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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋![]()
North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery
How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!![]()
You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair: www.edibledfw.com/winter-2021/cultured-coffee/![]()
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#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz ![]()
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Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co.
Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.![]()
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This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. ![]()
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The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis.![]()
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Tickets go on sale October 3rd at 10am. See link below to snag yours!!![]()
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21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.![]()
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If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.![]()
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100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!![]()
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Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: www.prekindle.com/event/56297-meat-fight-2023-dallas
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!![]()
Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan
Spring Onion and Quinoa Soup with Roasted Asparagus
From EAT CLEAN LIVE WELL by Terry Walters
This soup is everything I want from a spring meal. Its broth is infused with the sweetness of spring onions, and high-protein quinoa adds just enough body to satisfy. I roast the asparagus first and add it last so that it retains its taste and texture, adding another dimension to this soup that always hits the spot.
Serves 4
1 bunch asparagus
2 tablespoons extra virgin olive oil
¼ teaspoon coarse sea salt
3 medium spring onions
3 garlic cloves, thinly sliced
½ cup uncooked quinoa
6 cups vegetable stock
1 tablespoon mirin
Sea salt and freshly ground pepper
Preheat oven to 400°F. Bend asparagus near bottom of stalks to break off dried ends at natural breaking point. Discard ends and cut remaining stalks on an angle into 2-inch pieces. Drizzle with 1 tablespoon olive oil, sprinkle with coarse sea salt and spread on baking sheet. Roast 20 minutes or until asparagus is tender and lightly browned. Remove from oven and set aside.
Trim spring onions and slice white bulbs and light green stems into thin rounds (discard dark green stems). Drizzle remaining 1 tablespoon olive oil in Dutch oven over medium-high heat and add sliced onions and garlic. Sauté until onions start to soft en (about 2 minutes).
Rinse quinoa, add to mixture and toast 2 minutes to lightly toast. Add stock and mirin and bring to boil. Reduce heat and simmer covered until quinoa is tender (about 20 minutes). Season to taste with salt and pepper, keeping in mind that soup will get saltier from roasted asparagus. Top each serving with a scoopful of roasted asparagus and serve.
Notes: Spring onions tend to be mislabeled. Look for slightly overgrown scallions with a rounder white bulb. Mirin, a sweet Japanese rice wine, is available in many grocery stores.
Reprinted with permission from EAT CLEAN LIVE WELL (c) 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Bidwell.
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
