Sherry Oliveri has attained celebrity status after winning the America’s Good Taste Recipe Contest with her delectable New England Crab Cake Sliders. But now that she’s back home in Connecticut, she’s got to deal with something else fishy . . .
Sherry’s making a guest appearance on a local radio show when the news comes in: Poppy Robinson has been found dead in the town’s community garden. Sherry was supposed to be taking questions about her win in the national cooking competition, but instead the callers start dishing dirt.
Poppy and Sherry were both involved in the vegetable garden, and while Poppy may have been a bit priggish, it wasn’t anything that called for a shovel to the back of the head. There was already trouble brewing, with the owner of the land threatening to renege on their agreement, and this murder has taken tensions to a new level. Now while Sherry’s organizing a Fourth of July cook-off event, she’s also got a murder investigation on her plate . . .
Includes Recipes from Sherry’s Kitchen!
Sherry Oliveri has become a celebrity chef after winning the “America’s Good Taste Recipe Contest”. While doing an interview for a local radio station, word comes that there has been a murder in the community garden both Sherry and the victim were involved in.
Guilty as Charred is the 3rd book in the series, but can easily be read as a standalone. It was a fun read with a mystery that kept me guessing. Sherry is a clever, strong protagonist, and I look forward to getting to know her better in future installments.
Now please enjoy this yummy-sounding recipe from Guilty as Charred – courtesy of Devon Delaney!
Warm Ruby Roots Forbidden Rice Salad
- 2 tablespoons fresh lemon juice
- 1⁄4 cup white balsamic vinegar
- 1⁄2 cup olive oil
- 2 teaspoons prepared grated horseradish
- 2 teaspoons sea salt
- 2 beets, cooked to tender, peeled cut in 1⁄2 inch cubes
- 2 scallions, diced
- 2 radishes, sliced thin
- 2 tablespoons dried cranberries
- 2 cups packed baby lettuce greens
- 2 cups cooked black rice (also known as Forbidden rice), kept warm
- 1⁄4 cup fresh goat cheese, crumbled
- 1⁄4 cup pistachios, toasted
Prepare dressing in a small bowl by whisking together the lemon juice, vinegar, olive oil, horseradish, and sea salt.
In a medium bowl, gently combine the beets, scallions, radishes, cranberries, and 2 tablespoons prepared dressing.
Assemble salad by placing lettuce greens in a salad bowl. Toss lettuce leaves with 2 tablespoons dressing. Spoon warm rice across greens. Add the blend, sprinkle the goat cheese and pistachios on top. Drizzle with dressing and serve with extra dressing on the side.
About the Author
Devon Delaney is a wife, mother of three, accomplished cooking contester, recent empty nester, and lifelong resident of the Northeast. She has been handsomely rewarded for her recipe innovation over the last twenty-plus years, including a full kitchen of major appliances, top cash prizes, and four trips to Disney World. She has also won the Grand Prize in a national writing contest for her “foodie” poem “Ode to Pork Passion.”
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