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

2 tablespoons cornstarch

4 salmon fillets (6 ounces each)

¼ cup sesame seeds

2 teaspoons olive oil

Stir-fry

1 tablespoon olive oil

1 red pepper, sliced

2 teaspoons fresh ginger, peeled and minced

1 small bunch (about 8 ounces) kale, trimmed and chopped

1 tablespoon reduced-sodium soy sauce

2 teaspoons Asian sesame oil

Salt and black pepper

For salmon:

1. In a small bowl, whisk egg white and cornstarch. Brush the egg white mixture on the skinless side of the salmon; sprinkle with sesame seeds, pressing the seeds to help them adhere.

2. Warm 2 teaspoons oil in a large cast-iron or heavy skillet over medium-high heat. Add salmon fillets; cook 4 minutes per side, until they reach desired doneness.

For stir-fry:

1. Warm 1 tablespoon oil in a large nonstick skillet over medium heat. Add pepper slices and ginger and stir-fry 3 minutes, until softened. Add kale; stir-fry 10 minutes, or until wilted and no longer chewy. Remove from heat; stir in soy sauce and sesame oil. Season to taste with salt and pepper.

TIP: Trim off the tough ends and woody center ribs of the kale before chopping.

SPRING

SPRING

Chicken with Mushrooms and White Wine

The savory wine and mushroom sauce takes just 15 minutes to cook, yet tastes as if it took hours.

Serves 4

4 boneless, skinless chicken breast halves

1 tablespoon olive oil

1 tablespoon unsalted butter

12 ounces cremini or button mushrooms, sliced

1 small onion, diced

½ cup white wine

1 clove garlic, minced

¾ cup reduced-sodium chicken broth

2 teaspoons fresh lemon juice

Salt and black pepper

1. Grill or bake chicken until cooked through.

2. Warm oil and butter in a large nonstick skillet over medium heat. Add mushrooms, onions and wine; cook 8 minutes, stirring. Add garlic; cook 1 minute, stirring. Add broth and bring mixture to a simmer, scraping the bottom of the pan to loosen browned bits. Simmer 5 minutes, to reduce liquid and combine flavors. Add chicken to the skillet; simmer 2 minutes, to warm through.

3. Place chicken on a serving platter. Stir lemon juice, salt and pepper into sauce; pour over chicken.

TIP: Add a pop of color by garnishing the finished dish with chopped parsley.

CHAPTER 2

“Hello, Ana Raquel.”

Ana Raquel turned toward the man sitting next to her. She hadn’t seen Greg in six years. She could have gone the next sixty without seeing him and been totally happy.

She opened her mouth to tell him that, only suddenly she couldn’t speak. Even though he was sitting, she had the sense that he was much taller than she remembered. His shoulders were broader. He seemed so much more like a man than the teenager she remembered from prom night.

His eyes were the same dark brown, as was his hair, and his mouth had a familiar half smile, as if he found her endlessly amusing. Which was probably true, but she doubted he was laughing with her.

“Greg,” she managed, despite the fact that her mouth was dry.

“Your street food has everyone talking,” he said. “I tried your Curried Chicken Salad over the summer. I like how you mixed in—”

“No, you didn’t,” she interrupted.

One dark eyebrow rose. “Are you saying I didn’t like it or I didn’t have it?”

“You didn’t have it. You couldn’t have. I would have noticed.” Having Greg standing in her lunch line would have gotten her attention in a big way.

His expression relaxed and the amused curve returned to his mouth. “I sent a friend. I had a feeling that if I tried to buy something from you, I’d find a frying pan hurtling toward my head.”

Ana Raquel felt herself flushing. She stared down at her still twisting fingers. “I would never hurt a paying customer,” she murmured.

“I think you’d make an exception for me.”

She looked up at him. “I don’t dislike you,” she told him firmly.

Now both eyebrows rose.

“Not exactly,” she added. “It’s just...”

“Yes?”

“You’re so annoying.”

Greg surprised her by laughing. The warm, happy sound flowed through her like a sweet, melted ganache. Before she could figure out what to think, let alone what to say, the soft sound of a throat clearing reminded her that they weren’t the only ones in the room.

She returned her attention back to the mayor.

“Sorry.”

“Not at all.” Mayor Marsha smiled at them both. “Greg, I was just telling Ana Raquel that the Fool’s Gold cookbook is too big a job for one person. Since you’ve both thought of it, the obvious solution is for the two of you to work on it together.”

She glared at Greg. “You thought of a cookbook, too? One based on home recipes and a few favorites from our restaurants? With some street food thrown in for fun?”

His dark gaze was steady. “Yes. I spoke with the mayor about it last week.”

Mayor Marsha nodded in agreement. “Great minds,” she said cheerfully.