A vibrant spread for springtime
Allison Day, RHN
This Mother’s Day, serve up something different: brunch buffet-style. On the menu are a springtime salad, grain pilaf, woodland tartine, roasted tomato shakshuka, signature (nonalcoholic) cocktail, and a plentiful berry pavlova.
Brunch is a definition-bending meal that lives between breakfast and lunch, meaning that anything goes! And we’re taking the savoury route this Mother’s Day with a brunch buffet filled with big flavours and a show-stopping sweet treat. Guests can fill their plates with a seasonal salad, loaded toast, a grain pilaf, and shakshuka (spicy North African tomato sauce-poached eggs) before the grand finale: pavlova, a giant, gluten-free meringue nest filled with berries and coconut whipped cream. And since no brunch, especially on Mother’s Day, would be complete without a signature cocktail, here we’re using kombucha, a gently effervescent probiotic tea. Spiked with real fruit juice and perked up with lemon, it’s a functional food complement that tastes and looks like the fieriest of sunrises. Serve these recipes mounded or arranged on platters, showcasing the various colours in abundance. This Mother’s Day meal is all about vivid vegetable-forward options that offer something for everyone—and there’s no better way to get it on the table than brimming buffet style.
Mix up or pick up something tasty to give to mom this year. Here are some quick ideas to get you going.