Growing up as a child, I always remembered Mother’s Day being a day that we bought my mom flowers and watched my father cook lunch for us. I don’t remember any of the meals being anything elaborate, but they were good enough to satisfy our appetite and give my mom the day off.

In celebration of these memories, I am planning the same thing for my wife on this Mother’s Day. I will be giving my wife the day off so that she can relax and enjoy quality time with our twin boys. Even though I do a majority of the cooking anyways, it will still be a nice gesture for her and every other mother that shows they are loved and appreciated.

For this Mother’s Day, I am taking part in the FoodNetwork virtual Mother’s Day event with The Communal Table.

Here is the menu for my wife’s Mother’s Day lunch on Sunday, May 13:

Ingredients:

Grilled Chicken

1/2 pound of grilled chicken
salt & pepper
1/2 tsp of fresh rosemary and thyme mixture

Glaze

2 tbsp of Dijon mustard
1 tbsp of olive oil
1 tbsp of whole grain mustard

Grilled Asparagus

1 bunch of asparagus
2 tsp blood orange olive oil

(asparagus should be marinated in the blood orange olive oil for 12 hours previous to cooking)

Directions:

1. Lightly season the chicken with salt and pepper. Generously season the chicken with the fresh herbs. Cook on medium heat until the chicken is lightly browned. Apply glaze on chicken after it is cooked.

2. Cook the asparagus on the grill until slightly charred and tender.

3. Serve and enjoy!

This recipe is quick and easy to follow, and it can be used for any type of meal.

See what our friends are bringing to the table and tell us what you would bring to the table on Twitter by using the hashtag: #pullupachair.