Wednesday, August 28, 2013


As a vegetarian, I am always looking for ways to make delicious, satisfying meals without spending tons of time in the kitchen. When I discovered Ripe by Cheryl Sternman Rule, I was smitten immediately. While the recipes revolve around fruits and vegetables, the book is anything but bland. It has beautiful pictures by Paulette Philpot and is truly a story book celebrating the vivid colors and vibrant flavors of produce. Arranged by color and featuring a tale or brief history of each fruit or vegetable, it makes cooking and reading delightful. One of the easiest recipes to make (and one of many tasty options) is the Radicchio Salad with Tahini Lemon Drizzle. It is amazingly easy and perfect for spring! Feel free to add feta cheese, pine nuts or Kalamata olives to make it even more Mediterranean. Radicchio Salad with Tahini Lemon Drizzle 1/2 small head radicchio, cored and chopped 1 head butter lettuce, cored and chopped 1/2 unpeeled English cucumber, cut into half moons 2 avocados, sliced 1/2 cup cherry tomatoes, cut in half 2 tablespoons tahini (sesame seed paste) 2 tablespoons extra-virgin olive oil Juice of one medium lemon 1 garlic clove, minced (I used crushed garlic paste and this works even better) 1/2 teaspoon honey Sea salt and freshly ground pepper Toss the chopped radicchio and lettuce in a wide, shallow serving bowl. Scatter the avocado, tomatoes and cucumber on top. In a medium bowl, whisk the tahini, oil, lemon juice, garlic, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle the dressing over the salad and serve immediately.

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