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
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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
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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
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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
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Blueberry-Tomato Bruschetta

Photography by Kelly Yandell


This colorful appetizer features Greer Farm blueberries and diced garden tomatoes. From June into July—just before the searing heat sets in—North Texas blueberries are bursting with flavor, ready to be picked. The farm’s pick-your-own field features five varieties of this little blue superfood, rich in antioxidants and vitamins.

Serves 6-8 people (2 portions each)

1 cup fresh blueberries
2 cups diced fresh tomatoes
1 tablespoon minced garlic
¼ cup chopped cilantro
¼ cup chopped flat-leaf parsley
1 tablespoon fresh lime juice
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons olive oil
1 French baguette or sourdough bread, 12-16 slices
3 cloves garlic, pressed
1 pound fresh mozzarella, thinly sliced

  1. In a medium bowl, combine blueberries, tomatoes, garlic, cilantro, parsley, lime juice, salt, pepper and olive oil. Stir well and chill for at least an hour or overnight, if possible.
  2. Preheat oven to 375°F. Place bread on baking sheet and toast until light golden brown (about 10 minutes). Remove from oven and rub the pressed garlic cloves on the toasted side of each slice. Place a slice of mozzarella on each and return to oven until cheese is melted. Remove from oven and spread a tablespoon (or more) of the blueberry mixture over each. Serve immediately.

Variation: For a spicier version, add a chopped jalapeño to blueberry mixture. Extra blueberry salsa can be used as a condiment with fish or chicken or served as a dip with tortilla chips.

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CHEF EVA GREER and husband Sid are the proprietors of Greer Farm, a unique rural retreat near Daingerfield. Guests can pick their own blueberries, blackberries, figs and plums and attend Chef Eva’s monthly cooking classes. Four quaint log cottages are available for rent. For more information visit their website

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