Simple but elegant recipes for Mom's Weekend

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  • A pesto sauce is drizzled over salmon fillets and served with roasted brussels sprouts.

  • Bruschetta, an Italian dish of chopped tomatoes and cheese on toasted bread, makes a great appetizer.

  • Nutella-filled croissants are a delicious dessert.

  • A pesto sauce is drizzled over salmon fillets and served with roasted brussels sprouts.

  • Bruschetta, an Italian dish of chopped tomatoes and cheese on toasted bread, makes a great appetizer.

  • Nutella-filled croissants are a delicious dessert.

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By Isabella Jackson

Avoiding the restaurant crowds on Mom’s Weekend does not mean sacrificing the quality or flavor of your dinner with Mom. With only three steps needed to complete each recipe, cooking a fancy dinner at home is manageable for every college student.

The meal starts with an appetizer of a balsamic bruschetta, has a main entree of salmon with a creamy pesto sauce and a side of brussels sprouts, and finishes with a light and flaky Nutella croissant.

Easy Balsamic Bruschetta

Adapted from All Recipes

4 Roma tomatoes

2 cloves garlic

2 tbsp olive oil

1 tbsp balsamic vinegar

1/2 c. grated parmesan cheese

1/4 c. chopped basil leaves

Baguette, sliced

Chop tomatoes, garlic, and basil leaves. Mix in a bowl and add parmesan cheese, olive oil, and balsamic vinegar

Lightly brush baguette slices and toast in the oven until edges are brown

Serve bruschetta mixture on the baguette slices

Salmon with Pesto Sauce

Adapted from Kraft Recipes

2 salmon fillets

1 tbsp olive oil

Salt and pepper

1/4 c. milk

4 oz. cream cheese

1/2 c. pesto sauce

Sprinkle salt and pepper on salmon fillets. Heat olive oil in a skillet and add salmon. Cook for approximately four minutes on each side, or until the salmon is golden brown and feels firm to the touch

Melt the cream cheese in a pan with the milk. Add pesto sauce

Take pesto sauce off the heat and drizzle over salmon fillets

Cranberry Almond Brussels Sprouts

Adapted from Taste of Home

1 lb. brussels sprouts

1 c. dried cranberries

Salt and pepper

1/2 c. slivered almonds

2 tbsp. honey

Place brussels sprouts in a jelly roll pan, sprinkle with salt and pepper, and roast in the oven at 400° for 20 to 25 minutes

Mix cranberries, almonds. and honey in a small bowl

Take the brussels sprouts out of the oven and stir in cranberry mixtures before serving

Nutella Croissants

Adapted from Gimme Some Oven

1 package puff pastry

1 egg

1 c. Nutella

1 tbsp. water

Cut sheet of puff pastry into thirds. Roll the rectangular strip of puff pastry out until the dough is 1/4 inch thick. Cut the rectangle into two triangles.

Drop a small scoop of Nutella at the wide end of the triangle. Spread down the length of the triangle, leaving 1/2 inch border from the edge so that it does not leak out in the oven. Roll up the croissant, starting at the wide edge of the triangle. Repeat with remaining dough.

Beat egg and water to create an egg wash. Brush egg wash over the croissants and bake at 350° for 25 minutes.

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