GO TEXAN presents "Let's Eat, Texas!" Fall Edition

FA L L E D I T I O N

Let’s Eat, Texas!

A GO TEXAN Recipe book featuring the very best Texas has to offer.

Produce Availability Chart

Product

Zucchini April-November

Watermelons May-November

Turnips Year Round

Greenhouse Tomatoes Year Round

Tomatoes May-November

Sweet Potatoes August-May

Squash April-November

Spinach November-April

Pumpkins September-November

Potatoes April-September

Persimmons August-November

Hot Peppers May-December

Sweet Peppers May-June, August-December

Pecans October-January

Pears June-September

Field Peas April-December

Oranges September-April

Kohlrabi November-April

Kale November-April

Mushrooms Year Round

Lettuce April-October

Honeydew May-July; October-November

Herbs Year Round

Greens October-April

Green Onions May-October

Grapefruit October-May

Dandelion November-April

Pickling Cucumbers April-December

Fresh Cucumbers April-December

Cauliflower November-April

Carrots Year Round

Cantaloupes May-July; October-November

Green Cabbage Year Round

Beets October-April

Apples June-November

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Recipes Roasted Vegetable Quesadillas

3

Jalapeño Popper Soup

5

Air Fry Wings

7

Herb Grilled Vegetables

9

Ginger-Curry Chicken Lettuce Wraps

11

Beef Brisket with Savory Sautéed Apples

13

Simply Superb Pecan Pie

15

Baked Apples with Cinnamon Yogurt Topping

17

1

Roasted Vegetable Quesadillas

1 red onion, sliced 1/2 inch thick 1 Texas zucchini, quartered lengthwise 1 Texas yellow squash, quartered lengthwise 1 Texas red pepper, quartered lengthwise 3 cloves garlic 1 tablespoon Texas olive oil 1 tablespoon chopped fresh cilantro or basil 4 (8-inch) flour tortillas 1 1/2 cups (6 ounces) shredded smoked Provolone or Cheddar Jack cheese

Preheat oven to 450°F. Spray a 15x10-inch baking sheet with cooking spray.

Arrange vegetables including garlic in a single layer on pan. Drizzle with olive oil.

Cook for 15 minutes until barely tender. Cut vegetables into cubes or slivers; peel and mash garlic. Mix together in a bowl; toss with cilantro or basil.

Sprinkle left side of each tortilla with half of cheese. Place vegetables evenly on top of cheese; top with remaining cheese.

Fold right side of tortilla over to close and press on top to slightly flatten. Grill each quesadilla in a large skillet or griddle over medium heat for 3 minutes on each side or until golden and cheese melts. Cut each in half.

Note: To cook ahead, or when grilling outdoors, cook extra vegetables until lightly charred and barely tender. Refrigerate until needed. Change the flavor with the choice of herb.

Recipe courtesy of DairyMax 3

Jalapeño Popper Soup 4 slices uncooked bacon 4 ounces cream cheese 1 cup heavy cream 2 cups water or chicken broth 2 tablespoons salsa verde 1/2 teaspoon garlic powder 3/4 cup shredded Sharp Cheddar cheese 3/4 cup shredded Monterey Jack cheese 4 large Texas jalapeño peppers

In a medium saucepan, cook bacon until crisp. Scoop out bacon with slotted spoon and place on paper towel to remove any excess grease. Chop the bacon for garnish.

Set aside.

In the same saucepan with the bacon grease, add the heavy cream, water (or broth), and cream cheese. Simmer gently, stirring often, until the cream cheese is melted and liquid is smooth. Whisk in garlic powder, salsa verde, Sharp Cheddar cheese and Monterey Jack cheese until completely incorporated. Set aside.

Meanwhile, wash the jalapeños. Broil or grill the jalapeños until softened and charred. Remove the skins and seeds from the jalapeños. Chop finely and add the jalapeños to the soup mixture. Cook for 5 minutes. Season with salt and pepper to taste. Remove from heat. Garnish with chopped bacon and serve.

Recipe courtesy of Southwest Dairy Farmers 5

Air Fry Wings

Wings 3 pounds chicken wings 2 teaspoons melted butter 2 tablespoons Nature Nate’s Raw & Unfiltered Honey 4 tablespoons all-purpose flour 2 teaspoons smoked paprika 2 teaspoons garlic powder 2 teaspoons salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper

Wings Preheat air fryer to 400°F. Rinse and pat dry chicken wings. In a large bowl, toss the wings in the honey and butter until coated.

Sift together remaining ingredients. Coat the wings evenly with the flour and spice mixture. Place half of the wings in the air fryer basket and cook for 8-10 minutes.

Turn wings and cook another 8-10 minutes.

Repeat with remaining wings.

Honey Ranch Mix all ingredients well and use as a dip for the wings.

Note: This recipe is made for use in an Airfryer.

Honey Ranch 1 cup plain Greek yogurt 1 ounce packet ranch style dressing mix 1/2 cup buttermilk 1/4 cup Nature Nate’s Raw & Unfiltered Honey

Recipe courtesy of Nature Nate’s Honey 7

Herb Grilled Vegetables 1 clove garlic, minced 1/2 cup loosely packed basil leaves, chopped 2 tablespoons chopped chives 1 tablespoon white wine vinegar 1/4 cup Texas olive oil 1/4 cup grated Parmesan cheese Salt and freshly ground pepper Squash, eggplant, peppers Provolone cheese, cut into strips

Combine garlic, basil, chives and vinegar.

Whisk in oil; stir in Parmesan, salt and pepper. Cover and refrigerate.

Cut squash and eggplant lengthwise in half; with the tip of a knife make slits in the cut side. Cut peppers in large strips. In a zip-type bag combine vegetables and marinade; close and refrigerate two hours or up to one day.

Grill squash and eggplant over mediumhigh heat, cut side down, along with peppers. Turn and stuff pieces of Provolone in slits in vegetables and on top of peppers.

Grill until vegetables are barely tender and cheese is melted.

Recipe courtesy of DairyMax 9

Ginger-Curry Chicken Lettuce Wraps 2 cups cooked chicken, shredded 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup Asian ginger dressing, usually found in the produce section 1 1/2 teaspoon curry powder 1 cup rainbow coleslaw mix 1 Granny Smith apple or other tart apple, sliced thinly 3 scallions, sliced thinly 1/3 cup sweetened, flaked coconut, toasted 12 large leaves soft lettuce, such as Bibb or Boston lettuce

In a large bowl, combine salt, pepper, ginger dressing and curry powder and mix well.

Add all remaining ingredients, except lettuce leaves, to bowl and toss gently to combine.

Place two lettuce leaves on each plate, fill each leaf with a small amount of the chicken mixture and serve.

Recipe courtesy of the National Chicken Council 11

Beef Brisket with Savory SautĂŠed Apples 1 beef Brisket Flat Half (21/2 to 31/2 pounds) 1 tablespoon vegetable oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 large onion, coarsely chopped 1 large clove garlic, minced 1 cup apple cider 2 tablespoons butter 5 cups sliced unpeeled apples, such as Fuji or Gala (about 11/2 pounds) 1 cup fresh or frozen cranberries 2 tablespoons packed brown sugar 1/3 cup walnuts, toasted, coarsely chopped

Heat oil in stockpot over medium heat until hot. Place brisket in stockpot; brown evenly.

Remove brisket from stockpot; season with salt and pepper.

Reserve 1/2 cup onion for apples. Add remaining onion and garlic to stockpot.

Cook and stir 4 to 5 minutes or until onion is tender. Return brisket, fat-side up, to stockpot. Add apple cider; bring to a boil.

Reduce heat; cover tightly and simmer 2 3/4 to 3 1/4 hours, or until brisket is fork-tender.

Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add apples and remaining onion; cook and stir 5 to 7 minutes or until apples are just tender.

Add cranberries and brown sugar; cook 4 to 6 minutes or until cranberries are tender and juices are thickened, stirring occasionally.

Stir in walnuts. Keep warm.

Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 10 to 12 minutes or until reduced by half, stirring occasionally.

Carve brisket diagonally across the grain into thin slices. Serve with reduced cooking liquid and apple mixture.

Recipe and photo courtesy of BeefLovingTexans.com 13

Simply Superb Pecan Pie 3 eggs, beaten 1 cup sugar 1/2 cup dark corn syrup 1 teaspoon vanilla 6 tablespoons melted butter/ margarine 1 1/2 cups Texas pecan halves 1 unbaked 9-inch pie crust

Preheat the oven to 350°F. Beat eggs thoroughly adding sugar, corn syrup, vanilla and melted butter. Add the pecans. Pour into an unbaked 9-inch pie shell.

Bake for 45-50 minutes, until the middle of the pie seems set. Cover the outer rim of the crust with foil after 30 minutes to prevent burning.

Recipe courtesy of Texas Pecan Growers Association 15

Baked Apples with Cinnamon Yogurt Topping Apples 4 Granny Smith or Gala apples (with or without skin) 1/4 cup unsweetened apple juice or apple cider 1/4 cup brown sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt

Baked Apples Preheat oven to 350°F. Spray an 8-by-8 inch baking dish with nonstick cooking spray; set aside. Core and thinly slice apples. Place apples in a medium bowl and toss with apple juice.

Cinnamon Yogurt Topping 21/2 cups low-fat plain yogurt 1 tablespoon Texas honey 1/4 teaspoon cinnamon

Cinnamon Yogurt Topping Line a colander with several paper towels and place over a bowl to catch drips. Pour yogurt into colander and allow to drain, refrigerated, about 30 minutes. Spoon yogurt into a small bowl and stir in honey and cinnamon. For each serving, top one-quarter of the warm apples with onequarter of the yogurt topping.

Mix brown sugar, cornstarch, cinnamon, nutmeg and salt together in a small bowl. Sprinkle over apples and stir gently until apples are coated. Pour apples into prepared baking dish. Bake 40 minutes or until apples are slightly browned at edges and sauce is bubbling.

Recipe courtesy of DairyMax 17

Go Local. Go Texan. It’s not just a catchy saying, but rather, a way

of life. One of the best ways that you can experience that way of life is by serving some of the very best the Lone Star State has to offer.

Texas grows more than 60 commercial fruit and vegetable crops from apples to zucchini and everything in between. Here are some helpful tips to make sure that you and your family can fully enjoy the bounty of Texas.

Produce Tips: • Apples: Choose unbruised apples that feel firm and heavy in your hand. Apples are best stored in the refrigerator.

• Sweet Potatoes: Sweet potatoes should not be refrigerated unless cooked. Store sweet potatoes at 55°- 65°F. • Pecans: Storing pecans at room temperature is not recommended.

Pecans should be stored in airtight containers or freezer bags.

Shelled pecans can be stored for up to six months in the refrigerator or up to two years in the freezer.

• Celery: Celery is a vegetable that tastes just like it smells. If it smells bitter, it will taste bitter.

• Wash all fruits and vegetables with cool tap water to remove dirt and residues. Commercial “produce cleaning” solutions have not been proven more effective than plain water in removing microorganisms.

• Fresh-cut produce should be held unrefrigerated on the table for no longer than four hours.

TEXAS DEPARTMENT OF AGRICULTURE COMMISSIONER SID MILLER

gotexan.org