Spring on a plate for Mom

I have an extraordinary and wonderful mom, each year for Mother’s Day all my brothers, aunts and everyone that loves her gets together to cook an elaborate meal for her. This year we did a fancy 5-course dinner with fresh produce from our local farmer’s markets and pasture-raised lamb from Groff’s Content Farm in MD. Dinner was unforgettably delicious: here are some of the pictures from the evening.

Pink peonies and tulips – one of the 3 beautiful floral arrangements on the table for Mother’s Day dinner carefully arranged by my lovely aunts.

Mother’s Day menu – amidst the frenzy of attempting a 5-course meal, I only had time to hand-write 4 of them (there were 12 of us) – but mom loved it.

My new favorite find at the Dupont Circle Farmer’s Market in Washington DC: Watermelon radishes – they have a mild radish flavor and gorgeous hot pink color. I sliced them paper thin and served them with mâche greens and a Vermouth scallion vinaigrette.

Rhubarb and strawberries – is there a more perfect combination in early spring? I got them at the Penn Quarter farmer’s market in Washington DC for Mother’s day dessert – a simple yet delicious combination called Fool, recipe HERE.

Market-fresh Ramps (wild leeks that are grown in the spring). Part of mother’s day menu – I grilled them lightly with olive oil and sea salt.