It’s not exactly breakfast, and not really lunch, but brunch is a great excuse to invite people over at midday in the hope that they will linger over an edible tribute to Mom on Mother’s Day or Dad on Father’s Day. (In my perfect world, I would wish for an inclusive Parent’s Day.)

Some brunch menus have more of a breakfast feel and others lean toward the more substantial fare of lunch. I like a bit of both.

Here is a relaxed and inviting menu, — where all the moms and dads, biological or otherwise, get to read the entire Sunday paper, and even finish the crossword, without having to step foot in the kitchen (unless they want to). Skip the bagels and shmears in favor of food that is lively, interesting and easy to make — perfectly suited to this informal occasion. Reservations not required, and no lengthy lines to wait on. This is their day — or perhaps your day. In any case, it is cause for celebration.

Gingered Melon and Mixed Berry Compote

Serves 6-8

4 cups melon balls

1 pint strawberries, hulled and sliced

1 pint raspberries, fresh or frozen (thawed)

1 pint blueberries, fresh or frozen (thawed)

2 cups seedless green grapes, halved

1 Tbs. grated fresh ginger

2 Tbs. brown sugar

2 Tbs. fresh lemon juice or to taste

4 Tbs. fresh orange juice

fresh mint leaves

In a large bowl combine fruit. In a small bowl combine ginger, brown sugar, lemon juice and orange juice and pour over fruit. Toss gently. Chill and serve in goblets, garnished with fresh mint.

Smoked Salmon and Caviar Frittata

Serves 8

2 Tbs. butter

4 green onions, white part only, thinly sliced

8 eggs

4 Tbs. heavy cream

4 oz. smoked salmon, cut into strips

salt and pepper

3 Tbs. chopped fresh dill or parsley

4 Tbs. caviar

In large skillet, preferably non-stick, heat butter and sauté onions. Beat eggs with cream and pour into skillet. Cook over medium heat without stirring, until outer edges are set. Sprinkle with smoked salmon and dill and place in oven. Bake until puffy and golden brown. Remove from oven and spread caviar on top. Add salt and pepper to taste. Cut in wedges and serve.

Potato and Asparagus Salad

Serves 8

2 lbs. small red potatoes, quartered and cooked

2 lbs. thin asparagus, trimmed and cut into 1-inch pieces, cooked just until tender

1 cup kalamata olives, pitted and halved

3 Tbs. champagne vinegar

2 Tbs. tarragon mustard

1/2 cup olive oil

salt and pepper

In large bowl combine potatoes, asparagus and olive. Whisk together vinegar, mustard and oil until well blended. Toss with potato mixture. Add salt and pepper to taste.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to [email protected].