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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. ![]()
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Pick up a copy when you join us for dinner or read online!
RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
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Dive 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!![]()
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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/![]()
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📸 by Jessie Hagan photography![]()
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#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
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!![]()
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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! ![]()
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#foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies
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-663811085827![]()
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Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation.
A few tickets remain for the Autumn Equinox Dinner on Sept. 24 at Sister Grove Farm! Don't wait; the deadline to register is Monday, Sept. 18, and space is limited. Get tickets here: www.sistergrovefarm.com/event-details/come-to-the-farm-table-for-an-autumn-equinox-dinner![]()
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This four course farm dinner highlights the benefits of a small, hyperlocal food system. Enjoy culinary creations from Chefs Marlene Faulkner of Knife and Faulk and Marco Rios of Heritage Butchery & Barbecue, utilizing ingredients from local guest farmers -- both the 2023 Texas Conservation Farmer, Aaron Reeves of Reeves Family Farm, and Dawson Mehalko of Jubilant Fields Farms. Plus, each course includes wine pairings from Edge of the Lake Vineyard in Valley View, Texas.![]()
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Susie Marshall, Executive Director of GROW North Texas, will be part of the conversation, sharing insights into how our community can work together to rebuild the local food system in North Texas.![]()
🤠👨🌾🌱🍷🥣🥰![]()
#eatrealfood #farmdinner #edibledfw #supportlocalfarmers #chefsoftexas #northtexasfoodies #knowwhereyourfoodcomesfrom #eatdrinkthinklocal #vanalstynetx![]()
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Read our story about Sister Grove Farm, Summer 2023 issue: www.edibledfw.com/summer-2023/sister-grove-farm-building-a-sense-of-place/
Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...
Chopped Vegetable Salad With Cane Syrup Vinaigrette
photo by Ellise Pierce
Makes 8 servings
2 pounds broccoli crowns, florets removed
6 tablespoons olive oil (divided use)
Sea salt and pepper
2 lbs sweet potatoes, peeled & sliced into ½-inch discs
2 lbs beets, peeled & sliced into ½-inch thick discs
1 Anjou pear
1 avocado
1 small head romaine
½ head radicchio
Cane Syrup Vinaigrette (recipe below)
4 ounces Feta, crumbled
Preheat the oven to 450°F.
Toss the broccoli florets with 2 tablespoons of olive oil and salt and pepper to taste and spread them out on a large baking sheet. Cook until browned on all sides, about 20 minutes, turning once. Remove from the baking sheet and put them into a bowl to cool.
On the same baking sheet, lay out the discs of sweet potatoes and beets. Drizzle them with the rest of the olive oil —and you may not need all 4 tablespoons. Make sure all of the pieces are well coated so they don’t stick to the pan. Roast for 40 minutes, or until browned on both sides, flipping them over halfway. Let them cool before slicing into ½-inch cubes.
Chop the pear and avocado into ½-inch cubes.
Chop the romaine and radicchio into 1-inch pieces.
To assemble the salad, put everything in the largest bowl you’ve got— the broccoli, beets, sweet potatoes, pear, avocado, romaine and radicchio. Add half of the Cane Syrup Vinaigrette and most of the Feta crumbles; toss and taste for seasonings. If you need to add more vinaigrette, now’s the time. Top with the rest of the Feta. Eat.
Cane Syrup Vinaigrette
Makes 1 cup
¼ cup Champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons cane syrup
Sea salt and pepper to taste
¾ cup grapeseed oil
Whisk together the first five ingredients along with sea salt and pepper to taste. While whisking, slowly add the grapeseed oil. Taste for seasonings.
Note: You may make this in advance and keep in the fridge until you’re ready.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
