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Photos by Wendy Goodfriend

When I started to think about putting together a celebratory Mother’s Day brunch menu (or any brunch menu for that matter), I first consider how many people I’m having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a “main” course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.

This Mother’s Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother’s Day!

Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend
Recipe: Springtime Strawberry-lemon mini muffins
Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend
Recipe: Springtime Frittata with Asparagus, Leeks, and Herbs
Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend
Recipe: Brûléed Grapefruit with Vanilla Yogurt
Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend
Recipe: Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding
Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend
Recipe: Roasted Fingerling Potatoes with Fancy Ranch Dressing
Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend
Recipe: Fresh Rhubarb Fizz Cocktail
Bay Area Bites Mother’s Day Brunch Menu: 6 Springtime Recipes 6 May,2016Kim Laidlaw

  • Mary Rose

    Just took the strawberry-lemon muffins out of the oven…yum! Thanks for sharing.


Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.


Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.