Mother’s Day Brunch Recipes on Indy Style

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It was all about Mom today on Indy Style! I showed you how to spoil Mom with a Mother’s Day brunch featuring a fresh salad, mason jar pies, a tulip garden veggie tray, and a make-ahead breakfast casserole.


Mother’s Day Brunch Recipes from The Produce Mom

First I made this easy Strawberry Zucchini Shrimp Noodle Bowl from Naturipe Farms.

Dressing Ingredients
1 1/2 tablespoons peanut oil
2 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce
1 teaspoon sugar
1/8 teaspoon pepper

Salad Ingredients
2 medium zucchini
2 cups strawberries, sliced
2 cups baby spinach
12 ounces medium shrimp, cooked, peeled, and chilled
2 teaspoons sesame seeds

Step 1 – Whisk together dressing ingredients.
Step 2 – Using a spiralzier, make zucchini noodles.
Step 3 – Place all salad ingredients in a large bowl. Add dressing and toss.

So tasty! Watch me make this salad on Indy Style:

Mother’s Day Brunch Recipes from The Produce Mom

All the rage on Pinterest is serving foods in mason jars. When I found these Mason Jar Pies from TipHero, I knew they’d be perfect for showing some love to Mom on Mother’s Day.

Step 1 – Grease 8 oz. mason jars (with wide mouths) with baking spray.
Step 2 – Cut a roll of refrigerated pie crust into quarters. Press one quarter of the crust onto the bottom and sides of one mason jar.
Step 3 – Prebake the crust at 350 degrees for 5 to 10 minutes.
Step 4 – Fill the prebaked crust with Mom’s favorite fresh fruit and some canned pie filling.
Step 5 – Use the lid from the jar to cut a top crust. Cut air vents in the crust. Then use an egg wash and sprinkle with sugar.
Step 6 – Bake at 350 degrees for about 30 minutes or until the top crust is brown.

For the best Mother’s Day meal, it’s all about presentation. Step up your game with this festive Tulip Garden Veggie Tray.

Simply cut bell peppers to look like tulips, then fill them with Mom’s favorite fresh veggies and dips.


Mother’s Day Brunch Recipes from The Produce Mom

This edible flower garden is better than real flowers!


Mother’s Day Brunch Recipes from The Produce Mom

We had so much fun today that I ran out of time and couldn’t demonstrate this Banana Berry Crunch Baked Oatmeal from Spoonful of Flavor. But trust me – Mom will love this. And since it’s an easy make-ahead breakfast casserole, you’ll love it too!

I had a great time with my friends on Indy Style. Plus I got to meet Stacy London from “What Not to Wear” fame! What a great way to start my day!

xoxo Lori

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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