Mother’s Day is just around the corner. While cards, flowers, and gifts are nice, you may be planning a special meal to celebrate the mother figures in your life. This year, instead of going to a restaurant or planning an elaborate brunch, why not host a chic Mother’s Day lunch? Filled with delicious bites and comfort foods, it’s a fun twist on the traditional events of the day and allows for a more casual gathering.

Takeaways New Hide ▲

Chic Mother's Day Lunch as a Refreshing Alternative

Hosting a casual lunch offers a more intimate gathering than traditional brunches or restaurant outings, allowing for a focused celebration of mother figures.

Strategic Timing Benefits

A dedicated afternoon event gives guests more flexibility to get ready and can naturally extend into evening hours, accommodating larger groups comfortably.

Balanced Menu Selection

The ideal Mother's Day lunch features a mix of fresh salads, classic comfort foods, and spring-inspired dishes that can be prepared without extensive time commitment[1][2][5].

Seafood as Elegant Centerpieces

Seafood options like salmon cakes with buttermilk sauce and grilled shrimp skewers make sophisticated yet approachable main courses that elevate the lunch experience[2][4].

Seasonal Freshness

Incorporating spring ingredients like heirloom tomatoes, fresh peas, and herbs creates vibrant, seasonal dishes that celebrate the time of year when Mother's Day occurs[4].

❮

❯

Even if you’re hosting a large group, a Mother’s Day lunch can have its benefits. A dedicated afternoon event gives guests more time to get ready and can even linger into a beloved Sunday dinner. But perhaps the best thing about a Mother’s Day lunch is the intimacy it provides. Without the fancy dressings of Easter dinners or traditional brunches, a Mother’s Day lunch allows you to focus on the women you cherish. 

Curating a menu is easier than you may think. With a mix of fresh green salads, classic dishes, and spring desserts, you can whip up a spread with time to spare. Ahead, we’ve gathered five standout recipes to serve for your Mother’s Day lunch this year. Cocktails are always optional, but if your guests are partaking, bubbles or crisp white wines usually pair well with the dishes below.

Salmon Cakes with Buttermilk Sauce

Ingredients

For the salmon cakes

• 1 cup olive oil
• 3/4 lb skinless salmon fillet, chopped
• 1 green onion, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons mayonnaise
• 1 1/2 cups panko

For the dipping sauce

• 1 tablespoon parsley
• 1/2 tablespoon buttermilk
• 1/2 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon sugar
• 2 tablespoons mayonnaise

Instructions

1. Add olive oil to a large skillet and heat over medium heat.
2. Place the chopped salmon in a large bowl and add the green onion, salt, pepper, and 2 tbsp of mayonnaise, stirring to combine.
3. Using your hands or a spoon, create one patty from the salmon mixture.
4. Immediately coat the patty in panko.
5. Continue until you use all of the salmon mixture.
6. Place the salmon patties into the warm oil and cook until golden brown, turning at least once, cooking about 3-5 minutes per side.
7. Remove from the pan and place on a wire cooling rack.
8. Add parsley, buttermilk, soy sauce, lemon juice, sugar, and the remaining 2 tbsp of mayonnaise to a small bowl and whisk to combine.
9. Serve salmon cakes with a drizzle of buttermilk cream and garnish with parsley.

Heirloom Tomato Tart

Ingredients 

• Package of puff pastry
• 3-4 medium-large heirloom tomatoes, sliced
• 1/2 teaspoon salt
• 4 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 medium shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1/3 cup basil leaves, chopped
• 1 1/2 tablespoons chopped chives
• 2 teaspoons chopped thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Extra chopped chives, basil, and/or thyme for serving

Instructions

1. Place a few layers of paper towels on a plate, and add the tomato slices in a single layer. Then sprinkle with the salt and let them sit for about 1/2 hour to dry.
2. Add cream cheese, mayonnaise, parmesan, shallot, garlic, basil, chives, thyme, salt, and pepper to a large mixing bowl or to the bowl of your stand mixer.
3. Whisk with electric beater or attachment, beat the mixture until creamy and combined.
4. Spread the filling into the crust evenly with a rubber spatula.
5. Layer the tomatoes on top of the filling in a circular pattern, slightly overlapping, saving smaller tomato slices for the center.
6. Place tart on a flat baking sheet and bake for 35-40 minutes or until the edges are golden brown and tart is set.
7. Let cool for 20-30 minutes before slicing and serving.
8. Sprinkle with chives, basil, thyme, and freshly cracked black pepper to serve.

Spring Pea and Mint Salad

Ingredients

• 3 cups fresh spring peas
• 1 cup sugar snap peas, sliced
• 1/2 cup fresh mint leaves
• 1/2 cup crumbled feta
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Blanch peas briefly in boiling water.
2. Shock in ice water and drain well.
3. Combine peas with sliced sugar snap peas.
4. Add mint leaves and feta.
5. Dress with lemon juice and olive oil.
6. Season to taste.

Fried Chicken

Ingredients 

• 4 lbs of chicken pieces
• 2 cups buttermilk
• 1/4 cup hot sauce
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons garlic
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 2 teaspoons salt
• Vegetable oil

Instructions

• Combine buttermilk and hot sauce in a bowl, then add chicken, ensuring each piece is coated.
• Marinate in the refrigerator for at least 4 hours or overnight.
• Add flour, cornstarch, and all seasonings to a large bowl.
• Remove chicken from the marinade and dredge each piece in flour mixture.
• Heat oil in a skillet until hot.
• Add coated chicken in batches to the skillet and fry until golden brown on the outside and internal temperatures reach 165 degrees.
• Remove cooked chicken from oil and drain on paper towel before serving.

Italian Lemon Ricotta Cake

Ingredients

• 3/4 cup butter, softened 1 ½ sticks
• 1 1/2 cups sugar
• 15 ounces whole milk ricotta cheese (drained well)
• 3 large eggs
• 1 teaspoon vanilla
• 1 large lemon, zested and juiced
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups flour
• Powdered sugar for dusting top of cake

Instructions

1. Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar; set aside.
2. Cream together the butter and sugar in a large mixing bowl until combined. Add the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
3. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine.
4. In the same bowl, stir in the baking soda and salt. Then add in the flour and mix until just combined.
5. Pour the batter into the prepared springform pan. Bake for 45-55 minutes.
6. Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.