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:📸 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: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
View on Facebook

Butternut Squash + Goat Cheese Croustade

Makes 6 servings

4 cups butternut squash, sliced into cubes (about 1 small squash)
2 tablespoons olive oil plus more for serving
Sea salt and pepper to taste
1 cup ricotta
3 tablespoons goat cheese, softened (divided use)
Croustade Dough (recipe follows)
6 thyme sprigs
1 egg yolk

Preheat the oven to 425°F.

Toss the butternut squash with 2 tablespoons olive oil, sea salt and pepper and put on a large baking sheet. Bake for 20 to 30 minutes, or until browned.

Save time: Roast the butternut squash a day in advance and keep in the fridge.

Make the crust (dough recipe follows): When you’re ready to assemble the croustade, roll out the dough on a lightly floured board. The shape doesn’t matter as much as getting the thickness even—this is a rustic tart, so it doesn’t need to be perfectly round.

Whisk together the ricotta and 2 tablespoons of goat cheese, and spread this on the dough, leaving a border of about 1½ inches. Put the butternut squash on top of the ricotta/goat cheese mixture and fold over the edges. Add the rest of the goat cheese to the butternut squash. Lay the thyme sprigs on top.

Whisk together the egg yolk with a little water and brush this on the dough. Bake for 30 minutes or until the crust is firm and lightly browned.

Croustade Dough

1 cup flour
1 cup whole wheat flour
½ cup rolled oats
1 tablespoon sugar
½ teaspoon sea salt
¼ cup butter, cold and cut in cubes
¼ cup olive oil
6 to 8 tablespoons ice water

Put the flours, oatmeal, sugar and salt in your food processor and pulse a time or two to combine. Add the cold cubes of butter and olive oil and pulse quickly 4 or 5 times. The mixture should look like it has pebbles scattered throughout.

Add about half of the water. Pulse a few times to combine. If you need to add more water, add a little at a time and only as much as you need. It will look crumbly yet will be moist. If you can pinch the dough together with your fingers, it’s where it needs to be.

Dump the dough out onto a floured board and gently press it together with your hands. Now flatten it into a disc, cut it in half, and wrap up half and put it in the fridge (or freezer if you’re not going to use it right away). If the dough’s too soft, put it in the fridge to rest for a half-hour before rolling it out.

Save time: Make the dough a day in advance.

+ posts

Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(, follow her on Twitter (@cowgirlchef) and Instagram

Scroll to Top