Lost and Found Sisters Find a Recipe for Sisterhood

LOST AND FOUND SISTERS by Jill ShalvisJill Shalvis has been wooing contemporary romance readers for years and this summer she will make her first foray into mainstream fiction! Lost and Found Sisters, available next week, documents the difficult but rewarding path that professional chef Quinn must take in order to make peace with her past and secure a dazzling future. Before we give any more of the story away, let’s see what Jill has to say about this sweet and uplifting story …

I’m so happy to be here today talking about my debut women’s fiction release, Lost and Found Sisters. It’s a bigger story than I’ve told before. I’ve always wanted to tell the tale of someone who thinks they have their life in order, only to find out that nothing is as it seems, and in fact it’s all been a lie.

Oh I how I love secrets. 

Lost and Found Sisters has friendships, sisterships (I think I just made up that word!) and, never fear, not one but two romances. One of the main characters, Quinn, is a chef who must learn to adapt to the many changes coming her way, including becoming a cook at a diner. She quickly learns that not all kitchens are the same. One thing that is always certain in her world, though, is a love for food and how it can bring even the most unlikely personalities together. With that in mind, I hope you’ll enjoy one of Quinn’s recipes. Her Summer Celebration Steak Salad is the perfect recipe to throw together for a lazy summer night with the family or a noisy party filled with your own cast of characters.

Quinn’s Summer Celebration Steak Salad

Ingredients:

  • Flank steak (roughly 1 ½ pounds)
  • 1 cup dry red wine
  • 3 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • Black pepper to taste
  • 1 cup olive oil
  • 3 romaine hearts, quartered and chopped
  • 1 can organic black beans, drained, rinsed and patted dry
  • 1 cup fresh corn
  • 1 cup cherry tomatoes, halved
  • ½ cup Cotija cheese, crumbled (similar to feta)
  • 2 avocados, sliced
  • 1 lime, sliced into 6 wedges (4 for garnish)
  • 2 tablespoons of raw pumpkin seeds (pepitas) for garnish
  • Cilantro-Lime Vinaigrette (recipe below)

Preparation:

  1. Marinate the flank steak in a zip lock bag by mixing red wine, soy sauce, garlic, pepper and olive oil. Refrigerate 2-12 hours.
  2. While steak marinates, prepare the salad by adding the chopped romaine hearts to a large salad bowl along with the black beans, the cherry tomatoes, the corn, and the Cotija cheese; cover with plastic wrap and place into the fridge to hold cold until ready to serve once steak is grilled.
  3. Next, slice the avocado into equal portions, as each person will get the equivalent of half of an avocado; place the sliced avocado onto a plate and squeeze about 2 of the lime wedges over the slices to prevent the avocado from browning; cover with plastic wrap and hold in fridge until salad is ready to be served.
  4. Prepare the Cilantro-Lime Vinaigrette below.
  5. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Once cooked, remove the steak from the grill pan and allow to rest on a large plate or cutting board for about 10 minutes; once the steak has rested, slice steak thinly against the grain to keep it tender.

To Plate:

Add equal portions of the salad greens onto 4 large plates, and top with equal portions (about 4-6 ounces) of the warm, grilled steak; add equal portions of the sliced avocado to the side of each salad and sprinkle the salad with a few pumpkin seeds; finish by drizzling a generous amount of the Cilantro-Lime Vinaigrette over the whole salad to dress well, and add a lime wedge on the side for garnish.

Cilantro-Lime Vinaigrette ingredients:

  • 1 large bunch fresh cilantro (about 1 ¼ cups worth)
  • 4 green onions, roughly chopped
  • 2 cloves garlic
  • 1 teaspoon sugar
  • ½ teaspoon lime zest
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup fresh lime juice
  • ½ cup olive oil

Preparation:

In the bowl of a food processor, add all of the ingredients through the lime juice; turn the processor on, and while running, slowly drizzle in the olive oil until the vinaigrette is well combined and emulsified; add to a small bowl and cover with plastic; place into fridge until ready to use.

Lost and Found Sisters will be available in digital and print on June 20. Digital copies start at $7.99, grab yours here: Amazon | BN | Google Play | iBooks | Kobo. And if more heartwarming mainstream fiction reads is what you need, we’ve got you covered.

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