Celebrate both the season and a vegetarian or veggie-loving mom with a menu bursting with spring flavor. This menu, which I developed for Vegetarian Times
(Mother Love, April/May 2012), is all about the delicious details. Herbs in lemonade, homemade croutons, a pretty pasta shape, and a bright berry sauce on the flourless chocolate cake make this meal special. And the ingredients - basil, artichokes, peas and berries - scream spring.
Fill a vase with a bunch of basil in place of traditional flowers for a fresh-from-the-garden feel. Then pop open a bottle of dry Prosecco to toast mom and the budding season.