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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
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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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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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Beans and Greens Stew


A savory vegetarian stew of creamy, slow-cooked white beans simmered in a soothing vegetable broth made of onions, garlic and herbs and fi nished off with tender, wilted winter greens, a splash of bright lemon and crumbled feta cheese.

Serves 6

Prep Time: 20 minutes
Cook Time: 2 hours

3 tablespoons canola or grapeseed oil
1 large yellow onion, diced
5 cloves garlic, minced
2 celery stalks, diced
10 cups vegetable stock
1 pound dried white beans (such as cannelloni), soaked over night and drained
1 bunch spinach, chopped
1 bunch Swiss chard, chopped
1 bunch kale, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon lemon juice
½ cup crumbled feta*

Heat oil over medium heat in a large, heavy-bottomed pot. Add onion, garlic and celery and sauté until the onion has soft ened, about 8 minutes. Add stock and beans and bring to a boil. Reduce heat to a medium-low and simmer, stirring occasionally and adding water if needed, until beans are tender, about 1 ½ to 2 hours.

Once the beans are fi nished, add the spinach, chard, kale, oregano and rosemary. Stir and cook until greens are wilted, about 8 minutes. Stir in lemon juice then serve. Equally divide the feta among the servings.

* Most feta cheese is made without animal rennet. If you are following a vegetarian diet, double check to make sure that’s the case with the one you buy.

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MEREDITH STEELE is a recipe developer, food writer, food photographer and author of, 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 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.

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