Texas is a state that celebrates many cultures making our foods unique. Did you know that all the states across the United States of America have their own unique food culture that comes from the people who have settled there over the years? Now, with MyPlate, MyState, you can explore all the varieties and flavors of food from all over the United States without ever having to leave your kitchen. [Read more…] about Pan-Roasted Grouper with Carolina Gold Rice Salad
Vegetable-Stuffed Nilgai
Ingredients
- 3 lbs. nilgai ham or loin
- 1/4 cup black pepper
- 1 cup fresh herbs
- 1 Tbsp. cooking oil (coconut, vegetable, or olive)
- 1 red bell pepper diced
- 3 cups red onion diced
- 1 pint button mushrooms sliced
- 6 garlic gloves minced or pressed
- 20 oz. fresh spinach
- 3 sliced sprouted- grain bread chopped into crumbs
Servings:
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Instructions
- 1. Wash your hands and clean your cooking area. Clean nilgai ham or loin of any connective tissue and butterfly meat. 2. Season meat with black pepper and fresh herbs; set aside. 3. In a medium pan, quickly warm the oil on high heat. 4. Add red bell peppers, onions, mushrooms, garlic, and spinach to the pan and saute until the vegetables are cooked and soft. Place in a strainer to drain excess liquid. 5. Spread bread crumbs and cooked, drained vegetables on top of the butterflied meat. Roll loin with mixture inside and tie with butcher twine. 6. Preheat over to 350 ยฐF. Sear rolled meat on all sides in a pan over medium-heat. Remove stuffed meat from pan and place on a parchment-lined baking sheet. Bake for 20 minutes, or until cooked through.
Recipe Notes
Nutrition facts per serving: 200 calories, 4g total fat, 2g saturated fat, 0g trans fat, 100g mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 29g protein, 100% vitamin A, 50% vitamin C, and 20% iron. Percent Daily Values are based on a 2,000- calorie diet.
Roasted Rosemary Sweet Potatoes
Roasted Rosemary Sweet Potatoes are a perfect easy way to cook with this flavorful vegetable instead of just baking them.
Ingredients
- 3 lbs.(6 cups) sweet potatoes peeled and cut into 1-inch cubes
- 1/4 cup olive oil
- 4 sprigs rosemary chopped
- 3 cloves garlic minced
- 1 red onion sliced
Servings: 1/2 cup servings
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Instructions
- Wash your hands and clean your cooking area. Preheat saute pan to medium heat on the stove top.
- Combine sweet potatoes and olive oil in the pan and saute until potatoes are bright and tender.
- Add Rosemary to the pan and continue stirring.
- Add garlic and onion, and cook until soft and aromatic.
Recipe Notes
Spinach- Avocado Salad with Grapefruit Vinaigrette
This Spinach and Avocado Salad with Grapefruit Vinaigrette is the perfect way to celebrate a glorious winter crop here in Texas, grapefruit! This tangy salad makes the perfect addition to any dinner.
Ingredients
For the salad
- 1.5 lbs. fresh spinach rinsed and dried
- 0.5 lb. fresh arugula rinsed and dried
- 1 1/2 cup red onion sliced
For the vinaigrette
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsp. honey Juice and zest of 1 Ruby Red grapefruit
Toppings
- 2 avacados sliced
- 2 Ruby Red grapefruits peeled, sectioned, and chopped
- 1/4 cup pecans chopped
Servings:
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Instructions
- 1. Wash your hands and clean your cooking area. 2. In a large bowl, toss together the salad ingredients. Set aside. 3. In a small bowl or container with lid, whisk or shake all of the vinaigrette ingredients. 4. Assemble the toppings over the salad mixture. Top with the vinaigrette and serve.
Recipe Notes
Nutrition facts per serving: 190 calories, 16g total fat, 2g saturated fat, 0g trans fat, 25mg sodium, 11g total carbohydrate, 3g dietary fiber, 6g sugars, 2g protein, 45% vitamin A, and 35% vitamin C. percent Daily Values are based on a 2,000- calorie diet.
Edamame Corn Salad
Ingredients
- 3 Cup Corn
- 2 Cup edamame
- 1/2 Cup red onion
- 1 avocado
- 1 Tomato
- 1/4 Cup chopped fresh cilantro
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- 2 oz feta cheese
Servings:
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Instructions
- Mix together corn, edamame, red onion, avocado, and tomato.
- Whisk together olive oil, and lime juice. Pour over corn mixture.
- Top with cilantro and feta cheese.
Recipe Notes
