Sara Foster's Easter Dinner

1 (14-ounce) can diced fire-roasted tomatoes
¾ cup reduced-sodium chicken broth
1½ tablespoons tomato paste
1½ teaspoons grated orange rind
½ teaspoon kosher salt
1⁄8 teaspoon coarsely ground black pepper
6 boneless, skinless chicken breasts (5 ounces each)
2 tablespoons seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
½ green bell pepper, cut into thin strips (about 1 cup)
1 onion, vertically sliced (about 1 cup)
1 (8-ounce) package sliced mushrooms
¾ cup shredded provolone or mozzarella cheese

1. Combine tomatoes, broth, tomato paste, orange rind, salt and pepper in a large bowl; set aside.
2. Lightly coat chicken with breadcrumbs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook until golden brown, about 6 minutes per side. Remove to a plate.
3. Heat remaining oil in skillet. Add green pepper, onion and mushrooms; sauté 7 to 12 minutes, or until mushroom liquid evaporates and vegetables are tender.
4. Return chicken and any juices to pan; spoon vegetables over top. Add tomato mixture. Cover, bring to a boil; reduce heat and simmer until chicken is done, about 15 minutes. Sprinkle with cheese; cover and cook until cheese melts, about 1 minute. Serves 6.



By Jean Kressy, "Good Food Fast," Jan. 2008.

Per serving: 320 calories, 12g fat, 42g prot., 11g carbs., 2g fiber, 560mg sodium.

Mint Pepper Jelly:
1 cup pepper jelly
¼ cup chopped fresh mint
3 tablespoons red wine vinegar
1 teaspoon freshly ground
black pepper

Lamb:
1 (4½- to 5-pound) butterflied
leg of lamb
8 garlic cloves, cut in half,
smashed lightly with a knife blade
¼ cup fresh rosemary or
1 heaping tablespoon dried rosemary
3 tablespoons olive oil
½ cup dry red wine or Marsala
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 tablespoon freshly ground
black pepper
Safflower oil or canola oil for
oiling the grill

1. To make jelly, combine all ingredients; whisk until well blended. Refrigerate in an airtight container until ready to use, up to 1 week.
2. To prepare lamb, make about 8 small incisions on the fatty side of lamb and insert a garlic half and some rosemary into each slit. Rub lamb on both sides with olive oil, wine, remaining garlic and rosemary, mint, salt and pepper. Cover and refrigerate overnight or let stand 1 hour.
3. Brush grill rack lightly with oil. Preheat grill. Remove lamb from marinade. When fire is medium-hot, place lamb on rack and cook 15 to 20 minutes per side, until temperature reaches 130F to 135F for medium rare or 140F to 145F for medium. Baste frequently with remaining marinade.
4. Remove lamb from grill and let rest, lightly covered, 10 minutes before slicing. Carve into ¼-inch thick slices and serve with 1 tablespoon Mint Pepper Jelly per serving (You’ll have some jelly left over). Serves 6 to 8.

From Foster’s Market Cookbook by Sara Foster, copyright ©2002 by Sara Foster. Used by permission of Random House, Inc.
Relish the Holiday, March 2008.

Per serving: 395 calories, 16g fat, 155mg chol., 50g prot., 8g carbs., 0g fiber, 395mg sodium.

Find a suggestion of wine to serve with this recipe at: www.relishmag.com/wine/25843.html

Crust:
4 ounces gingersnap cookies, finely ground (1 cup crumbs)
1/2 cup finely ground almonds or pecans
5 tablespoons unsalted butter, melted

Filling:
Grated rind and juice of 3 lemons
3 egg yolks, lightly beaten
1 (14-ounce) can sweetened condensed milk
1 tablespoon sugar

Whipped Cream Topping:
1 cup heavy cream
1/4 cup sugar

1. Preheat oven to 325F.
2. To prepare crust, stir crumbs and almonds together in a medium bowl. Add melted butter; stir until crumbs are moistened. Pour crumbs into a 9-inch pie plate and press evenly over bottom and up sides. Bake 8 to 10 minutes, until crust feels dry and firm. Let cool to room temperature before filling.
4. Increase oven temperature to 350F.
5. To prepare filling, stir lemon rind, juice and yolks together in medium bowl. Add condensed milk and sugar; whisk until blended.
6. Pour filling into crust; bake on center rack 10 minutes. Cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours.
7. Beat cream in medium bowl until soft peaks form. Add sugar and beat just to combine. Top pie with whipped cream. Serve chilled. Serves 10.

Reprinted with permission from Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster (Clarkson Potter Publishers, 2005).

Relish the Holiday, March 2008.

Per serving: 430 calories, 23g fat, 125mg chol., 7g prot., 47g carbs., 1g fiber, 140mg sodium.

Pesto:
1 cup fresh mint leaves, loosely packed
1 cup flat-leaf parsley leaves, loosely packed
4 garlic cloves
½ cup extra virgin olive oil
¼ cup blanched slivered almonds
1 cup grated Asiago or Parmesan cheese,
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Soup:
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, chopped
1½ pounds Yukon Gold potatoes (3 to 4 medium), peeled and chopped
3 celery stalks, chopped
5 cups lower-sodium chicken or vegetable broth
2 cups shelled fresh or frozen green peas
1 head butterhead (Bibb) lettuce (about 4 cups, loosely packed)
3 tablespoons chopped fresh mint
2 teaspoons sea salt
1 teaspoon coarsely ground black pepper

1. To prepare pesto, place mint, parsley and garlic in a food processor. Pulse to roughly chop. With motor running, pour in olive oil. Scrape down sides of bowl. Add almonds, cheese, salt and pepper. Purée until smooth, about 1 minute. Use immediately or refrigerate in an airtight container up to 1 week.
2. To prepare soup, melt butter and olive oil in a large saucepan over medium heat. Add onion; reduce heat, and cook, stirring often, until soft and translucent, about 10 minutes. Add potatoes and celery; cook 5 minutes.
3. Add broth and peas and bring to a low boil over high heat. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add lettuce and simmer until tender, about 2 minutes. Stir in mint, salt and pepper. Remove from heat. Cool slightly.
4. Working in batches, pour soup into a food processor or blender and purée until smooth. Taste and season with additional salt and pepper if desired. Serve warm or chilled with a teaspoon of Mint Pesto spooned onto each serving. (You’ll have pesto left over). The soup will keep, refrigerated in an airtight container, up to 3 days. Serves 6 to 8.

Reprinted with permission from Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster (Clarkson Potter Publishers, 2005).
Relish the Holiday, March 2008.

Per serving: 260 calories, 12g fat, 15mg chol., 8g prot., 29g carbs., 5g fiber, 1380mg sodium.

¼ cup olive oil
Juice of 1 lemon
2 pounds asparagus, trimmed
½ head napa cabbage, cored and cut into 4 strips
¼ cup reduced-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
Juice of 1 orange
2 tablespoons dry sherry or vermouth
1 tablespoon peeled, minced fresh ginger
2 oranges, peeled and sectioned
2 tablespoons chopped green onions

1. Preheat oven to 400F.
2. Combine oil and lemon juice in a bowl. Add asparagus and cabbage; toss to coat. Spread evenly in a baking pan. Roast about 10 minutes, turning once, until crisp-tender.
3. Combine soy sauce, brown sugar, vinegar, orange juice, sherry and ginger in a bowl; stir well. Add orange sections.
4. Arrange asparagus and cabbage on a platter and top with orange mixture. Garnish with green onions. Serves 6.

From Foster’s Market Cookbook by Sara Foster, copyright ©2002 by Sara Foster. Used by permission of Random House, Inc.
Relish the Holiday, March 2008.

Per serving: 190 calories, 9g fat, 0mg chol., 5g prot., 22g carbs., 5g fiber, 360mg sodium.