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" Face it: Moms love vegetables. Or at the very least, they love the idea of their kids, young and old, eating their vegetables. Make your Mom (and everyone else&amp;#039;s) happy this spring by embellishing your lunch, brunch, or dinner with these in-season, veggie-rich sides. Dinner and Flowers: Artichokes Forgo the bouquet and treat her to buds of another type: Artichokes are actually the flower buds of plants related to the thistle. Stuffed with cheesy, mint-accented bread crumbs, these Roman-style artichokes (pictured above) are much tastier than munching on roses. Get the recipe for Roman-Style Artichokes \u00BB For a Little Elegance: Watercess Watercress is crisp and a little spicy, perfect for tea sandwiches with cream cheese, or in a simple salad with some baby arugula and sliced almonds. Just make sure to trim off any tough stems. Get the recipe for Arugula and Watercress Salad \u00BB A Sweet Bite: Sugar Snap Peas Sugar snap peas live up to their name, especially at peak season (early summer) when you can just snack on them raw. Until then, try them enhanced by fragrant herbs in a mustardy vinaigrette. Get the recipe for Snap Peas With Tarragon-Mustard Vinaigrette \u00BB A Classic Pick: Asparagus These green and white stalks epitomize spring. Trim the woody ends of the stalks (or just snap them off at the base), then blanch in boiling water until bright green and just crisp-tender. Cool quickly in an ice-water bath and dry well. Serve them with an updated (yet still incredibly delicious) hollandaise. Get the recipe for Hollandaise Sauce \u00BB TELL US: What&amp;#039;s your favorite spring veggie? Catherine Lo is an associate food editor in the Good Housekeeping Test Kitchen. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a21609/spring-vegetable-side-dishes/>