Stew Leonard’s Recipe for a Farm Fresh Mother’s Day
Norwalk, CT – April 26, 2022 – Here at Stew Leonard’s, we see our local moms are doing it all: navigating a jam-packed cart through the aisles on a Saturday, picking up fried chicken to feed the team after soccer practice, or grabbing an ice cream cone for kids on the car ride home. But on Sunday, May 8, make it all about mom!
Chocolate Covered Strawberries for Mom
Mom will love a selection of fresh, jumbo, long-stemmed chocolate-covered strawberries on her special day! The berries are hand-dipped by Stew’s chefs using fresh and creamy white and dark chocolate that’s locally produced in Vermont and made with imported Belgian liquor. Customers can watch our chefs hand-dip the strawberries at all seven Stew Leonard’s locations on Saturday, May 7, however they will also be available for purchase on Friday, May 6 as well as Sunday, May 8. They will be available for $7.99/3 pack, $14.99/6 pack and $24.99/12 pack. Don’t forget to pick up a special bouquet or a flowering plant from Stew’s Garden Center as well!
Mother’s Day Breakfast at Stew’s
All seven Stew Leonard’s locations will host a Mother’s Day Breakfast on Sunday, May 8, 2022, hosted by Clover the Cow and friends! Stew Leonard’s chefs will offer a buffet-style selection of your favorite breakfast treats and all moms will receive a complimentary rose. Tickets are available via Stew Leonard’s online events calendar starting on April 15, 2022. Attendees aged 12 and older will be charged $22 each and children aged 2- 11 will be charged $18 each. Children below the age of 2 can attend the event free of charge.
Brunch at Home with Mom
Home cooks will want to start their Mother’s Day celebration off with some farm-fresh goodness and a homemade brunch. Here are just a few Leonard family recipes that will make mom’s special day extra moooo-velous!
Overnight Cinnamon French Toast Casserole
Instead of standing over a stove cooking by the slice, why not try this crowd-pleaser for overnight French toast? Made with buttery brioche bread and lots of eggs, it puffs up golden in the oven and is the perfect foil for a streusel topping and a big glug of Stew’s Maple Syrup.
Serves: 8 – 10
4 Tbsp. Stew’s Unsalted Butter, cold and cubed
1 loaf Brioche bread
8 Large Stew’s Organic Eggs
3 cups Stew’s Half & Half
¾ cup packed Light Brown Sugar, divided
1 Tbsp. Vanilla Extract
1 Tsp. Ground Cinnamon
¾ Tsp. Kosher Salt, divided
½ Tsp. Ground Nutmeg, divided
½ cup Stew’s Chopped Pecans
¼ cup All Purpose Flour
Stew’s Maple Syrup, Confectioners’ sugar, fresh raspberries, for serving
Spray a 9×13-in. baking dish with cooking spray.
Tear the brioche bread slices into bite-sized pieces. Arrange in an even layer in the baking dish.
Whisk the eggs, half & half, brown sugar, vanilla extract, cinnamon, ½ teaspoon of salt, and ¼ teaspoon of the ground nutmeg together in a large bowl until well-combined.
Pour the mixture evenly over the bread. Press bread down gently into the custard. Cover with plastic wrap and place in the refrigerator overnight.
To make the topping, toss together the chopped nuts, flour, remaining salt, and ground nutmeg. Cut in the butter until the mixture forms small clumps. Cover and refrigerate until ready to bake.
When ready to bake, preheat oven to 350°F. Take the casserole and crumb topping out of the refrigerator while the oven preheats.
Sprinkle the crumb mixture over the casserole. Bake until golden brown and set, about 45 – 50 minutes.
Drizzle with maple syrup, dust with Confectioner’s sugar, and top with fresh raspberries before serving.
Make-Ahead Asparagus & Cheddar-Bacon Strata
Ideal for breakfast, brunch, or a special occasion, this easy make ahead recipe can be put together the night before and simply baked off the next morning.
1 lb. Asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups Stew’s Shredded Mild Cheddar Cheese, divided
1 cup Stew’s Premium Sliced Bacon, cooked and chopped into bite-size pieces
3/4 cup chopped multi-colored Bell Peppers
8 large Stew’s Pasture Raised Eggs
2 cups Stew’s 2% Milk
½ teaspoon Kosher salt
¼ teaspoon Black pepper
Bring water to a boil in a large saucepan. Add a pinch of salt. Add the asparagus and cook, uncovered, 3 minutes or until crisp tender. Remove to paper towels to drain.
Arrange six of the English muffin halves in a greased 13×9-in. baking dish cut side up. Fill any spaces with the remaining halves. Sprinkle on 1 cup of the cheese evenly. Layer on the asparagus, bacon, and peppers.
In a large bowl, whisk the eggs, milk, salt, and pepper. Pour over the asparagus mixture. Sprinkle with the remaining cheese. Cover and refrigerate overnight.
Preheat oven to 375°F. Take the strata out of the fridge while the oven is preheating.
Bake, uncovered, 40 – 50 minutes or until a knife inserted in the center comes out clean. Let stand for about 30 minutes before cutting.
Heirloom Tomato and Yellow Squash Salad with Basil
Make this simple and delicious tomato salad with bright and fresh heirloom tomatoes and fragrant basil for any brunch, lunch, or dinner meal. Let the tomatoes stand in the vinaigrette for about 10 minutes to allow them to marinate and release their flavorful juices into the dressing.
3 large Heirloom Tomatoes, cut into wedges
1 large Yellow Squash, halved lengthwise and sliced
¼ Cup Apple Cider Vinegar
¼ Cup Stew’s Mediterranean Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper to taste
1 bunch fresh Basil
In a small bowl, whisk together the apple cider vinegar and olive oil. Season to taste with salt and pepper.
In a large bowl, combine the tomatoes and zucchini. Add the dressing, toss to coat, and finish with freshly torn basil and basil sprigs.
Mixed Fresh Berry Crumble
This berry crumble has the perfect balance of sweet and tart, and tender and crisp. Topped when warm with Stew’s Vanilla Ice Cream, it’s the ideal ending to any meal.
3/4 cup fresh Blueberries
3/4 cup fresh Raspberries
2 tbsp. Sugar
1 tbsp. Stew’s Orange Juice
1/2 cup Rolled Oats
1/4 cup packed Light Brown Sugar
1 tsp. ground Cinnamon
1/4 tsp. Kosher salt
2 tbsp. Stew’s Walnuts, chopped
1 tbsp. Stew’s Canola Oil
Stew’s Hand-Packed Vanilla ice cream
Preheat the oven to 375°F. Spray an 8-inch shallow round baking pan with non-stick cooking spray.
In a medium-sized mixing bowl, combine the berries. Sprinkle with the sugar and orange juice. Mix gently until all the ingredients are evenly combined. Pour the berries into the prepared pan.
Pour the oats into a medium sized bowl. Add the brown sugar, cinnamon, salt, walnuts, and canola oil. Using a fork, combine the ingredients well.
Sprinkle oat mixture evenly over the berry mixture, making sure to cover the edges and corners. Place in the oven and bake for 25 minutes until the berry mixture starts to bubble up the sides of the dish. Remove and allow to cool slightly.
Serve warm with scoops of the vanilla ice cream.
About Stew Leonard’s
Stew Leonard’s, a family-owned and operated fresh food store founded in 1969, has seven stores in Norwalk, Danbury, and Newington, Conn.; in East Meadow, Farmingdale and Yonkers, N.Y.; and in Paramus, NJ. Stew’s earned its nickname, the “Disneyland of Dairy Stores” because of its country-fair atmosphere, with costumed characters and animated entertainment throughout the store that keep children entertained while parents shop. Stew Leonard’s legion of loyal shoppers is largely due to the stores’ passionate approach to customer service: “Rule #1 — The Customer is Always Right”; Rule #2 – If the Customer is Ever Wrong, Re-Read Rule #1.” This principle is so essential to the foundation of the company that it is etched in a three-ton granite rock at each store’s entrance. The company’s culture is built around an acronym for S.T.E.W.: Satisfy the customer; Teamwork gets it done; Excellence makes it better; WOW makes it fun. For more information, visit Stew Leonard’s website at www.stewleonards.com.