Imam Bayildi (Eggplants Stuffed with Onions, Garlic, Tomatoes and Parsley)
Category: Main Courses Seasons: June, July, August, September, October, November Courtesy of Elif Selvili The name of this vegan dish translates to “The Holy Man
Edible Austin
Swiss Chard with Coconut Oil, Ginger and Chilies
Category: Main Courses, Side Dishes Seasons: January, February, March, April, May, September, October, November, December Courtesy of Elizabeth Winslow The coconut oil provides a subtle
Tyson Cole’s Grilled Steelhead Trout with Strawberries, Grapes, Olive Oil and White Balsamic
Category: Main Courses Seasons: August, July, June, May, April, March Courtesy of Tyson Cole Photography by Marc Brown Easy 1 whole fillet of steelhead trout,
Goat Tartare with Crab Salad, Caramelized Brussels Sprouts and Cajeta
Category: Main Courses Seasons: December Courtesy of Chef Andrew Francisco The goat loin and tenderloin are the best cuts for tartare because of their natural
Mesquite-Grilled Quail with Butternut Squash Curry, Coconut Rice and Parsnip Chips
Category: Main Courses Seasons: September, October, November Courtesy of Brandon Fuller, Café Josie Photography by Jody Horton I got the quail from Texas Quail Farms
Salad of Grilled Romaine, Red Peppers & Manchego Cheese with Sherry Vinaigrette
Category: Salads Seasons: January, February, March, April, May, June, July, August, September, October, November, December Courtesy of Meredith Bethume Photography by Jody Horton Super easy
Summer Bean Salad with Tomato-Pasilla Water, Smoked Mushrooms & Roasted Squash
Category: Salads Seasons: June, July, August Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir This salad takes a lot of summer vegetables and combines
Vermillion Snapper Ceviche with Canary Melon, Avocado Puree and Papadam
Category: Main Courses Seasons: March, April, May, June, July, August Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir Photography by Knoxy We have to
Summer Squash “Pasta” with Roasted Duck Breast, Duck Chorizo & Mint Marigold
Category: Main Courses Seasons: June, July, August Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir Photography by Knoxy Suggested wine pairing: Quinta dos Roques
Pumpkin, Apricot and Prune Tagine
Category: Side Dishes Seasons: September, October, November From our COOKS! 2013 Issue. *Ras el hariout spice mix is available at high-end grocers. Super easy 2
Quinoa-Kasha Salad with Chickpeas, Zucchini, Grape Tomatoes, Lemon and Herbs
Category: Salads, Side Dishes Seasons: June, July, August, September, October, November From our COOKS! 2013 Issue. Easy For the quinoa: 1 cups quinoa1 3/4 cups
Pan-Seared Grouper in Tomato Broth With Crisp Garlic, Shrimp and Oven-Roasted Brussels Sprouts
Category: Main Courses Seasons: January, February, March, April, May, June, July, August, September, October, November, December This dish is pure Texas terroir featuring delicious Gulf
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