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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Orange -Scented Pumpkin and Apple Pound Cake with Cardamom Brown Butter Glaze

photography Teresa Rafidi


2 sticks butter, softened
1 ½ cups white granulated sugar
15-ounce can pumpkin
Zest of one orange
2 teaspoons cinnamon
2 teaspoons vanilla
3 eggs
2 cups all-purpose flour
¾ cup milk
2 cups apples, peeled and diced


Preheat oven to 300 ° F and grease a standard loaf pan or several mini loaf pans.

In a medium mixing bowl or stand mixer fitted with the whisk attachment, beat butter until light in color (about 3 minutes). Gradually incorporate sugar, pumpkin, orange zest, cinnamon, and vanilla until fluffy and smooth.

Add eggs one at a time on low, careful not to overbeat.

Alternate adding flour and milk until smooth.

Pour into loaf pan, allowing space to compensate for rise (discard or use excess batter if using mini loaf pans). Bake 1 hour 15 minutes or until toothpick comes out clean.

Cool 10 minutes. Invert to release from loaf pan. Cool completely before adding optional glaze

Cardamom Brown Butter Glaze


1 stick salted butter, browned in a pan and cooled, but still melted 1 ½ cup powdered sugar 3 Tablespoons milk ¼ teaspoon ground cardamom

Combine ingredients and drizzle over pound cake.

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Jordan Swim is chef and owner of Vestals Foods and Food Creates Community, Dallas.

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