CLICK HERE TO SEE THE RECIPE

GET THE CURRENT ISSUE

FARMERS MARKET GUIDE

JOIN OUR EMAIL/NEWSLETTER LIST

EDIBLE GUIDES: LOCAL RESOURCES

EDIBLE DFW ON FACEBOOK

2 days ago

The Heritage Table
Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. Pick up a copy when you join us for dinner or read online! ... See MoreSee Less
View on Facebook

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: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
View on Facebook

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
View on Facebook

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: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
View on Facebook

Mushroom and Pancetta Tart

mushroomtart

Earthy cremini mushrooms sautéed in the drippings of crisp pancetta, then deglazed with red wine and baked on an airy puff pastry with a blanket of fontina cheese: an impressive tart for any meal.

Serves 6

4 ounces thickly cut pancetta (about 2 slices)
6 ounces diced cremini mushrooms with stems removed
1 shallot, minced
1 garlic clove, minced
¼ cup Pinot Noir
1 teaspoon chopped rosemary
1 puff pastry sheet
½ cup shredded fontina cheese
1 tablespoon extra virgin olive oil
½ tablespoon lemon juice
1 cup microgreens or arugula

Slice pancetta into ¼-inch cubes and place in a skillet over medium-high heat. Cook until golden and crisp and then transfer to a paper towel-lined plate.

Reduce heat to medium and add mushrooms, shallot and garlic. Sauté until mushrooms are cooked and fragrant, about 5 minutes. Add wine and cook, stirring frequently until there isn’t any liquid left in the pan.

Remove from heat and cool completely. Add pancetta and rosemary to the mushrooms; taste and season with salt and pepper, if necessary. Preheat oven to 400°F.

Roll the pastry into a 10×13-inch rectangle and transfer to a parchment paper-lined baking sheet. With a knife, lightly score a 1-inch wide border around the outside of the tart. This will make the pastry rise and form a crust when baked. Evenly sprinkle cheese inside of the border and top with mushroom and pancetta mixture. Bake for 20 to 25 minutes, until the crust is puffy and golden.

In a bowl, whisk together olive oil and lemon juice. Add microgreens and toss until coated. Garnish tart with the microgreens. Slice and serve.

Recipe from Effortless Entertaining Cookbook, Page Street Publishing Co.

+ posts
Scroll to Top