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A Mother’s Day Menu: Make a Surprisingly Easy Steak Dinner & More

A Mother’s Day Menu: Make a Surprisingly Easy Steak Dinner & More
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The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

No one deserves a full three-course meal more than the moms in our lives! Show your mom how much she means with this spring-inspired steak dinner featuring an elegant appetizer, impressive entree, and beautiful dessert.

This special meal begins with a light parmesan sweet pea dip made with Heinen’s organic frozen petite peas and imported parmesan cheese and served with an assortment of fresh colorful vegetables and crunchy dippers.

Bag of frozen Heinen's Peas, sliced lemon, Heinen;s Extra Virgin Olive Oil, Heinen's Parmigiano Regiano, Parmesan Cheese Crisp on white marble table.

The main course showcases two elegant proteins, filet mignon and fresh sea scallops, and features a scampi-style sauce made with garlic, butter and white wine.    

Sea Scallops, Heinen's CARE certified beef tenderloin filet mignons, Garlic, Olivie Oil, and White wine all layed out on white marble table.

You’ll end on a light note with a no-bake fresh berry pie prepared in a homemade crust made easy with Heinen’s honey almond granola. It’s perfect topped with a scoop of French vanilla ice cream.

Heinen's Honey Almond Granola, Heinen's Organic Coconut Oil, Strawberries, and Blueberries on white marble table.

Why You’ll Love These Recipes

  • High quality ingredients you can trust. From the imported Italian parmesan cheese in the sweet pea dip to the Heinen’s CARE Certified filet mignons and super fresh scallops in the entree to the private label granola and organic coconut oil in the dessert, you can feel confident you’re serving Mom the best. 
  • Easy to prep ahead. The steak and scallop scampi main course is best prepared just before serving, but the parmesan sweet pea dip and no-bake granola berry pie can be prepared at least a day in advance, allowing you more time to spend with Mom.
  • Three beautiful dishes. We eat with our eyes first, and that is certainly the case with this entire menu that is sure to delight your mom.

A Mother’s Day Menu: Make a Surprisingly Easy Steak Dinner & More

A Mother’s Day Menu: Make a Surprisingly Easy Steak Dinner & More


Parmesan Sweet Pea Dip

  • 16 oz. bag Heinen’s organic frozen petite peas, thawed
  • ½ cup Heinen’s imported parmesan cheese
  • 2 Tbsp. Heinen’s extra virgin olive oil
  • 2-3 Tbsp. lemon juice
  • 1 peeled garlic clove
  • 1 Tbsp. chopped fresh mint
  • Kosher salt
  • Heinen’s crostini
  • Heinen’s parmesan cheese crisps
  • Fresh vegetables, like sliced carrots, cucumbers and radishes

Steak and Scallop Scampi

  • 2 Heinen’s CARE Certified beef tenderloin filet mignons
  • 8 oz. fresh sea scallops, patted dry (about 6 scallops)
  • Kosher salt and black pepper
  • 3 Tbsp. Heinen’s extra virgin olive oil, divided
  • 1 Tbsp. fresh minced garlic
  • Pinch Heinen’s crushed red pepper flakes
  • ⅓ cup dry white wine, such as pinot grigio
  • 2 Tbsp. Heinen’s unsalted butter
  • 1 Tbsp. lemon juice, more to taste
  • ¼ cup fresh chopped parsley
  • Cooked fresh green beans, for serving

No-Bake Granola Berry Pie

  • 1 bag Heinen’s Honey Almond Granola
  • ½ cup Heinen’s organic coconut oil, melted (plus more to grease the pie dish)
  • 3 cups mixed berries (1 ½ c. sliced strawberries, 1 c. blueberries, ½ c. raspberries), plus more for garnish
  • ½ cup. Heinen’s white sugar
  • 3 Tbsp. cornstarch
  • ½ cup cold water
  • Heinen’s French vanilla ice cream


Parmesan Sweet Pea Dip

Prep time: 10 Min.
Cook time: 0 Min.
Servings: 4

  1. Add peas, parmesan cheese, olive oil, lemon juice, garlic, and fresh mint into a food processor; blend until smooth. Season to taste with kosher salt until the flavors pop.
  2. Transfer to a bowl and serve with crostini, parmesan crisps and fresh vegetables.

Note: Dip can be prepared up to 2 days in advance.


Steak and Scallop Scampi

Prep time: 10 Min.
Cook time: 20 Min.
Servings: 2

  1. Season the steaks and scallops liberally on both sides with salt and pepper.
  2. Heat 2 Tbsp. of the olive oil in a heavy pan, like a cast iron skillet, over medium heat. Once the oil is very hot, but not smoking, add the steaks and allow them to cook on each side (undisturbed) for 5 to 7 minutes (for medium), or until desired doneness. In the last 4 minutes of cook time, add the scallops to the pan, allowing them to cook for 2 minutes on each side, or until cooked through.
  3. Remove the steaks and scallops from the pan and allow to rest while you prepare the scampi sauce.
  4. In a clean skillet, heat the remaining Tbsp. of olive oil over medium heat. Add the garlic and red pepper flakes (if using) and cook 1 minute, stirring constantly. Add the wine to the pan and simmer until reduced by half, about 3 minutes. Stir in the butter, lemon juice, and parsley. Season to taste with salt and additional lemon juice, if desired.
  5. Serve the steaks and scallops topped with the scampi sauce, with the cooked green beans.


No-Bake Granola Berry Pie

Prep time: 30 Min., plus 5+ hours chill time
Cook time: 0 Min.
Servings: 8

  1. Pulse the granola in a food processor until the texture resembles fine to coarse crumbs. Add the melted coconut oil and continue to pulse until it comes together.
  2. Press the crust into a greased 9-inch pie pan, using the back of a spoon or measuring cup to evenly distribute it on the bottom and up sides of the pan. Refrigerate crust for 1 hour.
  3. In a saucepan combine half of the fruit and sugar. Bring to a boil, stirring often, and continue to cook until the berries break down, about 5 to 6 minutes.
  4. Whisk the cornstarch into the water, then add to the berries. Return to a boil, then reduce heat to a simmer. Continue to simmer for 1 minute, stirring constantly, or until mixture is thickened. Remove from heat and fold in the remaining fresh berries.
  5. Pour the berry mixture into the chilled pie crust. Decorate the top with fresh berries, if desired. Cover with foil and refrigerate for at least 4 hours, or overnight.
  6. Serve topped with vanilla ice cream.
Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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