Gimme The Scoop Reviews: Book Tour/Giveaway - Three Treats Too Many by Deborah H. Goldstein

Three Treats Too Many (A Sarah Blair Mystery) by Debra H. Goldstein

About Three Treats Too Many

Three Treats Too Many (A Sarah Blair Mystery) Cozy Mystery 3rd in Series Publisher: Kensington (August 25, 2020) Mass Market Paperback: 304 pages ISBN-10: 1496719492 ISBN-13: 978-1496719492 Digital ASIN: B082WRV78G

When a romantic rival opens a competing restaurant in small-town Wheaton, Alabama, Sarah Blair discovers murder is the specialty of the house . . .

For someone whose greatest culinary skill is ordering takeout, Sarah never expected to be co-owner of a restaurant. Even her Siamese cat, RahRah, seems to be looking at her differently. But while Sarah and her twin sister, Chef Emily, are tangled up in red tape waiting for the building inspector to get around to them, an attention-stealing new establishment—run by none other than Sarah's late ex-husband's mistress, Jane—is having its grand opening across the street.
Jane's new sous chef, Riley Miller, is the talk of Wheaton with her delicious vegan specialties. When Riley is found dead outside the restaurant with Sarah's friend, Jacob, kneeling over her, the former line cook—whose infatuation with Riley was no secret—becomes the prime suspect. Now Sarah must turn up the heat on the real culprit, who has no reservations about committing cold-blooded murder . . .
Includes quick and easy recipes!

Recipe:

Jane’s Chilled Zucchini Soup–makes 6 servings

2 TBS extra-virgin olive oil

1 Yellow onion, diced

¾ TSP sea salt (this can be increased to taste)

2 chopped cloves garlic

3 ½ lbs Zucchini–Quarter the zucchini lengthwise then cut crosswise into ½ inch pieces

¼ TSP freshly ground black pepper or red-pepper flakes

6 cups chicken or vegetable stock

2 cups tightly packed baby spinach

½ cup loosely packed fresh basil leaves

1 TBS freshly squeezed lemon juice (can be increased to taste)

2 TBS plain, full-fat Greek yogurt

In a large skillet, heat the olive oil over medium heat.

Add the onion and a pinch of salt. Sauté about six minutes, until golden.

Add zucchini, garlic, (black pepper or red pepper flakes), ¼ TSP salt. Sauté 4 minutes.

Deglaze the pan by pouring in ½ cup of the stock. Stir to loosen any bits stuck to the bottom. Cook until the liquid is reduced by half and then remove from the heat.

Pour 1/3 of the remaining stock into a blender. Add 1/3 zucchini sauté, 1/3 spinach, 1/3 basil. Blend until smooth.

Transfer the mixture to a soup pot over low heat.

Repeat the above process twice more.

Stir the lemon juice and remaining salt into the soup.

Chill the soup in the refrigerator for 2-3 hours.

Serve garnished with a dollop of the yogurt.

Can be stored in an airtight container in the refrigerator for up to five days.

About Debra H. Goldstein

Judge Debra H. Goldstein writes Kensington’s Sarah Blair mystery series (One Taste Too Many, Two Bites Too Many, Three Treats Too Many). She also wrote Should Have Played Poker and IPPY winning Maze in Blue. Her short stories, including Anthony and Agatha nominated The Night They Burned Ms. Dixie’s Place and Derringer Finalist Pig Lickin’ Good, have appeared in numerous publications. Debra serves on the national boards of SinC and MWA and is president of SEMWA.

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