Mother's Day Brunch: Recipes

This Sunday is all about one special lady: MOM. Make the day full of pampering and R&R for her (You know she more than deserves it).

The best way to get the day started: Let her sleep in, serve her coffee in bed, then prepare this incredible brunch (maybe serve it in bed, too!).

Ham & Cheese Crepes

Serves 4


  • 4 Simple Crepes
  • 8 slices black forest ham
  • 4 large eggs
  • Coarse salt and ground pepper
  • Chopped fresh chives


Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.


Pistachio-Apricot Granola

Yields 5 cups


  • 3 cups rolled oats (not quick-cooking)

  • 1 cup unsalted, shelled pistachios

  • 1/4 cup unsalted butter, cut into pieces

  • 1/3 cup honey

  • 1 teaspoon ground cardamom

  • 1/2 teaspoon coarse salt

  • 1 cup dried apricots, diced medium


Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.


Riesling Sangria with Lychees

Serves 10


  • 1 orange
  • 1 cup raspberries, halved
  • 1 Asian pear—peeled, cored and thinly sliced
  • 1/2 cup dry sake
  • 1/2 cup bourbon
  • 1/2 cup fresh lemon juice
  • 1/2 cup triple sec
  • 2 tablespoons sugar
  • One 20-ounce can lychees in syrup—lychees halved, syrup reserved
  • Two 750-milliliter bottles slightly off-dry Riesling, chilled
  • Ice


Using a knife, peel the orange, removing the bitter white pith. Working over a pitcher, cut in between the membranes to release the sections. Squeeze the juice from the membranes and discard the membranes.

Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Refrigerate for at least 1 hour.

Stir in the Riesling and serve the sangria in ice-filled wineglasses.

Recipes courtesy of Martha Stewart & Food & Wine.

Ranch Organics

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