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khou.com

Posted on April 26, 2011 at 7:49 AM

Texas Vegetable Salad with Herb Dijon Vinaigrette

Ingredients:

Herb Dijon Vinaigrette:
  • ¼ Cup Tarragon wine vinegar
  • ¼ Cup Wholegrain Dijon mustard
  • 2 T. Texas honey
  • 2 Small Shallots, finely minced
  • ¾ Cup Light Texas olive oil
  • 3 T. Minced mixed fresh Texas herbs
  • (parsley, tarragon, thyme, basil or dill)
  • Salt and pepper to taste

Salad:

  • 5 Cups Mixed spring greens
  • 1 Cup Shredded Texas cabbage
  • ½ Cup Halved grape tomatoes
  • 2 Medium Beets, roasted, peeled, and cut into wedges
  • 1 Cup Texas broccoli florets, cooked tender-crisp
  • 3 Texas baby yellow squash, cooked
  • tender-crisp and halved
  • 4 Ounces Baby carrots, cooked tender-crisp,
  • and halved
  • 4 Ounces Texas small whole green beans, cooked
  • tender-crisp
  • 4 Ounces Crumbled goat cheese or feta

Directions:

To prepare vinaigrette: In the bowl of a food processor, combine vinegar,
mustard, honey and shallots. Process until smooth. With the machine running,
add light Texas olive oil in a slow, steady stream. Transfer to a bowl, stir in fresh
herbs, and salt and pepper to taste. Chill until serving time.
 
To prepare salad: Toss the salad greens and cabbage with enough dressing to
coat. Top with the vegetables, lightly drizzle with a bit more vinaigrette, then top
with cheese. Serve at once.
 
Variation: Use a variety of vegetables – cooked baby new potatoes, steamed
Texas zucchini, tender-crisp asparagus, blanched sugar snap peas. Use any
vegetables in season.

 

 

Texas Sweet Onion, Spinach, & Gruyere Tart
 
Ingredients:
  • 1 Pie crust to fit a 9-inch pie pan
  • 5 T. Unsalted butter, divided
  • 2 Pounds Texas sweet onions, peeled, and
  • thinly sliced
  • 8 Ounces Fresh Texas baby spinach, coarsely chopped
  • ¾ Cup Heavy cream
  • 2 Large Eggs, beaten
  • 2 tsp. Thyme leaves (or ¾ tsp. dried)
  • 1 T. Finely minced Texas flat-leaf Italian parsley
  • ½ tsp. Ground nutmeg
  • Salt and pepper
  • 5 Slices Bacon, cooked crisp and crumbled
  • (or 1 Cup diced ham), optional
  • ¾ Cup Grated Gruyere cheese
  • ¼ Cup Grated Parmesan cheese

Directions:

Preheat oven to 375°. Ease the pastry into pan, and flute the edges. In
a large sauté pan, melt 3 tablespoons butter over medium heat. Add sliced
onions, and sauté until they are richly caramelized, about 20 minutes. Stir
frequently – especially as the onions begin to brown. In another skillet, melt
the remaining 2 tablespoons butter. Add spinach. Cook until the spinach is
wilted, then drain thoroughly. In a large mixing bowl, whisk together heavy
cream, eggs, thyme, parsley, and nutmeg. Season with salt and pepper. Stir
in onions, spinach, and bacon (if using). Spoon into the pie crust. Top with
grated Gruyere cheese. Sprinkle with Parmesan. Bake until set (about 35 to
40 minutes), and a knife inserted in the center comes out clean. Let rest 10
minutes, slice and serve warm. Serve with a salad for a complete meal.

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