In honor of Mother’s Day the LD Lifestyle team came together to share their favorite recipes by the awesome ladies that are responsible for bringing us crazy twenty-somethings into this world.
Nicole Green’s Mama
Orzo With Tomatoes, Feta, And Green Onions
Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil.
Season vinaigrette with salt and pepper.
(DO AHEAD) Can be made 2 days ahead. Cover and chill.
Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (DO AHEAD) Can be made 2 hours ahead. Let stand at room temperature. Add pine nuts; toss. Serve at room temperature.
Summer Squash and Tomato Egg Scramble
This is one of my favorite summer-time dishes thanks to my mom. By July we were swimming in zucchinis, patty pans, and tomatoes from our garden and this quick and easy brunch was a great way to use up our fresh produce.
In a large skillet, melt butter over medium-high heat. Add the onion and saute until it becomes translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. Add the squash and tomatoes and cook until the squash is fork tender. Lower the heat to medium and add the eggs and gently scramble with a spatula until the eggs are cooked through. Top with grated parmesan, salt, and pepper.
Kim Conway’s Mama
“Triple Chocolate Cake”
Having a sweet tooth runs in my family. For as long as I can remember, I’ve always requested my Mom’s Triple Chocolate Cake to be my birthday dessert (technically, I ask for quadruple chocolate—chocolate cake is infinitely more delicious with chocolate frosting). Bonus: it tastes even better as chilled leftovers.
Preheat oven to 350 degrees. Use a fork to mix all ingredients together in an ungreased 13×9 inch baking pan. Stir batter vigorously for 1 minute. Bake for 35-45 minutes, until center springs back when touched lightly. Wait for cake to cool completely before frosting.
There are a lot of ways to make eggplant parm, but no other in the world comes close to my mother’s. They key is to slice the eggplant as thin as humanly possible and fry it to a nice crisp, and to use a creamy—not chunky—tomato sauce (that’s a recipe for another time). This recipe makes a lot, because that’s the way Italians do things—it’s a dish to get the extended family together around, and get them to stop talking long enough to eat.
Preheat oven to 350. Heat oil in a large frying pan. Combine eggs and milk in shallow bowl and pour breadcrumbs in another. Using a large knife or a mandolin, slice eggplant in long thin strips—as thin as you can get it before it falls apart. Dip each piece in egg mix, then in breadcrumbs, coating completely, then place in oil for about a minute. Lay fried pieces out on paper towels and let cool.
Ladel about a cup of sauce into the bottom of a 9×11 baking pan. Layer eggplant slices horizontally—about six should fit side by side. Add another coating of sauce (about ⅓ cup), then sprinkle some parmesan cheese. Repeat until the tray is full, alternating eggplant, sauce, and cheese—if you have enough mozzarella, include a layer of it in the middle along with the parmesan. Lay sliced mozzarella on top then cover with lightly greased aluminum foil. Bake at 350 for about 35 minutes. Remove foil and bake for another 5-10 minutes or until cheese is lightly browned. Cut into squares to serve, eat, and find happiness.
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