2 days ago

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
View on Facebook

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
View on Facebook

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
View on Facebook

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
View on Facebook

Learning to Love Spring

Recipes and Photography by Ellise Pierce

Spring always makes me melancholy. You probably think I’m weird. Everybody loves spring.

As much as I like the part of spring that has to do with eating— the arrival of so many wonderful things, like soft leafy lettuces and delicate herbs—I’m still trying to embrace the season itself without feeling sad about winter going away for another year.

I love being outside when it’s cold and then coming in and having a bowl of soup or whatever else that I can warm up for dinner. I own more coats than t-shirts and far more boots than sandals. I love wearing UGGs and sweatpants and drinking coffee in the morning to take the chill away. Don’t get me wrong. I don’t dislike spring. It’s just not my favorite. Fall is my favorite, then winter. I like layers. I like cold wind on my face. Scarves wrapped around my neck.

Unlike winter’s constant assault and demanding presence, spring is one of the kindest of seasons. It comes not with a big announcement or dramatic entrance; it sneaks in quietly as winter slips away, with new buds on trees that we might miss if we don’t go to the park every day or notice them on our walk. It arrives slowly as bits of green emerge among the brown and dormant. Spring is hopeful in that way.

What I like most about spring is not so much the warming temperatures but what it brings with it (which of course is because of the warming temperatures, but still). Asparagus comes first. Then strawberries and other things, like peas and leeks, follow. Gentle things. Soft flavors.

Spring is simple. Not requiring a big effort to prep or cook. It’s a great time of year for the non-kitchen people, because the less you do with the season’s ingredients, the better off you’ll be. Steam some asparagus and you’re ready to go. Slice some strawberries or serve them just as they are, in a bowl with cracked pepper. Fresh spring peas take less than three minutes to cook. You want easy? Spring is all about that. Spring is its own Blue Apron. You don’t even need recipes for so many things that spring gives us.

It is also a time of the year when you can eat outside in Texas and not be bugged by swarms of mosquitos and flies. You might even have a picnic if you’re the tote-your-own-food, throw-the-blanketon- the-lawn type.

Spring means less fussing around and more eating what is, as it is. Which is pretty great, now that I think about it.


Frizzled Leeks and Lentils

Spring Salad

Chicken Tikka

Strawberry-Thyme Croustades

+ posts

Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(, follow her on Twitter (@cowgirlchef) and Instagram

Scroll to Top