If you haven’t already made brunch reservations at your favorite restaurant, you better plan a menu, go grocery shopping and invite the mothers in your life for a home-made spread this Sunday.

For those of us Israelis who live in the U.S., this is a bittersweet holiday since our mothers are so far away from us. While we celebrate here with everyone else on the second Sunday of May, Mother’s Day in Israel is celebrated a couple of months earlier, on the 30th of the month of Shevat.

The date of Israel’s Mother’s Day was chosen to honor an incredible woman who changed the history of Israel and the Jewish people. No, I’m not talking about Golda Meir. The 30th of Shevat in 1945 marks the day that Henrietta Szold died in Hadassah Medical Center in Jerusalem, a hospital that was built thanks to her vision.

Henrietta Szold was born in Baltimore, MD in 1860, the eldest of eight daughters of Rabbi Benjamin Szold. She visited Israel for the first time in 1909 and three years later founded Hadassah, an organization that since 1912 helped upgrade healthcare in what was then known as Palestine. They formed a visiting nurse system, and nursing school, dental and X-Ray clinics, hospitals and more.

From 1934 Szold headed the Youth Aliyah that saved thousands of kids from the Nazis and brought them to Palestine. And although she had no children of her own, honoring her by celebrating Mother’s Day on the day she passed away is a way for the country to say thank you for taking care of so many of its children.

Back to our brunch, a quiche and a light salad are always my favorite choice for any feminine gathering. Followed is a recipe for asparagus, arugula and gorgonzola quiche, and a butter lettuce, avocado and cumquat salad. Or you can pump it up by adding any of these dishes as well:

Back to our brunch, a quiche and a light salad are always my favorite choice for any feminine gathering. Followed is a recipe for asparagus, arugula and gorgonzola quiche, and a butter lettuce, avocado and cumquat salad. Or you can pump it up by adding any of these dishes as well:

Grape Leaves Quiche

Roasted eggplant with pomegranate and Greek yogurt

Four-Way Meringue Clouds: pomegranate, dates, orange or chocolate-anise flavor

Fresh peas with Romaine lettuce and mint

Artichoke bottoms with egg yolk and goat cheese

Homemade Israeli granola

Almond and orange braid

Raw beet, gorgonzola and mâche salad

For even more recipes, check out Food & Wine on Haaretz.com