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I know I missed some Mother’s Day themed recipes last week with the tough column I had to write, but it doesn’t mean I can’t mix a few things that are good for more than just Mother’s Day into this week’s column.

I took Aly out for Mother’s Day on Sunday to have a picnic in the park and fly a kite. It was an absolutely perfect day for it. Warm and windy! We enjoyed the time together out in nature and just relaxing.

But, since the weather is turning (I know, I know, it’s only supposed to be in the 50s this weekend, but we’re getting there) here are some of my favorite recipes to use if you want to have a picnic.

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SOUR CREAM & ONION DEVILED EGGS

12 large eggs

1/4 cup mayonnaise

1/4 cup sour cream

2 tsp. yellow mustard

1 tsp. distilled white vinegar

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. kosher salt 

1/4 tsp. black pepper

2 Tbsp. chopped fresh chives, plus more for garnish

Paprika, for sprinkling

Sour cream and onion potato chips, broken, for garnish

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes.

Peel the eggs, cut in half lengthwise, and scoop out the yolks into a large bowl. Add the mayonnaise, sour cream, mustard, vinegar, onion powder, garlic powder, salt, and pepper, and mash with a fork until smooth. Fold in the chives.

Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites. Sprinkle with paprika and garnish with chives and potato chips. 

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SOUTHWEST 

PASTA SALAD

2 ears corn, shucked

1 (16-oz.) box medium shell pasta

3/4 cup sour cream

3/4 cup mayonnaise

1 (1-oz.) packet ranch seasoning mix

2 to 3 chipotle peppers in adobo, seeded

1 tsp. lime zest plus 1 tbsp. lime juice

1/2 tsp. ground cumin

1 pt. cherry tomatoes, halved

1 (15-oz.) can pinto beans, drained and rinsed

2 avocados, diced

1 orange bell pepper, seeded and chopped

1/2 medium red onion, chopped

1 cup chopped fresh cilantro

1 cup shredded Mexican cheese blend

Bring a large pot of salted water to a boil. Boil the corn until tender, 4 to 5 minutes. Remove the corn from the pot with a fine mesh strainer and rinse with cold water to cool.

Add the pasta to the same pot of boiling water and cook for 1 minute longer than the package directions. Drain, rinse with cold water, and let cool.

In a blender, combine the sour cream, mayonnaise, ranch seasoning mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if you like.

Cut the corn off the cobs. In a large bowl, combine the corn, cooled pasta, tomatoes, beans, avocado, bell pepper, onion, cilantro, and cheese. Fold to combine. Gently fold in the dressing. Serve chilled.

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HAM & CHEESE 

PINWHEELS

Cooking spray

2 oz. cream cheese, softened

2 Tbsp. prepared ranch dressing 

2 green onions, finely chopped

2 (8-oz.) packages crescent roll sheets

1 cup shredded sharp cheddar cheese, divided

1 cup shredded gruyère cheese, divided

8 ounces thinly sliced deli ham, divided

1 large egg, lightly beaten

1 tsp. poppy seeds 

Preheat the oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray and line with parchment paper.

In a medium bowl, mix together the cream cheese, ranch dressing, and green onion.

On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, around 12-by-8 inches, with the long sides parallel to the counter.

Spread half of the cream cheese mixture over the surface of the sheet, leaving a 1-inch border clean on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash. 

Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet that has egg wash to pinch and seal the log closed. 

Wrap the log with plastic wrap and chill in the refrigerator for at least 1 hour or up to 12 hours. Repeat with the remaining crescent roll sheet, cream cheese mixture, cheeses, and ham.

Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds.

Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.

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BLUEBERRY BARS

For the Crust and Topping:

3 cups all-purpose flour

1 tsp. salt

1 tsp. ground cinnamon

1 cup granulated sugar

2 sticks unsalted butter, cut into small pieces

For the Filling:

1/2 cup granulated sugar

4 tsp. cornstarch

3 1/2 cups fresh blueberries

1/2 cup blueberry jam

2 tsp. lemon zest

2 Tbsp. fresh lemon juice

Pinch of salt

Preheat the oven to 375° with the rack positioned in the lower third of the oven. Spray a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment paper.

To make the crust and topping: Whisk together the flour, salt, cinnamon, and sugar in a medium bowl until combined. Add the butter. Using a pastry blender or your fingertips, work the butter into the flour mixture until well combined and the mixture is the texture of wet sand (the mixture should hold together when squeezed). Press half of the mixture into the prepared pan in an even layer. Bake until lightly browned, about 15 minutes.

To make the filling: Whisk together the sugar and cornstarch in a medium bowl. Add the blueberries, jam, lemon zest and juice, and salt, tossing to combine. Spread the filling in an even layer over the warm crust in the pan.

Sprinkle the remaining crust mixture over the top of the blueberry filling in an even layer, leaving some larger clumps. Bake until golden brown on top and the filling is bubbly around the edges and in the center, about 1 hour. Remove from the oven and let cool completely in the pan on a wire rack, about 3 hours. Cut into bars and serve.

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LAVENDER 

LEMONADE

Lavender Syrup

1/2 cup granulated sugar

4 tsp. dried culinary lavender

3 sprigs fresh lavender, plus more for garnish

Lavender Lemonade

2 cups freshly squeezed lemon juice

4 sprigs mint

1 cup lavender syrup

Lemon slices, for garnish

For the lavender syrup: Combine the sugar, 1/2 cup water and the dried and fresh lavender in a small saucepan over medium heat. Bring to a low simmer and stir well until all of the sugar has dissolved. Remove from the heat, cover and set aside for 1 hour. Strain the lavender and chill the syrup in the refrigerator until ready to use (it can be stored for up to 1 week).

For the lavender lemonade: In a large pitcher, combine the lemon juice, 4 cups water, fresh mint and lavender syrup.  Stir well to combine. Serve in glasses over ice, with lemon slices and additional sprigs of fresh lavender.  

TFD: Anxiety doesn’t empty tomorrow of its sorrows, but only empties today of its strength.

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