Mother’s Day is coming up (it’s this Sunday, for those of you who just panicked), and if you’re short on cash, but big on love, a homemade meal may be just your ticket into the good books with mom.

Pair this impressive meal with a simple bouquet of flowers and a nice bottle of wine for a lovely DIY Mother’s Day.

Salsa-Steamed Mussels with Cilantro Broth
Serves 4
Prep Time: 10 Minutes
Cooking Time: 10 Minutes
Recipe Developer: Paula Bowman

• 2 Tbsp olive oil
• 1/2 cup diced red onion
• 2 garlic cloves, thinly sliced
• 1/2 jalapeno, seeded, finely chopped (about 2 tbsp)
• 1/2 pound diced tomatoes (about 1 cup)
• 3/4 cups white wine
• 1 lime zested and juiced
• 4 pounds mussels, scrubbed, debearded
• 1/4 cup coarsely chopped cilantro
• 1 baguette, for garnish



  • 1. Heat oil in a large pot set over medium heat. Add onion, garlic and jalapeno and cook stirring often until onion and garlic are soft and translucent, about 4 minutes. Add tomatoes, wine, lime zest and juice, turn heat to high and bring to a boil.

  • 2. Add mussels, cover with tight fitting lid and cook shaking pan often, until mussels are open, about 3-5 minutes. Use a slotted spoon to divide mussels between 4 large bowls. Stir cilantro into broth, season with salt and pepper and pour over mussels.

  • 3. Serve with crusty baguette on the side for soaking up the delicious broth.

Roasted Spice Crusted Chicken with Fennel, Parsley and Olive Salad
Serves 4
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
Recipe Developer: Paula Bowman

• 3 Tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp fennel seed, crushed
• 1 tsp ground sweet paprika
• 1 tsp brown sugar
• 1 tsp grated lemon zest
• 3/4 tsp ground cayenne
• 1/2 tsp minced garlic
• 1/2 tsp kosher salt
• 4 (5oz) boneless, skinless chicken breasts
• 1 cup fresh parsley leaves, stems discarded
• 1 fennel bulb, shaved, fronds chopped and 1 tbsp reserved
• 2 blood oranges, peeled and segmented, 3 tbsp juice reserved
• 1/2 cup black olives, pitted


  • 1. Preheat oven to 450°F. Line a rimmed sheet pan with aluminum foil and set aside.

  • 2. In a large bowl, combine 2 tablespoons olive oil and the next nine ingredients and stir until mixed. Add chicken and using hands or a rubber spatula, rub spice mixture all over chicken. Transfer chicken to prepared sheet pan and roast in oven until cooked through, about 15 minutes.

  • 3. Meanwhile, combine remaining 1 tablespoon olive oil, parsley, shaved fennel and fronds, blood orange segments and juice, and olives in a large bowl and toss until thoroughly coated. Season to taste with salt and pepper. Divide salad among 4 plates and serve with sliced chicken breast.

Cran-Apple Crumble
Serves 4-6
Prep Time: 10 Minutes
Cooking Time: 50 Minutes
Submitted by: Christine Luten, Vernon, BC

• 6 apples
• 3/4 cups fresh or frozen cranberries
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/2 cup flour
• 1/2 cup oats
• 1/2 cup brown sugar
• 1/3 cup softened butter


  • 1. Peel and slice apples into a buttered baking dish (approx. 8" by 8").

  • 2. Sprinkle cranberries over the apples.

  • 3. Sprinkle sugar and cinnamon the apples and cranberries.

  • 4. Mix together flour, oats, and brown sugar. Blend in butter. Spoon over apples and cranberries.

  • 5. Bake at 350ºF for 50 minutes. Serve warm with vanilla ice cream.

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