With Relish magazine’s new cookbook The Best of Relish Cookbook: Celebrating America’s Love of Food (May 2009, The Countryman Press), planning Mother’s Day doesn’t have to be a hassle. Instead of worrying about what to buy her or how to make her day special, give Mom the evening off from chef duty and cook her a fabulous, healthy meal from the Editors of Relish Magazine’s selection of over 150 recipes.

A celebration of America’s most popular home-cooked dishes and newfound favorites, The Best of Relish Cookbook includes everything from light soups to inspired sides, from hearty pastas to classic main dishes and vegetarian entrees, and from eye-opening breakfasts to delectable desserts. The recipes featured run the gamut from down-home to upscale, from Deep South Chicken and Dumplings and Rustic Apple Pie to flavorful panini, filling frittata, and innovative replacements for the old rotation of sides. It also includes kid-friendly meals, gluten-free breads and desserts, full nutritional information for all of the recipes, and helpful kitchen and ingredient tips.

The Best of Relish Cookbook is sure to inspire you to pull up a chair, pick up a fork, and enjoy cooking and sharing with your friends and family. Here is just one sample Mother’s Day Meal you can put together using The Best of Relish Cookbook.

ROASTED CHICKEN SALAD WITH BASIL
1 (2½- to 3-pound) rotisserie chicken
1¾ cups cooked green beans, cut into 1-inch pieces
1¾ cups cooked corn kernels (about 3 ears)
1 red bell pepper, chopped (about 5 ounces)
½ cup chopped fresh basil
¼ cup (1 ounce) pine nuts, toasted
2 garlic cloves, crushed
1/3 cup extra-virgin olive oil
¼ cup red or white wine vinegar
1 teaspoon salt
½ teaspoon coarsely ground black pepper 

1. Remove and discard skin from chicken. Remove chicken from bones; shred meat into bite-size pieces.
2. Place chicken and next 5 ingredients (chicken through pine nuts) in a large bowl; stir gently to combine.
3. Place remaining ingredients in a medium bowl; stir well with a whisk. Immediately pour over salad; toss gently to coat.
Makes 8 servings.
NUTRITION INFORMATION: Per serving: 320 calories; 19 g fat; 78 mg cholesterol; 10 g carbohydrate; 27 g protein; 2 g fiber; 370 mg sodium

SKILLET RAVIOLI AND VEGETABLES
4 tablespoons olive oil, divided
2 cups cauliflower florets (about 10 ounces)
1 ½ cups chopped bell peppers (red, green and yellow) (about 6 ounces)
1 ½ cups sliced mushrooms
3 garlic cloves, minced
1 cup low-sodium chicken broth, divided
2 (9-ounce) packages fresh vegetable or cheese ravioli
1 teaspoon dried Italian seasoning
1 cup dry white wine
½ cup (2 ounces) shredded Parmesan-Asagio-Romano cheese blend
¼ teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon coarsely ground black pepper 

1. Heat 2 tablespoons oil in a large skillet over high heat. Add cauliflower, peppers, mushrooms and garlic; stir. Cover and cook until browned, about 5 minutes, stirring occasionally. Remove vegetables. Add ¼ cup chicken broth to pan scrape pan to loosen browned bits; pour over vegetables.
2. Heat 2 tablespoons oil in the skillet over high heat. Add ravioli and Italian seasoning; cook, stirring until ravioli browns, about 2 minutes. Add wine and ¾ cup chicken broth. Reduce heat to medium and cook, covered until ravioli is tender and plump, about 3 minutes. Add reserved vegetables and remaining ingredients; cook until thoroughly heated, about 1 minute.
Makes 6 servings.
NUTRITION INFORMATION: Per serving: 290 calories; 16 g fat; 20 mg cholesterol; 21 g carbohydrate; 10 g protein; 3 g fiber; 520 mg sodium

BLACKBERRY SLUMP
3 pints ripe blackberries
¾ cup sugar, divided
2 cups, plus 1 tablespoon, all-purpose flour
1 grated lemon rind
1 tablespoon lemon juice
6 tablespoons cold unsalted butter, cut into small pieces, divided
2 tablespoons bourbon (or 1 teaspoon vanilla extract)
1 teaspoon ground cinnamon
¾ teaspoon salt, divided
2 teaspoons baking powder
½ teaspoon baking soda
1 cup buttermilk 

1. Preheat oven to 375F.
2. Combine berries, ½ cup sugar and 1 tablespoon flour in a large bowl; toss gently. Add lemon rind and juice, 3 tablespoons butter, bourbon, cinnamon and ¼ teaspoon salt; toss gently. Spoon fruit mixture into a greased 2-quart casserole dish.
3. Combine 2 cups flour, ¼ cup sugar, ½ teaspoon salt, baking powder and baking soda. Cut in 3 tablespoons butter with a pastry blender or two knives until mixture resembles a coarse meal. Add buttermilk; stir just until moist. Drop dough by large spoonfuls onto blackberry mixture.
4. Place pan on a rimmed baking sheet. Bake 45 to 50 minutes, until filling is bubbly and crust is browned.
Makes 6 servings.
NUTRITION INFORMATION: Per serving: 340 calories; 13 g fat; 35 mg cholesterol; 47 g carbohydrate; 8 g protein; 8 g fiber; 620 mg sodium