Ripe: A Fresh, Colorful Approach to Fruits and Vegetables

Ripe: A Fresh, Colorful Approach to Fruits and Vegetables

Cheryl Sternman Rule

Language: English

Pages: 312

ISBN: 0762440244

Format: PDF / Kindle (mobi) / ePub

Eat fruits and vegetables not because you’re told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That’s why Ripe is arranged by color, not season.
Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to “embrace the vegetable, behold the fruit” because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables:
  • 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
Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three “quick-hit” recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry.

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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

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