Here at the Mystery Lovers Kitchen we’re always thrilled to get the chance to introduce you to a new author or a new series. And I, Vicki Delany, am particularly pleased when that new author is a fellow Canadian. Let me introduce you to Sydney Leigh, whose fabulous new book, Peril in Pink will be out on March 19.
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I’m not a big cook and neither is my protagonist, Jess Byrne, co-owner of the Pearl B &B. But something she and her guests love? Rosé. In fact, ‘rosé the day away’ is one of the catchphrases of the modern inn, whose target market is the social-media savvy crowd. With signature pink doors and the Cool Vibes Café serving the inn’s meals, I wanted to share a recipe that would pair well with a light rosé wine. This recipe cheats a little by using store-bought croutons and pre-grated parmesan cheese. If you prefer, prep your own. But if you’re in a hurry and looking for a delicious fun spin on the classic recipe, here you go. I hope you enjoy it…
Easy Caesar Salad
1-2 romaine lettuce hearts
1 clove garlic, mashed
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp water
1 tsp dry mustard
1 tsp Worcestershire sauce
½ avocado, mashed
Dash of salt & pepper
3-4 tbsp grated parmesan cheese
Optional: *A splash of rosé vinegar*
Directions:
Wash and dry the lettuce.
In a bowl combine garlic, lemon juice,
olive oil, water, dry mustard, Worcestershire sauce, salt and pepper. Add
avocado to thicken dressing. Mix until smooth. A dash of rosé vinegar will add
a light sweetness, if desired.
In a large salad bowl, tear lettuce, add
dressing, mix well. Top with grated parmesan and croutons and serve.
Sydney Leigh ran a seasonal business for several years, working in the summer so she could spend cold months in cool places. Now she writes modern cozy mysteries and thinks about murder. She is a member of Sisters In Crime, International Thriller Writers, and served on the Board of Crime Writers of Canada from 2018-2021.
Sydney would love to give away a copy of Peril in Pink to a reader. Do you have a spin on a classic recipe, or do you prefer to stick to the tried and true? Leave a comment below for a chance to win. Ends Wednesday March 13. US and Canada entries.
Find Sydney at:
Facebook: https://www.facebook.com/sydneyleighauthor
Website: https://sydneyleighbooks.com/
Instagram: https://www.instagram.com/sydneyleighauthor/
Tiktok: https://www.tiktok.com/@sydneyleighauthor
Buy link: https://books2read.com/u/bw98kP
Welcome, Sydney. I love Caesar salad AND avocados - this sounds perfect. Tell us more about the new book!
ReplyDeleteThank you so much Edith! I'm thrilled to be here. My new book, Peril in Pink, is a modern cozy mystery. It' set at a Bed & Breakfast in the Hudson Valley and follows Jess Byrne, who gave up her corporate career to open up the Pearl B&B along with her best friend Kat Miller. It's the opening weekend and they're excited until a murder takes place and they must get involved to save their business and find the truth. It's been compared to Schitt's Creek and Only Murders in the Building. Thanks for asking Edith!
ReplyDeleteCongratulations on the new book. I like classic recipes and I like to experiment with ideas that come to me. Sometimes they work out. Often I tweak a recipe I find is almost to my taste. awanstrom(@)yahoo.com
ReplyDeleteThank you so much April! My mom and I did it together which made for a fun afternoon. I hope you like the recipe :)
ReplyDeleteLove it when I can be introduced to a new to me author. :)
ReplyDeleteThank you Sydney for the yummy recipe. Love the use of the avocado to add flavor and thickness to the dressing. I will be trying this recipe very soon.
"Peril in Pink" sounds like a fabulous book. I've added it to my TBR list and can't wait for the opportunity to dive in reading it.
2clowns at arkansas dot net
Thank you so much Kay! I'm happy to meet you and agree about avocado, it's a wonderful addition to so many dressings. I hope you enjoy Peril!
DeleteThe salad sounds amazing as does the book!
ReplyDeleteThank you so much!!
DeleteCan't wait to read Peril in Pink. Great recipe too. Thanks Sydney!!
ReplyDeleteYou're so welcome. Thanks for stopping by!
ReplyDeleteI usually put a bit of my own spin on any recipe I use. I frequently cook without a recipe. I look forward to reading Peril in Pink!
ReplyDeleteNancy
allibrary (at) aol (dot) com
Thanks so much Nancy! It's fun experimenting, isn't it? My mom and I had a great afternoon trying out different combinations. I hope you enjoy the book :)
ReplyDeleteThis salad sounds fresh and tasty. Can’t wait to try it. I have “Peril in Pink” on order - looking forward to a quiet corner where I can enjoy your cozy murder.
ReplyDeleteThank you so much for stopping by and for picking up a copy of Peril! I hope you enjoy the recipe (and the book!) :)
DeleteCongratulations on Peril in Pink. Your recipe looks delectable. I have made kale salads which incorporated an avocado as well and this was tasty and flavorful. Sometimes it is interesting when you get creative and it works out well. saubleb(at)gmail(dot)com
ReplyDeleteThank you so much (on both counts)! It's very satisfying to find the right combination, isn't it? Kale is so good too!!
DeleteLooking forward to reading Peril in Pink whilst I enjoy the delicious salad.
DeleteYears ago we went to a restaurant in NJ that made the salad table side. You got to see exactly what you were getting, It was lovely.
ReplyDeleteAnother time we ate at a place in NYC. Their Caesar salad had tomatoes and hard boiled eggs in it! NOT a caesar salad, despite what they said.
libbydodd at comcast dot net
It sounds like fun watching the restaurant prep the salad. NYC has so many amazing restaurants. I like the idea of the tomatoes in a Caesar, not so sure about the egg! Thanks for your comment :)
DeleteI think you missed the point.
DeleteA Ceasar salad, by definition, does not include tomatoes or hard boiled eggs.
This comment has been removed by the author.
ReplyDeleteLove the addition of avocado! Now, just add a steak to that, and I'd have my favourite meal! Yes, it's me, Sidney, . Congrats on a super book!
ReplyDeleteLOL thanks Melodie!! I might've guessed that. My husband would agree with you a hundred percent. Appreciate your kind words :)
DeleteAs a vegetarian, I constantly modify recipes to make them work for my eating style. But, I find that since I no longer measure things unless I am baking, my dishes always turn out just a bit different each time😹
ReplyDeleteThat sounds really fun, Kathy. I love the idea of having something a little different every time. Thanks for your comment :)
DeleteI adjust the seasoning on most recipes to taste.
ReplyDeleteThat makes a lot of sense, Sandy. We do that too. My husband and I like spicy dishes but we have to make it less spicy for the kids.
DeleteExcept for baking, I almost always tweak recipes. I tend to the throw things into the pan or pot style of cooking. Thanks for the chance to try your new book.
ReplyDeleteThanks for your comment Sally! It's fun to tweak recipes to make them our own. Pan/pot style cooking is fantastic.
DeleteI enjoy following the recipe the first time but then I usually add to it my favorites the next time I make it. I'm always looking for new recipes and books. Can't wait to read your new book.
ReplyDeleteThank you so much Missy! I hope you enjoy the book and the recipe! I like adding a few of my favorite herbs to recipes, too. Delish!
DeleteI do tweak recipes often to adjust them to my family's taste. cherierj(at)yahoo(dot)com
ReplyDeleteThanks for you comment Cherie. One of the best things about home cooking is making the food just as we like it.
DeleteWelcome to the Kitchen, Sydney! So clever to have the avocado replace the coddled egg in this recipe, so you still get that luscious, fatty mouth feel. And I do love me a nice, dry rosé! Congrats on the new book, it sounds fab!
ReplyDeleteThank you so much Leslie! I'm a big fan :):) I'm not a big egg person but I love avocado and I find it works well. Appreciate you chiming in!
DeleteI'm all for making classic recipes faster and easier! I will change up a recipe simply because I don't have all the ingredients and will substitute with what I do have. patdupuy@yahoo.com
ReplyDeleteThanks Pat. Fast and easy is my favorite type of recipe (as long as it tastes good!). Great idea to substitute ingredients instead of running out to the grocery store. Plus it turns out differently every time--fun!
ReplyDeleteThanks for joining us today, Sydney. I read an advance copy of Peril in Pink and loved it
ReplyDeleteThank you so much for having me on Mystery Lover's Kitchen. It's such a fun concept and I'm delighted to be here. And thank you thank you thank you(!!) for taking time to read an advanced copy of Peril. I'm thrilled you enjoyed it!!!
DeleteCongratulations on your book, Sydney! I usually follow a recipe as is the first time I make it. I may make changes the next time I make it.
ReplyDeletediannekc8(at)gmail(dot)com
Thank you so much Dianne! It makes a lot of sense to follow it the first time and from there decide if any altering is needed or wanted.
Deletecongrats on the new book. i don't cook much at this point in my life classic recipes or not.
ReplyDeletefruitcrmble AT comcast DOT net
Thank you! I understand. I'm not a huge cook either and enjoy dining out.
DeleteWelcome Sydney. I am pleased to be introduced to your mysteries, and look forward to reading them!!! As to recipes? I prefer to stick to the tried and true, unless I read about an unconventional recipe in this blog, which has been tried by one of my beloved authors. Luis at ole dot travel
ReplyDeleteThank you for your warm welcome and I appreciate your kind words. If you know what you like, it makes sense to keep making it. The Mystery Lovers Kitchen does a great job introducing fun new recipes to try. I always enjoy checking out the posts to see what's new.
ReplyDeleteCongratulations on the book. I usually follow the recipe the first time and adjust afterwards if needed.
ReplyDeleteWskwared(at)yahoo(dot)com
Thanks so much for your support! Using a recipe makes sense, and gives the cook a chance to create a strong base which they can then tweak :)
DeleteCongratulations on the book! I do enjoy tweaking recipes more to mine and my family's tastes.
ReplyDeleteThanks for the chance!
jarjm1980(@)hotmail(dot)com
Thank you so much! It makes sense to customize recipes to suit those who will be enjoying the meal. That's one of the perks of cooking, right?
Delete