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Cut each piece of cauliflower into tiny florets. Use a small, sharp paring knife, and take your time. The rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and tofu. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot. Reprinted by permission of Running Press, a member of the Perseus Book Group. Read More→
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Celery is used twice in this dish: softened in the beginning with a little olive oil, and tossed in at the end for a decisive crunch. You may substitute traditional couscous for the whole wheat and brown or green lentils for the black ones. (The black ones are especially pretty, though.) Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. Read More→
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The combination of cucumber, honeydew, and green grapes makes for a simple and refreshing summer salad that’s good as an appetizer as well as a dessert. Or it can be served with a meal, as a counterpoint to something spicy, like a curry. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. Read More→
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