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🐟 Baking salmon in parchment paper is incredibly EASY and a guaranteed way to impart BIG FLAVOR!![]()
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🤤 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. ![]()
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🔗 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. ![]()
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Pick up a copy when you join us for dinner or read online!
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
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Quarterly magazine celebrating sustainable food, local farms, markets, chefs & producers in North TX.
Maple Mustard and Tahini Glazed Carrots
The multicolored baby carrots available in late spring in eye-catching reds, whites, purples and yes, even traditional orange, are the perfect size, super-sweet and impossible to pass by. These are not the machine-cut and prepackaged ones! If baby carrots aren’t available, you’re sure to love this recipe even if you use regular carrots cut into sticks or rounds.
1 pound baby carrots
Sea salt
2 tablespoons maple syrup
1 tablespoon whole grain mustard
1 teaspoon tahini
1 teaspoon lemon juice
Wash carrots and trim leafy greens, leaving about ½ inch of their stems. Fill large sauté pan with 1 inch of water and bring to boil. Stir in generous pinch of salt and place carrots side by side in water. Cook until just soft and water is nearly evaporated (about 6 minutes, depending on size of carrots). Remove from heat, drain remaining water and set aside. In small pan over medium heat, whisk together maple syrup, mustard, tahini and lemon juice. Season to taste with salt and remove from heat. Return carrots in skillet to medium heat and add maple mustard dressing. Sauté 1-2 minutes to coat carrots and heat through. Dressing will thicken slightly. Remove from heat and serve. Serves 4.
VARIATION
Slice your carrots into rings and mix with sliced parsnip. For an even bigger change, substitute grated fresh horseradish root for the tahini.
Reprinted with permission from CLEAN START(c) by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing CO., Inc. Photography by Gentl & Hyers. terrywalters.net
Terry Walters is the author of three best-selling cookbooks, CLEAN FOOD,
CLEAN START, and her latest EAT CLEAN, LIVE WELL. She is a James Beard Foundation Award finalist and recipient of the Nautilus Gold and Silver Book Awards. terrywalters.net
