I am pleased to showcase the cover for the soon-to-be-released recipe book, “COOK LIKE A WRITER” by The Book Posse.
COOK LIKE A WRITER is written by myself plus five other authors (we call ourselves the Book Posse) who are helping to change the world one word at a time with our fiction work, and in the case of this cook book, we’re helping to change the world one recipe at a time—-while having fun in the kitchen and with foodies worldwide.
Since Valentine’s Day is a few days away, I thought I’d share one of the recipes from this soon-to-be-released cook book. From the Epilogue (Holiday Eats) section of the book, here is a sampling.
Cooking for Love and Fun for Valentine’s the Fast and Munchy Treat Way by Selena Robins
Valentine’s Day is a day to celebrate love and not just for those who are in a relationship or marriage. It’s a great excuse to invite some friends over and celebrate friendship or gather your family and have a fun meal. One thing my family loves to do is make a meal out of a variety of finger foods.
Here are a couple of recipes that are popular in our household and are easy to make.
Cheese Filled Romaine Lettuce Cups
Ingredients:
2 cups soft cream cheese
3/4 cup, diced sweet red peppers
2 TBSP chopped fresh basil
1 clove garlic, minced
sea salt and freshly ground black pepper to taste
1 head of fresh romaine lettuce
1 cup toasted pine nuts (or toasted halved pecans)
Directions:
In large bowl, add: cream cheese, red pepper, basil, garlic, salt and pepper and set aside.
Trim bottom off each lettuce leaf, wash, and pat until thoroughly dry.
Spoon 1 TBSP of the cream cheese mixture near the bottom of each romaine lettuce leaf.
Top with either roasted pine nuts or pecans.
Prosciutto Wrapped Peaches
Ingredients:
2 peaches
8 slices prosciutto, thinly sliced
1/3 cup soft goat cheese
2 TBSP prepared basil pesto
16 small arugula leaves, trimmed
Directions:
Add basil pesto to goat cheese and mix well, set aside.
Slice peaches lengthwise into quarters; pit and set aside.
On one slice of prosciutto, evenly spread 2 teaspoons of goat cheese/basil mixture.
Arrange two arugula leaves and one peach quarter at one end of the prosciutto.
Roll up tightly, pressing so the roll is neat.
Repeat with the remaining prosciutto slices.
Cut each roll into 3 pieces and arrange on serving platter.
Check out some of the other members of The Book Posse as they give you a sneak peak into one of their recipes:
“COOK LIKE A WRITER” by The Book Posse will be available on Amazon in a few short weeks. Stay tuned for details.
Selena Robins, Author 
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