Cookbook author and restaurateur Sara Foster likes taking advantage of North Carolina’s mild weather, moving casual gatherings outdoors earlier in the year than other climates allow. The owner of Foster’s Markets, a pair of upscale food emporiums in Durham and Chapel Hill, N.C.,Foster finds an al fresco Easter dinner the perfect way to celebrate spring.
Giving full outdoor treatment to her Easter menu, she grills rather than roasts the traditional leg of lamb and makes a theme of the season’s new mint in a fresh pea soup and in a spicy mint pepper jelly for the lamb.
With a simple seasonal vegetable such as lemon-roasted asparagus on the side and a make-ahead lemon pie to finish, Foster supplements this easy-on-the-cook menu with one of the classic Easter specialties from Foster’s Market, such as hot cross buns, deviled eggs or roasted new potato salad.
—Damon Lee Fowler, a food writer in Savannah, Ga.
Sara Foster’s Easter Dinner Menu:
- Sweet Pea Soup with Mint Pesto
- Grilled Butterflied Leg of Lamb with Mint Pepper Jelly
- Lemon-Roasted Asparagus
- Aunt June’s Lemon Icebox Pie