Black Bean Salad Recipe by Ruth Paget

Black Bean Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 tablespoons olive oil 

-juice of 1 lemon or 1 tablespoon red wine vinegar 

-1 (15-ounce) can black beans, rinsed and drained 

-1/2 red onion, minced 

-1 green pepper, minced 

-2 hard-boiled eggs quartered 

Steps: 

1-Mix olive oil and lemon juice or vinegar together. Season according to your liking. 

2-Place beans, onion, and green pepper in a large salad bowl. 

3-Pour dressing over the beans and toss. 

4-Place egg quarters around the edges of the salad and serve. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Sherry Chicken Recipe by Ruth Paget

Sherry Chicken Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 chicken breasts pounded thin 

-3 tablespoons butter 

-3 tablespoons olive oil 

-1/2 cup sweet sherry 

-1 bunch chopped parsley for garnish 

Steps: 

1-Sauté chicken breasts in butter and olive oil for 4 minutes on each side or until thoroughly cooked. 

2-At the end of the cooking time, add the sherry and coat the chicken breasts. Allow the chicken breasts to turn golden. 

3-Place on a serving platter and pour over the sherry sauce. Garnish with chopped parsley and serve immediately. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Sautéed Brussels Sprouts Recipe by Ruth Paget

Sautéed Brussels Sprouts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 cups shaved Brussels sprouts 

-3 tablespoons olive oil 

-2 tablespoons balsamic vinegar 

-3 tablespoons Parmesan cheese 

Steps: 

1-Place Brussels sprouts in a pan with the olive oil and sauté them for 10 minutes. 

2-Add balsamic vinegar to the pan and turn the Brussels sprouts to coat them with the balsamic vinegar.  

3-Sprinkle Parmesan cheese on the Brussels sprouts and turn them to slightly melt the Parmesan cheese. 

Serve hot. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Easy Bean Spread Recipe by Ruth Paget

Easy Bean Spread Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can cannellini beans or other beans, rinsed

-1/2 onion, coarsely chopped 

-3 celery stalks, coarsely chopped 

-4 baby carrots, finely chopped 

-3 tablespoons olive oil 

-1/4 cup water or more as needed 

-salt and pepper to taste 

Steps: 

1-Place all ingredients in a food processor and pulse to desired consistency. You may need to scrape down the side.  

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books