Special of the Day: Make a Super Simple Celebratory Supper for Mom

06 May Special of the Day: Make a Super Simple Celebratory Supper for Mom

George-Sydne-food-300x204It’s high time to spoil Mom, don’t you think? With Mother’s Day coming right up on Sunday, why not find an evening to celebrate and cook her something special? She’ll love it. (And you’ll love it too, when you find out how easy and economical it is.)

This week’s Special of the Day cooks up a super simple celebratory supper for Mom~ Rigatoni with Brie and Basil you cook and toss together in no time while the Garlic-Roasted Rainbow Carrots roast themselves in the oven. Chocolate Dipped Strawberries with Chopped Pistachios can be assembled a little bit ahead and make for an elegant ending to your edible gift for Mom.

Let’s make this easy for you. First, being mindful of grocery costs, we kept the shopping to a minimum. Your grocery list for this celebratory supper consists of:

  • 1 box rigatoni (pasta aisle)
  • 8 ounce brie (deli cheese section)
  • Olive oil (if you don’t already have it at home)

P R O D U C E:

  • I package fresh basil
  • 1 bag rainbow carrots
  • I head garlic
  • 1 quart organic strawberries
  • 1 bag pistachios
  • 10-ounce bag Ghiradelli bittersweet chocolate chips (baking aisle)

Ingredients for this dinner for four came in at under $25. Yay! Read the recipes all the way through once before starting, so you know what kitchen equipment you’ll be using and can get your tools set up, saving you time once you begin.

Make sure to get an older sibling or an adult to help with peeling and slicing carrots and prepping the brie, as well as stove and oven assistance, if necessary.

Wishing all you moms a Happy Mother’s Day and a well-deserved break from cooking with this week’s Special of the Day: Make a Super Simple Celebratory Supper for Mom! Enjoy!

Rigatoni with Brie and Basil and Garlic-roasted Rainbow Carrots

Rigatoni with Brie and Basil and Garlic-roasted Rainbow Carrots

Rigatoni with Brie and Basil

Recipe by Sydne George

Serves four

2 cups rigatoni

8 ounces brie (deli cheese case)

¼ cup fresh basil leaves (packed) + additional basil for garnish

Fill a large cooking pot 2/3 full with water.

Add ½ tsp. salt and bring to a boil over medium high heat.

Add rigatoni when water is boiling and cook for ten minutes, watching the pot to make sure it doesn’t boil over. Reduce heat, if necessary.

While rigatoni is cooking:

Slice the rind off of the brie and cut into small cubes.

Slice fresh basil leaves into small thin strips.

Drain cooked pasta in colander and transfer to glass (or other microwave safe) bowl.

Add brie and microwave for about 30 seconds to melt the cheese.

Add basil and stir until well mixed.

Divide among four plates. Garnish with fresh basil leaves.


Garlic-roasted Rainbow Carrots

Recipe by Sydne George

Serves four

1 pound rainbow carrots (Albertsons produce)

2 cloves garlic, minced

2 tbsp. olive oil

Preheat oven to 425 degrees.

Peel carrots. Slice into bite-sized diagonal slices. Transfer to rimmed baking sheet.

Drizzle carrot slices with olive oil. Distribute garlic evenly over carrot slices.

Sprinkle with salt.

Roast in preheated oven for 10-12 minutes until tender.

Divide among four plates.


Chocolate-dipped strawberries with chopped pistachios

Chocolate-dipped strawberries with chopped pistachio

Chocolate-dipped Strawberries with Chopped Pistachios

Recipe by Sydne George

10 ounce bag Ghiradelli bittersweet chocolate chips

1 quart organic strawberries (buy the organic ones, they are much more flavorful), washed and dried

½ cup pistachios, shelled and chopped finely

Melt chocolate chips in a glass bowl in the microwave, in thirty second increments, until they are melted.

Stir until smooth.

Dip strawberries in chocolate and roll in chopped pistachios.


Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at https://sydnegeorge.com/blog/.


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