Last year, Mr. O and I made brunch for his parents on Mother’s Day weekend, and it turned out well enough that the menu’s worth sharing (even though I didn’t get around to posting it in time for Mother’s Day. Ah well).
- Baked Vegetable Frittata, topped with Bacon and Basil (we make these all the time; one example here)
- Cucumber and Mint Salad with Olive Oil and Lemon
- Muffins with Carrot, Pepitas, and Apricots
- Coconut-Buttermilk Pound Cake (recipe here)