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Preparing for Mother's Day

Stop Food Waste Blog

Preparing for Mother's Day

Apr 27, 2021
Mother's Day - Treat mom with this Use It Up Sunday Brunch

Stop Food Waste Blog

Treat and impress mom this year with this easy and delicious brunch recipe that will use up items you have hanging around in the fridge.

Do you want to really treat mom this year and impress her at the same time?

(Quick pause for a definition of mom = I do not have a relationship with my bio-mom so I understand how “Mother’s Day” can be sad and not celebratory. Though the calendar and Hallmark may say “Mother’s Day,” let’s celebrate caregivers of all kinds! Who is a womxn in your life that you want to take a moment to thank and send love to? Let’s focus on that person this weekend).

Here’s what mom wants - a big genuine hug, some alone time, something delicious to eat that she didn’t have to think about, something made with love like a great cup of coffee.

Mother’s Day is on a Sunday so here’s what to do:

Start early with making her something - this could be a card, a toddler’s drawing, an amazing lego structure from older kids. Maybe it means picking some wildflowers and arranging them in a vase. Make or buy a card and write a heartfelt note in it; be specific, tell her something she does that is meaningful to you. 

Prepare for a special beverage that she loves - brew a perfect mug of coffee or an elegant cup of tea. Perhaps she’s into juice or smoothies or look for her favorite kind of kombucha. If you’re the adult partner of “mom” reading this for ideas, and you have small kids, plan to go on a 2-3 hour outing in the morning and do not ask for help with snacks, packing, ideas, or permission.

When Sunday morning arrives, prepare breakfast (perhaps the recipe below), prep the morning beverage, gather cards and gifts, and shower mom with big hugs and love. Tell her to join everyone for breakfast/lunch when she’s ready.

Don’t forget to CLEAN UP. And now scram. Head out for a bit and return home later to spend the second part of the day together.

Oh, and that last bit?! Feeling optimistic about the future? This easy and delicious brunch recipe will use up items you have hanging around in the fridge and if you buy any ingredients fresh, you’ll maximize what you buy. Make sure to talk to the kids and let mom know that you were thinking about her AND the health of the planet today. 

Eggs In Purgatory

Zero Waste Tips - Use any leftover pasta sauce you have open in the fridge instead of a new can of tomatoes! If you have 1-2 cups of roasted vegetables in the fridge, add those to the simmering tomato sauce - try cauliflower florets, diced potato or sweet potato, snap peas, broccoli, etc. You could also use some diced frozen vegetables if those are available. If you have any lettuce, salad greens, or herbs substitute those for the arugula. If you are not vegetarian, any leftover meat would be delicious here too - try diced ham or chicken, you can use sliced or ground sausages, or shredded chicken from a rotisserie or previously cooked meal. Don’t buy a baguette if you won’t eat it; make toast from sandwich bread or leftover dinner rolls! 


  • 2 cloves Garlic
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons Unsalted Butter (divided)
  • 1⁄2 teaspoon Red Pepper Flakes (or less, to taste)
  • 1 28-ounce can Whole Tomato
  • 1 teaspoon Kosher Salt
  • 1⁄4 teaspoon Black Pepper (freshly cracked)
  • 1⁄4 cup Parmesan Cheese (freshly grated, plus more for serving)
  • 6 Eggs
  • 3 cups Arugula (or salad greens, baby kale or spinach)
  • 1 teaspoon Balsamic Vinegar
  • 1 Baguette (or bread of choice)


  1. GARLIC: Thinly slice the garlic. In a large skillet over medium heat, heat oil and add 1 Tablespoon of the butter. Add the garlic and red pepper flakes. Cook for about 45 seconds.
  2. TOMATOES: Add can of whole tomatoes and the juice to the skillet, along with the remaining butter. Season with salt and pepper. Crush tomatoes with a potato masher or big spoon until they're all broken up. Simmer for 25 minutes, continuing to crush larger pieces of tomato.
  3. EGGS: Stir parmesan into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover the skillet. Cook eggs to desired doneness - about 3 minutes for set whites and runny yolks, 5 minutes for more well-done eggs.
  4. ARUGULA: Wash and dry the greens. Drizzle with balsamic and a pinch of salt to taste.
  5. SERVING: Remove from heat. Top the pan generously with the arugula and serve with crusty bread.

Recipe Link here:


Tips courtesy of Stop Food Waste Chef Partner, Chef Alison Mountford. Visit Ends + Stems for more meal planning tools, recipes, and inspiration to reduce wasted food in your kitchen.