It’s traditional to gift mom with flowers on Mother’s Day, of course. But no one said it has to be a bouquet. This menu has floral touches in every course, from a cocktail with violet liqueur to fried squash blossoms for a starter. The main course of pappardelle with spring vegetables doesn’t specifically call for flowers but chive blossoms are a lovely addition to the microgreens sprinkled on at the end. And for a floral finish, a touch of rosewater in the strawberry rhubarb fool takes the marriage of these two spring fruits to the next level.