recipe request

[AnnCon]

Does anyone have the Foster's Market cookbook, her first one? I am looking for the recipe for the dish on the cover - green beans, chicken, potatoes (?) pesto. It is a great summer dish and I would love to have it.

[jnoel]

I just pulled the book out and am trying to figure out which recipe that is. I'm thinking it must be "pesto green beans with three types of tomatoes." it says in the notes that it is great with the addition of grilled chicken. I will try to get it typed up for you tonight.

[CookinginMaine]

I *think* this is the one, although the cover recipe appears to have a piece of fish or chicken tucked into it. The recipe does say "This is great with the addition of grilled chicken," so I think the cover picture shows this recipe with chicken.



Pesto Green Beans with Three Types of Tomatoes

This summer salad is great for buffets, picnics, potlucks, and tailgates. It’s easy, too: if you don’t have time to make your own pesto, use a good-quality, store-bought fresh pesto from the deli case.

Serves 6 to 8

2 plum tomatoes, cored and quartered
1 cup yellow pear tomatoes, cut in half, or cherry tomatoes or grape tomatoes
½ cup red cherry tomatoes, cut in half
¼ cup olive oil
3 garlic cloves, minced
1½ pounds green beans, stem ends removed
1 cup Foster’s Pesto
1 cup (4 ounces) grated Parmesan cheese
Salt and freshly ground black pepper to taste
One 2-ounce jar (¼ cup) pine nuts, toasted, to garnish, optional
½ cup grated Parmesan cheese, to garnish, optional

1. Preheat the oven to 400 degrees.

2. Toss the plum tomatoes, yellow pear tomatoes, and cherry tomatoes with the olive oil and garlic in a baking dish. Roast 20 to 25 minutes, until the tomatoes start to release their juices and begin to shrivel. Set aside to cool.

3. Meanwhile, bring a large saucepan of water to a boil, add the beans, and cook 1 to 2 minutes or until the beans are bright green and crisp-tender.

4. Drain the beans immediately and immerse them in a large bowl of cold water to stop the cooking process. (Note: This helps the beans retain their color and keep their crisp texture.) Remove the beans from the water and set aside to drain thoroughly.

5. Toss the beans with the pesto, Parmesan, and salt and pepper in a large bowl. Place the beans on a platter or individual serving plates, top with tomatoes, garnish with toasted pine nuts and Parmesan if desired, and served immediately.

Variation: Any type of tomato can be used instead of the plum and cherry tomatoes. Or if tomatoes are not in season, eliminate them entirely and substitute roasted or sauteed red or yellow bell peppers. This is great with the addition of grilled chicken.

[CookinginMaine]

I just pulled the book out and am trying to figure out which recipe that is. I'm thinking it must be "pesto green beans with three types of tomatoes." it says in the notes that it is great with the addition of grilled chicken. I will try to get it typed up for you tonight.

jnoel, I think we just posted at almost the same time! Glad to see you arrived at the same conclusion as to which recipe it is.

[jnoel]

Yep!! Glad you saved me the trouble of typing it.

I was glad to pull out that book. I haven't made anything from it in far too long.

[Triathlon13]

Mmmm... that sounds good - well except for the tomatoes for me (so wish I liked them).

Think there is anything I could use in place of tomatoes????

I have some yummy farm fresh red potatoes and amazing smelling basil sitting on my counter just waiting for the right recipe, this sounds like it could be the winner.

What is this cookbook you speak of? Have you got lots of good recipes out of it, or is there really only a couple? I'm trying to be really picky about cookbooks.....

Thanks!

M

[LeaHamm]

This is the CL thread in 2010 for this recipe.

http://community.cookinglight.com/ar.../t-135339.html

[amarante]

Mmmm... that sounds good - well except for the tomatoes for me (so wish I liked them).

Think there is anything I could use in place of tomatoes????

I have some yummy farm fresh red potatoes and amazing smelling basil sitting on my counter just waiting for the right recipe, this sounds like it could be the winner.

What is this cookbook you speak of? Have you got lots of good recipes out of it, or is there really only a couple? I'm trying to be really picky about cookbooks.....

Thanks!

M

I've never made this but I knew I had a basil/red potato recipe in my to try file.


Green Bean and New Potato Salad
--------------------------------------------------------------------------------

Recipe By: Cooking Light
Serving Size: 4

Ingredients:

1 1/2 pounds small red potatoes
2 cups (1-inch) cut green beans (about 3/4 pound)
2/3 cup low-fat mayonnaise
2 tablespoons whole-grain Dijon mustard
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
Dash of salt
1 garlic clove, minced
1/2 cup finely chopped red onion
1/4 cup chopped fresh basil

Directions:

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.
Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.

Notes:

To streamline the preparation of this salad, cook the potatoes and green beans in the same pot of simmering water. The beans take less time, so add them to the pot after the cooked potatoes are scooped out. You can combine the mayonnaise dressing and store it in the refrigerator overnight. Toss with the potatoes and remaining ingredients just before serving.

Nutritional Information:

NUTRITION PER SERVING
CALORIES 232(14% from fat); FAT 3.6g(sat 0.6g,mono 1g,poly 1.7g); PROTEIN 4.7g; CHOLESTEROL 0.0mg; CALCIUM 65mg; SODIUM 610mg; FIBER 5.4g; IRON 1.9mg; CARBOHYDRATE 46.1g

[charley]

Here's one without the chicken.

http://italiandish.squarespace.com/i...and-pasta.html

[AnnCon]

Thanks for all the responses! More hot weather on the way so I look forward to eating this.

[Triathlon13]

amarante-thank you for the recipe, I made it tonight & even though I did have to make a few substitutions it turned out very good!

Thank you
M