2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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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 ... See MoreSee Less
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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:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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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.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. 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. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 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.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.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!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: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
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 ... See MoreSee Less
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Eggplant Stacks with Romesco Sauce

Photography by Kelly Yandell


Eva says her eggplants love the summer heat, and she grows them from June until the first frost. Here, she pairs lightly sautéed rounds of eggplant with spinach, Fontina cheese and another Greer Farm staple, ground beef from their herd of pasture-raised Maine Anjou cattle. A smoky tomato-based Romesco sauce provides the finishing touch.

6 servings

For Eggplant Stacks

1 ½ pounds eggplant (about 2)
Salt and freshly ground black pepper
All-purpose flour for dusting
2 tablespoons olive oil (more, if needed)
1 pound ground beef
1 teaspoon minced garlic
2 ½ cups fresh spinach, chopped
¼ cup finely chopped fresh parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
½ cup grated Parmesan cheese
6-8 ounces Fontina cheese, need 12 small slices
Romesco Sauce (See below)

  1. Preheat the oven to 425°F.
  2. Cut the eggplants into 18 rounds (about ¼ inch thick). Season lightly with salt and pepper and dust with the flour. Heat oil in a large skillet and sauté rounds over medium heat, adding more oil as needed, until golden on both sides. Place on paper towels to drain.
  3. In a large skillet, brown the beef and garlic. Add chopped spinach, parsley, oregano and Parmesan cheese and sauté for an additional minute or two. Season with salt and pepper then remove from heat and set aside.
  4. Place 6 eggplant slices on a baking sheet lined with parchment paper. Over each round, spread a thin layer of the meat mixture and a slice of Fontina cheese. Continue building each stack with another layer of eggplant, meat, cheese and top with a final eggplant round. Bake until the stacks are thoroughly heated and the cheese has melted (about 10 minutes). Remove to a serving plate and finish with a drizzle of the Romesco sauce.

For Romesco Sauce

1 head of garlic
2 large red peppers
3 large plum tomatoes
⅓ cup olive oil
¼ cup blanched almonds
1 tablespoon red wine vinegar
½ teaspoon smoked paprika
2 slices white bread, cubed without crust
1/8 teaspoon cayenne pepper
Salt and freshly ground pepper to taste

  1. Preheat oven to 350°F.
  2. Cut tips of garlic and rub with olive oil. Wrap tightly in foil and bake 25 to 30 minutes. When baking is complete, squeeze garlic pulp into blender or food processor.
  3. Char peppers and tomatoes over a gas burner or broil on a tray in the oven. Using tongs, turn occasionally. When blackened, place in heatproof bowl, cover with plastic wrap and let stand 10 minutes. Rub with paper towel or the edge of a knife to remove charred skin and coarsely chop, reserving all liquids.
  4. Place all ingredients, except the olive oil, in processor with garlic pulp. Start processing and while the machine is running, pour in the olive oil in a steady stream. Purée until smooth. Taste and add more vinegar and seasonings, if needed. Serve warm or cold.
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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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