The Arcana Chronicles by Kresley Cole is my number one favorite YA series. Ever. If you haven’t read it, do it now. Poison Princess is the first book. There are three books out so far, and the last one lands on one crazy scream inducing cliffhanger. But, it’s soooo worth it!
Poison Princess…What’s it about?
The h, Evie, is sixteen years old when the apocalypse hits earth. She reaches out to bad boy Jack, and together they try to piece it all together. Here’s the deal… Evie, along with several other teenagers, are actually superheroes or villains, from the tarot card deck. They are part of an ancient prophecy that happens every generation. They each have a role to play to save the earth, or destroy it. Evie is the Empress. She can make plants grow and poison people with her touch. Pretty deadly! Thus, she’s the Poison Princess. Don’t you love it when the title makes sense? Through out the series, it’s clear that she could be bad OR good. It’s a toss up. Jack is something of a mystery. Even by book three, he’s still a mystery. Evie and Jack fall for each other. The good girl to his bad boy. Jack is scrappy, has had a tough life on the Bayou, but he’s a survivor. And he’s hot. Super hot and smart. I really enjoyed the different characters and found myself researching the tarot cards to find clues to the story. This was such a unique concept. I love fantasy worlds and this one to me, is one of the best!
Inspired by Evie and her amazing plant powers, the below recipe is a fabulously vegetarian Poison Princess inspired dish. It is, however, unlike Evie, not toxic. It’s tasty.
3 Tbsp olive oil
1 cup chopped raw vegetables (I used zucchini, mushrooms and spinach)
4 large eggs
1/2 cup grated pecorino romano cheese
1 heaping Tbsp chopped fresh basil
Pinch of black pepper
1/2 cup heavy whipping cream
1 heaping Tbsp minced garlic
Preheat oven to 400°F.
Add the olive oil and vegetables to a smaller skillet, and sauté on low heat for 3-4 minutes, until the vegetables are cooked. In a large bowl or measuring cup, whisk together the remaining ingredients until the eggs are fluffy. Pour eggs over the vegetables in the pan. Run a spatula along the edge of the skillet until the bottom of the egg mixture sets.
Once the mixture is set, flip it over so the uncooked side is face down on the skillet. Put in the oven for 5-10 minutes, or until cooked through. Remove from the oven and let stand for a few minutes before slicing.
To read Poison Princess:
And…there’s actually a FREE preview addition of Poison Princess, too! No downside. Try it.