Ripe, by Cheryl Sternman Rule, features recipes for fruits and vegetables sorted by color. This cookbook could be a coffee table book as it is beautiful to look at. The chapters are as follows:
- Purple and Blue
There are recipes of every type for any time of day from breakfast to dessert. For each fruit and vegetable there is a description with tips for prep and storage, along with ideas for different ways of preparing them. This section leaves room for your creativity.
Here is a nice recipe to try:
Polenta-Stuffed Chard with Bubbly Parmesan
- Kosher salt
- 3/4 cup dry polenta (coarse cornmeal)
- 1 tablespoon butter
- 1 cup packed grated Parmesan cheese, divided
- 1 1/4 cups your favorite marinara or tomato sauce, divided
- 8 very large leaves Swiss chard, swished in cool water
Coat a 9 1/2-inch square pan with cooking spray and line the bottom with parchment.
In a medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil. Whisk in the polenta and reduce the heat to a gentle gurgle. Cook until thick, 10 to 15 minutes at room temperature, then refrigerate until cold, at least 1 hours. (After 1 hour, cover with plastic wrap.) Unmold and cut into eight 4 x 2-inch rectangles. Wipe the baking pan dry and spread 1/2 cup of the marinara along the bottom.
Preheat the oven to 400 F and bring a kettle of water to a boil. Have several layers of paper towels on hand.
Make a narrow, upside down V-shaped cut about halfway down each chard leaf to remove the thick central steam. Place the leaves in a large bowel and cover with boiling water. Let soften for 6 minutes. Remove to the paper towels and pat very dry.
To form the rolls, lay 1 chard leaf on a cutting board. Lay 1 polenta rectangle horizontally along the bottom of the leaf and spoon 1 teaspoon of marinara on top. Roll the leaf upwards burritolike, encasing the polenta, and transfer to the baking pan seam side down. Repeat, nestling the rolls next to one other. Spoon the remaining sauce on top and sprinkle with the remaining cheese.
Bake for 10 minutes, then slip under the broiler for 1 to 2 minutes to brown the cheese. Serve hot.