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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.
Strawberry and Spinach Salad
From Kelly Yandell, themeaningofpie.com
4 servings
2 cups pecan halves
1 egg, white only
3 tablespoons brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grapeseed oil (or olive oil)
3 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon whole grain mustard
6 ounces baby spinach
6 to 8 medium strawberries, sliced
4 ounces blue cheese crumbles (or feta)
¼ red onion, sliced thinly, rinsed under cold water and drained
Preheat the oven to 300 °F.
Place the sugar and spices in a gallon-size resealable plastic bag.
In a small bowl, whip egg white till it’s frothy. Place pecans into frothed egg and toss with a slotted spoon until pecans are coated. Using slotted spoon, transfer pecans to spice bag, without including excess egg. Seal bag and shake until pecans are evenly coated.
Spread pecans evenly across a cookie sheet lined with a silicone baking sheet or parchment paper. Bake for 25 minutes, turning them over at the 15 minute mark with a spatula. When done, remove from the oven and loosen pecans with a spatula. Let cool.
In a small bowl or lidded jar, combine oil, white wine vinegar, honey and whole grain mustard. Whisk or shake to combine. Place the spinach, sliced strawberries, cheese and red onions in a large serving bowl.
Toss with the salad dressing. Top with the seasoned pecans and serve.
KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website (themeaningofpie.com) celebrates practical dishes and comfort foods, while her photography portfolio can be found at kellyyandell.com. Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.
