By Cathy Thomas et al.
Это энциклопедическое руководство приготовления 50 самых питательных фруктов и овощей в мире.
Советы по покупке и хранению, быстрые рецепты и великолепные снимки готовых блюд, а также фотографии отдельных фруктов и овощей. Книга является незаменимым ресурсом для домашних поваров, которые любят поставить больше фруктов и овощей на стол каждый день.
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The sauce should be thick enough to coat the back of a spoon. In a large bowl, gently toss together the Brussels sprouts, orange segments, and sauce. Season with a pinch of pepper flakes. Taste and adjust the seasoning as needed. COOK’S NOTE Blood oranges or navel oranges also work well. CABBAGE Common Green, Red (Purple) With its spicy-sweet flavor profile and toothsome texture, cabbage is wonderful served raw or cooked for a short time without using much liquid. It is often bargain-basement priced, especially considering that only the central core goes to waste.
Cut cold log-style herbed goat cheese into thin slices (use unflavored dental floss to easily cut the cheese). Sandwich the goat cheese between two beet slices. If desired, garnish with minced parsley and serve atop thin slices of toasted baguette. PERFECTLY PICKLED Steam-roast seven medium-large beets. Cool, peel, and cut into ¼-inch-thick slices. Put them in a glass or ceramic bowl. In a separate bowl, whisk together 3 tablespoons seasoned rice vinegar, 2 tablespoons fresh orange or tangerine juice, 1½ teaspoons salt, and freshly ground black pepper.
50 BEST PL ANTS ON THE PL ANET NERVE SUPPORT 43 QUICK COOK bok choy Bok choy can be eaten raw, combined with mild-flavored greens in salads. For a simple cooking approach, soak 3 quartered large bok choy or 6 halved baby bok choy in large amounts of cold water. Meanwhile, heat 1½ tablespoons extra-virgin olive oil on medium-high heat in a large, deep skillet. Add 1 garlic clove (minced) and 1 tablespoon minced fresh ginger; stir-fry until they begin to soften, about 30 seconds. Drain and add the wet bok choy in an even layer.