Ripe: A Fresh, Colorful Approach to Fruits and Vegetables
Cheryl Sternman Rule
Language: English
Pages: 312
ISBN: 0762440244
Format: PDF / Kindle (mobi) / ePub
- RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon
- ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams
- YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions
- GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini
- PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion
- WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip
For more information, visit RipeCookbook.com
generously with salt and pepper. Repeat on the flip side. Grill the breads until they puff slightly and grill marks appear, about 3 to 4 minutes total, flipping once halfway through. Cool to room temperature. Season the mascarpone with ⅛ teaspoon each salt and pepper, the shredded orange zest (save the coils), and 2 tablespoons of the orange juice. Stir until smooth. Divide among the flatbreads, spreading thickly. Top with the peach slices and red onion slices. Use a heavy knife to cut each
with salt and pepper. Using a mandoline set to medium thickness (or your best knife skills), slice the persimmon from the bottom up, horizontally. (Discard the leafy top.) Add the slices to the vinaigrette, turn to coat, then remove with a slotted spoon to a large plate. Now slice the apple, also medium thick, plucking out the seeds after slicing. (This produces a prettier result than coring the fruit first.) Add to the vinaigrette, then remove and pile next to the persimmons. Remove 10 to 12
refrigerated, and use before any signs of yellowing. Stalks are edible, too. SIMPLE USES FOR BROCCOLI: side = roasted broccoli + pearl barley + Dijon vinaigrette + capers pesto = steamed broccoli + walnuts + olive oil + garlic + Parmesan rice bowl = stir-fried broccoli (blanch first) + chile + soy sauce + cashew purée + tofu + rice Broccoli Soup with Cheddar Croutons A trio of Indian spices and a heap of cheesy croutons make this velvety, cream-free soup extra special. As with most
plums cut side up in the baking dish with some space between them. Divide the remaining butter among the plum cavities. In a small bowl, stir together the sugar, cardamom, and cinnamon and sprinkle atop the plums. Roast in the center of the oven until the fruit softens considerably, the skins pucker, and purple juices slip to the bottom of the dish and boil vigorously, 25 to 30 minutes. Remove from the oven and cool for 10 minutes. (The juices will become syrupy as they cool.) To serve, place 1
in edamame succotash 179 in Eggplant Romesco Rigatoni 244 in gazpacho 63 in Ginger Cashew Cauliflower 276 grilled, with baby bok choy 161 hummus 51 in jicama salsa 289 muhammara (red bell pepper dip) 51 in ratatouille 51 in red onion mixed grill 265 Red Pepper Chili 52 red cabbage see purple cabbage Red Curry Glazed Butternut Squash with Coconut Rice 76 red leaf lettuce Red Leaf Lettuce Salad with Grapes and Flowers 262 salad with clementines and radishes 261 sandwich with avocado