We all know we’re supposed to eat more vegetables and fruit than we probably do. But getting our daily requirement of fresh produce is more of a challenge at this time of year than in the warmer months. When farmers’ markets and roadside stands are stocked with ripe tomatoes, corn, peaches and berries, it’s easy to get our fruit and veggie fix; while what’s in season now and how to cook it may be less familiar. Those dark, leafy greens we hear are so good for us and see in the produce aisle now, such as kale and Swiss chard — what exactly do we do with them?
Cheryl Sternman Rule’s luscious book, “Ripe,” has the answers. She refreshingly assumes that you already know why you should eat more fruits and vegetables; she wants to show you how to enjoy them. “By presenting stories, photographs, recipes and practical, flavorful ingredient combinations, I’m hoping you’ll pick up that pomegranate because you genuinely want to eat it, not because it’s low in calories or rich in vitamin C or because studies show it blah blah blahs,” she writes in the introduction.
To focus on the beauty of fresh produce — demonstrated by Paulette Philpot’s captivating photos of each featured fruit and vegetable – the book is arranged by color, not season. It begins with red (beets, blood oranges, rhubarb etc.) followed by orange, yellow, green, purple and blue, and ends with white (Bosc pears, jicama, mushrooms etc.). In addition to the recipes, Rule offers “simple uses” for each item, such as how to make kale chips and a Latin cocktail made with pineapple, ice, milk, honey and rum. Although she doesn’t preach, the recipes are written with good health in mind. This recipe for ginger-cashew cauliflower comes together in a flash and may even get your kids to eat this nutritious vegetable without cheese sauce poured over it.
GINGER CASHEW CAULIFLOWER
The combination of sweet, salty and spicy flavors makes this a good side dish for grilled chicken or salmon, or with brown rice for a complete vegan meal.
2 teaspoons cornstarch
2 tablespoons toasted sesame oil
3 garlic cloves, peeled and smashed with the flat side of a knife
2 tablespoons (packed) grated fresh ginger
1 medium head cauliflower (about 2 pounds) cut into tiny (1-inch) florets
1 small red bell pepper, veins and seeds removed, diced
3 tablespoons tamari or low-sodium soy sauce
1 cup whole roasted and unsalted cashews
½ cup diced fresh pineapple
1/3 cup (packed) minced fresh cilantro leaves
In a small bowl, whisk ¼ cup water with the cornstarch until smooth. Set aside.
Heat a large wok (or large skillet) over medium-high heat. When the pan is hot, add the sesame oil, garlic and ginger. (Caution, ginger will sputter). Stir-fry until garlic is fragrant and ginger sizzles, about 1 minute.
Add the cauliflower, red bell pepper and tamari or soy sauce, raise heat to high and stir-fry for 3 minutes.
Add the cornstarch mixture (stir with a clean finger to re-dissolve, if necessary) and the cashews and cook until most of the liquid has evaporated and florets have softened but still retain an al dente bite, about another 5 minutes, stirring in the pineapple during the last minute of cooking.
Sprinkle with the cilantro and serve immediately.
Serves: 4
Nutrition information per serving: 306 calories (64 percent from fat), 23 grams fat (4 grams saturated, 12 grams monounsaturated), no cholesterol, 8 grams protein, 22 grams carbohydrates, 3 grams fiber, 784 milligrams sodium.
Email: sherrill@northjersey.com Blog: northjersey.com secondhelpings Twitter: susanlsherrill
Susan's Tips:
* This dish cooks very quickly, so it’s important to have all your vegetables chopped and other ingredients measured out and ready to go before you start.
* Toasted sesame oil is more fragrant than regular sesame oil. You should be able to find it in the Asian foods section of your supermarket.
