Preparing a quick meal on Mother's Day can be a challenge. However, Jennifer Bartoli has some tips for those with younger children to help them whip up a meal to impress mom.


Rainbow veggie pizzas

YIELDS 6

Ingredients:

  • 3 multigrain pita pockets or whole wheat pita pockets, (6 inches/15 cm)
  • 1 cup (250 mL) Marinara Dipping Sauce recipe
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/2 cup (125 mL) diced pineapple
  • 1/2 cup (125 mL) quartered cherry tomatoes
  • 1/2 cup (125 mL) diced zucchini
  • 1/2 cup (125 mL) diced sweet orange pepper
  • 1/2 cup (125 mL) finely chopped red cabbage or sweet purple pepper

Instructions:

  1. Using serrated knife, split pitas to make 6 rounds. Spread 2 tbsp Marinara Dipping Sauce evenly over each. Place on baking sheet.
  2. Sprinkle mozzarella cheese evenly over pitas. Sprinkle generous 1 tbsp each pineapple, tomatoes, zucchini, orange pepper and cabbage in rows over cheese.
  3. Bake in 425F (220C) oven until cheese is bubbly and vegetables are tender, about 20 minutes.

 

Heirloom carrot salad

YIELDS 4

Ingredients:

  • 1 lb (454 g) multicoloured heirloom carrots, (about 3)
  • 12 fresh cilantro sprigs
  • 1/4 cup (60 mL) toasted unsalted pepitas, (hulled pumpkin seeds)
  • 1/4 cup (60 mL) crumbled feta cheese

Ingredients for the orange-cumin vinaigrette:

  • 1/4 tsp (1 mL) cumin seeds, crushed
  • 2 tbsp (30 mL) orange juice
  • 1 tbsp (15 mL) vegetable oil
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (2 mL) ground coriander
  • 1/2 tsp (2 mL) liquid honey
  • 1 pinch salt
  • 1 pinch pepper

Instructions:

  1. Using mandoline or vegetable peeler, cut carrots, lengthwise, into paper-thin strips. Chill carrot strips and cilantro in ice water for 3 minutes. Drain and pat dry.
  2. Orange-Cumin Vinaigrette: Meanwhile, in dry small skillet over medium-high heat, toast cumin seeds until darkened and just beginning to pop, about 30 seconds. Transfer to large bowl. Whisk in orange juice, oil, lemon juice, coriander, honey, salt and pepper.
  3. Add carrots, cilantro and pepitas; toss to coat. Sprinkle with feta cheese.

 

Two-ingredient fudge

Makes 36 squares

Ingredients:

  • 450 grams semisweet chocolate, chopped
  • 1 can sweetened condensed milk

Instructions:

  1. In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with condensed milk, stirring often, until melted and smooth, about 5 minutes. Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top.
  2. Refrigerate until firm, about 3 hours.
  3. Lift out onto cutting board; remove parchment paper. Cut into squares or desired shapes. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)

 

Strawberry lemonade

YIELDS 10

Ingredients:

  • 2-1/2 cups (625 mL) hulled strawberries
  • 1-1/2 cups (375 mL) lemon juice, (5 to 8 lemons)
  • 1 cup (250 mL) granulated sugar
  • 4 cups (1 L) water
  • 4 cups (1 L) ice cubes
  • 10 mint sprigs
  • 10 whole strawberries

Instructions:

  1. In food processor, puree strawberries until chunky.
  2. In large saucepan, bring strawberries, lemon juice and sugar to boil; simmer over medium-low heat for 3 minutes. Strain through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
  3. In serving pitcher, combine syrup with water; stir in ice to chill. Garnish each glass with mint and strawberries.