GET THE CURRENT ISSUE
FARMERS MARKET GUIDE
JOIN OUR EMAIL/NEWSLETTER LIST
EDIBLE GUIDES: LOCAL RESOURCES
EDIBLE DFW ON FACEBOOK
🐟 Baking salmon in parchment paper is incredibly EASY and a guaranteed way to impart BIG FLAVOR!![]()
![]()
🤤 Just look at what Edible Dallas Fort Worth did… ![]()
they infused our omega-rich salmon with citrusy-spicey flavors then paired it with roasted seasonal veggies and a warm hearty bulgar salad. ![]()
![]()
🔗 RECIPE here ➞ www.kvaroyarctic.com/blog/mediterranean-salmon-en-papillotenbsp
ICYMI – There are over 25 farmers markets in North Texas! Taylor Segner spoke about sustainability, eating local, and about @Edible Dallas Fort Worth #irvingrocks #PeopleOfAction #District5810Proud
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!
RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
![]()
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!![]()
![]()
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/![]()
![]()
📸 by Jessie Hagan photography![]()
- - - - -![]()
#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
www.facebook.com
Quarterly magazine celebrating sustainable food, local farms, markets, chefs & producers in North TX.
Green or Red Posole
Garnishes take this hearty soup to a whole new level. Dried Mexican oregano, minced onion and cilantro along with squeezes of lime juice elevate this soup from basic to sublime.
Makes 6 servings
2 pounds pork shoulder
1 ½ cups chopped white or yellow onion
4 cloves of garlic, finely chopped
4 cups canned or frozen posole or hominy (white or yellow), rinsed and drained
3 cups chopped fresh or canned roasted red or green chiles, or 2 containers (14 ounces each) frozen red or green chiles, thawed
4 cups rich chicken, pork or vegetable broth or 2 cups stock plus 2 cups green enchilada sauce
3 bay leaves
Garnishes: dried Mexican oregano, finely chopped white or red onion, finely chopped fresh cilantro leaves, lime wedges
Trim the fat from the pork shoulder and cut the meat into 1-inch pieces.
In a large saucepan or Dutch oven over medium heat, add several pieces of trimmed pork fat or 1 tablespoon vegetable oil. Heat the fat until it renders enough oil to coat the bottom of the pan. Add half the pork. Cook for 5 minutes, stirring occasionally, until meat is brown on all sides. Use a slotted spoon to remove the meat from the pan, reserving the meat and juices. Repeat to brown the rest of the meat.
Add the onion and cook for 5 minutes or until the onion is soft and edges are golden. Stir in the garlic to release the aroma. Return remaining meat and juices to the pan. Add the pozole or hominy, green or red chile, stock and bay leaves.
Over high heat bring the liquid to a boil. Reduce the heat, cover and simmer for 1-2 hours or until the pork is tender. Remove the bay leaves before serving. Garnish individual servings with oregano, onion and cilantro. Serve with a lime wedge to squeeze into the soup.
Vegetarian: Substitute cooked pinto or black beans for pork and use vegetable broth.
Dotty Griffith is the author of THE TEXAS HOLIDAY COOKBOOK - Second Edition ©2013, Taylor Trade Publishing.
