Mother’s Day dinner for two

Although Mother’s Day is about spending time with your mom celebrating and appreciating all she does for you, one of the best treats for her may be a deliciously romantic night alone with her honey. Prepare a romantic multi-course Mother’s Day dinner for your mom to let her have some quality alone time with the love of her life (other than you). Give your parents a Mother’s Day evening to remember – and don’t forget to call first before you come back to do the dishes!

THE SETTING

Cover the table with a nice white or light pink tablecloth. Use the special silverware and dishes and light candles all over the dining area. Have fresh flowers on the table and fold cloth napkins into easy decorative shapes. Even the smallest details will make your mom or wife feel special. Have soft music playing in the background as well as soft lighting. Pop the cork on a favorite bottle of Champagne or wine for the ultimate romantic experience.

Herb Salad with Strawberries

Makes 2 servings

Ingredients:

1/4 cup raw pistachios
5 to 6 ounces romaine lettuce, chopped
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh mint
6 ounces strawberries, hulled, sliced
2 tablespoons fresh lemon juice
1 teaspoon minced shallot
1 teaspoon honey
Pinch of salt
1 1/2 tablespoons olive oil
3 ounces feta cheese, chunked

Directions:

1. Preheat oven to 350 degrees F. Lightly toast pistachios on a baking sheet for about 9 minutes, be sure not to burn. Take nuts out of oven and let cool. 
2. Combine lettuce, tarragon, mint and half of the strawberries in a large bowl. 
3. Whisk lemon juice, shallot, honey and salt in a separate bowl. Continuing to whisk, slowly drizzle in olive oil. Toss dressing with lettuce mixture. 
4. Separate lettuce mixture onto two plates and top with remaining strawberries, pistachios and feta. Keep chilled until ready to serve.

Filet Mignon with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis and The Food Network
Makes 2 servings

Ingredients:
2 (4 to 6-ounces each) filet mignons
Kosher salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons cold unsalted butter
1/2 onion, thinly sliced
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 1/4 cups dry red wine

Directions:

 1. Preheat grill or grill pan to medium-high heat.
2. Generously season the steaks with salt and pepper and drizzle with the olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
3. Meanwhile, melt 1 tablespoon of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
4. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
5. Place filets on each of two dinner plates. Drizzle the sauce over the filets and serve warm.

Roasted Asparagus

Makes 2 servings

Ingredients:

1 pound fresh asparagus
Salt and pepper to taste
Extra virgin olive oil

Directions:

1. Wash and dry asparagus. Snap off tough ends.
2. Place asparagus in a microwave safe glass dish or bowl. Sprinkle with salt and pepper. Cover loosely and microwave on HIGH for 2 to 3 minutes. Test for doneness, they should be crisp-tender. If they need more cooking, microwave for 30 to 45 second intervals. Drizzle with olive oil before serving.

Molten Lava Cake

Makes 2 servings

Ingredients:

Cooking spray
3 to 4 ounces dark chocolate
3 tablespoons butter
1/4 cup sugar
1 eggs
1/4 cup flour
Whipped cream or ice cream (optional)

Directions:

1. Preheat oven to 400 degrees F. Spray two 4-ounce custard cups with cooking spray.
2. Melt chocolate and butter in a double boiler. Mix in sugar.
3. Whisk egg in a bowl. Pour some of the chocolate mixture into the egg to temper. Then pour the egg into the chocolate mixture, whisking, so the egg does not scramble. Mix in flour.
4. Pour batter into custard cups and move to a baking sheet. Bake for 10 minutes. The center should still be soft. Turn cups over on plates and remove cups after 2 minutes. Top with whipped cream or ice cream, if desired.

Click below for more great Mother’s Day recipes:
For breakfast in bed
Healthy and low-carb
Waking up to a delish breakfast
The brunch menu