WINTER EDITION
Let’s Eat, Texas! A GO TEXAN Recipe book featuring the very best Texas has to offer.
Produce Availability Chart
Turnips Year Round
Greenhouse Tomatoes Year Round
Sweet Potatoes August-May
Spinach November-April
Hot Peppers May-December
Sweet Peppers May-June, August-December
Pecans October-January
Field Peas April-December
Oranges September-April
Kohlrabi November-April
Kale November-April
Mushrooms Year Round
Herbs Year Round
Greens October-April
Grapefruit October-May
Dandelion November-April
Pickling Cucumbers April-December
Fresh Cucumbers April-December
Celery December-April
Cauliflower November-April
Carrots Year Round
Savoy Cabbage January-April
Red Cabbage January-May
Green Cabbage Year Round
Cabbage/Chinese January-April
Broccoli December-March
Beets October-April
Product Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Recipes Cran-Orange-Pecan Granola
3
Cranberry Crunch Salad
5
Rio Star Grapefruit, Shrimp and Spinach Salad
7
Spicy Peppered Sweet Potatoes
9
One Pan Roasted Beef Tri-Tip & Brussels Sprouts
11
Skinny Skillet Orange Chicken
13
Citrus Herb and Parmesan Crusted Turkey
15
Honey Gingerbread Cookies
17
1
Cran-Orange-Pecan Granola 1 large orange 2 tablespoons granulated sugar of choice 4 cups old-fashioned rolled oats 1 1/2 cups raw Texas pecans 1 teaspoon fine-grain sea salt 1/2 teaspoon cinnamon 1/2 cup melted coconut or Texas olive oil 1/2 cup maple syrup or Texas honey 1 cup dried cranberries
Preheat oven to 350°F and line a large, rimmed baking sheet with parchment paper. In a small bowl, combine the orange zest and sugar. Rub the zest into the sugar until it is bright orange and fragrant, ensuring that your granola is infused with orange flavor. In a large bowl, combine oats, pecans, salt, cinnamon and orange sugar. Pour in the oil and maple syrup (or honey). Mix well. Pour the granola onto the baking sheet and spread into an even layer. Bake for 24 to 28 minutes (if you used honey, check at 22 minutes), stirring halfway until the granola turns lightly golden in color. Let the granola cool before stirring in the dried cranberries. Store in an airtight container at room temperature for 1 to 2 weeks, or in the freezer for longer shelf life.
Recipe courtesy of Texas Pecan Growers Association 3
Cranberry Crunch Salad 1 pound brussels sprouts 2 cups cooked quinoa, cooled 1 cup dried cranberries 1/2 cup chopped Texas pecans 2 tablespoons agave 1 fresh squeezed orange 1 tablespoons Texas extra- virgin olive oil 1/4 teaspoon salt 1/4 teaspoon pepper
Clean prep area, wash hands, and wash produce. Slice brussels sprouts Whisk together dressing ingredients: agave, fresh squeezed orange juice, olive oil, salt and pepper; set aside. Toss together brussels sprouts, quinoa, dried cranberries, chopped pecans, and dressing.
Recipe courtesy of Texas A&M AgriLife Extension – Dinner Tonight 5
Rio Star Grapefruit, Shrimp and Spinach Salad Salad 2 Texas Rio Star Grapefruits, sectioned 2 Texas Oranges, sectioned 2 pounds Texas Gulf shrimp, peeled with tail on 6 large cloves garlic, thinly sliced 2 jalapeño peppers, thinly sliced 1 1/2 cups fresh basil leaves 1 tablespoon julienned orange zest 3 cups spinach salt and pepper Texas extra-virgin olive oil Flour Mixture 1 cup all-purpose flour 1 1/2 tablespoons chili powder 1 tablespoon salt 1 teaspoon black pepper
Flour Mixture Combine the ingredients and set aside. Salad Section grapefruit and oranges and retain juice in a bowl. Season juice liberally with salt and pepper to taste. Whisk in olive oil to form vinaigrette (2 parts juice to 1 part oil). Drizzle the vinaigrette on sections to marinate. Preheat a sauté pan over high heat. Dredge the shrimp in the flour mixture. Add a few tablespoons olive oil to pan. Brown one side of shrimp until golden brown, and then turn over. Brown other side, and turn out onto cookie sheet. Add 1/4 cup olive oil to hot sauté pan. Drain pan juices from cookie sheet into sauté pan. Add garlic and cook, stirring often, until light brown. Add jalapeño peppers and cook until soft. Add basil and cook less than a one minute to crisp. Add the orange zest. Season to taste. Arrange shrimp over citrus and spoon garlic/jalapeño/basil over shrimp. Toss spinach with the citrus vinaigrette and mound on top of shrimp.
Recipe courtesy of LoneStarCitrus.com 7
Spicy Peppered Sweet Potatoes 1 1/2 pound sweet potatoes 1/2 red onion, cut into wedges 2 tablespoons Texas extra-virgin olive oil 4 peeled garlic cloves 1/2 red bell pepper, seeded and sliced 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 teaspoon Texas extra- virgin olive oil 1 tablespoon fresh sage, chopped 1/4 cup slivered almonds
Heat oven to 450°F. Line baking pan with foil, spray with nonstick cooking spray and set aside. Wash and peel sweet potatoes. Cut sweet potatoes in half and cut each half into 2 inch chunks. Combine sweet potato cubes, onion, olive oil, garlic and bell pepper in prepared baking pan and toss to coat. Season with salt and pepper. Sprinkle cumin and cayenne pepper over the mixture and toss to coat. Add 1 cup water. Roast vegetables on center oven rack for 30 minutes, stirring every 10 minutes. Meanwhile, combine olive oil, sage, and almonds in a small microwave safe bowl. Cover and microwave on high power for 30 seconds, then stir. Garnish vegetables with the toasted nuts and serve. *Note: You can prepare sweet potato mixture a day in advance and roast it the day of the dinner.
Recipe courtesy of H-E-B 9
One Pan Roasted Beef Tri-Tip and Brussels Sprouts 1 beef Tri-Tip Roast (about 2 to 3 pounds) 1 1/2 teaspoons salt, divided 1 1/2 teaspoons fresh cracked black pepper, divided 1 teaspoon minced garlic 2 pounds brussels sprouts, trimmed and quartered
Preheat oven to 425°F. Combine 1 teaspoon salt, 1 teaspoon pepper and garlic; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so that tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Lightly coat brussels sprouts with nonstick cooking spray. Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange Brussels sprouts around roast in roasting pan. Roast 425°F oven for 40 to 50 minutes for medium rare; 50 to 60 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, 160°F for medium.) Brussels sprouts should be crisp around the edges and tender. Carve roast into slices. Serve with brussels sprouts.
Recipe courtesy of BeefLovingTexans.com 11
Skinny Skillet Orange Chicken 1 tablespoon coconut oil 1 1/2 pounds boneless, skinless chicken breasts, diced 1/4 cup soy sauce 1 tablespoon cornstarch 3 tablespoons apple cider vinegar 2 tablespoons chili garlic sauce* Zest of 1 Texas orange 1/2 cup Texas orange juice 1/2 cup Nature Nate’s Raw & Unfiltered Honey 3 cups rice, cooked 1/3 cup green onions, diced 1 tablespoon sesame seeds
In a nonstick skillet, melt coconut oil over medium-high heat. Add chicken breast, cook until golden and cooked through. In a small bowl, whisk together soy sauce, cornstarch, vinegar, chili garlic sauce, orange zest and juice and raw honey. Pour mixture over chicken in skillet. Cook just until mixture begins to thicken. Serve over rice. Garnish with green onions and sesame seeds.
*You’ll find chili garlic sauce in the Asian section of most grocers.
Recipe courtesy of Nature Nate’s Honey 13
Citrus Herb and Parmesan Crusted Turkey 1 1/4 cups kosher salt 1/2 cup brown sugar 2 lemons, juiced and zested 2 Texas oranges, juiced and zested 1 Texas grapefruit, juiced and zested 15 pound turkey, fully thawed 1 tablespoon garlic, chopped 1 tablespoon Dijon mustard 2 tablespoons sage, minced 2 tablespoons parsley, minced 2 tablespoons rosemary, minced 2 tablespoons thyme, minced 8 tablespoons butter 1 cup Parmesan cheese, grated
In a pot, add 1 quart water, salt, brown sugar, juice and juiced fruit (reserve zest for citrus herb butter.) Bring pot to a simmer long enough to dissolve salt and sugar. Pour brine into a large brining bucket and add enough ice to completely cool. Carefully add turkey to brine plus approximately one gallon of water or enough to completely submerge entire turkey. Refrigerate or chill in a cooler at or below 41°F for at least 8 hours. Pre-heat oven to 400°F. Combine garlic, Dijon mustard, herbs, butter, Parmesan cheese and citrus zest in a bowl to create a paste. Remove turkey from brine, pat dry with paper towels then place on a roasting rack. Using your hand or spoon, spread paste over turkey as well as under the skin. Roast turkey at 400°F for 20 minutes. Reduce heat to 350°F then continue to roast at 15 -20 minutes per pound or until internal temperature reaches at least 170°F. Remove from oven, cover with foil and allow to rest at least 25 minutes before carving. Recipe courtesy of H-E-B 15
Honey Gingerbread Cookies Cookies 1/2 cup coconut oil, melted 2/3 cup Nature Nate’s Raw & Unfiltered Honey 1 egg 4 cups almond flour 1/2 cup coconut flour 1/2 teaspoon salt 1 tablespoon ground ginger 1 tablespoon cinnamon 1 tablespoon vanilla Icing 2 egg whites 5 cups organic powdered sugar 1/4 -1/2 teaspoon lemon juice
Cookies Heat oven to 350°F. Combine all cookie ingredients together in a stand mixer. Roll dough between two sheets of parchment paper, until 1/4 ”-1/2” thick. Cut into desired shapes. Remove extra dough and transfer parchment paper with cookie cutouts to a large baking sheet. Bake for 8-10 minutes (for softer cookies) or 15-20 minutes (for gingerbread house pieces). Cool completely before frosting.
Raw honey is used instead of molasses to create paleo, gluten-free and grain-free cookies.
Icing In a stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add powdered sugar, whipping until mixture is smooth. Add just enough lemon juice to make the icing the texture of thick paste. Transfer to icing bags. Pipe onto cooled gingerbread.
Recipe courtesy of Nature Nate’s Honey 17
From Texas farms to your table, the Lone Star State has so much
to offer. With over 60 commercial fruit and vegetable crops it’s not hard to find something to help fill your plate. Whether you crave something sweet or spicy, Texas fruits, vegetables, nuts and honey will always satisfy. Here are some helpful tips to make sure that you and your family can fully enjoy the bounty of Texas. Produce Tips: • Blemishes on citrus are caused by gentle breezes and don’t affect the fruit inside. • Citrus can be stored in a cool area for up to two weeks or in your refrigerator for up to six weeks. • One medium grapefruit equals 2/3 cup of juice. One medium orange equals 1/4 cup of juice. • The heavier the fruit, the more juice it contains. • Grapefruit: Select grapefruit that is firm and heavy for its size. A good grapefruit doesn’t have to have a perfect color. Skin discolorations do not impact the taste or texture of the fruit. • Carrots: Look for smooth skin and deep orange color. Firm, medium sized carrots will be the sweetest and easiest to peel, chop and cook. If you remove carrot tops and store the carrots in a plastic bag, they can last up to two weeks. Avoid carrots with a rubbery or limp texture and large blemishes. • Look for 100% pure honey. Unfiltered honey may be strained to remove large particles of wax, but retains essential pollens and nutrients.
TEXAS D EPARTMENT OF AGRICULTURE COMMISSIONER SID MILLER
gotexan.org