Sweet & SAVORED

Make this Mother's Day memorable by serving up a homemade brunch (nobody says you have to make it-that's what kids are for) and your most genuine words of appreciation. These recipes and inspiring heartto-hearts between real mother-daughter pairs will make it easy.

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TASTES LIKE SPRING

Spinach and Mint Salad with Crispy Goat Cheese

Makes 4 to 6 servings

Total time: 40 minutes (includes freezing)

1 (6-ounce) log goat cheese

3 Tbsp. fresh lemon juice

6 radishes (3 chopped and 3 very thinly sliced), divided

1/2 cup canola oil

1/2 cup panko bread crumbs

1 large egg, beaten

2 Tbsp. olive oil

2 tsp. pure honey

1 Tbsp. whole-grain mustard

2 bunches spinach, thick stems removed (about 8 ounces)

14 cup fresh mint leaves

1 cup fresh blueberries

1. Cut goat cheese into 12 (14" thick) rounds; shape into tidy disks. Freeze until firm, 10 to 15 minutes. Combine lemon juice and chopped radishes in a bowl.

2. Heat canola oil in a large skillet on medium-high heat. Place panko in a shallow bowl. Place egg in a second bowl. Dip chilled cheese in egg, letting excess drip off, and then in panko, pressing gently to help it adhere. Fry, in batches, turning once, until golden brown, 45 seconds to 1 minute. Transfer to a paper towel-lined plate.

3. Add olive oil, honey, and mustard to radish mixture; whisk to combine. Toss together spinach, mint, blueberries, sliced radishes, and vinaigrette in a bowl. Serve topped with crispy goat cheese.

OMELET ALTERNATIVE

Roasted Mushroom and Bacon Dutch Baby

Makes 4 to 6 servings

Total time: 1 hour 10 minutes

1 pound mixed mushrooms (such as cremini, beech, and shiitake), roughly chopped

4 slices bacon, sliced

3 large eggs

1 clove garlic, chopped

3/4 cup whole milk

3 Tbsp. unsalted butter, melted, divided

12 cup all-purpose flour, spooned and leveled