut Squash Salad w/ Chipotle Ranch Dressing (gf, lov)
Shaved Raw Asparagus Salad w/ Parmesan Vinaigrette (gf, lov)
Tangy Apple Salad (gf, lov)
Tomato, Basil, & Mozzarella Salad (gf, lov)
Zucchini Carpaccio (gf, lov)

Braised, Grilled Octopus with Fennel, Green Sauce, and Chickpea Puree (gf)
Five Spice Calamari

Ancho Pork & Hominy Stew (df, gf)
Carrot-Ginger Soup with Chile Butter & Roasted Peanuts (gf, lov)
Cauliflower-Apple soup with Roasted Red Peppers & Apple Cider Reduction (gf, lov)
Chili con Carne
Cioppino (df, gf)
Coconut Red Curry ‘Hot Pot’ w/ Braised Chicken & Mushrooms (df, gf)
Country Captain with Cauliflower and Peas (df, gf)
Curried Butternut Squash Soup (gf, lov)
Green Split Pea Soup (df, gf, lov, veg)
Hoppin’ John (df, gf)
Moroccan Meatball Tagine (df)
Pumpkin & Shrimp Bisque (gf)
Quick Vietnamese Pho (df, gf)
Roasted Turnip & Squash Chipotle Soup (df, gf)
Tomato Soup with Roasted Chickpeas (gf)
Tuscan Ribollita (lov)

buckles, cobblers, crisps, etc
Lemon Blueberry Buckle (lov)
Rhubarb-Apple Crisp (df, gf, lov)

Beef Barbacoa w/ Poached Egg (gf)
Beer Braised Turkey Tacos w/ Roasted Tomato Salsa (df)
Black Bean & Sweet Potato Tacos (df, gf, lov, veg)
Chipotle-Rubbed Salmon Tacos (df, gf)
Homemade Corn Tortillas (df, gf, lov, veg)
Korean Tofu Tacos (df, lov, veg)
Mexican Ceviche Tacos w/ Cilantro Corn Salsa & Cilantro Crema
Pollo Asada Tacos w/ Pickled Onions (gf)

Baked Pasta w/ Squash & Sweet Potatoes (lov)
Bibimbap (df, gf, lov)
Black Bean & Sweet Potato Tacos (df, gf, lov, veg)
Black Pepper Tofu (gf, lov)
Black Sesame Otsu (df, gf, lov, veg)
Butternut Squash & Barley Risotto (lov)
Chana Masala (df, gf, lov, veg)
Chickpea Wraps (lov)
Chilaquiles with Fried Eggs (gf, lov)
Couscous Stuffed Tomatoes (lov)
Eggplant, Tomato, & Red Lentil Curry (df, gf, lov, veg)
Fried Tofu w/ Spicy Ginger-Sesame Sauce & Broccolini (df, gf, lov, veg)
Heirloom Tomato Salad w/ Buttermilk Dressing (gf, lov)
Kale & Provolone Grinders (df, lov)
Korean Tofu Tacos (df, lov, veg)
Pad Thai with Tofu (df, gf, lov)
Pizza Rustica (lov)
Portobello Mushroom Sandwiches (lov)
Quinoa-Arugula Salad w/ Apricots & Pistachios (df, gf, lov, veg)
Quinoa, Bean, & Escarole Salad w/ Smoked Paprika Dressing (gf, lov)
Spiced Red Lentils with Cucumber Yogurt (gf, lov)
Spicy Black Bean Burgers (lov)
Spring Pasta with Blistered Cherry Tomatoes (lov)
Swiss Chard Stuffed Shells (lov)
Toasted Farro w/ Greens & Tahini (df, lov, veg)
Tomato & Corn Cobbler (if you leave out the pancetta)
Tomato-Poached Eggs w/ Croccatini (lov)
Truffled Mushroom & Veggie Risotto with Fried Eggs (gf, lov)
Whole-Wheat Cherry Tomato Tart (lov)
Wild Rice Salad w/ Miso Dressing (df, gf, lov,veg)

Achiote-Marinated Grilled Chicken (df, gf)
Aunt Faye’s Chicken Pastry (df)
Autumn Chicken Pot Pie
Blue Cheese-Stuffed Chicken with Buffalo Sauce
Chicken a la Veracruzana (df, gf)
Chicken & Sausage Jambalaya (df, gf)
Chicken Wings, Ginger-Honey
Chicken Wings, Mango-Curry
Chilaquiles-Style Roasted Chicken Legs (df, gf)
Classic Ragù Bolognese
Coconut Red Curry ‘Hot Pot’ w/ Braised Chicken & Mushrooms (df, gf)
Country Captain with Cauliflower and Peas (df, gf)
Dhaba Chicken Curry (df, gf)
Farro & Veggie Salad w/ Goat Cheese
Fried Chicken & Sweet Potato Waffles
Grilled Chicken with Za’atar (df, gf)
Lacquered Chicken in Classic Red Mole (df)
Leftover Panzanella Salad (df)
Lite Pasta Alfredo w/ Cajun Chicken & Kielbasa (gf)
Mexican Chicken Casserole (gf)
Mexican Chicken Salad over Baked Sweet Potatoes (df, gf)
Mojito Chicken w/ Roasted Asparagus & Almonds (df, gf)
Moroccan Chicken Pie (B’stilla)
Pistachio-Crusted Chicken w/ Coconut-Chili-Ginger Sauce
Pollo Asada Tacos w/ Pickled Onions (gf)
Roast Brined Chicken with Raisin and Pine Nut Agrodolce (df, gf)
Spice-Roasted Cornish Hens w/ Cucumber-Yogurt Sauce (gf)
Spicy Fried Chicken (df)
Tea & Spice-Smoked Roasted Chicken (df, gf)
Twice-Glazed Asian Barbecued Chicken (df)
Tyler’s Ultimate Jerk Chicken (df, gf)
Zuni Cafe’s ‘Roasted Chicken with Warm Bread Salad’

Baked Pasta w/ Squash & Sweet Potatoes (lov)
Black Sesame Otsu (gf, df, lov, veg)
Butternut Squash & Barley Risotto (lov)
Chickpea Wraps (lov)
Corn, Bacon, & Arugula Pizza
Cornmeal Blueberry Cookies (lov)
Couscous Stuffed Tomatoes (lov)
Farro & Veggie Salad w/ Goat Cheese
Mexican Chorizo Quiche
Pear & Prosciutto Pizza
Quinoa-Arugula Salad w/ Apricots & Pistachios (df, gf, lov, veg)
Quinoa, Bean, & Escarole Salad w/ Smoked Paprika Dressing (gf, lov)
Reuben Sandwiches
Soba Noodles w/ Shrimp & Crispy Shallots (df, gf)
Spelt Focaccia with Kale, Squash, & Pecorino (lov)
Toasted Farro w/ Greens & Tahini (df, lov, veg)
Whole-Wheat Cherry Tomato Tart (lov)
Wild Rice Salad w/ Miso Dressing (df, gf, lov,veg)

df = dairy-free
gf = gluten-free (or instructions for gluten-free)*
lov = lacto-ovo-vegetarian (i.e., may contain dairy and eggs)
veg = vegan

*for example, if the burgers themselves are gluten-free, one could purchase gluten-free bread or eat a bun-less burger. or if the pasta is available gluten-free, you’ll see a gf. even if you don’t (like whole wheat pasta dishes), you could easily substitute a gluten-free pasta.

Saturday, March 28, 2009

Bacon Wrapped Scallops with Spicy Mayo

We all know that Everything is Better with Bacon, especially when we're talking about scallops.  I love scallops but they are often overcooked.  These guys are best when seared or broiled otherwise the texture goes from silk to rubber.  This picture is dying for a garnish so mince up some chives to add some color to the plate.  

Bacon Wrapped Scallops with Spicy Mayo
1 1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus more for garnish
2 heads Bibb lettuce, washed
3 avocados, sliced
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Bacon Wrapped Scallops with Spicy Mayo

A guide to Mother's Day brunch in St. Louis for all budgets

Surprise Mom with a special brunch or dinner from a variety of local restaurants, whether you're looking to dine in or eat at home.

Courtesy Budweiser Brewery

Multiple Price Points & A La Carte

Bishop’s Post: The Chesterfield restaurant is serving a brunch with signature items to honor mothers' special day. The menu includes a variety of classics, such as beef tenderloin filet and eggs, crab cake eggs Benedict, house fried chicken, Bishop’s signature breakfast, sea bass, and quiche Florentine. Brunch will be served from 10 a.m.–2 p.m., and the restaurant will reopen for dinner from 4–9 p.m. 16125 Chesterfield Parkway West, 636-536-9404.

Blood & Sand: The downtown restaurant will serve a variety of favorites for Mother’s Day brunch from 10 a.m.–2 p.m. on May 9. The menu features a breakfast platter of eggs, bacon, biscuit and gravy, corned beef hash, shakshuka with poached eggs, tunisian sauce, paprika, and mint, Spanish tortilla, crepes, lobster bisque, roasted leg of lamb, Parisian gnocchi, and a variety of pastries. Reservations available by calling 314-241-7263. $10 deposit required. 1500 St. Charles Street, 314-241-7263.

Café la Vie: Show your appreciation for Mom by treating her to brunch at Le Meridien restaurant from 10 a.m.–2 p.m. Guests can indulge in appetizers of bacon brochettes, house tots loaded with duck confit jerky, and Provolone fondue. Large plates include Buttonwood Farms eggs Benedict and pastrami salmon tartine. Items range from $10–$32. Reserve your reservations online. In the afternoon, treat Mom to a special wine tasting of bold reds, whites, and sparkling whites on the Le Meridien rooftop terrace. The event wouldn’t be complete without a charcuterie board and live music. $35 each. Reserve your spot here. 7730 Bonhomme.

Capital Grille: The dine-in menu includes a mix of contemporary classics and selected brunch items, such as lobster frittata, bone-in New York strip steak and eggs, and an 8-ounce filet. Brunch is served from 11 a.m.–2 p.m. Reserve a table online. Does Mom feel like staying in? No problem. Take home a three-course dinner, complete with tenderloin accompanied by butter poached lobster tails and shareable sides. Available for pickup May 8 from noon–5 p.m. or May 9 from 10 a.m.–2 p.m. Order online. 101 S. Hanley, 314-725-0930.

Cinder House: The Four Seasons restaurant will be preparing an a la carte–style brunch of egg frittata with blue crab, locally grown tomatoes, asparagus, caramelized leeks, fresh arugula, a seasonal hamachi crudo of radishes, pickled ramps, and ramp vinegar, blueberry pancakes, and more. A “Mom-mosa” special includes carafes of orange, passion fruit, and peach juice. Open 8 a.m.–2 p.m. Call 314-881-5759 to make a reservation. 999 N. 2 nd .

Courtesy Clementine's Creamery

Clementine’s Creamery: Treat Mom to half-priced hot chocolate bombs now through Mother’s Day. This deal applies to all products, including the floral bombs with white chocolate cocoa mix, classic milk chocolate bombs, and boozy flavors. Regularly priced at $10. Mothers can also indulge in a new ice cream flavor, pineapple upside down cake, which will drop this Friday, April 30. All locations.

Courtesy Colleen's Cafe & Cookies

Colleen’s Café & Cookies: Surprise Mom with some of her favorite treats. The Clayton café is offering its signature shortbread decorated cookies, 4-inch cakes, and more. The eatery will also serve brunch, featuring crab cakes egg Benedict along with the regular menu. Open 7 a.m.–2 p.m. 7337 Forsyth, 314-727-8427.

Eckert’s: The Belleville location will offer a Mother’s Day breakfast, lunch, and dinner menu all weekend. An asparagus and feta frittata will be served with fruit and a muffin, and Eckert's famous fried chicken dishes, such as chicken n’ waffles, will be available. A family feast chicken dinner will also be offered, serving two to four people. Open 8 a.m.–8 p.m. 951 S. Green Mount, 618-233-0513, extension 3.

Courtesy Katie's Pizza & Pasta

Courtesy Katie's Pizza & Pasta

Katie’s Pizza & Pasta: The Rock Hill and Town & Country locations are launching a new menu for spring, featuring their seasonal ingredient: morel mushrooms. Look for this limited-time ingredient in several of their new dishes, such as the morel mushroom burrata, pasta, or pizza. A Mother’s Day menu will also be offered on May 9, including pea and smoked prosciutto arancini, caprese, morel mushroom pappardelle, and tiramisu. Prices vary. Both locations.

The Melting Pot: The Town & Country location will be serving its regular menu from noon–8 p.m. on May 9. A vegan four-course menu option is also available. Feel like staying in? A to-go package includes a three-curse fondue dinner for $21.50 per person. 294 Lamp and Lantern Village, 636-207-6358.

Nathaniel Reid Bakery: The Kirkwood bakery is offering a variety of pastries, notably its Fraiser, a 6-inch cake with fresh strawberries, vanilla cream, and lady finger sponge for $40, as well as its Jarmo, a 6-inch cake with pistachio dacquoise, strawberry-raspberry gelatin, and pistachio mousseline for $38. Popular macaron boxes, the signature bakery box, and a whole smoked salmon and dill quiche are also available. Pre-order April 27–May 5. 11243 Manchester, 314-858-1019.

Russell’s: The Macklind location will be open for brunch on May 9 from 9 a.m.–2 p.m. Guests can indulge in jumbo-size cinnamon rolls, grilled French toast, and fried egg breakfast sandwich. Mimosas, Blood Marys, cold brew cocktails, and other seasonal cocktails are available. 5400 Murdoch, 314-553-9994.

Courtesy St. Louis Cheese Boards

Courtesy St. Louis Cheese Boards

St. Louis Cheese Boards: The local charcuterie service is offering a Mother’s Day Bouquet Board, with two types of artisanal cheeses, one salami rose and prosciutto rose, a variety of fruits, cookies, crackers, chocolate truffles, and fresh flowers on a 12-inch round tray for $65. The “Love Ya, Mom” mug features Ludwig’s Sangamon cheese, Columbus peppered salami, a variety of fruit, olives, and nuts, all for $20. Contact [email protected] for orders.

Stone Summit Steak & Seafood: Treat Mom to brunch or dinner on May 9. The Wentzville restaurant's brunch includes several options, such as a breakfast platter, strawberry French toast, quiche Lorraine, chicken and waffles, a bottomless mimosa bar, and more. Dinner features prime rib with red potatoes and salad, crab cakes, herb buttered scallops, creamy lemon chicken pasta, and more. Brunch is served 10 a.m.–2 p.m., and dinner is available from 2–8 p.m. 17 Cliff View, Wentzville, 636-856-9260.

SqWire’s: Celebrate Mother’s Day at home with a wide selection of to-go menu items, such as a berry ricotta French toast, chicken salad, crab cakes, a whole quiche, red potato hash brown bake, brie and apple tart, and more. Cocktail kits also available. Items range from $10–$38 and feed four. Order by 2 p.m. May 6, and pick up May 8 from 10 a.m.–5 p.m. 1415 18 th , 314-865-3522.

Winslow’s Table: The University City restaurant is offering an assortment of gifts for Mom this year, including products by Glow Candles, Messner’s Bee Farms, HlthPunk, and more. 7213 Delmar, 314-725-7559.

Less Than $50

Courtesy Art of Entertaining

612 North: The socially distanced Mother’s Day Brunch Buffet will include a prime rib carving station, honey butter chicken and waffle making station, charcuterie, antipasto, and fruit boards, lox bagels, pastas, assorted breakfast pastries, and a donut wall. $34.95 for adults and $14.95 for children under 12. Unlimited mimosas and Bloody Mary’s are available for $15-$20. Secure a table here. 612 N. 2 nd , 314-241-3474.

The Art of Entertaining: The Webster Groves catering service is offering a Mother’s Day brunch consisting of a fresh fruit plate, bacon, egg, and cheese croissants, French toast casserole, chicken crepes topped with a rich cream, berry relish, and toasted almonds (pictured at right), and mini potato baskets. Choose from three sizes, enough to feed two, five, and 10 people for $35, $75, and $150, respectively. 8796 Big Bend, 314-963-9899.

The Boathouse at Forest Park: A buffet consisting of smoked brisket, pulled pork, chicken salad, waffles, cheesy potatoes, pasta salad, assorted danishes and desserts, and plenty more will be offered on May 9 from 10 a.m.–4 p.m. $26 for adults and $13 for children. Not accepting reservations. 6101 Government Drive, 314-366-1555.

Bristol Seafood: The three-course prix-fixe menu includes a choice of maple plank salmon, 6-ounce filet thermidor, seared Georges Bank sea scallops, chef’s seasonal fish, or 6-ounce filet, as well as a half-pound lobster tail for an additional $15. The prix fixe menu is available for dine-in or carryout. Surf and turf or wood-fired grilled salmon carryout kits are also available. Kits include drop biscuits and butter, a choice of soup or salad, mashed potatoes, green beans and a choice of shareable dessert. The three-course prix-fixe menu is $50. Carryout kits include a range of options: the surf and turf for $185 serves four and $95 serves two wood-fired grilled salmon for $175 serves four and $90 serves two. Availability is limited for the pre-order kits. The specials are available at the Creve Coeur and O’Fallon, Missouri, locations from May 8–9. Call 314-567-0272 to place an order, or make a reservation online.

Ces & Judy’s Catering: Surprise Mom with breakfast in bed. The entire spread features a fresh fruit kabob, chilled salmon with dill cucumber and tomato mint vinaigrette, herb-roasted chicken, tomato and goat cheese frittata, roasted yam and russet potatoes, grilled veggies, maple waffles with salted caramel whipped cream, and raspberry white chocolate scones. A portion of every purchase will benefit The Haven of Grace, an organization supporting women who are pregnant and homeless. Feeds two for $59. For Call 314-991-6700 to place an order. Pre order by 3 p.m. on May 6 and pickup on May 8 from 10 a.m.–2 p.m.10440 German.

Eleven Eleven Mississippi: Enjoy a three-course lunch with a variety of offerings for appetizers, main courses, and desserts for $39.99 per person. The menu features shrimp and corn bisque, asparagus-smoked ham fontina quiche, an open face crab cake sandwich, seafood linguine, bacon wrapped pork tenderloin, Amalfi coast lemon tart, and more. Open 11 a.m.–3 p.m. Reservations are highly recommended. 1111 Mississippi, 314-241-9999.

J. Gilbert’s: Celebrate Mom all weekend with a three-course prix-fixe meal, including a choice of maple plank salmon, six-ounce filet thermidor, seared Georges Bank sea scallops, 12-ounce KC strip (add $5), or 6-ounce filet and half-pound lobster tail (add $15). The prix-fixe menu is available for dine-in or carryout for $50. The surf and turf carryout kit includes sourdough bread and butter, a choice of soup or salad, mashed potatoes, green beans with spiced pecans, and a choice of shareable dessert. Serves two for $95 and four for $185. Availability is limited for pre-order kits. 178 W. County Center, 314-965-4600.

Courtesy Landry's Seafood House

Landry’s Seafood House: On May 8 and May 9, enjoy a three-course dinner of house salad, your choice of crab cake and barbecue shrimp, stuffed mahi mahi, or an eight-ounce filet and crab cake, and cinnamon bread pudding for dessert. $45-60 per person. Reservations are highly recommended. Open 11 a.m.–9:30 p.m. The to-go feature offers a four-course dinner consisting of your choice of crab, spinach and artichoke dip or calamari, a house salad, four four-ounce filets with crab cakes, and bread pudding. Order a bottle of Valdo Prosecco Rosé for an additional price. $105 for four. Pre order by 5 p.m. on May 5. 1820 Market, 314-231-4040.

Union 30: The downtown restaurant, located inside Hotel St. Louis, will offer Mother’s Day brunch from 10 a.m.–2 p.m. 705 Olive Street. Call 314-241-4300, ext. 4 to make a reservation and for details.

Volpi Foods: The St. Louis–based, family-owned specialty meat curator is teaming up with Charcu in the Lou to provide a virtual charcuterie assembly class for $30. The class will take place May 8 at 1:30 p.m to prepare families to create their own meals for Mother’s Day. Kits are available for purchase for $50 and include a 13-inch disposable board, a small jar of honey, one brie wheel, two cured meats (Volpi bresaola and prosciutto), manchego and aged cheddar cheeses, artisan crackers, nuts, and a Mother’s Day–themed cookie. Register for the class or purchase a kit online. 5256 Daggett, 314-772-8550.

Saint Louis Zoo: Celebrate Mom with brunch at the Saint Louis Zoo. Brunch will be served from 9 a.m.–11 a.m. at the McDonnell Center at River Camp. The menu includes a fruit cup, chocolate croissant, two quiche options, smashed red potatoes, herb butter, and your choice of bacon or veggie sausage patties. Enjoy two complimentary drinks and macaroons. The kids’ menu features Nutella-stuffed French toast with sausage links and smashed red potatoes. For zoo members, brunch is $35 for adults and $22 for children 12 and younger for non-members, brunch is $37 for adults and $24 for children 12 and younger. Pre-paid reservations are required. 1 Government Drive. Call 314-646-4897 to reserve a spot.

Sunset 44 Bistro: Enjoy a Mother’s Day brunch or dinner at the Kirkwood restaurant from noon–7 p.m. The Light Luncheon features chicken salad on a brioche bun, Caesar salad, lavosh and cheese, chocolate chip cookies, and a bottle of rosé. The meal feeds two for $48. The luxury package dinner features two 6-ounce filet mignon, asparagus, whipped potatoes, house salad, lavosh and cheese, and truffle mascarpone. The meal feeds two for $90. Pre-order by May 6, and pick up on May 9 from 11a.m.–7 p.m. 118 W. Adams, 314-965-6644.

Courtesy West End Grill & Pub

West End Grill and Pub: The Mother’s Day special will feature your choice of soup or salad, Salmon Nina (pictured at right): seared salmon over wilted spinach, grilled asparagus, lemon caper vinaigrette, and toasted almonds, a slice of strawberry shortcake, and a soft drink or coffee for $24.95 per person. Dine-in and carryout options available. 354 N. Boyle, 314-531-4607.

White Box Catering: For $14 per person, enjoy five items from a menu of scrambled eggs, cheesy potato casserole, yogurt parfait, mini quiches, mini pancake skewers, cinnamon rolls, breakfast meats, biscuits and gravy, fresh fruit, and cronut holes. White Box offers both juice and Kaldi’s coffee options. The carryout package includes a choice of white wine chicken, brown sugar balsamic pork loin, or pesto feta salmon, three sides, a dinner roll, and one dessert. $20 per person. Specialty boxes are available for $25 with varying sweets and charcuterie options. Place order by May 5, and pick up on May 8 or 9 until noon. Delivery is also available. 3701 Lindell, 314-420-5977.

More Than $50

Adam’s Smokehouse: Providing a variety of takeout combos, Adam's Smokehouse will offer a full slab of ribs, 1 pound of meat, six buns, three pints of sides, and a half gallon of green salad with a bottle of cranberry cayenne sauce for $65. The Hungry House option feeds eight to 10 people for $110. Other combos and variants are also available. Place order by May 6, and pick up May 9. The restaurant offers curbside, carryout, and delivery options it will be open for dine-in from 11 a.m.–4 p.m. 2819 Watson, 314-875-9890.

Fleming’s: Celebrate with a three-course dinner featuring filet mignon paired with crab-stuffed shrimp or lobster tail scampi. Enjoy New York–style cheesecake, key lime pie, or chocolate gooey butter cake for dessert. Prices range from $80–$90. Open at 11 a.m. May 8–9. 1855 S. Lindbergh, 314-567-7610.

Grace Meat + Three: The carryout Mother’s Day package features a whole bird, four heirloom corn waffles, and a mimosa kit. Feeds two to four people for $65. Open for dine-in from 11 a.m.–9 p.m. 4270 Manchester, 314-520-8182.

Morton’s The Steakhouse: A special dinner menu includes steak and lobster Oscar for $59: an 8-ounce center-cut filet mignon topped with Maine lobster, lobster butter, fresh Parmesan, Old Bay puff pastry, and asparagus. Add honey-glazed carrots or a white chocolate and raspberry cheesecake. 999 N. 2 nd St., 314-725-4008.

Old Barn Inn Restaurant: The Inns at St. Albans venue will serve Mother’s Day brunch at the pavilion from 10 a.m.–2 p.m. The menu includes a chilled salad, chef-carved meat, custom omelets, and buffet with sweets, as well as a cocktail bar with mimosas, Bloody Mary drinks, and Bellinis. Adults $54, children $24. 3519 St. Albans Rd., 636-458-0131.

Orlando’s: The third-generation family business is offering a packaged meal for four for $75. The dinner includes chicken Parisienne, baked ham, garden cavatappi pasta, Italian vegetable medley, butter chive red potatoes, spring salad, yeast rolls with butter, and a trifle pound cake with Bavarian cream, strawberries, and whipped cream. Pre-order by May 7, and pick up cold on May 8 or hot on May 9. Delivery is available for orders over $150. 4300 Hoffmeister, 314-638-6660.

Ruth’s Chris Steakhouse: At the downtown and Chesterfield locations, Mom can indulge in a choice of a special brunch or dinner consisting of filet and crab, blackened ahi tuna salad, barbecue shrimp and grits, steak fries, and potato-crusted halibut or a four-course prix-fixe dinner with shrimp cocktail, mixed greens, classic filet, creamed spinach, mashed potatoes, and cheesecake for dessert. Brunch ranges from $21.50–$42.95 dinner is $150 for two. Open for dine in from 11 a.m.–8 p.m. Both are available for curbside and delivery from May 3–9.

The Biergarten at Anheuser-Busch: A Mother’s Day brunch kit for four people includes six Grant's Farm eggs, biscuits and Budweiser-infused gravy, cheesy potato casserole, cinnamon rolls with vanilla porter-infused icing, candied bacon, and a fruit medley. Also available is a charcuterie arrangement with salami cuts and a variety of cheeses, nuts, and spreads for two people. Each kit comes with a six-pack of Stella cider, Cutwater spicy Bloody Marys, and Bud Light seltzers. Kits are $100. Order through May 1, and pick up May 8 from noon–4 p.m. 1127 Pestalozzi, 314-577-2626.

Butler’s Pantry: The take-home Mother’s Day brunch buffet is customizable to your liking, with muffins and danishes, quiches and souffles, salads, vegetables, casseroles, ham, sausages, and coffee cakes. Cocktail kits and other enhancements are optional for an additional price. Petite buffet serves six to eight people for $350 a full buffet serves 10–12 for $475. Meals are available for pickup or delivery on May 8. 1414 Park, 314-664-7680.

Fresh Spring Dinner Ideas

Our idea of magic mushrooms is crisp golden legal substances with the power to lend a bass note of flavor to grain salads turn a piece of ricotta toast into a meal or stand alone as a savory side. Serve up a bowl of bright spring vegetables for dinner tonightcarrots pea pods bok choy and radishes make a delicious veggie filled supper.

/> Spring Weeknight Dinners Recipes Dinners And Easy Meal

Even picky eaters will love this asian noodle bowl thats seasoned with fresh ginger and soy sauce.

Fresh spring dinner ideas. Fresh veggies are the star of this bright beautiful grain bowl. This kicked up pasta salad with a zesty greek yogurt dressing is full of the fixings from zesty taco seasoning to cilantro cheddar cheese avocado black beans and corn. Whether its for easter brunch or an easy weeknight dinner this leek and bacon stuffed quiche is sure to satisfy.

Spring revival couscous salad with filet mignon lean and tender steaks crown a bright lemony salad made with asparagus peas and couscous. You can have any of these delish dishes on the table in 30 minutes or less. Top the finished plate with creamy lemon zested ricotta.

Let springs freshest produce inspire tonights dinner. Berbere spice mix gives this recipe a powerful punch of flavor so dont underestimate it. So easy to mix up ahead of time too.

Chicken goat cheese arugula roll ups. One dish wonders sheet pan suppers and quick skillet dinnerspacked with fresh produce and flavorful ingredientsare the name of the gameweve rounded up our 48 best spring dinner ideas thatll make sure you will never be short on inspiration. Toss the broad flat pasta shape with ingredients that scream spring.

He calls for generous 8 ounce steaks. Petite green peas radishes and mixed fresh herbs. Alicia duerst menomonie wisconsin.

Salmon linguine with ramp pesto. 43 super quick spring dinner ideas. Deep dish bacon and leek quiche.

A mix of lentils and quinoa will help fill you up and baby kale carrots peas and radish slices make this easy dinner as nutritious as it is delicious. We love it with fresh spring greens and a sweet white wine. These farm to fork recipes make the most of your spring market haul.

17 quick easy spring dinners chimichurri. Seared mushrooms with garlic and thyme. Black bean radish salsa tacos.

For budget or dietary reasons you may want to use a more modest 4 ounce steak. Using frozen peas and chopped spinach will cut down on prep work so you can spend less time in the kitchen. The recipe comes from chef michael ollier of certified angus beef in wooster ohio.

Fava bean grilled shrimp salad.

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