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A Menu For Mother’s Day

Nothing says “I love you” like a home-cooked meal.

For Sweet July Founder, Ayesha Curry, food is the vessel she uses to express her love for the people she cares about. If you’re planning to show the mom in your life some love this Mother’s Day through a home-cooked meal, we’ve assembled a menu of delicious recipes guaranteed to put a smile on her face.

The star of our Mother’s Day menu or any menu: Grilled Lemony Shrimp Skewers.

We love shrimp because they cook fast and are easily infused with other delicious flavors. Here, we’ve created a citrus marinade that has tons of depth by way of garlic, shallot and thyme. The addition of lemon makes for a beautiful presentation, but also helps to keep the shrimp nice and juicy. We love the char you get from grilling, but searing in a large non-stick skillet will work just as well. We recommend two skewers per person, and serving on the skewer for a nice presentation.

Recipe:

Grilled Lemony Shrimp Skewers

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 whole lemon, thinly sliced
  • 2 sprigs thyme
  • 2 cloves of garlic, minced
  • 1 small shallot, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • Wooden skewers, soaked
  • Chives, sliced (for garnish)

Instructions

  • Add the wooden skewers to a bowl of water so that they’re completely submerged.
  • Add oil, lemon juice, zest, garlic, shallot, and thyme in a large resealable bag. Seal and shake until incorporated. Carefully add shrimp and shake to coat. Marinate for 15-20 minutes.
  • Remove the skewers from the water and pat them dry with a towel. Begin assembling the skewers, alternating between shrimp and lemon slice. Make sure to skewer the shrimp all the same way so that the skewers lay flat. Once assembled lightly season each skewer with salt and pepper.
  • Heat a grill or grill pan over medium-high heat and lightly grease with olive oil.
  • Grill 2-3 minutes per side until pink and opaque. Serve immediately with a pinch of flaky sea salt and chopped chives.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 whole lemon, thinly sliced
  • 2 sprigs thyme
  • 2 cloves of garlic, minced
  • 1 small shallot, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • Wooden skewers, soaked
  • Chives, sliced (for garnish)

Instructions

  • Add the wooden skewers to a bowl of water so that they’re completely submerged.
  • Add oil, lemon juice, zest, garlic, shallot, and thyme in a large resealable bag. Seal and shake until incorporated. Carefully add shrimp and shake to coat. Marinate for 15-20 minutes.
  • Remove the skewers from the water and pat them dry with a towel. Begin assembling the skewers, alternating between shrimp and lemon slice. Make sure to skewer the shrimp all the same way so that the skewers lay flat. Once assembled lightly season each skewer with salt and pepper.
  • Heat a grill or grill pan over medium-high heat and lightly grease with olive oil.
  • Grill 2-3 minutes per side until pink and opaque. Serve immediately with a pinch of flaky sea salt and chopped chives.

A good salad is really about great ingredients and making sure the flavors of those ingredients work together.

This salad follows that principle and it couldn’t be easier to make. The only cooking you’ll do is toasting the pecans in butter, brown sugar and delicious warm spices (we recommend making a double batch because they also double as a tasty snack). Otherwise, the rest is assembly: layering peppery arugula, dried cherries and creamy goat cheese. The dressing is what marries this salad together, which has a little tang from the balsamic vinegar and a touch of sweetness from the maple syrup. It’s a great salad for nearly any protein you’re serving, but we love it with our Grilled Lemony Shrimp Skewers.

Recipe:

Baby Arugula Salad with Spiced Pecans, Dried Cherries and Balsamic-Maple Dressing

Ingredients

  • 4 cups baby arugula
  • 1 cup Spiced Pecans (recipe below)
  • 1/2 cup dried cherries
  • 1/2 cup goat cheese, crumbled
  • Cracked black pepper, to taste
  • Balsamic-Maple Dressing, to taste (recipe below)

For Balsamic-Maple Dressing

  • 1/4 cup olive oil
  • 3 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • Salt and pepper, to taste

For Spiced Pecans

  • 1 cup whole pecans
  • 2 tbsp unsalted butter
  • 1 tbsp brown sugar
  • 1/2 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper, to taste

Instructions

  • Add arugula, black pepper, and dried cherries in a large salad bowl. Toss gently with vinaigrette to your liking, top with goat cheese crumbles and spiced pecans. Serve immediately.

For Dressing

  • Add maple syrup, balsamic vinegar, lemon juice, Dijon mustard, salt and pepper to a small bowl. Slowly whisk in the olive oil until well combined.

For Spiced Pecans

  • Melt butter in a skillet over medium-high heat. Add pecans, sugar, and spices. Toast for 3-5 minutes and transfer to a parchment paper-lined sheet pan to cool.

Ingredients

  • 4 cups baby arugula
  • 1 cup Spiced Pecans (recipe below)
  • 1/2 cup dried cherries
  • 1/2 cup goat cheese, crumbled
  • Cracked black pepper, to taste
  • Balsamic-Maple Dressing, to taste (recipe below)

For Balsamic-Maple Dressing

  • 1/4 cup olive oil
  • 3 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • Salt and pepper, to taste

For Spiced Pecans

  • 1 cup whole pecans
  • 2 tbsp unsalted butter
  • 1 tbsp brown sugar
  • 1/2 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper, to taste

Instructions

  • Add arugula, black pepper, and dried cherries in a large salad bowl. Toss gently with vinaigrette to your liking, top with goat cheese crumbles and spiced pecans. Serve immediately.

For Dressing

  • Add maple syrup, balsamic vinegar, lemon juice, Dijon mustard, salt and pepper to a small bowl. Slowly whisk in the olive oil until well combined.

For Spiced Pecans

  • Melt butter in a skillet over medium-high heat. Add pecans, sugar, and spices. Toast for 3-5 minutes and transfer to a parchment paper-lined sheet pan to cool.

This rice dish is a serious upgrade from your basic bowl of jasmine rice, and only requires a few simple swaps that make all the difference.

Before it cooks, gently toast the rice in a little butter and some spices, which will infuse a ton of flavor into the finished product. We also recommend replacing water with chicken or vegetable broth. Incorporate these easy changes, and you’ve got an impressive side dish that will complement nearly anything you’re making. Herbs are the final touch for this dish and we suggest you don’t skimp. We love a combination of parsley, chives and dill, but feel free to use a combination of the fresh herbs you love.

Recipe:

Herbed Rice

Ingredients

  • 1 cup jasmine rice
  • 1 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1 1/2 cup chicken stock
  • 1 tbsp dill, chopped
  • 1 tbsp chives, chopped
  • 1 tbsp Italian parsley, chopped
  • Freshly cracked black pepper, to taste

Instructions

  • In a medium sauce pot, melt the butter on medium-high heat.Add the rice and toast for 2 minutes, stirring frequently. Add the garlic powder, onion powder, and salt, and stir to combine. Add the chicken stock and allow the mixture to come to a gentle boil. Reduce the heat to simmer and cover with a tight-fitting lid. Cook for 15 minutes or until the liquid has been absorbed and the rice is cooked. Take the pot off the heat and let sit with the lid on for 5 minutes more. Gently fluff with a fork and transfer to a serving bowl. Top with herbs and cracked black pepper.

Ingredients

  • 1 cup jasmine rice
  • 1 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1 1/2 cup chicken stock
  • 1 tbsp dill, chopped
  • 1 tbsp chives, chopped
  • 1 tbsp Italian parsley, chopped
  • Freshly cracked black pepper, to taste

Instructions

  • In a medium sauce pot, melt the butter on medium-high heat.Add the rice and toast for 2 minutes, stirring frequently. Add the garlic powder, onion powder, and salt, and stir to combine. Add the chicken stock and allow the mixture to come to a gentle boil. Reduce the heat to simmer and cover with a tight-fitting lid. Cook for 15 minutes or until the liquid has been absorbed and the rice is cooked. Take the pot off the heat and let sit with the lid on for 5 minutes more. Gently fluff with a fork and transfer to a serving bowl. Top with herbs and cracked black pepper.

Not a baker? That’s ok. This made-from-scratch dessert doesn’t require the oven.

This dessert is all about letting the sweetness of the ripe strawberries shine with just a little coaxing, by gently cooking them with lemon juice and brown sugar. Spoon the sauce generously on the ice cream or frozen yogurt of your choice. To take it over the top, we love to sprinkle on some toasted sesame seeds. It may sound unusual, but the nutty flavor balances the sweetness of the fruit and gives the sundae great texture.

Recipe:

Sundaes with Homemade Strawberry Sauce and Toasted Sesame Seeds

Serves 4

Ingredients

  • 4 cups strawberries, stems removed and halved
  • 3 tbsp dark brown sugar (adjust for sweetness of fruit)
  • 1 tbsp lemon zest
  • Pinch of kosher salt
  • Vanilla ice cream, for serving
  • Toasted sesame seeds, for serving

Instructions

  • Set a ½ cup of strawberries aside for serving.
  • Combine the remaining strawberries, brown sugar, lemon juice, lemon zest and salt in a small saucepan. Cook over low heat, stirring frequently, until thickened (about 8-12 minutes). Take it off the heat and allow to cool. Serve the strawberry sauce warm over ice cream with a pinch of toasted sesame seeds and fresh sliced strawberries for garnish.

Ingredients

  • 4 cups strawberries, stems removed and halved
  • 3 tbsp dark brown sugar (adjust for sweetness of fruit)
  • 1 tbsp lemon zest
  • Pinch of kosher salt
  • Vanilla ice cream, for serving
  • Toasted sesame seeds, for serving

Instructions

  • Set a ½ cup of strawberries aside for serving.
  • Combine the remaining strawberries, brown sugar, lemon juice, lemon zest and salt in a small saucepan. Cook over low heat, stirring frequently, until thickened (about 8-12 minutes). Take it off the heat and allow to cool. Serve the strawberry sauce warm over ice cream with a pinch of toasted sesame seeds and fresh sliced strawberries for garnish.
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