Perplexed about what to do for Mother’s Day? This year, why not send Mom off for the day to enjoy some alone time—perhaps a certificate to the local spa or tickets to the museum exhibit she’s been talking about. While Mom is out and about, you and the kids can prepare an elegant dinner for her return. And since the last thing mom wants to come home to is a kitchen full of dishes, this menu is streamlined for easy prep and cleanup.

The Menu:

Halibut wrapped in prosciutto Roasted asparagus Twice baked  potatoes Lavender crème brulèe

Halibut Wrapped in Prosciutto

The prosciutto lends a delicious saltiness to the fish, while helping keep it moist. Line a baking sheet with aluminum foil for super simple clean up. In fact, the fish and the asparagus can go on the same sheet. Start by roasting the asparagus first, and then add the fish to the sheet 15 minutes before the asparagus is done.

What You Need:

  • 4 halibut fillets
  • Olive oil
  • Salt and pepper
  • 4 slices of prosciutto

What You Do:

  1. Preheat the oven to 400 degrees.
  2. Pat the fillets with a paper towel dry. Brush a little olive oil over each fillet and then lightly season with salt and pepper.
  3. Wrap one slice of prosciutto around the middle of each fillet.
  4. Place on a baking sheet and roast for about 15 to 20 minutes, depending on the thickness of the fillets. Serves 4.

Roasted Asparagus

The best way to prep asparagus is to just snap each stalk in two. Try to snap near the base of each stalk (not right in the middle). Throw away the base of the stalks, as it is not as tender.

What You Need:

  • Asparagus
  • Olive Oil
  • Kosher salt

What You Do:

  1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil and add the prepped asparagus.
  2. Lightly drizzle olive oil over the asparagus, tossing gently to coat. Season with salt and place in oven.
  3. Roast for about 15 minutes and then turn the stalks with tongs. (This is the time to add your fish if you’re cooking both). Return to the oven and bake for an additional 15 minutes. Serves 4.

Twice Baked Potatoes

If making the entire meal for mom, plan on baking the potatoes first. While the halibut and asparagus are in the oven you can scoop out the potato flesh and make the filling. Once the halibut and asparagus are done, reduce the heat to 350 degrees and finish baking the potatoes.

What You Need:

  • 2 large russet potatoes
  • ½ cup sour cream
  • ¼ cup whole milk
  • 2 tablespoons unsalted butter
  • ½ cup shredded sharp white cheddar cheese
  • ¼ cup grated parmesan

What You Do:

  1. Preheat oven to 350 degrees.
  2. Wash and prick the potatoes with a fork. Bake in the oven until a knife easily slices to the center, between 60 to 75 minutes depending on the size of the potatoes.
  3. When the potatoes are done allow them to cool. Slice in half lengthwise and scoop out the potato flesh (leave some around the skin so that the potato jacket doesn’t rip and can serve as the “bowl” to the filling).
  4. In an electric mixer fitted with a paddle attachment, mix together the potato flesh, sour cream milk, butter and cheese until smooth.
  5. Fit a plastic pastry bag with a large star tip. Fill the bag with the potato filling and then pipe the filling into the potato skins.
  6. Bake at 350 degrees for about 30 minutes. Serves 4.

Lavender Crème Brulèe

You will need 4 ramekin dishes for this dessert. This can be made the night before (fewer dishes to deal with the next day!). Wait until just before serving to sprinkle the sugar on top and to caramelize.

What You Need:

  • 1.5 cups heavy cream
  • 1 tablespoon dried culinary lavender (available at gourmet food shops)
  • ¼ cup sugar
  • 4 egg yolks
  • Extra sugar for sprinkling

What You Do:

  1. Preheat oven at 350 F.
  2. Bring the cream to a gentle boil. Remove from heat, add lavender and let steep for 15 minutes.
  3. Use a mesh colander to strain the cream into a bowl and discard the lavender.
  4. Using a mixer fitted with a paddle attachment beat the egg yolks with the sugar on medium speed until light in color.
  5. Reduce speed to low and add the cream to combine.
  6. Divide the cream between the ramekins.
  7. Fill the baking dish with boiling water so that the water reaches half way up to the ramekins. Bake for 30 minutes. Remove from oven and allow to cool. Place ramekins into the refrigerator until well chilled.
  8. When ready to serve, sprinkle the top of each dessert with about a heaping teaspoon of sugar. Carefully (this is not for kids to do!) caramelize with a torch, or under the broiler for a few minutes until caramelized. Makes four desserts.