Happy mom’s day ya’ll!

I’m going to share what my plan for Sunday would be if my mom wasn’t all the way across the country. Go and celebrate with a picnic if the restaurants are too busy for you on Sunday. If you’re mom is anything like mine she would appreciate your inner outdoor gourmand as much or more than the predictably crowded brunch.

My recipe for the perfect Oregon Mother’s Day In the Park Picnic

Baked Brie with pears, pecans and greens

Carefully slice the thin rind off the top of the Brie and place on a baking sheet, cut side up. Before baking, decoratively arrange thin slices of pear inside. Bake, uncovered, at 400F for 8-9 minutes, until Brie is warm and slightly softened.

After baking, pile a large handful of bitter greens (arugula, endive, chicory, or a combination) that have been tossed in a small amount of olive oil in the center of the Brie. Then sprinkle with toasted chopped pecans.

Transfer Brie (carefully!) to a platter and wrap in a towel for transfer to the park. That’s it!

Serve with crusty sourdough bread and a salad with more greens and some baked salmon.

Wine Match: California Chardonnay or Oregon Pinot Gris

Le Winners