Mother's Day Dinner

Since 1914, the second Sunday in May has officially been set aside to honor the mothers in our lives. This year, May 14th, is the day to thank them for the patience, care and devotion that only a mother can offer. And what better way to say thank you to your mother (or your wife, or sister, or aunt) than with a special springtime meal made just for her?

Lucky for the cook, Mother's Day falls in the fullness of late spring, after the last vestiges of winter's cold have subsided for another year. Brightness abounds all around, in the flowers and the produce and the fish that will all help to make a spectacular meal on this special day.

As a tribute to the now-warm afternoons, we begin this meal with a quick and easy chilled cucumber soup, subtly flavored with fresh mint and lime juice. The main course is sole fillets poached and served in a delicate grape and Champagne sauce. Our suggested side dishes are orange-glazed asparagus and rice pilaf, although you can certainly tailor the accompaniments to the guest of honor's preferences. Fragrant, sweet strawberries make a delicious finale in strawberry shortcake, which no one can refuse!

Recipes

• Minted Cucumber Soup
• Rice Pilaf with Toasted Almonds
• Orange-Glazed Asparagus
• Strawberry Shortcake
• Sole with Grapes and Champagne