Win This Cookbook: Ripe

Win This Cookbook: Ripe

As a registered dietitian, it’s no surprise that I encourage my clients and family members to eat plenty of fruits and veggies. Some of the issues I find my clients have when it comes to eating more fruits and veggies are that they’re bored or unsure of how to cook new ones. If you find the same fruits and veggies on your weekly shopping list or you just don’t have a clue what to do with a persimmon, then you want to check out this fantastic new cookbook RIPE: A fresh, colorful approach to fruits and vegetables. Then enter for your chance to win your very own copy.

About Ripe
Ripe is a unique cookbook containing 75 recipes with 150 unbelievable photographs. Not only is it a great addition to your cookbook collection, it’s a perfect coffee table book that you can’t put down (can you tell how much I love my copy?).

The cookbook is a collaboration between author and food writer Cheryl Sternman Rule and award-winning food photographer Paulette Phlipot. As you flip through the pages, the beautiful photographs and the simple quirky tips provided make you feel inspired and excited about trying a new fruit or vegetable. When it comes to produce I encourage a lot of variety in color to maximize health benefits. This cookbook shows you how this can easily be accomplished.

The Recipes
The recipes are interesting and appetizing, yet simple enough even for the novice chef.  The grilled pineapple kabob recipe below is a perfect dessert or snack for BBQ season.

Photo courtesy of Paulette Phlipot

Grilled Five-Spice Pineapple Kabobs
Recipe courtesy of Cheryl Sternman Rule

1 pineapple (preferably “Gold”), peeled, cored, and cut lengthwise into sixths
6 skewers (if wooden, presoak for 30 minutes)
2 tablespoons canola oil
1 ½ teaspoons Chinese five-spice powder
Cracked black pepper, optional

Preheat a clean grill or grill pan over medium-high heat.

Cut each pineapple spear into 6 chunks. Thread 6 chunks flat onto each skewer, leaving some space between each piece. Set on a baking sheet.

Brush all sides with canola oil and sprinkle with five-spice powder. Rub any oil or spices that fell onto the baking sheet back onto the fruit.

Grill until dark grill marks appear, turning two or three times, about 8 minutes total.

Enter to Win!
I am giving away to one lucky commenter copy of RIPE.

Enter in the comments for your chance to win. Tell me “Which fruit or veggie is on your list to try this summer?”

The contest begins 8:00 AM EST today, and ends on Thursday 5/31/12 at 3:00 PM EST. You may only comment once to be considered and don’t need to purchase anything to win. Be sure to include your email address in the “Email” field when posting your comment so I can let you know if you won.  Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 years of age to win.

Find Cheryl @sternmanrule and Paulette @PaulettePhlipot on twitter and use the hashtag #ripecookbook to join the conversation. You can also visit their websites http://cherylsternmanrule.com and http://p3images.com.

21 Comments
  • Megan
    Posted at 08:02h, 30 May Reply

    Peaches and avocados are going on my grill this summer!

  • Renata
    Posted at 10:20h, 30 May Reply

    Love RIPE summer berries from farmers market!

  • WIN THIS COOKBOOK: RIPE – Toby Amidor Nutrition | Organic Rapeseed Oil
    Posted at 10:50h, 30 May Reply

    […] five-spice powder. Cracked black pepper, optional … … Go here to read the rest: WIN THIS COOKBOOK: RIPE – Toby Amidor Nutrition ← Slowcooker Cuban Pork Tacos With Jicama Slaw Honey Lime Vinaigrette […]

  • Georgians
    Posted at 13:04h, 30 May Reply

    I’m awaiting fresh ripe Black Mission Figs from CA!

  • Lori
    Posted at 13:18h, 30 May Reply

    I plan on eating many different fruits this year. I am waiting for the “Pick Your Own” crops in Minnesota to ripen up. I am planning on picking my own strawberries, blueberries, apples and hope to find green beans and asparagus to pick.

    I plan from grocery stores are more tropical like mangoes and papayas.

  • Toni
    Posted at 13:50h, 30 May Reply

    I’m going to try the Grilled 5 spice Pineapple Kabobs tonight. I recently got back into eating more fruits/fresh veggies and with these recipes it will help change things up for me!

  • Bob
    Posted at 14:56h, 30 May Reply

    looking forward to some fresh local peaches i love grilling them them drizle of black strap molasses and some creme fraiche in each half.

    or the local corn here in Buffalo NY is amazing when it is just picked that morning from the fields and then to the stands at teh roadside

    maybe some grilled veggies too whatever is in season and local

  • Daniel M
    Posted at 15:47h, 30 May Reply

    Mangoes are on the top of my summer list, followed by lychees. We’ve been having fun making “adult” grilled cheese sammiches with pears, and the dehydrator keeps busy with apples and bananas!

  • Deb Harris
    Posted at 16:25h, 30 May Reply

    I’ve been working hard on making my diet healthier, trying to lose a few pounds that have been creeping on & just making it healthier
    I’m hoping to start grilling fruits like peaches, plums, nectarines & pineapple. I’m planning to have them with plain greek yogurt, maybe a little vanilla & drizzle of honey . Then hope to try grilling veg like asparagus, sweet onions, beets & maybe be romaine for salad. I like fruits & vegetables but I seem to eat the same couple all the time & get tired of them. Hoping this will change that. Can’t wait to see the book, it looks amazing.

  • Danielle Omar - Food Confidence RD
    Posted at 16:31h, 30 May Reply

    I am going to try papaya. I didn’t like it as a kid, but think I may give it another try with my mature taste buds. 🙂

  • Trish
    Posted at 16:41h, 30 May Reply

    I hope to experiment more with leafy greens, particularly stinging nettles. They are running wild here in Northern California and I’ve never had them because I’m scared I’ll get stung when collecting them. I would also love to grill more with fresh fruits like pineapple, peaches, and plums.

  • randy kroner
    Posted at 17:05h, 30 May Reply

    Try mixing KIWI into any and all fruit salads.

  • Laurie
    Posted at 19:15h, 30 May Reply

    Looking forward to Kiwi Berries.

  • Ray
    Posted at 21:23h, 30 May Reply

    I love fresh raspberries and dates – Medjool, Honey, Halawy are all yummy!

  • Sara P.
    Posted at 01:46h, 31 May Reply

    I LOVE apricots!

  • Diane Wang
    Posted at 02:26h, 31 May Reply

    I am planning on trying lychees soon. We are having a cultural night at my sons preschool and we plan on serving lychees to represent his half Taiwanese culture.

  • Abigail
    Posted at 07:39h, 31 May Reply

    Marionberries!! The most delicious hybrid berry from Oregon I’ve ever had – a must try 🙂

  • Leslie Milnes
    Posted at 09:09h, 31 May Reply

    I am most excited for berries of any sort! So fresh and my kids gobble them up. But the veggie I’m going to try to master this summer is kale:).

  • Melissa @ Live, Love, & Run
    Posted at 11:33h, 31 May Reply

    I’ve fallen in love with Brussels sprouts…and I really want to try out some beets. People either love them or hate them. Only one way to figure it out!

  • Lori
    Posted at 13:04h, 01 June Reply

    I adore beets and blackberries! A wonderful pairing in a salad!

  • Toby Amidor
    Posted at 13:08h, 01 June Reply

    Hi everyone!

    Thanks for participating in the Ripe cookbook giveaway. This is one cookbook that I can’t stop looking at!

    The winner of the Ripe cookbook is…Trish! Congrats! Please keep an eye out for my email so I can have the book mailed to you.

    Next week I’ll be giving away a new food that just hit the market. So be sure to come back to my blog for your chance to win.

    Happy, healthy eating!
    -Toby

Post A Comment

*