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Murder in Tranquility Park
(A Ferrara Family Mystery)
by J.D. Griffo
About the Book
Murder in Tranquility Park (A Ferrara Family Mystery)
2nd in Series
Kensington (March 26, 2019)
Mass Market Paperback: 336 pages
Digital ASIN: B07F5XG3CQ
Alberta Scaglione and her twentysomething granddaughter, Jinx, love to spend time—and solve crime—together . . .
Ever since Alberta Scaglione inherited her spinster aunt’s Cape Cod cottage, she’s been enjoying the good life in Tranquility, New Jersey, with her black cat, Lola. But since things are mostly quiet in this town, she finds other things to do—like joining Jinx for morning jogs in Tranquility Park. She has to do something to stay healthy, as long as it doesn’t involve Jinx’s healthful tofu sausages and gluten-free pasta. But when they stumble across a treehouse hidden in the trees, and a dead body underneath it, they take a detour into solving a murder. Now the Ferrara ladies will have to exercise extreme caution to avoid a permanent decline in their health . . .
Includes Italian recipes from Alberta’s kitchen!
About the Author
Italian by birth, Jersey by upbringing, J. D. Griffo is an award-winning playwright and author who has written ten novels, over twenty plays, and a handful of screenplays that have yet to see the light of day.
Griffo studied Journalism and Marketing at New York University, graduating magna cum laude many, many years ago, as well as Creative Writing at the New School and Gotham Writer’s Workshop.
And the J. D. stands for the author’s mother – Jean Dolores – who absolutely loved to read and tell stories.
Website – https://michaelgriffo.com/
Twitter – https://twitter.com/Michael2264
Instagram – https://www.instagram.com/j.d.griffo/
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JINX’S VEGAN STUFFED PEPPERS
For the Sauce
- 2 28-ounce cans of fire-roasted diced tomatoes
- 4 cloves garlic, minced—or 2 if you’re like Freddy,
- who says, “I like garlic, but garlic doesn’t like me!”
- 2 tablespoons olive oil
- 1⁄4 teaspoon chili flakes—or disregard this entirely if you’re like Freddy, who says chili likes him even less than garlic.
- 1 teaspoon salt
- According to Gram, you need “a realla gooda pincha”
- black pepper, whatever that means!
- 1 teaspoon dried oregano
For the Peppers
- 6 peppers, cut in half and seeded to make 12 halves
- 2 cups cooked brown rice—never, ever use white rice!
- 2 tablespoons olive oil
- 2 cloves garlic, minced (see above if you want to cut this in half)
- 1 large shallot, 2 celery stalks, 3 zucchini—all diced
- 1½ cups finely chopped broccoli and kale
- 1 cup of walnuts and black olives, chopped
- As much parsley and basil as you want for the garnish
For the Sauce
1. Heat the olive oil in a medium sauce pot and when hot add the garlic and sauté. When the smell makes
Freddy leave the kitchen, I add the tomatoes, salt, pepper, chili flakes, and oregano letting it all simmer
and thicken for about 40 minutes. Once hot, add the garlic and sauté until softened and fragrant. Add the canned tomatoes, salt, pepper, chili flakes, bay leaf, and oregano. Bring to a simmer and simmer for about 40–45 minutes, until thickened.
2. Once it’s done, puree about 3⁄4 of the sauce in a blender and then return it to the pot to mix with the rest of the sauce.
For the Peppers
You should start this while the sauce is cooking. Gram says, “One of the keys to good cooking is all in the timing.” And she should know!
1. Preheat the oven to 400 degrees.
2. Cook the brown rice and set aside 2 cups.
3. Cut peppers in half from top to bottom, seed them, and brush them with oil, salt, and pepper. Lay them
cut side down on a greased baking sheet and cook in the oven for 15 minutes.
4. Heat 2 tablespoons of olive oil in a sauté pan and when hot add the shallot, celery, and garlic, and cook until it’s soft, but not brown. Add, the broccoli and cook for an additional 3–5 minutes. Add the zucchini and kale and cook for 5 more minutes. Everything should be super tender by now.
5. Finally, add in the walnuts and olives and heat it a little bit longer.
Now the Fun Part: Stuffing the Peppers!
1. Spread a layer of sauce on the bottom of a large baking dish and place the peppers cut side up.
2. Mix the vegetables and rice, ½ of the sauce, and some chopped parsley and basil in a large bowl and then stuff those peppers!
3. Cover the peppers with some sauce, then cover the dish with foil and bake for 20–25 minutes.
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