Sheila Johnson’s Mother’s Day Kansas City Culinary Celebration: Recipes to Delight Mom

Mother’s Day in Kansas City is a special occasion, a time to celebrate the incredible women who shape our lives. And what better way to show your appreciation than with a delicious, home-cooked meal? Inspired by the culinary elegance and family values of Sheila Johnson, we’ve curated a collection of recipes perfect for a Mother’s Day feast that will leave Mom feeling cherished and loved.

These recipes blend classic comfort food with a touch of Kansas City flair, designed to be approachable for home cooks of all skill levels. We’ll guide you through each step, ensuring a memorable and delicious Mother’s Day celebration.

A Mother’s Day Menu Inspired by Sheila Johnson

Before we dive into the individual recipes, let’s outline a suggested menu that embodies the spirit of Sheila Johnson’s sophisticated yet comforting style:

• Appetizer: Whipped Feta with Honey and Pistachios
• Main Course: Pan-Seared Salmon with Lemon-Dill Sauce and Asparagus
• Side Dish 1: Roasted Garlic and Herb Potatoes
• Side Dish 2: Simple Green Salad with Balsamic Vinaigrette
• Dessert: Strawberry Shortcake with Homemade Biscuits

This menu offers a balance of flavors and textures, ensuring a delightful culinary experience for Mom and the entire family. Now, let’s get cooking!

Recipe 1: Whipped Feta with Honey and Pistachios (Appetizer)

This simple yet elegant appetizer is a crowd-pleaser, offering a creamy, tangy, and sweet combination that’s perfect for starting the meal. It’s also incredibly easy to prepare, allowing you to focus on other dishes.

Ingredients:

• 8 ounces feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon honey, plus extra for drizzling
• 1 tablespoon lemon juice
• Pinch of red pepper flakes (optional)
• 1/4 cup pistachios, chopped
• Pita bread, crackers, or vegetables for serving

Instructions:

1. Combine Ingredients: In a food processor, combine the feta cheese, olive oil, honey, lemon juice, and red pepper flakes (if using).
2. Whip Until Smooth: Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. This may take a few minutes.
3. Adjust Consistency: If the mixture is too thick, add a tablespoon of olive oil or water at a time until it reaches your desired consistency.
4. Serve: Transfer the whipped feta to a serving bowl. Drizzle with extra honey and sprinkle with chopped pistachios. Serve immediately with pita bread, crackers, or vegetables for dipping.

Tips and Variations:

• For a richer flavor: Use sheep’s milk feta.
• Add herbs: Stir in fresh dill, mint, or oregano for added flavor.
• Spice it up: Add a pinch of cayenne pepper for extra heat.
• Make it ahead: Whipped feta can be made up to 2 days in advance and stored in the refrigerator.

Recipe 2: Pan-Seared Salmon with Lemon-Dill Sauce and Asparagus (Main Course)

This elegant and flavorful main course is surprisingly easy to prepare. The salmon is perfectly seared to a crispy golden brown, while the lemon-dill sauce adds a bright and refreshing touch. Served with tender asparagus, this dish is a healthy and delicious choice for Mother’s Day.

Ingredients:

• 4 (6-ounce) salmon fillets, skin on or off
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the Lemon-Dill Sauce:
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • Salt and pepper to taste
• For the Asparagus:
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

1. Prepare the Lemon-Dill Sauce: In a small bowl, whisk together the mayonnaise, dill, lemon juice, lemon zest, garlic, salt, and pepper. Set aside.
2. Prepare the Asparagus: Preheat oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes, or until tender-crisp.
3. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season with salt and pepper.
4. Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down (if using), and sear for 4-5 minutes, or until the skin is crispy and golden brown.
5. Flip and Cook: Flip the salmon fillets and cook for another 3-4 minutes, or until cooked through. The internal temperature should reach 145°F (63°C).
6. Serve: Serve the salmon fillets immediately with the lemon-dill sauce and roasted asparagus.

Tips and Variations:

• For crispy skin: Make sure the skillet is hot before adding the salmon. Press down on the fillets with a spatula for the first minute of cooking to ensure even contact with the pan.
• Don’t overcook the salmon: Salmon is best when cooked medium-rare to medium. It should be slightly pink in the center.
• Add other vegetables: Roast other vegetables along with the asparagus, such as broccoli, carrots, or Brussels sprouts.
• Use different herbs: Try using parsley, chives, or tarragon in the lemon sauce instead of dill.

Recipe 3: Roasted Garlic and Herb Potatoes (Side Dish)

These roasted potatoes are incredibly flavorful and versatile, making them the perfect side dish for any meal. The roasted garlic adds a sweet and mellow flavor, while the herbs provide a fragrant aroma. They are crispy on the outside and fluffy on the inside, a guaranteed crowd-pleaser.

Ingredients:

• 2 pounds small potatoes, such as Yukon Gold or red potatoes, quartered
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat Oven: Preheat oven to 400°F (200°C).
2. Combine Ingredients: In a large bowl, combine the potatoes, garlic, olive oil, rosemary, thyme, salt, and pepper. Toss to coat.
3. Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast for 30-40 minutes, or until tender and golden brown, flipping halfway through.
4. Serve: Serve the roasted potatoes immediately.

Tips and Variations:

• Use different herbs: Try using oregano, sage, or parsley instead of rosemary and thyme.
• Add vegetables: Roast other vegetables along with the potatoes, such as onions, carrots, or peppers.
• Add cheese: Sprinkle grated Parmesan cheese over the potatoes during the last 5 minutes of roasting.
• For extra crispy potatoes: Soak the potatoes in cold water for 30 minutes before roasting.

Recipe 4: Simple Green Salad with Balsamic Vinaigrette (Side Dish)

A refreshing and light salad is the perfect complement to the richer dishes on the menu. This simple green salad is easy to prepare and can be customized to your liking. The balsamic vinaigrette adds a tangy and sweet flavor that enhances the freshness of the greens.

Ingredients:

• 6 ounces mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• For the Balsamic Vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

1. Prepare the Balsamic Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
2. Combine Salad Ingredients: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
3. Dress the Salad: Drizzle the balsamic vinaigrette over the salad and toss gently to coat.
4. Serve: Serve the salad immediately.

Tips and Variations:

• Add other vegetables: Add other vegetables to the salad, such as bell peppers, carrots, or avocado.
• Add cheese: Sprinkle crumbled goat cheese or feta cheese over the salad.
• Add nuts or seeds: Sprinkle toasted almonds, walnuts, or sunflower seeds over the salad.
• Make it ahead: Prepare the vinaigrette ahead of time and store it in the refrigerator. Dress the salad just before serving to prevent it from wilting.

Recipe 5: Strawberry Shortcake with Homemade Biscuits (Dessert)

No Mother’s Day celebration is complete without a delicious dessert. This strawberry shortcake with homemade biscuits is a classic and comforting treat that will surely impress Mom. The flaky biscuits are topped with sweet strawberries and whipped cream, creating a perfect combination of flavors and textures.

Ingredients:

• For the Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3/4 cup cold milk
• For the Strawberry Filling:
  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
• For the Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Strawberry Filling: In a medium bowl, combine the strawberries, granulated sugar, and lemon juice. Toss gently and let sit for at least 30 minutes, or until the strawberries release their juices.
2. Prepare the Biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt.
3. Cut in the Butter: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Add the Milk: Add the cold milk and stir until just combined. Do not overmix.
5. Shape the Biscuits: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a 2-inch biscuit cutter to cut out biscuits.
6. Bake the Biscuits: Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
7. Prepare the Whipped Cream: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Assemble the Shortcakes: Split the biscuits in half. Spoon the strawberry filling over the bottom halves and top with whipped cream. Place the top halves of the biscuits over the whipped cream and serve immediately.

Tips and Variations:

• For flakier biscuits: Use very cold butter and milk. Do not overmix the dough.
• Add other fruits: Add other fruits to the strawberry filling, such as blueberries, raspberries, or peaches.
• Use store-bought biscuits: If you’re short on time, you can use store-bought biscuits instead of making your own.
• Add a liqueur: Add a tablespoon of Grand Marnier or other orange liqueur to the strawberry filling for extra flavor.

Kansas City Flair: Local Ingredients and Touches

To make your Mother’s Day meal even more special, consider incorporating some local Kansas City ingredients and touches:

• BBQ Sauce: Add a drizzle of Kansas City BBQ sauce to the salmon or roasted potatoes for a smoky and sweet flavor.
• Local Produce: Visit a local farmers market to find fresh, seasonal produce for your salad and other dishes.
• Boulevard Beer: Pair your meal with a local Boulevard beer, such as Tank 7 or Unfiltered Wheat.
• Kansas City Coffee: Serve a cup of locally roasted coffee with dessert.

More Mother’s Day Ideas for Kansas City Moms

Beyond the delicious meal, consider these other ways to celebrate Mother’s Day in Kansas City:

• Visit the Nelson-Atkins Museum of Art: Spend the afternoon exploring the museum’s impressive collection.
• Stroll through the Country Club Plaza: Enjoy the beautiful architecture and window shopping.
• Attend a performance at the Kauffman Center for the Performing Arts: Enjoy a concert, ballet, or opera.
• Take a picnic to Loose Park: Relax and enjoy the beautiful scenery.
• Go to a Royals game: Cheer on the Kansas City Royals at Kauffman Stadium.

Conclusion: A Mother’s Day to Remember

By following these recipes and ideas, you can create a Mother’s Day celebration that is both delicious and memorable. Inspired by the elegance and warmth of Sheila Johnson, this meal is sure to delight Mom and show her how much you care. Remember to add your own personal touches and enjoy the time spent together as a family. Happy Mother’s Day!