Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

“Do you mind coming by the restaurant after that? I can start my prep work early so we have an hour or so to go through the recipes.”


She nodded. “I’ve heard good things about your place,” she admitted. “People really like the food.”

“I’m enjoying the work and being creative. But it’s a lot of work. More than I expected.” His expression turned rueful. “My uncle warned me that being my own boss was harder than I thought. He was right.” His gaze turned intense. “What are you going to do when you shut down the trailer for the season? I could use someone like you at the restaurant.”

Work for Greg? Could she? Did she want to? She had no idea if their styles would be similar. Besides, this was Greg. They weren’t friends. They were…

She realized she no longer thought of him as someone she had to best. That in the years since she’d last seen him, he’d become a great guy. Or maybe he’d always been great but she’d been too busy—

With a monstrous crash, something collided with the entire trailer, which shuddered with a distinct lean to the left. The walls shook and Ana Raquel was nearly thrown from her seat. Greg was out of his chair and pulling her close before she’d even caught her breath. Outside, someone screamed.

Move Directly to Chapter 8

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Breakfast and Brunch

Triple Berry Cooler

Tropical Smoothie

California Harvest Granola

Everything Bagel Crisps

Strawberries and Cream Kringle

Double Swiss Omelet

Creamiest Broccoli and Cheddar Scramble

Breakfast Burritos for Two

Heirloom Tomato and Goat Cheese Quiche

Spinach and Gruyère Strata

Denise’s Bacon & Egg Breakfast Casserole

Autumn Corn Johnnycakes

Sweet Potato Hash with Italian Sausage

Cast-Iron Skillet Buttermilk Cornbread

Carrot Cake Muffins

Elephant Ear Pull-Apart Bread

Pumpkin Spice Latte Muffins

Blueberry Muffin Coffee Cake

Jo’s Bar Applesauce-Stuffed French Toast

Caramel Apple Scones

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Triple Berry Cooler

No sugary shake, this cool drink provides a powerful blend of sweet berries and creamy yogurt. Feel free to experiment with different yogurt flavors.

Serves 2

1 small banana, frozen and cut into large chunks

¾ cup fresh or frozen raspberries

¾ cup fresh or frozen blueberries

¾ cup (6 ounces) strawberry-flavored nonfat yogurt

¼ cup skim milk, or as needed

Crushed ice or small ice cubes, as needed

1. In a blender or food processor, process banana chunks and berries to tiny bits. Add remaining ingredients; process until smooth. Add more milk or ice until you reach the desired consistency. Pour into tall glasses; garnish with additional berries, if desired.

TIP: Make this super-icy by freezing berries for 10 minutes before using. (Or use frozen berries.)

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Tropical Smoothie

For the best flavor, use the ripest mango you can find. If they aren’t in season, substitute frozen mango chunks (no need to thaw).

Serves 2

1 ripe mango, peeled and cut into chunks (or 1½ cups frozen chunks)

1 ripe banana, cut into chunks and frozen

½ cup orange juice

6 ounces vanilla or pineapple nonfat Greek yogurt

1–2 cups ice chips

Shredded coconut, optional, for garnish

1. In a blender or food processor, process mango and banana chunks with orange juice until blended. Add remaining ingredients; process until smooth. Add ice to desired consistency. Pour into tall glasses; garnish with coconut, if desired.

TIP: Greek yogurt is thicker and has a richer flavor than regular yogurt. Either can be used in this recipe.

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California Harvest Granola

This crunchy, crispy cereal stars some homegrown California produce. It makes a big batch, but will keep for at least a week in an airtight container.

Makes 8 cups

3 cups old-fashioned oats (not quick-cooking)

1 cup oat bran

1 cup whole almonds, coarsely chopped

½ cup sunflower seeds

⅓ cup light-brown sugar

1 teaspoon salt

½ teaspoon ground cinnamon

½ cup coconut oil

2 large egg whites (or ¼ cup whites)

½ pound dates, pitted and coarsely chopped

1. Preheat oven to 325°F. Line 2 large-rimmed baking sheets with parchment paper.

2. In a large bowl, combine oats, oat bran, almonds, seeds, brown sugar, salt and cinnamon. In a microwave, warm oil and egg whites 20 seconds, until oil is slightly liquefied. Stir liquid into dry ingredients until grains are well coated. Spread mixture evenly onto prepared sheets. Bake 20 minutes. Remove sheets from the oven; stir mixture so outer grains don’t become overtoasted. Rotate baking sheets; return them to the oven for 10 more minutes, until mixture is lightly golden and evenly toasted. Transfer sheets to wire racks; let mixture completely cool on racks. Pour into a large bowl; toss with chopped dates. Store in a tightly covered container.

TIP: Warming the liquid, although not required, helps it to coat the grains. If you can’t find coconut oil, use maple syrup.

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Everything Bagel Crisps

Got some day-old bagels? Make bagel crisps for your next brunch. Crisps can be made in advance, and stored in an airtight container for up to 2 weeks.