I used to love spoiling my mom on Mother’s Day. After going to church, she would ask me, my brother Jim and our Dad to help her in the garden – cleaning and prepping for spring planting. (Due to the risk of late season snow storms, we don’t typically plant annuals in Denver until after Mother’s Day.) After toiling in the garden for a few hours, we would treat mom – and ourselves! – to a delicious lunch. Given the schedule, the menu had to be completely made ahead. While mom is no longer with us, this year I put together this scrumptious, make ahead lunch menu in her honor. You can serve this in your dining room, on your patio, or even as a picnic. So, go ahead and show your mom how much you love her with this meal!

Feta Mousse
Gazpacho Blanco (p.53, A Well-Seasoned Kitchen®)
Smoked Salmon Chopped Salad
Nama’s Rolls (p.218, A Well-Seasoned Kitchen®)
Lemon Ginger Blueberry Tart (p.226, A Well-Seasoned Kitchen®)

Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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