Mother’s Day Menu

Anna Klimmek Owner and Chef of Happy Food MN and Culinary Wellness Company teaching people how eat for their bodies in a way that works for their lives. It’s their mission to get people in the kitchen by teaching them healthy, simple ways to get cooking!

Anna prepares a Mother’s Day menu using spring ingredients!

2 Upcoming Cooking Classes:

• Friday, May 13 – New Mexico – Cooking w/ Red & Green Chiles
• Sunday May 15 – Korean Cooking with friend Danica Park who will be cooking foods reminder her of home.

Click here for her online Culinary School and use the code: Mom50 for 50% off for both of you if you bring your mom/caretaker/ best friend/ dad – whomever! Or use code: Mom100-Free Class – Full time single parents out there, save your money for a babysitter and let me treat you!

Simple Shakshuka

Prep Time: 15 mins
Total Time: 15 mins
Serves 3-6 people

Ingredients

6 ea Eggs
1 ea Jar Marinara Sauce
½ cup Water or broth
1 tsp Smoked Paprika
1 tsp Sweet Paprika
1 tsp Cumin
1 Tbsp Fresh Parsley
All Spices Optional

Instructions

1. Place whole jar marinara into a skillet or pan.
2. If using herbs and spices mix them in and bring sauce up to a simmer.
3. Once the Sauce is summering gently slide the eggs one at a time into sauce, make sure they are slightly spread out.
4. Cover and simmer another 5 minutes or until eggs have reached desired text

Note

I created this recipe as an easy way to use up your spaghetti sauce. If this feels to easy feel free to get fancy. Feel free to add in sautéed onion and red bell peppers. Or spice it up with some cracked red pepper. Add a Mexican twist with cilantro and avocado! Have fun!

 

Pea & Asparagus Quinoa Salad

Prep Time 20 mins
Total Time 20 mins

Ingredients

1 bnch Asparagus
1 bag Frozen or Fresh Peas
1 cup Fresh Herbs (Dill, Mint, Tarragon, Cilantro, Parsley)
1.5 cup Cooked Quinoa
1 ea Squeeze of Lemon
1 ea Drizzle of Good Olive Oil
Salt & Pepper

Additional Dressing:

Buttermilk Cilantro Dressing* or Green Goddess

Instructions

Blanch the Asparagus and the Peas. (Boil in water until they are just green and then shock them in ice water.)

Combine with herbs & quinoa.

Squeeze half a lemon over the top & drizzle w/Good Olive Oil

Add Buttermilk Cilantro Dressing or Green Goddess.

SERVE – your momma or who ever takes care of you w/ lots of love!

 

*Buttermilk Cilantro Sauce/Dressing

Prep Time 10 mins
Total Time 10 mins

Ingredients

1 cup Buttermilk
1 cup Mayo
¼ cup Fresh Lime Juice
½ cup Cilantro
½ ea Jalapeno – ribbed & seeded
Salt & Pepper

Instructions

Mix all together in a blender.

Blend till smooth

 

Cold Herbed Spring Pea & Asparagus Soup w/ Ginger Hazelnut Crunch

Prep Time 20 mins
Total Time 3hrs 20 mins

Soup Ingredients

1 Tbsp Coconut Oil
3 ea Celery (Chopped)
1 ea Shallot (Minced)
2 ea Garlic Cloves (Minced)
1 bnch Asparagus
1 bag Frozen or Fresh Peas
3 cups Chicken, Veg Stock, water
1 Tbsp Fresh Lemon Juice (or more to taste)
1 cup Almond Milk or Oat Milk
¾ cup Fresh Tarragon or Dill
¾ cup Fresh Mint
2 ea Green onion (chopped)
Salt & Pepper

Garnish

Black Berries, Chive Flower, or Clover Flower &/or Ginger Hazelnut Crunch*.

Soup Instructions

In a large sauce pan, sweat celery, shallot & garlic clove in coconut oil.

Cook 3-5minutes or until shallot and celery are softened.

Remove the fibrous stalks of the asparagus and cut into pieces, place in the pot.

Place the Asparagus & fresh peas on the pot.

Cover in Stock and water and bring to a simmer.

Only cook until peas and asparagus are bright green. Try not to overcook.

Once your pot looks vibrant green remove from the heat.

Add lemon juice, coconut milk, herbs and green onion.

Place in a Vitamix or food processor and blend until very smooth.

Refrigerate for 3 hours or until fully chilled

When soup is fully chilled you can serve it!

 

SERVE – chilled in bowls or shooters topped with garnishes.

Get pretty and creative! Think Spring!

NOTE If using frozen peas hold off placing peas in pot until the end, just before you add the lemon juice and almond milk, as they are already cooked. Allowing the soup to rest 24 hours will only make it better as the flavors meld

 

*Ginger Hazelnut Crunch

1 cup Chopped Hazelnuts
¼ cup Chopped Ginger
1 Tbsp Honey
1 Tbsp Coconut Oil
Salt & Pepper

Crunch Instructions

Place coconut oil in sauté pan over medium heat.

As soon as the coconut oil is melted add the chopped hazelnuts & ginger.

Allow to cook for 30 – 1 minute, allow to become aromatic.

Then add honey. Stir the mixture until incorporated.

Cook another 30 seconds – 1 minute.

Take care not to burn.

Remove from heat and place on to parchment paper allow to cool.

 

Spicy Pineapple Spritz

4 Serving
Prep Time: 15 Mins
Total Cook Time: 15 Mins

Ingredients:

4 cups Fresh Pineapple Juice
½ cup Chopped Jalapeno or Fresno Pepper
2 ea Fresh Limes (split)
8 oz Bubbly (water or champagne)
2 TBSP Tajin
4 ea Fancy Glasses – the fanciest you can find this is for your MOM!

Instructions:

Blend pineapple juice, pepper & juice of one lime together, until pepper is finely incorporated.

Cut the second lime in half and rub on the rim of fancy glass. (FANCY!)

Slice the other half of lime for garnish

Pour tajin onto a plate, roll lime rubbed rim of glass in tajin, to coat the top of the glass.

Pour pineapple juice mixture into glass, top w/ bubbly.

Place lime slice on rim as garnish