The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Watermelon & Halloumi Salad

Serves 4

4–5 strawberries, de-stemmed
¼ cup aged balsamic vinegar
1/8 teaspoon salt
¼ teaspoon sugar
1 small watermelon
Avocado oil for searing
1 package (7–8 ounces) halloumi cheese
2–3 ounces Marcona almonds
Fresh basil for garnish

In a small blender or food processor, combine strawberries, vinegar, salt and sugar. Blend until smooth and set aside. Prepare watermelon by cutting flesh into half-inch cubes; discard rind in compost or save to pickle later!

Slice halloumi cheese into rough ¼-inch slices and gently pat dry with a paper towel. In a skillet over medium heat, add enough avocado oil (or other high heat-tolerant oil) to coat the pan bottom. When the oil is hot, carefully lay halloumi slices in the pan, releasing away from your body to prevent splashing. Cook until golden brown on the bottom, then carefully flip to continue searing on the other side. Remove halloumi from the pan and set on a sheet tray with paper towels to drain.

In a medium mixing bowl, combine watermelon, Marcona almonds, and torn basil leaves, gently tossing with the strawberry balsamic to lightly coat all ingredients. Place halloumi slices on top, or tear into chunks and add to the finished salad. Garnish with more basil and strawberry balsamic as desired, and enjoy!

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Chefs Brooke and Mike Kelley own and operate Culinary Community Kitchen, a coworking kitchen incubator that supports the growth of small food producers. In their adjacent education kitchen, they conduct a variety of cooking classes for all skill levels and host Chef’s Table dinners, plus tend to their on-site, raised-bed community garden.

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