Florida Department of Agriculture and Consumer Services’ Chef Justin Timineri Shares Fresh From Florida Thanksgiving Recipes and Food Preparation Tips
Florida-Grown Fruits and Vegetables are great additions to your Holiday menu
Tallahassee, FL – In preparation for Thanksgiving, the Florida Department of Agriculture and Consumer Services’ Chef Justin Timineri shared three seasonal recipes for Floridians to incorporate into their holiday traditions. Each of these recipes is made with Fresh From Florida fruits and vegetables.
Recipes for Chef Timineri’s Florida Minted Citrus Couscous, Pan Roasted Florida Vegetables with Garlic and Fresh Herbs and Florida Potato and Green Bean Salad are listed below.
Chef Justin and the Division of Food Safety also remind you to take precautions when preparing food this holiday to avoid food-borne illness. Be sure to wash your hands, surfaces and utensils often during food preparation and to keep raw foods away from cooked foods to avoid cross-contamination. Ensure that food is cooked to the proper temperature. For instance, cooking a turkey at an oven temperature lower than 325 degrees Fahrenheit is unsafe because it allows the turkey and stuffing to remain at an unsafe temperature for too long. Remember to refrigerate leftovers as soon as possible. Don’t eat food that has been left out for more than two hours.
Ingredients:
10 ounces couscous
1 cup boiling water
1/4 cup olive oil
1/2 small red onion, finely chopped
2 Florida oranges (one zested and juiced, one sliced for garnish)
2 tablespoons fresh Florida flat-leaf parsley, chopped
2 tablespoons fresh mint, chopped
1 Florida cucumber, seeded and chopped
Kosher salt and freshly ground pepper to taste
Preparation:
In a medium-sized mixing bowl, add couscous and 1 cup of boiling water. Stir couscous and cover tightly with plastic wrap allowing couscous to steam until tender, about 5 minutes. After couscous is tender, fluff with fork and add olive oil. Season lightly with salt and pepper. Add remaining ingredients except for the orange slices and mix well. Place couscous mixture in the refrigerator to marinate before serving. To serve, garnish couscous with orange slices and any leftover fresh herbs.
Pan Roasted Florida Vegetables with Garlic and Fresh Herbs
1 large eggplant, large diced (remove skin if desired)
2 zucchini, large diced
2 large squash, large diced
2 bell peppers, seeded and diced large
6 cloves fresh garlic, minced
12 mushrooms, rinsed and quartered
1 large yellow onion, diced
1/4 cup fresh parsley, hand torn
2 teaspoons fresh oregano (or 1 teaspoon dried oregano)
Canola or olive oil for cooking
Sea salt to taste
Fresh ground pepper to taste
Preparation:
Pre heat a large-sized sauté pan over medium-high heat. Add 1 tablespoon of oil to the hot pan. Add half of the onion to the pan and cook for 2 minutes. Add half of the garlic and all the bell peppers to the onion mixture in the pan. Continue to cook the vegetables in the pan and add all of the yellow squash and zucchini to the pan. Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the squash is just crisp-tender (about two minutes). Remove the vegetables from the pan into a large serving bowl. Place the sauté pan back over the heat and use a spatula to remove any debris. Once the pan is hot again, add 1 tablespoon oil and the other half of the diced onion. Let the onions cook for 2 minutes and then add the garlic, mushrooms and eggplant. Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the eggplant is just tender (about 2 minutes). Remove the vegetables from the pan and place them into the bowl with the other vegetables. Add the fresh herbs to the bowl of vegetables and stir to combine. Serve warm.
Florida Potato and Green Bean Salad
Ingredients:
2 pounds potatoes, washed, peeled and diced large
1/2 pound fresh green beans, washed, ends trimmed and cut into thirds
3 bell peppers, seeded and diced small
1 red onion, diced small
1/2 cup low-fat mayonnaise
2 lemons, juiced
1/4 cup olive oil
Sea salt to taste
Fresh ground pepper to taste
Preparation:
Fill a large sized stock pot 3/4 of the way full and lightly salt the water. Bring the lightly salted water to a rolling boil over medium-high heat. Fill a medium-sized mixing bowl halfway with ice and water. Add the trimmed and cut green beans to the boiling water and let cook for 2 to 3 minutes. Using a hand strainer, remove the green beans from the boiling water and place them into the ice water to stop them from cooking. The green beans should be crisp-tender and a vibrant shade of green. After the green beans have cooled down, remove them from the ice water and set aside.
Carefully add the cut potatoes to the same boiling water the greens beans were cooked in. We are saving water by using the same pot of water for two different vegetables. Cook the potatoes in the boiling water for around 15 minutes depending on size. The potatoes should be slightly firm, yet tender to the bite. Using a colander placed in the sink, drain the potatoes and run cold water over them so they cool off and stop cooking.
In a large mixing bowl, combine mayonnaise, lemon juice and olive oil. Stir the mayonnaise mixture to combine. Add all of the rest of the ingredients to the bowl and lightly stir to combine all flavors. Taste potato salad and adjust seasoning with salt and pepper. Keep potato salad cold in the refrigerator and stir before serving. Serve potato salad as a side dish and use Florida arugula as a garnish.
For more recipes or information about the Department of Agriculture and Consumer Services, visitwww.FreshFromFlorida.com.
###
|
http://www.oysterradio.com e-mail manager@oysterradio.com with comments
No comments:
Post a Comment