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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
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: www.edibledfw.com/winter-2021/cultured-coffee/![]()
🤠☕️💖![]()
#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz ![]()
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Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co.
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.![]()
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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. ![]()
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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.![]()
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Tickets go on sale October 3rd at 10am. See link below to snag yours!!![]()
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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.![]()
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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.![]()
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100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!![]()
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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: www.prekindle.com/event/56297-meat-fight-2023-dallas
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
Asparagus, 5 Ways
PHOTO BY ELLISE PIERCE
All the recipes below use one pound of asparagus. Pre-cook prep: trim off the ends, if they’re skinny; peel the skins off the ends, if you have fat ones.
MAKE A SALAD
Preheat the oven to 425°F and roast the asparagus—after tossing in a little olive oil, sea salt and pepper—for 20 minutes or until lightly browned. Throw together in a bowl with a can of drained cannellini beans, some arugula, a pint of halved cherry tomatoes and a little balsamic vinaigrette.
GO SIMPLE, AND SERVE IT AS A SIDE
Steam your asparagus and serve it with a squeeze of lemon and curls of Parmesan, sea salt and pepper.
ADD IT TO YOUR PASTA
Cut asparagus into 2-inch pieces. Add olive oil, sea salt and pepper, and roast at 425°F for 20 minutes or so, turning once. Put a pot of chunky pasta, such as penne, on to boil. Toss with roasted asparagus, browned butter, prosciutto and lots of Parmesan.
SOUP IT
Steam your asparagus until soft but not mushy, then dunk it into ice water to keep the color. Trim the ends to use as garnish. Sweat a shallot in a saucepan with a little olive oil, then put this in a blender along with the asparagus, 2 cups of vegetable stock, lemon zest and ½ cup of ricotta. Garnish with toasted breadcrumbs. Serve warm or cold.
MAKE A SALSA
Cut your asparagus into 1-inch pieces and roast (per instructions above). Put roasted pieces in a bowl and toss with 1 chopped avocado, some cilantro, about ½ of a jalapeño and juice of 1 lime. Salt to taste.
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)
