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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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Parsnip and Carrot Soup with Roasted Fennel Bruschetta

Makes 6 Servings

2 tablespoons good-quality olive oil
2 small yellow onions, chopped
3 parsnips, peeled and chopped
2 large carrots, peeled and chopped
3 cups water
4 cups low-sodium vegetable broth
Salt and freshly ground black pepper
1 tablespoon chopped fresh chives

Roasted Fennel Bruschetta

2 shallots, thinly sliced
1 large fennel bulb (green stems removed), thinly sliced
2 tablespoons good-quality olive oil, plus more for drizzling
1 clove garlic, smashed
½ baguette, cut into ½ inch thick slices
1 tablespoon finely chopped flat leaf Italian parsley

Heat oil in a Dutch oven over medium heat. Add the onion and cook 10 minutes or until tender, stirring occasionally. Add parsnips, carrots, water, broth, and bring to a boil. Reduce heat and simmer, partially covered, for 50 minutes or until vegetables are tender. Remove from heat.

Place half of vegetables and broth into a blender and process until smooth. Pour pureed mixture into a large bowl and then repeat procedure with the remaining vegetables and broth. (Alternatively, use an immersion blender.) Season to taste with salt and pepper. Serve topped with chopped chives.

Make the Roasted Fennel Bruschetta: Preheat oven to 375°F. In a medium-sized bowl, toss shallots and fennel with olive oil and a pinch of salt. Place oiled vegetables on a baking sheet in a single layer and roast for 15 minutes, stirring once, until they begin to brown and soften. Remove from the oven and cover with foil or a towel to keep warm.

Meanwhile, toast or grill the baguette slices until brown. Rub the smashed garlic onto one side of the toast until fragrant.

To serve, place roasted vegetables onto baguette slices and drizzle lightly with olive oil. Top with chopped parsley and season with salt and pepper.

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Lisa Roark’s culinary training at Dallas College’s El Centro campus pairs well with her certifications in Urban Farming and Holistic Nutrition from the Southwest Institute of Healing Arts. She is passionate about teaching others how to grow and prepare nutrient-rich foods, and her popular cooking demonstrations at the Dallas Arboretum’s A Tasteful Place are focused on plant-based dishes. Lisa is an advocate for zero-waste in all aspects of life.

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