Looking for the best way to celebrate Mom on Sunday (or any day)? Try these 10 picks from mom and Delicious Living Food Editor Elisa Bosley.

Skillet Scramble with Kale and Garlic

Serves 2 / Prep tip: To roast garlic, instead of cooking in oil as is the common method, put peeled, whole cloves in an ovenproof dish and cover with water. Cover with foil and cook at 375 degrees for at least one hour, or until cloves are very soft. Serving tip: Serve atop toasted whole-grain pita or naan. View recipe.

Baked Tarragon Eggs with Tomato Salad and Goat Cheese

Makes 8 / A sophisticated take on a family favorite. Prep tip: Cook the eggs according to your personal taste, with yolks runny or set. Ingredient tip: If tarragon isn't available, basil or chervil work equally well. View recipe.

Cherry-Chocolate Buttermilk Scones

Makes 12 / You can mix and shape these ahead of time; refrigerate on a baking sheet overnight and pop in the oven in the morning. For Valentine’s Day, use a 2-inch, heart-shaped cookie cutter. View recipe.

Sprouted-Wheat Breakfast Sandwich

Serves 1 / Do you think eating a bagel for breakfast means too many carbs and calories? Nutritious sprouted-grain bagels contain complex carbs, essential for brain function. Long-lasting carbs also help prevent dips in blood sugar, averting cravings and hunger pangs. If you can’t find prosciutto, substitute shaved Canadian bacon or soy bacon. View recipe.

(gluten free!) Baked Eggs with Smoked Salmon and Leeks

These creamy eggs have a rich flavor and soufflélike texture. Prep tips: Put this in the oven when the sweet potatoes have 30 minutes left to cook. For a delicious vegetarian dish, omit the salmon.Serving tip: Delightful accompanied with grilled bread. View recipe.

(gluten free!) Fresh-Juiced Breakfast Beverage

Serves 2 / I call this “The Invigorator,” but it’s no simple beverage. Because natural juices are food, you should view them as a liquid component of your meal that gives your body nutritional sustenance. All-natural fruit and vegetable juices (without fillers and artificial sweeteners) are sometimes a better way to consume otherwise solid foods because the body digests them more easily; however, they do pack calories and so are not meant to be consumed like water. View recipe.

Pineapple Upside-Down Muffins

Makes 12 / Nice for breakfast or a tea break. Prep tip: You’ll need two 15-ounce cans of sliced pineapple; each can contains 10 slices. Twelve go into the muffin cups, and eight remaining slices, plus some juice, go into the batter. View recipe.

(gluten free!) Carrot and Ginger Corn Muffins or Bread

Makes 2 loaves or about 16 muffins / This gluten-free recipe has a fantastic texture and zippy ginger taste. Make-ahead tip: The uncooked batter keeps in the refrigerator for several days, so you can make fresh, hot muffins any morning you feel like it. Ingredient tip: Turbinado sugar is similar to brown sugar but with a coarser texture. View recipe.

(gluten free!) Spicy Ginger Turkey Cutlets

Serves 4 / First appearing in our April 2002 issue, this go-to dinner is a hit with kids. Prep tips: Fresh ginger and orange juice taste great, but to save time, use ginger from a jar (available in the produce section) and reconstituted frozen juice. I make this gluten free by using rice flour, but regular flour works fine, too. Ingredient tip: If you can’t find turkey cutlets, simply cut boneless, skinless chicken breasts horizontally to create thin pieces. View recipe.

Butter Lettuce and Apple Salad with Seared Scallops

Serves 2 / Prep tips: The secrets to this salad course are a very crisp apple and a very hot pan for searing the scallops. Prepare the lettuce and dressing the day before, but bring the dressing to room temperature before serving. Don't be tempted to get ahead on anything else; this dish only sparkles when everything is very fresh. View recipe.