Elizabeth Goddard's Grilled Ratatouille Muffaletta

Yum
Elizabeth Goddard is an award-winning author with well over a dozen romance and romantic suspense novels, including the romantic mystery, The Camera Never Lies—winner of the prestigious Carol Award in 2011. After acquiring her computer science degree, she worked at a software firm before eventually retiring to raise her four children and become a professional writer. A member of several writing organizations, she judges numerous contests and mentors new writers. In addition to writing, she home schools her children and serves with her husband as he pastors a church in Louisiana. Learn more about Beth and her books HERE.

Elizabeth's newest release: Riptide

Two surprises await high-stakes repo man Jake Jacobson on his latest job. First, old flame Kelsey Chambers. Second, gunfire! Seizing the luxury yacht should have been easy, but he hadn't planned on Kelsey's appearance. Or that smugglers would hijack the vessel to find an antique map hidden on board. The map is Jake and Kelsey's only leverage. . .but it carries a price. Without it, they're as good as dead. With it, they're the target of a relentless hunt. Their failed relationship has Kelsey afraid to rely on Jake again. Can she count on him with their lives on the line?


Copyright © 2013 by Harlequin Enterprises Limited. Cover Art used by arrangement with Harlequin Enterprises Limited. All rights reserved. ® and ™ are trademarks owned by Harlequin Enterprises Limited or its affiliated companies, used under license.

Elizabeth's Grilled Ratatouille Muffaletta

1 medium eggplant, sliced into 1/2-inch rounds
Coarse salt
1/2 cup pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
1/2 cup fresh parsley
1/4 cup mayonnaise
1/4 cup olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into 1/2-inch rounds
1 medium zucchini, cut lengthwise 1/4-inch-thick
1 jar (12 ounces) roasted red peppers, patted dry
1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

Slice vegetables sandwich thing and toss with olive oil then grill to your preference. While veggies are grilling chop olives and pepperoncini and mix with Mayo. Spread bread with with mayo/olive mixture and layer vegetables. Voila!

Julianna Deering's Easy English Trifle

Yum
JULIANNA DEERING has always been an avid reader and a lover of storytelling, whether on the page, the screen or the stage. This, along with her keen interest in history and her Christian faith, shows in her tales of love, forgiveness and triumph over adversity. A fifth-generation Texan, she makes her home north of Dallas with three spoiled cats and, when not writing, spends her free time quilting, cross stitching and watching NHL hockey. Her new series of Drew Farthering mysteries set in 1930s England debuts with Rules of Murder (Bethany House, 2013) and will be followed by Death by the Book (Bethany House, 2014). She is represented by Wendy Lawton of the Books & Such Literary Agency. Learn more about Julianna and her books HERE. 

Julianna's latest release: RULES OF MURDER A Drew Farthering Mystery (Release Date:  August 1, 2013 from Bethany House)

Drew Farthering loves a good mystery, although he generally expects to find it in the pages of a novel, not on the grounds of his country estate. When a weekend party at Farthering Place is ruined by murder and the police seem flummoxed, Drew decides to look into the crime himself. With the help of his best friend, Nick Dennison, an avid mystery reader, and Madeline Parker, a beautiful and whip-smart American debutante staying as a guest, the three try to solve the mystery as a lark, using the methods from their favorite novels.

Soon, financial irregularities at Drew's stepfather's company come to light and it's clear that all who remain at Farthering Place could be in danger. Trying hard to remain one step ahead of the killer--and trying harder to impress Madeline--Drew must decide how far to take this game.


Julianna's EASY ENGLISH TRIFLE

I’m sure Kitty at The Rose Garden would have included sponge cake, brandy and custard, but this quick recipe makes a tasty, cool summer treat, no trouble at all.

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
¼ cup white sugar
1 pint fresh blueberries
2 bananas
¼ cup orange juice
1 3.5 ounce package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
¼ cup blanched slivered almonds
12 maraschino cherries

Directions
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes. Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.

In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.