Easy Mother’s Day 3-Course Dinner
Food and Drink

Easy Mother’s Day 3-Course Dinner

Everyone wants to impress their mom on Mother’s Day.  However, if your culinary skills leave a little to be desired, that may pose a challenge as you think about preparing a home-cooked meal. Sometimes the stress leading up to the Mother’s Day dinner can turn savant chefs into first-time cooks.  But there are ways that you can create a marvelous supper no matter your skill level.  This three-course dinner is so easy that anyone can prepare it!

Step One: Table Decorations

Before starting the meal, you need to set the table. Make sure that every party member is accounted for with separate cutlery, chairs, plates, and glasses. Order Mother’s Day flowers in advance to create floral table settings, mini floral arrangements, or glass petal holders. Scented candles are the perfect addition to any table, while pillows, photos, and gift boxes will fill in any empty spaces.

Step Two: Prepare Appetizer and Dessert in Advance

Most soups or pastries can be made in advance. While the appetizer and dessert portion are essential, the main course should account for the most time spent. Begin by making the soup.

Course 1: Roasted Sweet Potato Soup Recipe

Sweet potato soup isn’t just a fall-only treat. Packed full of vitamins, sweet potato soup is naturally vegan and gluten-free and tastes absolutely delicious. Make this recipe a day before Mother’s Day and store it in a container in the fridge. Warm it up on the stove prior to serving.

  • Prep Time: 45 minutes
  • Total Time: 60 minutes
  • Serves: 6

Ingredients:

  • 3 large sweet potatoes, peeled and cut into cubes
  • 3 tbsp olive oil
  • 1 1/2 onion, chopped
  • 5 garlic cloves, chopped
  • 2 quarts vegetable broth
  • a dash of cayenne pepper
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Roast the sweet potatoes for 25-35 minutes until tender.
  3. Heat the olive oil in a large pot on medium-high heat and then add the onions, letting them cook for 2 minutes. Add the garlic and cook for another 2-3 minutes.
  4. Add your potatoes to the pot, and season with salt and pepper, mixing everything together.
  5. Add your vegetable broth, bring it to a boil, reduce heat to low and cover, and let simmer for 15 minutes.
  6. Blend the soup until smooth and creamy

On Mother’s Day, feel free to add toppings like crème, bread, cilantro, or baked chickpeas, so the soup looks like it was cooked and prepared on the same day.

Course 3: Chocolate Mousse

I know it looks like we’re going backwards but, you’ll want to make this dessert ahead of time. Chocolate Mousse is easy to store in the fridge for a day.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Serves: 4

Ingredients:

  • 1 cup chocolate chips
  • 1 cup whipping cream
  • 1 tsp vanilla extract

Instructions

  1. Melt chocolate chips in a microwave-safe bowl in the microwave at half power. Stir every 30 seconds. Cool for 5 minutes.
  2. Beat whipping cream in a large mixing bowl. Add the vanilla, chocolate, and beat until incorporated.
  3. Chill for firmer chocolate, then serve when ready.

Step Three: Cooking and Prepping on Mother’s Day

If you decided to prepare courses 1 and 3 in advance, all that’s left is warming up the soup and cooking the main course.

Course 2: Parmesan Orzo with Spinach

Your last meal has a lot of ingredients but is super easy to prepare in a crock-pot.

  • Prep Time: 3 minutes
  • Total Time: 15 minutes
  • Serves: 6

Ingredients:

  • 5 cups broth (vegetarian or chicken), add more if needed
  • 2 cups 2% milk
  • 2 cups orzo
  • 12 cups fresh baby spinach or 6 handfuls
  • 1 cup shredded Parmesan cheese
  • 4 tbsp pesto optional
  • 6 tbsp sun-dried tomatoes with no extra oil
  • salt and pepper to taste

Instructions

  1. COOK ORZO: In a frying pan, bring broth and milk to a boil. Stir in orzo. Lower to medium-high heat and stir until liquid is absorbed.
  2. ADD OTHER INGREDIENTS: Add spinach, parmesan, pesto, and sun-dried tomatoes. Stir until spinach is wilted. Add more broth if the sauce is too thick, add salt and pepper to taste, and add extra parmesan or pesto if desired.

These 3 recipes take an hour and a half to make, so it’s possible to complete them on Mother’s Day if you want everything fresh. However, it isn’t necessary to do so as the soup and dessert will store well in the fridge. Enjoy these incredible, easy to prepare dinner options and Happy Mother’s Day!

Tailgater Magazine