Read e-book online 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits PDF

By Cathy Thomas

This encyclopedic advisor to cooking the 50 such a lot nutritious vegatables and fruits on the earth comes from Melissa's Produce, the biggest provider of area of expertise produce within the usa. chefs of all ability degrees will love those a hundred and fifty recipes for easy aspects, breakfasts, dinners, and healthy truffles that utilize clean, available produce, from memory-boosting blackberries to antimicrobial chili peppers to diet A–rich watermelon. that includes overall healthiness and dietary details, assistance for purchasing and garage, speedy recipe riffs, and lovely photographs of entire dishes in addition to photos of person vegetables and fruit, this remarkable package deal is an vital source for domestic chefs seeking to positioned extra vegetables and fruit at the desk each day.

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Read or Download 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes PDF

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Additional info for 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes

Sample text

Blackberry For a dessert sauce, bring 2 cups frozen or fresh blackberries and ½ cup agave syrup to a boil in a medium saucepan on medium-high heat. Reduce the heat and simmer on medium-low for 1 minute. In a small bowl, combine 1 tablespoon fresh orange juice with 2 teaspoons cornstarch. Add the mixture to the berries and stir, simmering, until thickened, about 1 minute. Cool and serve over pudding, custard, ice cream, or yogurt. GINGERED IN FRUIT SALAD In a small saucepan, combine 2 tablespoons agave syrup with 2 tablespoons water; bring to a boil on high heat.

If the recipe calls for florets, cut high enough on the stalk so that individual florets fall from the stalk. If desired, peel the stalks and thinly slice them to use as well. Cook broccoli only a brief amount of time, just until tender-crisp. Stalks cook quicker and are more tender if peeled before cooking (but remember there are carotenoid compounds in the leaves). Blanch, steam, sauté, or toss with a little olive oil and roast at high heat. BROCCOLI QUICK COOK 51 WITH TRIMMED-DOWN CHEESE SAUCE Place 1 tablespoon all-purpose flour in a heavy-bottomed saucepan.

Bring to a simmer on medium-high heat, stirring to dissolve the sugar. Add the cherries and reduce the heat to maintain a simmer until the cherries are just barely tender, about 4 to 5 minutes. Transfer everything to a bowl to cool. When it is lukewarm, add the blackberries and mint, if using. Gently toss. In a small bowl, stir together the yogurt and honey until combined. Divide the cherry-berry mixture into eight small bowls. Top each with a dollop of the yogurt mixture. If desired, garnish each serving with a small sprig of mint.

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50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes by Cathy Thomas


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