The Bookseller

The 3 of us fully expected to enjoy reading The Bookseller by Cynthia Swanson.  After all, Swanson is a local author - she resides in Denver - and we like to support Colorado and its authors.  However, we were sorely disappointed with The Bookseller.  The story takes place in Denver during the early 1960's, which was the fun part of the book.  It was interesting to read about "new" shopping centers such as University Hills, which has since changed immensely, if it's even there anymore.  The Bookseller tells the story of Kitty Miller - a single woman in her late 30s who owns a bookshop with her best friend on Pearl Street in Denver, and begins to have nightly dreams of an alternative reality in which she's a married woman with children (and no more bookstore). Swanson does a good job of confusing the reader as to what exactly is the main character's "real" life.  It was a fast, engaging read and great for discussion but not one of our favorite books we have read this year.  The following recipes are variations of foods mentioned in the book, such as Kitty enjoyed eating and making PBJ sandwiches, so I made PBJ Bars for dessert.  We'd love to know what you think of the book.  Please add your comments and enjoy the food!  It was a hot evening so we had cold food!

Main Course
Extreme Chef's Salad
Yield: 4-6 servings
Ingredients:
8 cups salad greens-I used romaine, torn into bite-sized pieces
4 ounces Swiss cheese, cut into julienne strips
4 ounces baked ham, cut into julienne strips
4 ounces smoked turkey, cut into julienne strips
2 hard-boiled eggs, cut into wedges
1 ripe avocado, diced
4 ounces radishes thinly sliced
6-8 ounces mushrooms sliced
4 ounces red pepper, cut into julienne strips
4 -6 ounces artichoke hearts, drained and quartered
4-6 ounces rinsed and drained white beans
10 grape tomatoes, halved
6 ounces Kalamata and assorted Greek olives, pitted and sliced in half
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese

Wash and dry lettuce and tear into bite sized pieces.  Toss the lettuce with the rest of the ingredients. Season with salt and pepper to taste. Pour dressing over salad right before serving and toss again.

Fruit Salad

1cup honeydew melon, cut into small pieces

1 orange, each slice cut into thirds

1 apple, each thin slice cut into thirds

2 cups red grapes (about)

Salad Dressing:

Juice and zest of ½ orange

Juice of ½ lime

Juice of ½  lemon 

1 tablespoon honey, add more if needed

Place all fruit in large bowl, mix fruit gently.

In separate small bowl, mix all juices and honey together for dressing and pour over fruit.

Refrigerate until serving.

Dessert

Peanut Butter & Jelly Bars (from Barefoot Contessa's cookbook, barefoot contessa at home)

1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing pan

1 1/2 cups sugar

1 teaspoon pure vanilla extract

2 extra large eggs, at room temperature

2 cups creamy peanut butter (I used Skippy Low Fat PB - 18 oz jar)

3 cups all purpose flour, plus more for dusting pan

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 1/2 cups good quality raspberry jam or other flavor of your choosing (18 oz jar)

2/3 cup salted peanuts, coarsely chopped

Preheat oven to 350 degrees.  Grease and flour 9x13x2 inch baking pan.

In bowl of electric mixer fitted with paddle attachment, cream butter and sugar on medium speed until light yellow, about 2 minutes.  With mixer on low speed, add vanilla, eggs, and peanut butter.  Mix until well combined.

Spread two thirds of the dough in the prepared pan, using a spatula to spread mixture evenly.  Spread jam evenly over dough.  Drop small globs of remaining dough evenly over jam.  Don't worry if all the jam isn't covered; the dough will spread when it bakes.  Sprinkle with the chopped peanuts and bake for 45 minutes until golden brown. Cool and cut into small squares.  Yum!