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

Shrimp and Avocado Salad Recipe by Ruth Paget

Shrimp-Avocado Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound raw spinach with stems removed 

-2 avocadoes, peeled and chopped 

-2 cups chopped shrimp without shells 

-vinegar and oil dressing 

Steps: 

1-Chop spinach coarsely and place in a large salad bowl. 

2-Place avocadoes and shrimp on top of spinach. 

3-Pour dressing over the salad and toss lightly. 

Source: Ruth Paget – California 2023 

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

Click for Ruth Paget's Books

Cantaloupe with Prosciutto Recipe by Ruth Paget

Cantaloupe with Prosciutto Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cantaloupe peeled with seeds removed and cut into fourths 

-12 slices San Daniele ham 

Steps: 

1-Cut each cantaloupe quarter into 3 slices to make 12 slices total. 

2-Wrap each cantaloupe slice with a slice of San Daniele ham.  

Serve with a chilled, sweet white wine. 

Source: Ruth Paget – California 2023 

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

Click for Ruth Paget's Books

Cantaloupe with Sherry Recipe by Ruth Paget

Cantaloupe with Sherry Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cantaloupe cut into fourths with seeds removed 

-1 cup sweet sherry or other sweet wine 

Steps: 

1-Scoop out a depression in the center of each cantaloupe fourth. 

2-Pour sherry into the depression of each cantaloupe fourth and serve. 

Source: Ruth Paget – California 2023 

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

Click for Ruth Paget's Books

Cannellini Bean Salad Recipe by Ruth Paget

Cannellini Bean Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

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

-1 tomato, chopped 

-1 (5-ounce) can tuna packed in water, drained 

-1/4 cup chopped red onion or spring onion 

-8 cubes feta cheese 

-oil and vinegar dressing 

Steps: 

1-Mix everything together and place in a salad bowl for serving. 

Source: Ruth Paget – California 2023 

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

Click for Ruth Paget's Books

Tuna Starter Recipe by Ruth Paget

Tuna Starter Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 romaine lettuce head cut into ½-inch strips 

-2 tomatoes, chopped 

-1 (5-ounce) can tuna packed in water, drained 

-1/4 cup chopped red onion or green onion 

-1/2 cup feta cheese cubes 

-8 pitted black olives (optional) 

-oil and vinegar dressing 

 Steps: 

1-Place romaine lettuce strips on a round serving dish. 

2-Mix tomatoes, tuna, onions, and cheese cubes together. Place mixture on top of the romaine leaves. 

3-Decorate salad with olives, if using. 

4-Serve with dressing on the side. 

Source: Ruth Paget – California 2023 

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

Click for Ruth Paget's Books

Potato Soup Recipe by Ruth Paget

Potato Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

For Mirepoix: 

-5 baby carrots, minced 

-3 celery sticks, minced 

-1 large onion, minced 

-2 russet potatoes, cubed 

-32 ounces chicken stock

-4 cups water 

-2 tablespoons dry basil 

Steps: 

1-Sauté carrots, celery, and onion in a pot for 5 minutes. 

2-Add potatoes, chicken stock, water, and dry basil to the mirepoix. 

3-Bring soup to a boil and let boil for 30 minutes. 

4-Remove pot from heat. Purée soup with an immersion blender. 

Taste soup before adding salt. Celery has some natural salt. 

Source: Ruth Paget – California 

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

Click for Ruth Paget's Books