2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: photos by Teresa Rafidi ... See MoreSee Less
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Burgundy Pasture Beef—Boneless Chuck Roast

Recipe courtesy of Wendy Taggart, Burgundy Pasture Beef This is the classic braising cut – juicy, tender and flavorful with lots of nutrition. Braising means long slow cooking with the moisture held in. Two rules followed that will always yield good results, don’t cook at a high temperature (generally always below 300 degrees), and make sure the meat has ample protection from moisture escaping. This can be done on a cook top, in an oven, on a smoker, or in a crock-pot.


Your roast is vacuum seal packaged, giving the best protection for freezer or chilled storage. If desired, to speed up the thawing process – place the roast, still in packaging, in a bowl of tepid water. Remove the thawed roast from vacuum seal bag – and pat dry. LIBERALLY rub seasoning all over the roast. Although not essential, it is nice if the roast can stand at room temperature with the seasoning rub 30 minutes to 1 hour.


Coarse Kosher Salt or Sea Salt
Fresh Ground Pepper
Dried or Fresh Herbs: Oregano, Rosemary, Thyme
Garlic – powdered or fresh finely chopped


We recommend stainless steel or cast iron – they conduct and hold heat the best. If possible use pans that can go from the cook top to the oven – then there is no need to use more than one pan.


Warm over medium high heat a Dutch oven or deep frying pan. When hot, add 1 TBSP oil. Add the roast. The roast should have a good “sizzle” but should not be too hot. Brown about 7-9 minutes per side until roast has a rich brown crust on each side. Remove roast to platter. Add to hot pan – 1 cup chopped onion and ¾ chopped celery (and more oil if necessary). Sauté vegetables until soft. Add ½ cup red wine (a drinking wine, not a “cooking” wine) or beef stock or water. Stir and scrape the browned bits from the pan into the liquid. Boil and reduce the liquid by about ½ in volume. Add the roast back to the pan. (If using a crock-pot, place the roast in the crock-pot and pour liquid with vegetables over the roast – making sure to completely deglaze the pan).


Place a piece of parchment paper or aluminum foil over the pan top. This creates a tighter seal holding the moisture in. If the pan is very deep, like a Dutch oven, use a larger piece to dip it down closer to the meat running it out over the edge of the pan, so the lid holds it in place. Place the roast in a preheated 225-degree oven. Cook the roast until fork tender. A 3 Lb roast will take about 4 hours. NOTE: You may add no liquid and cook at 200 degrees.


The slowly braised roast produces wonderful meat juices. After removing the roast from the pan, these can be further reduced for an au jus to be poured back over the roast. Season to taste. If desired after reducing, add 1 TBSP butter, stir until melted.

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