Florida Department of Citrus Announces Winner of National Recipe Contest

LAKELAND, Fla., April 29 /PRNewswire/ -- The Florida Department of Citrus named Kelly Boe of Whiteland, Ind. as the grand prize winner of the Back to the Grove recipe contest. Boe's Orange Couscous with Cinnamon Vinaigrette takes a fresh and unique twist on a common side dish by featuring the zesty flavor of 100 percent Florida orange juice. By submitting the top recipe, Boe and a guest will soon embark to Orlando, Fla. on a three-night, four-day culinary experience that includes a cooking session at the luxurious Gaylord Palms Resort Hotel and Convention Center, as well as a private tour of the state's renowned citrus groves.

The Back to the Grove recipe contest called for home chefs and citrus enthusiasts nationwide to demonstrate their culinary talents by creating an original dish using at least one serving of 100 percent Florida orange juice. In addition to enhancing recipes with a splash of flavor, an 8-ounce serving of 100 percent orange juice provides almost 25 percent of the USDA daily recommended amount of fruit and vegetables when consumed in a single serving. A panel of judges from the esteemed Johnson & Wales University College of Culinary Arts tasted and rigorously graded the unique citrus-inspired entries on creativity, nutrition and ease-of-preparation.

"Infusing the flavor and style of Florida is an easy way to refresh traditional recipes," says Boe. "Cooking with 100 percent orange juice adds a natural hint of flavor to any dish, especially when it's used in a recipe where you would not ordinarily expect to taste it."

To bring the natural flavor of Florida into your kitchen, recreate Boe's simple and tasty recipe for Orange Couscous with Cinnamon Vinaigrette:

    Orange Couscous with Cinnamon Vinaigrette
    Makes 4 Servings

    1 cup 100% Florida orange juice
    1/2 teaspoon salt
    1 cup couscous
    1/2 cup olive oil
    1/4 cup white wine vinegar
    1 teaspoon cinnamon
    1/3 cup golden raisins
    1/2 cup chopped macadamia nuts
    1/2 cup chopped green onion

In a saucepan, bring 100% Florida orange juice and salt to a boil. Add couscous; stir. Remove saucepan from heat and cover; let stand 5 minutes. Remove lid and fluff with a fork. Place couscous in medium mixing bowl and set aside.

Meanwhile, in small mixing bowl, whisk together olive oil, white wine vinegar and cinnamon until emulsified. Set aside.

Add golden raisins, macadamia nuts and green onion to couscous. Pour vinaigrette over couscous mixture. Stir gently with a wooden spoon until combined. Serve at room temperature.

For more information about cooking with 100 percent Florida orange juice, visit http://www.floridajuice.com/backtothegrove.

About the Florida Department of Citrus

The Florida Department of Citrus is an executive agency of Florida government charged with the marketing, research and regulation of the Florida citrus industry. Its activities are funded by a tax paid by growers on each box of citrus that moves through commercial channels. The industry employs more than 76,000 people, provides a $9.3 billion annual economic impact to the state, and contributes hundreds of millions of dollars in tax revenues that help support Florida's schools, roads and health care services. For more information about the Florida Department of Citrus and the health benefits of orange juice, please visit: http://www.floridajuice.com.

     For more information, contact:
     Rebecca Barry, GolinHarris
     312.729.4113
     rbarry@golinharris.com