I've been delighted to be part of the 4RV Publishing family since I signed a contract with them for my YA mystery in June. I have gotten to know many of the authors and illustrators, including Stephanie Burkhart. When she asked if she could run a contest with prizes on the blog - I was delighted! The recipe is pretty fantastic too. It's nice to see something healthy instead of the vintage recipes which usually require a defibrillator...-AA
I just want to thank Amy for having me today on my blog tour for my children's book, "The Giving Meadow."
I have been writing since I was 5, first making homemade comic books. Now, I work on creating short stories and novels. I spent 11 years in the US Army and over 7 years in Germany. Writing is a passion that still challenges me. The Giving Meadow is my first children's book and my first book with 4RV Publishing.
"The Giving Meadow" is wonderfully illustrated by Stephen Macquignon (also pictured). Stephen primarily works in the medium of pen and ink and color digitally. He has had the privilege to work with Director Michael Sporn of Michael Sporn Animation Inc. He is also a monthly contributor for Stories for Children's magazine. Stephen's children's books with 4RV Publishing include Angeline Jellybean by Crystalee Calderwood and Colors by Dana Warren.
Caterpillar likes to eat and he's always in the mood to share recipes. Here's one he likes – it's a weight watcher recipe that is quick to cook.
This is a perfect dish for summer, using fresh from the garden ingredients in an uncooked sauce. The head of the pasta helps to wilt the greens and herbs.
1/2 pound linguine
1 bunch arugula, clean & torn (about 3 cups)
1 bunch watercress, clean &torn (about 2 cups)
2 tomatoes, peeled, seeded & cut into strips
1/2 cup firmly packed torn basil
4-5 mint leaves, chopped
4 tsp EVOO
1/2 tsp salt
2 tablespoons grated Romano cheese
1/4 cup grated Parmesan cheese
fresh ground pepper to taste
1. Cook the linguine according to package directions.
2. Meanwhile combine the arugula, watercress, tomatoes, basil, and mint in a serving bowl. Sprinkle with the oil and salt, toss to combine. Drain the linguine and add the greens, then sprinkle with the Romano, half of the Parmesan, and pepper. Toss to cost, sprinkle with the remaining Parmesan and serve. 7 points a serving
For a milder flavor: replace arugula and watercress with escarole, parsley or spinach.
GOODIE TIME: Leave a post here on the blog. I'll pick two lucky winners to receive an autographed postcard of the cover. Winners will be drawn out of a hat, and I'll return on 15 AUG to announce them.
BARNES & NOBLE:
STEPHANIE ON THE WEB: