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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Roasted Butternut Squash with Killer Pecans, Crème Fraiche, Ribb on Cane Syrup and Fresno Chiles

This recipe from George and Katie Brown calls for their Bandera Foods flavored pecans, but you can substitute simple roasted pecans to great effect. To roast pecans, mix 1 teaspoon salt with 1½ tablespoons melted unsalted butter. Toss with 2 cups pecan halves to coat. Spread on a baking sheet and roast in a preheated 350°F oven for 10 minutes, or until nuts turn brown and aroma fills the air.

Makes 6 servings

1 large butternut squash
2 tablespoons pecan oil
Salt and cracked black pepper to taste
½ cup crème fraiche
½ cup ribbon cane syrup
18 Fried Sage Leaves (recipe follows)
18 slices Pickled Fresno Chiles (recipe follows)
1 cup chopped Killer Pecans

Preheat oven to 375°F.

Split the butternut in half lengthwise and scoop out the seeds. Place cut-side-up on a baking sheet, and rub the flesh with pecan oil. Season with salt and cracked black pepper. Roast until soft and golden brown, about 45 minutes. Cool.

When the squash is cool, peel off the skin. Dice the flesh into cubes. Smear some crème fraiche on a plate or platter, top with roasted butternut cubes. Drizzle ribbon cane syrup over the squash, then garnish with Fried Sage Leaves, Pickled Fresno Chiles and chopped Killer Pecans.

Fried Sage Leaves: To fry sage leaves, heat about ¼ cup neutral oil, such as canola, in a small skillet over medium-high until hot. Fry 6 to 8 sage leaves at time until crisp, usually a few seconds. Transfer to a paper-towel-lined dish to drain.

Pickled Fresno Chiles: To pickle chiles, rinse and slice enough chiles (about a dozen, depending on size) on the diagonal to pack into a 1-pint jar. Set aside. Bring 1 cup white wine vinegar, 1/2 cup sugar and 1 tablespoon salt to a boil in a small sauce pan, stirring to dissolve. Pour over chiles in jar. Seal jar. May store in refrigerator at least a week.

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