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Recipes to Impress the Queen Bees
Celebrate the special women in your life this Mother’s Day weekend with home-cooked meals featuring fresh, local ingredients. This week’s bundle includes everything you need for vibrant, easy-to-make spring dishes, so you can spend less time cooking and more time enjoying. Don’t forget to check out our Instagram for a naturally sweet mocktail recipe fit for royalty!
Wishing all the Mothers, Aunts, Grandmothers, God-Mothers, Step-Mothers, and Fur Moms in our Hive a wonderful day.
Happy Cooking & Celebrating!
Tomato Spinach Strata
Created by: The Endless Meal
Perfect for brunch or a light dinner, this strata layers crusty bread, spinach, grape tomatoes, and feta. It’s make-ahead friendly and bakes to golden, cheesy perfection.
Ingredients:
- 1 TBSP olive oil
- 1 medium onion*, thinly sliced
- 3 cloves garlic*, finely minced
- 10 oz spinach*
- 8 large eggs
- 1 tsp sea salt
- ½ cup plain yogurt
- 2 cups feta, crumbled
- ¼ cup grated parmesan
- 6 cups cubed bread
- ½ lb grape/cherry tomatoes*, halved
Instructions:
- Preheat oven to 400°F. Sauté onions in olive oil for 5 mins. Add garlic and spinach; cook until wilted.
- Whisk eggs, salt, yogurt, feta, and parmesan in a bowl.
- Layer bread, tomatoes, and spinach in a greased 8x11 dish. Pour egg mixture over. Mix well.
- Bake for 40–45 mins. Let rest for 10 mins before serving.
Sheet Pan Dill Radishes & Salmon
Created by: Lizzie Streit
A light, colorful spring dinner featuring radishes and wild-caught salmon. Great with whole grains and a crisp salad.
Ingredients:
- 2 bunches radishes* (10–15 small)
- 1 TBSP olive oil
- 2 wild-caught salmon fillets*
- 2 TBSP fresh dill, chopped
- Salt & pepper to taste
- Lemon zest (to taste)
- Icelandic-style yogurt (optional)
Instructions:
- Preheat oven to 400°F. Line a sheet pan with parchment.
- Halve or leave radishes whole. Toss with oil, dill, salt, and pepper.
- Arrange radishes and salmon on pan. Season salmon. Bake 20 mins.
- Serve with yogurt and lemon zest.
Oven Roasted Leeks & Potatoes
Created by: Lindsay Cotter
A fast and flavorful side dish of roasted leeks and potatoes, finished with lemon and herbs. Pairs well with any protein.
Ingredients:
- 2 leeks*, sliced
- 1 lb potatoes*, chopped
- 1/3–1/2 cup red onion or shallot*
- 1 garlic clove*, minced
- 1/4–1/3 cup olive or avocado oil
- 1 TBSP balsamic vinegar
- Salt & pepper to taste
- Optional: leafy greens*
- Lemon juice & herbs to garnish
Instructions:
- Preheat oven to 425°F. Clean and slice vegetables.
- Toss with oil, vinegar, garlic, salt, and pepper.
- Roast for 30–35 mins. Stir halfway and remove leeks early if needed.
- Combine all and garnish with lemon and herbs. Serve warm.
Air Fryer Option: Cook potatoes at 400°F for 10 mins. Add leeks/onions; cook 8–10 more mins.