Thinking Spring This Mother's Day with Chef Kelli

Spring is in full swing and it’s a good time to incorporate some new, fresh food ideas into your menu.

Chef Kelli Lewton, of Two Unique Caterers and Event Planners, dropped by the Fox2 Kitchen to provide some inspiration for thinking spring. Watch the videos above, follow the recipes, and click here for more information.

Carrot Avocado Tabbouleh


  •  3 cups cooked quinoa
  •  1 10 oz. bag petit rainbow carrots
  •  5 large (long) radishes, sliced with Y style vegetable peeler
  •  3 watermelon radishes sliced paper thin
  •  5 green onions, diagonally sliced
  •  3 bunches coarsely chopped fresh flat-leaf parsley
  •  1/4 cup coarsely chopped fresh mint
  •  1 tablespoon loosely packed lemon zest
  •  3 juiced lemons
  •  1/3 Cup virgin olive oil 2 tablespoons extra virgin olive oil
  •  Freshly ground black pepper
  •  1 teaspoon sea salt
  •  3 avocados small avocado, diced
  •  1/2 cups roasted salted sunflower kernels
  •  Additional sea salt and black pepper to taste


1. Cut carrots lengthwise into very thin, ribbon-like strips using a mandolin or Y-shaped vegetable peeler.

2. Toss together quinoa, carrots, radishes, green onions, parsley, mint, lemon zest, lemon juice, and olive oil in a large bowl.

3. Fold in avocado and sunflower kernels. Add table salt and black pepper to taste an hour before service (save some kernel's to sprinkle on top.)

Strawberry Field Asparagus Salad


  • 2 cups cooked quinoa
  • 1 bunch asparagus, ends trimmed off and sliced on angle about ½ inch slices
  • 1 cup sliced or quartered strawberries
  • 4 tablespoons diced red onion
  • 1 cup fresh or frozen peas
  • 1 cup fresh parsley, roughly chopped
  • 2 teaspoons mint ( thin strips) (optional)
  • 1 teaspoon zested lemon rind
  • ½ cup sliced toasted almonds ( optional)


  • 3 tbsp. fresh lemon juice
  • 3 tbsp. coconut or white vinegar ( or preferred flavor)
  • 2 Tablespoons honey
  •  1/4 tsp sea salt
  •  Additional lemon zest, for garnish


1. Prepare vegetables and quinoa, blanch asparagus for a quick 10 seconds and then cool quickly in ice water.

2. Make vinaigrette by combining all ingredients

3. Toss everything together and adjust seasoning if necessary


Raw Spring Garden


  •  1 bunch of asparagus
  •  1 bulb of fennel
  •  6 jumbo assorted color rainbow carrots ( or 2 dz. petit)
  •  2 cups brussle sprouts
  •  1 qt. of 2-3 varieties of colorful rachises; black, Cincinnati, cherry bomb, icicle or watermelon to name a few.
  •  Juice of one lemon
  •  ¼ cup extra virgin Olive oil
  •  Sprinkle of seas salt
  •  Fresh cracked black pepper to taste
  •  ½ cup hand shaved parmesan (optional)
  •  4-6 bail leaves cut into thin strips


1. Slice all vegetables paper thing on mandolin or with a Y style vegetable peeler and layer on thin platter

2. Sprinkle with lemon juice olive oil, basil and seasoning and top with shaved parmesan, if desired

Mother's Day Rose Champagne & Chocolate Love

Rosé Gold Mimosas


  • 1 bottle Rosé champagne/sparkling wine
  • 1 pint raspberry sorbet
  • 10 sprigs of rosemary or mint for garnish


To make one drink: Place one small scoop of sorbet into a champagne flute, top with champagne. Garnish with herbs if using. Serve immediately.

Strawberry Mother's Day Hearts


1. Haul green top of strawberry and cut berry in half, so the two read globe side of strawberry are next to each other facing up

2. Secure Berries halves with a toothpick and ladle a heaping spoonful of melted dark chocolate over the top, after chocolate hardens remove tooth pick

3. Drizzle with melted white or milk if you desire or maybe take a small piping bag and write mom with melted chocolate!!

Other Quick Chocolate and Champagne ideas for Mother's Day:

  • Purchase store bought chocolate brownies cut into heart shape's
  • A box of mom's favorite chocolate of truffles
  • Melt dark chocolate and spoon onto parchment paper, then decorate with dried fruits and nuts
  • Chocolate fondue with sweet and salty things to dip
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