HealthLinksSC.com | 29 APPLE AND CELERY SLAW WITH PECANS Inspired by the classic Waldorf salad, this light side dish replaces the traditional mayonnaise-based dressing with one made from reduced-fat sour cream, sherry vinegar and a pinch of sugar. Makes four servings. 1. Preheat oven to 350 degrees F. Spread pecans in a single layer on a rimmed baking sheet. Toast pecans until lightly browned, tossing halfway through baking, about eight to 10 minutes. Transfer pecans to a rack to cool. 2. In a medium mixing bowl, whisk together sour cream, sherry vinegar and sugar until smooth. Add celery and apple slices; season mixture with salt and pepper to taste. Toss ingredients gently to combine. Crumble toasted pecans on top and divide slaw among serving plates. Serve immediately. Recipe courtesy of Michael Vyskocil. CIDER-BRAISED PORK WITH BRUSSELS SPROUTS, APPLES AND TOASTED PECANS To achieve the best sear on the pork, pat it dry well with paper towels after marinating. Cook the Brussels sprouts in a very hot pan so that they sear instead of steam. Makes four servings. 1. Combine 1 cup apple cider, salt, mustard, apple cider vinegar, ginger, garlic and 2 to 3 sprigs of rosemary in a microwave-proof bowl. Microwave on high for 1 to 2 minutes or until salt is dissolved. Cool completely. You can add a handful of ice to make the cooling process faster. 2. Add pork to cider mixture and marinate for at least 1 hour, preferably overnight in the refrigerator. 3. Once marinating is completed, dry off the pork and season with salt and pepper. Heat 1 tablespoon of oil in a large saute or cast-iron pan over medium-high heat. Sear pork on each side for at least 2 to 3 minutes or until cooked through. Remove from pan and set pork aside. 4. Heat remaining 1 tablespoon oil over medium-high heat in pan. Season Brussels sprouts with salt and pepper and sear cut side down in pan. Add apple slices. Cook for about 5 to 8 minutes, or until Brussels sprouts and apples are charred. Deglaze plan with remaining 1/2 cup apple cider and chicken stock. 5. Add pork chops back to pan and heat until warmed throughout, sauce is reduced slightly and Brussels sprouts are softened. Top with additional rosemary sprigs and toasted pecans. Serve and enjoy! Recipe and photo courtesy of Melissa Macher, registered dietitian and nutritionist, "A Grateful Meal" – agratefulmeal.com. • 1 1/2 cups apple cider, divided. • 1 tablespoon salt, plus more to taste. • 1 tablespoon whole-grain or Dijon mustard. • 1 tablespoon apple cider vinegar. • 1-inch piece of ginger, peeled. • 2 to 3 cloves garlic, smashed. • 3 to 4 sprigs fresh rosemary, divided. • 4 boneless pork chops. • Freshly ground black pepper, to taste. • 2 tablespoons light olive oil, divided. • 1 pound Brussels sprouts, halved. • 1 large honeycrisp apple, sliced. • 1/2 cup chicken stock. • 1/4 cup toasted pecans, chopped. • 1/3 cup pecans. • 3 tablespoons reduced-fat sour cream. • 1 tablespoon sherry vinegar. • 1 teaspoon sugar. • 1 pound – about 10 large stalks – celery, peeled and thinly sliced to yield about 5 to 6 cups. • 1 apple – halved, cored and thinly sliced. • Kosher salt and freshly ground black pepper, to taste.
RkJQdWJsaXNoZXIy MjcyNTM1