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Texas in Season

Guide to the less loved & unusual produce in every season, with recipes

Thai Eggplant Curry - September

Thai Eggplant Curry
Serves 2-4

1 lb Thai eggplants, tops removed and quartered
1 yellow onion, small dice
2 garlic cloves, minced
2 Thai chilies, kept whole with 3 slits cut through each chili
2 cups vegetable stock or water
1 13.5 oz can coconut milk
1 TB coconut oil
1 TB lime juice
1 TB Thai red curry paste
1 bay leaf
1 tsp organic cane sugar
1/2 tsp salt
white sesame seeds for garnish
Begin by salting the eggplant in a strainer for 20 minutes to remove any bitterness, then rinse briefly. In a 10-12 inch skillet over medium heat add the coconut oil and then saute the onions until glassy with a pinch of salt, about 5 minutes. Add the garlic and curry paste and saute 2 minutes until very fragrant. Add the eggplant, Thai chilies, bay leaf, sugar, salt and vegetable stock; bring to a simmer and cover until eggplant is tender, about 20 minutes. Remove lid, add coconut milk and lime juice, and let simmer 5 minutes for flavors to combine. Remove bay leaf and chilies, season with salt as needed. Serve with jasmine rice and garnish with sesame seeds and chilies if desired. 

Grapefruit Marmalade - November


Grapefruit Marmalade
Makes about 8 pints

4 pounds of grapefruit, zested and segmented, discarding pith and membrane
6 cups organic cane sugar
4 cups filtered water or enough water to cover ingredients 
4 whole star anise
Add all ingredients to a large jam pot, bring to boil until temperature reaches 220 degrees, and continue to simmer for 40-50 minutes until thick jam consistency is reached. Remove star anise with tongs and add marmalade to sterilized canning jars. Screw on lids and add jars to a large pan of boiling water, making sure the tops of the jars are fully immersed in the water. Boil 5 minutes to seal the jars. Remove the jars from the water and let cool to room temperature. Make sure the jar lids pop, sealing the jars. They are now shelf stable. Serve marmalade with toast, as a glaze for a fruit tart, or mixed into a cocktail in place of simple syrup.

Artichokes & Olives with Herbs de Provence - March

Artichokes & Olives with Herbs de Provence 

Serves 2 as a side, Serves 4 as an appetizer

6 artichoke hearts, quartered and par-boiled 
1/2 cup kalamata olives, pitted
1/4 cup panko bread crumbs
4 garlic cloves, minced
2 TB olive oil
1 tsp herbs de provence
1 tsp lemon zest
1/4 tsp black pepper
pinch of sea salt
Pre-heat oven to 400 degrees.
Combine all ingredients on a baking sheet and roast in the oven for 10-15 minutes, stirring once. Add more salt and black pepper if needed. Serve as an appetizer or as a side. Also great tossed with pasta.

Pecan Honey Butter - October

Pecan Honey Butter
Makes 1 pint

1/2 pound butter, at room temperature
1 cup local pecans, toasted
1/4 cup local wildflower honey
1 tsp vanilla
1 tsp ground cardamom
1/4 tsp cinnamon
1/4 tsp sea salt
Add all ingredients to a food processor and puree until pecans are finely ground. Keep chilled in the refrigerator. Serve with toast, muffins, or use to saute sturdy fruits like apple or pear. 

Creamy Seasonal Greens Soup - January

Creamy Seasonal Greens Soup

Serves 4 Bowls

2 large bunches of seasonal local greens, such as green chard and dinosaur kale, washed and roughly chopped
1 large leeks, washed and roughly chopped
1 quart vegetable stock
1/4 cup thick yogurt
2 TB olive oil
1/2 tsp dried mint
juice of 1/2 a lemon
salt and white pepper to taste
In a large dutch oven or braising pan saute leeks over medium heat with 2 TB olive oil and a pinch of salt and pepper until tender, do not brown. Once the leeks are tender, add the greens ( add only half of the greens if your pan is not large enough, adding the rest after the first half has wilted slightly ) and the vegetable stock, cover and cook over medium-high heat until the leaves are tender. 
Let the mixture cool slightly and add the mixture to a blender, blend until pureed well. Return mixture to pan, add juice of 1/2 a lemon, 1/2 tsp mint,  and salt and pepper to taste. Serve in bowls with a dollop of yogurt.

Pecan Falafels - October

Pecan Falafels (12 falafel rounds)

5 sprigs of cilantro, leaves removed
4 sprigs fresh parsley, leaves removed
1 cup pecans
1 cup garbanzo beans (cooked)
2 cloves garlic, roughly chopped
1/4 small red onion, diced
1 tbsp olive oil
1/2 tsp cumin
1/2 tbsp flour
1/2 tsp baking powder

Preheat oven to 375 degrees F. Lightly oil a baking sheet.

Using a good food processor, start by processing the herbs for about 30 seconds. Add in pecans and pulse until chopped and well combined. 

Rinse garbanzo beans, add them into processor along with the rest of the ingredients and mix well. Stop periodically to scrape down the sides so all ingredients get chopped and mixed. You’ll want the mix to remain a bit chunky.

Form mixture into round balls and place on baking sheet. Bake for about 15 minutes, turning every 5 minutes to get an even brown color. Server hot or cool. 

Stir Fried Squash & Blossoms - May

Stir Fried Squash & Blossoms

1 tbsp oil
2 - 3 garlic cloves, chopped
1” ginger, chopped
2 squash, sliced thinly (I used green & yellow zucchini)
small handful of squash blossoms (6 - 8)
salt, as needed

Heat oil in pan.
Add garlic and ginger to hot pan and cook until fragrant, about 2 - 3 minutes.
Add squash and cook until softened, about 5 - 7 minutes.
Add squash blossoms to pan, salt lightly, and cook another 2 - 3 minutes.
Serve hot.

Stuffed Eggplant - September

STUFFED EGGPLANT


1 large eggplant
2 tbsp olive oil
2 garlic cloves, minced
1 cup roma tomatoes, diced
2 cups of kale, torn into bite sized pieces
1/2 cup red onion, diced
juice of 1/2 lemon
salt, to taste 
goat cheese, as needed

Preheat oven to 400 degrees F.

Cut eggplant in half. Scored flesh of the eggplant, then scoop it out (leave about 1/2 inch of flesh around edge of skin). If needed, dice flesh then place in bowl and salt lightly. Let sit for about 20 minutes then rinse and pat dry.  Place empty shells in lightly greased baking dish.  

Heat pan and a bit of oil over stove. Saute onion and garlic until fragrant, then add in eggplant and cook until tender. Add kale and tomatoes and cook for about 3 more minutes. If pan is looking to dry, add just a bit of water. 

Fill eggplant shells with this mixture. Cover baking dish and bake for about 20 minutes. Uncover and bake for 20 minutes more. Top with goat cheese, if using, and bake for another 5 minutes. 

Serve hot! 

Grapefruit Cupcakes - November

GRAPEFRUIT CUPCAKES WITH AGAVE DRIZZLE

Cupakes:

3/4 cup almond milk 
2 tbsp lemon juice (juice of about 1 lemon)
3/4 cup turbinado sugar
1/3 cup grapeseed oil
1/2 tsp vanilla
1/2 cup grapefruit juice (about 1 grapefruit)
1 + 1/3 cup flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Agave Drizzle:

1/4 c coconut oil
1 tbsp agave nectar
juice & zest of 1/4 grapefruit

Preheat oven to 350 degrees F.

Whisk almond milk, lemon juice, sugar, oil, vanilla, and grapefruit juice. In a separate bowl, mix flour, baking soda, baking powder, and salt. Mix wet ingredients into dry ingredients. 

Lightly grease a 12 cup cupcake pan, or line cups with paper liners. Carefully fill each cup about 3/4 full. 

Place pan in oven and bake cupcakes for about 20 minutes, or until cake springs bake when you touch them lightly. 

While cupcakes are baking, make agave drizzle: mix oil, agave, and and grapefruit juice. While cupcakes are still a bit warm, drizzle with mixture, then place a bit of zest on top of each cupcake.

Sesame Stir-Fried Okra - July

Sesame Stir-Fried Okra

Growing up in Texas, fried okra was one of my favorite foods, it still is if I’m completely honest here. This recipe is an updated version of the Southern classic. It’s stir-fried in high quality oil instead of deep fried, and covered in gluten-free brown rice flour which absorbs moisture and keeps the okra from getting a slimy texture. Serve this side dish with meals or as a fresh from the wok snack.

Serves 4 as a side

*For this recipe you will need a wok or heavy duty frying pan. Make sure the pan is nice and hot before adding your oil and move the okra around constantly in the pan. 

1 lb okra, 1/4 inch slices on the bias, discard tops

2 TB brown rice flour

4 TB refined sesame oil

4 garlic cloves, minced

1 tsp black sesame seeds

1 tsp white sesame seeds

1/2 tsp red pepper flakes

3/4 tsp of salt

In a medium bowl combine brown rice flour and salt, add sliced okra and toss gently until okra is well coated. Heat a wok over med-high heat, when hot add the sesame oil and a few seconds later add the okra to the pan, discarding any extra rice flour. Toss the okra constantly for 1-2 minutes until it begins to look golden. Add garlic, sesame seeds, and red pepper flakes, toss 30-45 seconds until fragrant. Remove okra from heat and serve immediately.

Serve with rice and stir-fried tofu if desired.

(Tested 2x, reduced the amount of oil and salt)

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