Leonard Family Recipes for a Farm Fresh Mother’s Day Celebration
Norwalk, Conn. (April 23, 2021) – Here at Stew’s, we see that our local moms are doing it all: navigating a jam-packed cart through socially distanced 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 9, make it all about mom and start her Mother’s Day celebration off with some farm fresh goodness!
In-store, customers can treat mom to Stew Leonard’s chefs’ most popular Mother’s Day treat: fresh, jumbo, long-stemmed strawberries hand-dipped in white and dark Callebaut chocolate, a chocolate that’s been family-made in Belgium for more than 100 years using 100% sustainable cocoa beans. Cannoli, cakes, pies, and even cherries and berries paired with Stew Whip will make a sweet celebration of mom’s day. Plus, don’t forget to also pick up a special bouquet of tulips, Gerbera daisies, or pastel roses or even a flowering plant from Stew’s Garden Center!
At home, mom will love making memories with her family – whether it’s an easy breakfast in bed (what mom wouldn’t love a cup of Stew’s freshly roasted coffee and flakey croissant before her feet hit the floor in the morning?) or Dad and the kids whipping up her favorite dinner! Here, the Leonard family moms share their favorite family recipes that they’ll be making on Mother’s Day to make the holiday extra moooo-velous:
Organic Egg Bell Pepper Rings
Jill Leonard Tavello, daughter of store founder Stew Leonard Sr., is the mother of three grown children and grandmother of two. She loves to serve Egg Bell Pepper Rings, made using Stew Leonard’s organic eggs, as a colorful and protein-packed dish for brunch with her own mother, Marianne Leonard. Serve alongside a few slices of Bethy’s Killer bread! Serves two.
- 4 bell peppers in different colors
- 1 Tbsp. Stew Leonard’s Canola Oil
- 4 Stew Leonard’s Organic Large Eggs
- 1/4 cup grated Stew’s Parmesan Reggiano
- Kosher salt and freshly ground black pepper
- Chopped fresh basil, for garnish
- Slice bell peppers in half horizontally, then cut four ½-inch-thick rings. Remove seeds and ribs.
- In a 12-inch nonstick skillet, heat the canola oil over medium heat. Cook pepper rings for 2 minutes.
- Flip the peppers over and crack one egg into the center of each ring. Sprinkle eggs evenly with the cheese.
- Cover and cook until eggs have reached desired doneness.
- Season to taste with salt and pepper.
- Garnish with the fresh basil and serve immediately.
Bethy Leonard’s Buttermilk Brioche French Toast
For a sweet treat on Mother’s Day, look no further than Stew Leonard’s own in-house baker, Bethy Leonard Hollis, a daughter of store founder Stew Leonard Sr. and founder of Bethy’s Bakery. Beth, who is the mother of three grown children and grandmother of four, was an apprentice at a bakery in Paris, France, so her signature French toast of course uses rich and buttery brioche bread.
- 1-1/2 cups Buttermilk
- 4 Large Eggs
- 1 teaspoon vanilla extract
- 3 Tbsp. Sugar
- 12 slices Brioche Bread
- Unsalted Butter, as needed
- Fresh Raspberries, for serving
- Stew-Whip, for serving
- Stew Leonard’s Maple Syrup, optional for serving
- Preheat an electric griddle to 350°F.
- Whisk buttermilk, eggs, vanilla, and sugar until well blended.
- Pour buttermilk mixture into a shallow baking dish. Dip, 2 slices at a time, into mixture, turning once so that the bread absorbs the custard.
- Place a knob of butter on the griddle and let melt to coat the griddle.
- Cook the brioche French toast, turning once, until golden brown on both sides, about 5 to 8 minutes.
- Keep finished slices warm in a low heat oven until ready to serve.
- Top with the fresh raspberries, maple syrup (if using), and whipped cream.
Pan-Roasted Naked Salmon with Organic Tomatoes, Capers, and Dill
Brittney Tavello, a granddaughter of store founder Stew Leonard, Sr. and mom to a one-year-old daughter, shared this recipe for crisped salmon fillets paired with a bright and rustic tomato sauce – in fact, she’ll be making it for her own mom, Jill, this Mother’s Day! Stew’s Naked salmon is antibiotic free with no added hormones. She promises that this fresh tasting dish will be on the table in about 30 minutes. Serves 4.
- 1 pint organic grape tomatoes, halved
- 1 Tbsp. capers, drained
- 2 Tbsp. red wine vinegar
- ½ teaspoon kosher salt, divided
- 3 Tbsp. Stew’s Extra-Virgin Olive Oil
- 4 skin on Stew’s Naked Salmon Fillets (about 6 oz. each)
- ¼ teaspoon freshly ground black pepper
- 2 Tbsp. vegetable oil
- 1 Tbsp. chopped dill
- Preheat oven to 425°F.
- In a small bowl, add the tomatoes, capers, vinegar, ¼ teaspoon salt, and toss together.
- In a medium ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season the salmon fillets with the remaining salt and pepper.
- Add the salmon fillets to the pan skin-side up and cook until bottoms are golden brown, 3-4 minutes.
- Flip the salmon over and place the skillet in the oven. Roast about 7 minutes or until salmon is cooked through. Remove the salmon fillets to a platter and reserve warm.
- Place a separate skillet over medium-high heat, add the tomato mixture, vegetable oil and remaining olive oil. Cook until tomatoes soften, about 2 – 3 minutes.
- Pour over the fish, sprinkle with the chopped dill, and serve.
Blake Leonard’s Watermelon Mojito
Blake Leonard, the eldest daughter of Kim and Stew Leonard Jr., and mother of two boys, is a certified sommelier and Vice President of Stew Leonard’s Wines & Spirits. Here, she shares her favorite spring cocktail recipe for a juicy Watermelon Mojito. Best sipped poolside or during a front porch cocktail hour with mom! Serves 2.
- 4 oz of white rum
- 4 watermelon chunks (and extra for garnish)
- 1.5 oz of lime juice
- 6 mint leaves (and extra for garnish)
- 1 oz simple syrup
- Club soda, to top
- Muddle the watermelon, mint, and simple syrup in a cocktail shaker.
- Add the rum, lime juice and ice. Then, shake.
- Strain into highball glasses filled with fresh ice. Top with club soda and garnish with watermelon, mint sprigs and lime.
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, N.J. 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.
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