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RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
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Dive 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!![]()
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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: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/![]()
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📸 by Jessie Hagan photography![]()
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#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
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!![]()
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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! ![]()
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#foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies
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: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827![]()
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Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation.
A few tickets remain for the Autumn Equinox Dinner on Sept. 24 at Sister Grove Farm! Don't wait; the deadline to register is Monday, Sept. 18, and space is limited. Get tickets here: www.sistergrovefarm.com/event-details/come-to-the-farm-table-for-an-autumn-equinox-dinner![]()
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This four course farm dinner highlights the benefits of a small, hyperlocal food system. Enjoy culinary creations from Chefs Marlene Faulkner of Knife and Faulk and Marco Rios of Heritage Butchery & Barbecue, utilizing ingredients from local guest farmers -- both the 2023 Texas Conservation Farmer, Aaron Reeves of Reeves Family Farm, and Dawson Mehalko of Jubilant Fields Farms. Plus, each course includes wine pairings from Edge of the Lake Vineyard in Valley View, Texas.![]()
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Susie Marshall, Executive Director of GROW North Texas, will be part of the conversation, sharing insights into how our community can work together to rebuild the local food system in North Texas.![]()
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#eatrealfood #farmdinner #edibledfw #supportlocalfarmers #chefsoftexas #northtexasfoodies #knowwhereyourfoodcomesfrom #eatdrinkthinklocal #vanalstynetx![]()
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Read our story about Sister Grove Farm, Summer 2023 issue: www.edibledfw.com/summer-2023/sister-grove-farm-building-a-sense-of-place/
Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...
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.![]()
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Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: www.centralmarket.com/passaporte-portugal-stroll-2023![]()
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Beautiful photos by Teresa Rafidi
Roasted Butternut Squash Soup with Bacon and Pepitas
Photography by Meredith Steele
When the hot days of summer give way to fall’s wisps of cool air, winter squash bursts from our markets in abundance. Take advantage of this seasonal favorite by turning it into a kid-friendly soup sprinkled with crumbled bacon and salty roasted pumpkin seeds. This easy recipe is made in three steps, making it a fabulous weeknight meal. For a twist, try other delicately sweet and creamy squash varieties, like delicata or kabocha, which also work well with this recipe.
Serves 6
Prep Time: 15 minutes
Cook Time: 1 Hour
2 pounds butternut squash
1 yellow onion, peeled and quartered
1 tablespoon + 1 teaspoon extra virgin olive oil
Salt and ground black pepper
1 head of garlic
6 cups quality chicken or vegetable stock
1 tablespoon butter
5 slices uncured bacon
1/4 cup roasted and salted pepita (pumpkin) seeds
Preheat oven to 425°F.
With a sharp knife, slice the butternut squash lengthwise and scoop out (and discard) the seeds.
Place onion quarters and squash halves on a rimmed baking sheet and drizzle with 1 tablespoon of oil, evenly coating both vegetables, and sprinkle with salt and pepper. (Bake squash cut-side down.) With a knife, slice off the very top of the garlic, exposing the cloves. Pour remaining teaspoon of oil over the garlic, wrap the entire head tightly in foil, and place on the baking sheet with onions and squash. Bake for 45-50 minutes, until the squash is fork tender.
Lay bacon slices flat on another rimmed baking sheet and place in the oven. Bake for 10-15 minutes until cooked through and golden brown. Transfer to a paper-towel-lined plate to cool. Cut into bite-sized pieces.
While the bacon is cooking, scoop the butternut squash away from the peel with a spoon and place into a blender along with the onions. Remove the foil from the garlic and squeeze from the base to release the roasted cloves; add cloves to blender. Add 4 cups of stock and butter and puree until smooth, about 1 minute. (This may need to be done in batches.)
Transfer to a large pot over low heat and add remaining stock for preferred consistency. Add salt and pepper to taste. Serve and garnish each serving with bacon and pepitas.
Note: Butternut squash can be quite hard to cut. Place it in the microwave for 1 minute to make cutting this tough squash a bit easier.
For more recipes, follow Meredith at insockmonkeyslippers.com.
DON’T WASTE THOSE SEEDS
Pumpkin and squash seeds make a tasty, nutritional snack, and they’re easy to make. Preheat oven to 275°F. Separate seeds from pulp; discard pulp. Rinse seeds in a colander. (Some pulp may still be attached.) Place seeds in medium saucepan with several cups of water and boil for 10 minutes. Place on cloth or paper towels and dry thoroughly. Toss seeds in a medium bowl with a pinch of salt and little olive oil, enough to lightly coat. Transfer to baking pan and roast for 1 hour, stirring every 15 minutes, until golden brown.
MEREDITH STEELE is a recipe developer, food writer, food photographer and author of InSockMonkeySlippers.com, an award winning family food blog celebrating creative and fresh foods. Her recipe development and photography company, MBS Recipe Development specializes in multimedia recipe development for commercial and small business who’s clients include everyone from Ziploc® to small wineries. Meredith’s work has been published online, in various print media, and has been nominated for the SAVEUR awards. She can also be found across the pond writing a monthly column for JamieOliver.com. When Meredith is not in the kitchen, she’s roaming Dallas, Texas with her husband, curly-headed pixie of a daughter, and big floppy-eared dog.
