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RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
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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!![]()
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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/![]()
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📸 by Jessie Hagan photography![]()
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#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
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!![]()
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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! ![]()
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#foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies
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: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827![]()
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Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation.
A few tickets remain for the Autumn Equinox Dinner on Sept. 24 at Sister Grove Farm! Don't wait; the deadline to register is Monday, Sept. 18, and space is limited. Get tickets here: www.sistergrovefarm.com/event-details/come-to-the-farm-table-for-an-autumn-equinox-dinner![]()
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This four course farm dinner highlights the benefits of a small, hyperlocal food system. Enjoy culinary creations from Chefs Marlene Faulkner of Knife and Faulk and Marco Rios of Heritage Butchery & Barbecue, utilizing ingredients from local guest farmers -- both the 2023 Texas Conservation Farmer, Aaron Reeves of Reeves Family Farm, and Dawson Mehalko of Jubilant Fields Farms. Plus, each course includes wine pairings from Edge of the Lake Vineyard in Valley View, Texas.![]()
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Susie Marshall, Executive Director of GROW North Texas, will be part of the conversation, sharing insights into how our community can work together to rebuild the local food system in North Texas.![]()
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#eatrealfood #farmdinner #edibledfw #supportlocalfarmers #chefsoftexas #northtexasfoodies #knowwhereyourfoodcomesfrom #eatdrinkthinklocal #vanalstynetx![]()
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Read our story about Sister Grove Farm, Summer 2023 issue: www.edibledfw.com/summer-2023/sister-grove-farm-building-a-sense-of-place/
Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...
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.![]()
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Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: www.centralmarket.com/passaporte-portugal-stroll-2023![]()
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Beautiful photos by Teresa Rafidi
Rocky’s Miner’s Lettuce Salad
Contributed by Chef Chad Houser of Parigi (photo by Richard Adams)
Serves 4 as a first course
6 cups Tassione Farms Miner’s Lettuce
pickled grapes (recipe below)
fried leeks (recipe below)
1/2 cup bacon, cooked and chopped
5 oz. Pure Luck Dairy’s Goat’s Milk Blue Cheese, frozen and grated
sherry vinaigrette (recipe below)
PICKLED GRAPES
4 sprigs fresh tarragon
1 and 1/2 cups Champagne vinegar
1/2 cup water
1 tablespoon sugar
1 and 1/2 teaspoons pickling salt
4 cups red grapes
Pickle Grapes
Combine first 5 ingredients in a pot and bring to a boil.
Allow to cool slightly, and pour over grapes.
Let the grapes sit at least 3 hours before serving, overnight for best results.
FRIED LEEKS
2 spring leeks, cleaned, dried and sliced into rings
flour for dredging
salt and pepper
oil for frying
Prepare Leeks:
Heat the oil in a skillet until it reaches 350 degrees. Dip leek rings in seasoned flour and lightly coat.
Shake excess flour off leeks. Place leeks in oil and fry until golden brown. Remove and strain on a paper towel. Reserve until ready to assemble salad.
SHERRY VINAIGRETTE
1 teaspoon chopped garlic
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil (we use Texas Olive Ranch)
salt and pepper
Assemble the Salad:
Wash and spin-dry the lettuce. Toss salad with vinaigrette and divide onto four plates. Top salad with bacon, grapes and leeks. Grate frozen cheese over salad. Serve and enjoy.
CHAD HOUSER is a proud native of the great state of Texas and is a true connoisseur of all her fruits, whether it's locally-grown Lemley tomatoes, a refreshing Viognier from the Hill Country, or a mean plate of Dr. Pepper BBQ ribs straight from his home kitchen. Often referred to as the "King of Freshness" by his local foodie paparazzi, Chad, recently nominated by D Magazine as Best Up-N-Coming Chef, is a co-owner and chef of Parigi Restaurant. He is also President of the Board of Directors for the Dallas Farmers Market Friends, where he partners with local legends like "Mama" Ida Papert to promote anything and everything local. Chad is a Texan through and through -- big heart, big boots, and some serious spurs to match.
