This Mother’s Day we didn’t get together with family, since we spent the day before at my husband’s college graduation surrounded by both our families. After joining some friends for an absolutely amazing brunch at Over Easy—where I had the smoked salmon omelet and became inspired to host a brunch with friends, for Mother’s Day dinner we decided to make something fancy that we most likely could not make if we happened to have kids, a tongue-in-cheek celebration of our freedom as non-parents.

The rest of my Mother’s Day, what wasn’t spent cuddling with my boys—our cats Pippen, Romeo and my husband—was spent going through and reorganizing my spice rack after another stop at Penzey’s, where we replenished some things and picked up a couple new things to play with.

To prep this, I rubbed the tilapia with some lemon zest and dill weed before sautéeing it with a tiny bit of olive oil. We picked up some locally grown baby broccoli (which might be my new favorite veggie!) and purple asparagus from our local Trader Joe’s, which I steamed in our Black & Decker Handy Steamer. To finish it off I sautéed some leftover penne pasta with butter, a dash of lemon juice, dill and fresh garlic.

Paired with some sangria, this was an unbelievable way to end the weekend!