By Frances Largeman-Roth
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Additional resources for Eating in Color: Delicious, Healthy Recipes for You and Your Family
Cucumbers comprise caffeic acid, an antioxidant that is helping struggle swelling. the golf green gourds also are wealthy within the mineral silica, that is touted for maintaining epidermis fit. And 1 cup (104g) of sliced cucumber with the peel on has a skimpy sixteen energy! So it’s nice for snacking and including to sandwiches and salads for additional no-guilt crunch. choose it: search for cucumbers (American and English) with tender, enterprise, uniformly coloured dermis. Kirby cucumbers may have bumpy dermis and fluctuate in colour from mild yellow to eco-friendly. it doesn't matter what the range, there will be no delicate spots or indentations. shop it: preserve cucumbers in a plastic bag within the fridge for as much as ten days. Rinse good prior to utilizing. stay away from the rear of the fridge, which tends to freeze goods with a excessive water content material. Use it: If utilizing a waxed cucumber, be sure you peel it first. different cukes might be eaten pores and skin and all. in the event that your cucumber has huge, enterprise seeds, scoop them out sooner than utilizing it in a recipe. as a result of their excessive water content material, cucumbers can’t be cooked and will basically be loved uncooked. they seem to be a crunchy addition to salads and are scrumptious in chilly soups and dips. Mustard-Crusted beef Tenderloin with Napa Cabbage and Apple Slaw SERVES 6 red meat tenderloin is not just so easy to make, it’s additionally exceedingly lean and fit. And the candy, crunchy slaw makes a scrumptious foil for the mustardy red meat. � cup WHOLE-GRAIN DIJON MUSTARD � cup DIJON MUSTARD 1 tablespoon low-sodium SOY SAUCE 1 tablespoon natural MAPLE SYRUP 1 � kilos (700g) beef TENDERLOIN (about 2 tenderloins) 2 tablespoons OLIVE OIL For the slaw: 1 head NAPA CABBAGE, chopped (5 cups/350g) 2 FUJI or crimson woman APPLES, cored and sliced into skinny wedges (2 � cups/250g) � cup (9g) clean flat-leaf PARSLEY leaves, chopped Juice of one LEMON 2 tablespoons HONEY 2 tablespoons APPLE CIDER VINEGAR � teaspoon SALT � teaspoon freshly floor BLACK PEPPER � cup (125ml) APPLE CIDER for deglazing pan 1. In a small bowl, whisk jointly the mustards, soy sauce, and maple syrup. position the red meat in a wide zip-top bag or shallow dish and carefully coat it with the mustard blend. disguise and refrigerate for 1 to three hours. 2. whereas the beef is marinating, make the slaw: position the cabbage, apple, and parsley in a wide serving bowl and toss to mix. In a small bowl, whisk jointly the lemon juice, honey, vinegar, salt, and pepper and drizzle over the cabbage blend. disguise and refrigerate until eventually able to serve. three. Preheat the oven to 400°F (205°C). warmth the oil in a wide ovenproof sauté pan over medium-high warmth. upload the beef and prepare dinner for four mins on either side, till browned. move the sauté pan to the oven and roast for quarter-hour, till a meat thermometer inserted into the red meat registers 165°F (74°C). four. move the beef to a slicing board and permit it leisure for five to ten mins earlier than cutting, so the juices don’t break out. five. in the meantime, upload the cider to the sauté pan and warmth over excessive, scraping up any browned bits within the pan, until eventually the liquid reduces by means of part, approximately five mins.