Julia Robinson photo

This picnic basket is filled with a homemade meal for Mom.

OK, a show of hands: How many moms want to go to a buffet for Mother’s Day? How many moms would prefer that your loved ones prepare a special luncheon, clean up the kitchen - and take you on a culinary outing in a local park?

Julia Robinson photo

A curried chicken and cashew salad is served on a croissant with mixed greens.

Option two wins. It might take a little more effort to do the right thing - a little planning and time in the kitchen will be required - but she’s sure to be pleased.

So, you’ll need a plan. First, consider the menu. Make it simple, with interesting culinary gestures.

Any cooking can be done a day or two ahead of time. That way, on her day, the kitchen stays clean and the stove remains off.

We’re here to help: This particular picnic basket contains curried chicken and cashew salad on croissants, mixed green salad with grape tomatoes and lavender-lemon cupcakes with mixed-berry compote.

Oh, and chill a bottle of sparkling wine, such as Coppola’s Sophia Blanc de Blanc (because it’s good and prettily packaged), or an Italian prosecco. This meal would also be good with a sparkling lemonade or cold, mint tea garnished with fresh mint.

Make everything but the salad dressing a day or two ahead. The dressing can be made a couple of hours before the picnic and allowed to sit. Dress the salad before you head out. And don’t forget to clean up the kitchen!

After the picnic (hint, hint), present the basket to mom with a bouquet of lilac flowers.

Be sure to throw in some added goodies from local farmers markets (such as honey, goat cheese and preserves) and/or from gourmet shops.

Don’t forget the card. Happy Mother’s Day.

Be cool

When the weather’s warm, keep food cool. If you are going to wait longer than 30 minutes to eat, bring along a cooler with ice. Foods with mayonnaise or soy protein can be hazardous when left in warm temperatures “due to the support of bacterial growth,” says Richard Fancher, sanitarian in the University of Missouri’s Department of Environmental Health and Safety. “The warmer the air temperature, the sooner the food needs to be served,” he says.

Quick bite

English lavender is a strongly flavored herb, so use it sparingly. It can be used in place of spices like marjoram and thyme in meat dishes, in lemonade or desserts. Never use lavender from the florist or craft shop in recipes.

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