Happy Mother’s day to all the fantastic mamas out there! I had a wonderful day celebrating mine, which included plenty of love and yummy food.
After a delicious omelet breakfast and a morning dog walk, we all went to Mass to start off our Mother’s Day. As soon as we got home from Mass, I began working on my contributions to Mother’s Day Family Dinner. Last week over dinner at Bonefish Grill, my cousins and I made plans to be in charge of the family meal this weekend so our mamas wouldn’t have to worry. Since berries are in-season, and I’m pretty sure that Plant City is one of the strawberry capitals of the world, I decided to base both the salad and dessert on some larger-than-life strawberries I found.
These things were seriously huge and luscious. The salad went a little bit like this:
Arugula, Walnut and Strawberry Salad
1 packet Truvia sweetener
3 tablespoons extra-virgin olive oil
1 tablespoon canola oil
1/4 teaspoon salt
2 cups arugula leaves
1 pint fresh strawberries, washed and diced
I really hope this picture clearly explains how HUGE these berries are!
The shortcake recipe called for cranberry juice in the dough mixture – I thought this was odd but it ended up being great!
I hope you all had a relaxing weekend, and wish everyone a Happy Monday!