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Horseradish + Apples


Three More Delicious Recipes
1. Spiked mashed sweet potatoes: Simmer 1 lb peeled, cubed sweet potatoes in boiling water for 10 minutes.
Add 2 large, cored, chopped Fuji or Pink Lady apples and cook another 10 minutes.
Drain and add ½ tsp salt and 2 Tbsp each prepared horseradish and unsalted butter; mash until chunky.


2. Fruity slaw: Whisk together
½ cup light sour cream,
¼ cup light mayonnaise
3 Tbsp prepared horseradish,
2 Tbsp apple cider vinegar,
1 tsp agave nectar, and ¼ tsp each salt and pepper in a bowl.
Toss with 2 cored, shredded Granny Smith apples, 2½ cups peeled, shredded carrots,
¼ cup sliced scallions, and
2 Tbsp golden raisins.

3. Creamy sauce for fish:
Whisk together 1 cup nonfat Greek yogurt,
1 finely diced large Granny Smith apple,
2 Tbsp lemon juice, 1 Tbsp each olive oil and prepared horseradish, 1 tsp chopped thyme, and ¼ tsp each salt and freshly ground pepper. Serve atop baked trout or haddock fillets.
An odd pairing? Not at all: The sweet fruit tempers the peppery condiment, leaving just enough kick to elevate everyday dishes to special-occasion status.
But with these so-easy recipes, you can serve them any night!

Flank Steak with Horseradish Relish
1¼ lbs lean flank steak, trimmed of fat
1 Tbsp olive oil
½ tsp salt, divided
½ tsp pepper, divided
1 large Granny Smith apple, cored and julienned
1 large red apple, cored and julienned
1 large shallot, thinly sliced (about ½ cup)
2 Tbsp prepared horseradish, squeezed of excess liquid
3 Tbsp fresh lime juice
1 tsp freshly grated lime zest
1 tsp agave nectar
> Preheat a grill or grill pan over medium-high heat. Brush steak with olive oil and sprinkle
with salt and pepper, to taste. Grill until medium-rare, 4 to 5 minutes per side. Remove
from the grill and let rest.
> Toss together apples, shallot, horseradish, juice, zest, agave, and remaining salt and pepper.
> Slice meat thinly against the grain, divide among four plates, and top with relish.


 Per serving: 300 cal, 11 g fat (3.5 g sat), 19 g carbs, 390 mg sodium, 2 g fiber, 32 g protein

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