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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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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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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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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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Gingered Butternut Squash Soup

Photo by Monique Sourinho. Edible Nutmeg

Although winter squashes are locally grown in the fall, their hardiness makes them an ideal storage crop that can be enjoyed throughout the winter. This vegan recipe puts to use the versatile butternut squash in a soup that will keep you warm on even the coldest winter night.

Serves 12


3 large butternut squashes
3 tablespoons coconut oil
1 large yellow onion
1 tablespoon freshly grated ginger
6 cups vegetable stock
14 ounces coconut milk
Juice of 1 lime
Salt and pepper, to taste


Crispy fried shallots or onions (homemade or purchased)
6 tablespoons coconut milk
1 bunch cilantro, roughly chopped or as sprigs
Chili oil or hot sauce (optional, for added spiciness)

If using fried shallots or onions as garnish, slice very thinly into a saucepan and add canola oil until just covered. Cook on high heat until oil is bubbling, then reduce heat to medium and continue to cook until shallots/onions become golden brown. Remove to a dish lined with paper towels (to absorb excess oil) and set aside to cool.

Preheat oven to 350°. Cut squashes in half, lengthwise, and remove seeds. (These can be cleaned and toasted for a scrap-saving snack!) Brush open halves with 1 tablespoon coconut oil, then place squash (open sides down) on a baking sheet. Bake for 1 hour or until tender. Remove from oven and let cool. Discard peels, place flesh in a large bowl, and set aside.

In a large pot, heat 2 tablespoons coconut oil and cook onion and ginger over medium heat until soft and caramelized. Add vegetable stock and squash to pot, reduce heat to medium-low, then cover and simmer for 30 minutes, stirring occasionally. Remove from heat and stir in coconut milk. Working in small batches, purée soup in a blender until smooth. Stir in lime juice and season with salt and pepper.

Pour into serving bowls and garnish by swirling coconut milk and chili oil (if using) over each, then topping with fried shallots and cilantro, to taste.

Courtesy of Edible Communities’ new cookbook Recipes For Home. Purchase this e-cookbook and you’ll help keep our publishers doing what they do best: advocating for sustainable food systems and sharing stories that matter to us all.

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Monique Sourinho is a photographer based in Pomfret, Connecticut. She works both as a commission artist (painting and drawing) and food photographer, with an emphasis on transformative artistic experiences. See more of her work on Instagram or on her website Bee The Love (

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