And just so You don’t forget, “The hand that rocks the cradle rules the world!” Mother’s Day is coming up, Sunday May 9, and here is a wonderful way to celebrate!

Greetings!
Join us
Sunday, May 9th
Mother’s Day Brunch Buffet

1117 E Winding Creek Dr. – Eagle, Idaho 83616
939-6680

The Buffet –

Stuffed French Toast

Apple-Sour Cream Coffee Cake

Soft Scrambled Eggs

Bacon, Sausage, Fruit

Caramel Apple or Berry filled Crepes

Smoked Salmon with mini Bagels

Cake Truffles and Chocolate Dipped Strawberries

Swedish Poached Ham with Dijon Mustard and Breadcrumbs
with
Scalloped Potatoes
Chilled Asparagus Salad with grated Egg and Vinaigrette
Artisan Bread

Mimosas
$25.99 per person
$9.99 – Kids 9 and under
10-am-2pm – reservations requested

Blaze and Kelly will be on the Patio

Sincerely,

Rachel Hurn
Seasons Bistro, Wine Bar & Catering
939-6680

Mother’s Day Salad

Ingredients:
2 Tbl. raspberry vinegar
2 1/2 Tbl.raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed and torn into bite size pieces
1/2 cup chopped walnuts
8 strawberries, quartered
2 kiwis, peeled and sliced

Directions:
1. Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.
2. Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.
You may add chicken, toasted pecans or chevre if you would like. ENJOY! You deserve it!

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Enjoy this outing. It certainly looks delightful. And thanks for the recipe, Rachael. Cheers!