Ahhh, mother's day. The day where your husband and child(ren) make you scratch blueberry scones, fresh pressed orange juice and an artichoke frittata. Right. Maybe in your dreams. (I can't remember the last time my toddler sat down at the table for more than 10 minutes.) This year, instead of continuing this mythical mother's day brunch expectation, our menu allows mom to do what she (ok, I) really wants: drink wine all day. We're sharing a collection of yummy mom approved finger foods. Perfect paired with crisp wine, and made for nibbling around brunch, lunch, or dinner time. Cheers moms! (See tips at the bottom for meal planning and ways the kids can help!) - Chef Kristen

Menu:

Plantain Chips with Spring Herb Pesto
Deviled Eggs 
Lamb Chops with Lemon Tarragon Butter (below)
Asparagus with Basil & Pistachios
Berry, Basil & Coconut Parfaits (later this week)

Lamb Chops with Lemon Tarragon Butter

Serves 4
Active Time: 15 minutes
Total Time: 15 minutes

What you need

8 lamb rib chops (3 ounces each)
2 tablespoons Tessemaes Slow Roasted Garlic
coarse salt and fresh ground pepper
4 tablespoons grassfed butter
1 lemon
2 tablespoons fresh tarragon, plus more for garnish
 

What to do

1. Heat your grill or grill pan to medium high. Coat the lamb with the Slow Roasted Garlic and season with salt and pepper. Cook the lamb chops until browned and medium rare, about 2-3 minutes per side. Transfer them to a plate or cutting board, tent with foil and let them rest 5 minutes before serving.

2. While the chops rest, make the sauce. Melt the butter in a small saucepan over medium heat. Zest the lemon, add to the butter and remove from the heat. Halve and juice the lemon, and add to the butter. Stir in the chopped tarragon. Taste and season with salt and pepper if needed.

3. Serve the lamb with the sauce and more tarragon for garnish. Eat these with your hands, using the bone as a handle.

Lamb Tip: Try Tessemae's Green Goddess as a dip if you don’t want to make the butter.

Menu Planning Tips: Make Deviled eggs, plantain chips, and spring pesto the day before. Macerate the strawberries and whip the coconut cream in the morning. At meal time, grill the lamb and asparagus and assemble the rest of the meal. 

Kid Tips: Little Kids can help peel the eggs, or mash the yolks and mix them. They can help pick herbs or wash the arugula for the pesto. The can help snap the ends off of asparagus and tear the basil. They can help whip the coconut cream and toss the berries too!