Mother's Day

Mother's Day

Mother’s Day is just around the corner on May 13th, and in partnership with Edna Valley Vineyard, I’m sharing sweet and fun ways to celebrate moms and all the special women in your life. I’m having a blast working on a Pinterest board filled with recipes and decor ideas, and I wanted to share a few quick and simple recipes that you could make for a tasty Mother’s Day brunch.

These recipes are delicious and easy to prepare. They are also gorgeous when presented alongside fresh lilacs and Edna Valley Vineyard Chardonnay.


  • Makes approx. 20-24 frittatas
  • Non-stick vegetable oil cooking spray
  • ¼ cup shredded Monterey jack cheese
  • 2 tablespoons of fresh parsley, finely chopped
  • 4 large eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Serving Size: Serves 8-10
  • 6-8 cups of fresh berries (I used a mix of strawberries, raspberries, blueberries, and blackberries)
  • ¼ cup granulated sugar
  • ¼ cup water
  • ½ teaspoon vanilla extract
  • Serving Size: Serves 8-10
  • 1 sheet puff pastry, thawed and cut in half
  • 3 apples, sliced very thin
  • ¾ cup brown sugar
  • 1 pinch salt
  • Powdered sugar (for serving)

Mini Frittatas

1. Preheat the oven to 375°F.

2. Prepare your mix-ins: dice your tomato, chop your parsley and shred your cheese.

3. In a medium-sized bowl, briskly whisk the eggs. Add the milk, salt and pepper and whisk until combined.

4. Add your mix-ins, which you can do two different ways: either stir them into the bowl with the egg mixture, or combine them in a separate bowl and manually add them to each muffin cup after the egg mixture has been ladled in. I stirred my mix-ins into the egg mixture and had no issues.

5. Coat the cups of your mini muffin tin with non-stick spray. Not only will the spray will make it easier to remove the frittatas from the pan, but cleaning the pan will be a breeze.

6. Fill the cups of the muffin tin almost to the top with the egg mixture. If you chose to add your mix-ins manually, add them after the egg mixture.

7. Bake for 10 minutes. The frittatas should be puffy and set in the center and the edges should be turning a light golden brown.

8. Remove the frittatas by using a butter knife to loosen the sides and then lift them out. Serve and enjoy!


Berry Fruit Salad with Vanilla Simple Syrup

1. Rinse the berries. I put all of mine into a large bowl and filled it with cold water and about ¼ cup vinegar, which is my preferred method to clean and disinfect berries. Just let the berries sit in the mixture for about 10 minutes. Drain the berries and rinse with cold water so they won’t taste like vinegar!

2. In a small bowl, add ¼ cup granulated sugar and ¼ cup water. Microwave for 30 seconds and then mix until the sugar dissolves. Heat the mixture in the microwave again for a few seconds if necessary. Once the sugar dissolves, let the mixture cool for 5 minutes. Stir in the vanilla extract and chill in the refrigerator.

3. Before serving, drizzle the berries with the vanilla simple syrup and gently toss. Use as much of the syrup as you like!


Apple Tart

1. Preheat the oven to 425°F.

2. Place the puff pastry sheet onto a baking sheet lined with parchment paper. Allow it to thaw for 30-45 minutes before unfolding. Cut the puff pastry sheet in half.

3. Thinly slice the apples and place in a large bowl. Add sugar and salt to the apples. Stir to combine and allow it to sit for a few minutes.

4. Arrange the apple slices on the pastry sheet. Mine are slightly overlapped, but feel free to arrange them in a straight line if you would like.

5. Bake for 18 minutes, or until pastry is puffed and golden brown.

6. Remove the tarts from the baking sheet and place them on a serving platter. Serve plain or with a sprinkling of powdered sugar.