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2 days ago

The Heritage Table
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. Pick up a copy when you join us for dinner or read online! ... See MoreSee Less
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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: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/📸 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: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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Cool Summer Soups

Photography by Ellise PIerce

You know how people always say hot soups warm you to your toes in the winter? The same goes for cold soups in the summer. When the mercury in North Texas has passed the insanity mark, cold soups are my go-to for chilling down and for chilling out.

Admittedly, this isn’t something I grew up with. But once I had my first taste of gazpacho while traveling through Spain, I was hooked. The cold bowl of blended vegetables, plus crispy croutons and boiled egg on top was like entering a whole other universe. My Texas version adds poblano peppers and takes advantage of our ripe, seasonal tomatoes.

My love for cold soups grew from there. Living in France, I learned that almost anything can be made into a cold soup. Warm potato-leek becomes a cool vichyssoise; one of the best carrot soups I ever tasted was served cold for a first course at a Paris bistro.

Despite the obvious cool-down qualities, most people I know don’t think of making cold soups in the summer. But with vivid flavors like watermelon and yet another way to use our prolific zucchini, they’re naturals. If you’re not convinced yet, here’s another reason to consider going cold with your soup: It’s one of the quickest, easiest dinners you can make, and in many cases, you don’t even have to turn on the oven.

RECIPES

Texas Gazpacho

Recipe and Photo: Ellise Pierce

To serve, bring your soup out of the fridge, pour it into bowls. Chop the eggs and add to the soup, along with some of the chopped cucumber, a bit of chopped almonds and croutons. Drizzle with olive oil.

Cold Zucchini and Cilantro Soup

Recipe and Photo: Ellise Pierce

Serve with a few pine nuts and roasted cherry tomatoes on top, plus a lime wedge for a squeeze of juice.

Watermelon Soup with Maple-Cashew Creme

Recipe and Photo: Ellise Pierce

When you’re ready to serve: Pour the watermelon soup into shallow bowls and add a swirl of maple-cashew crème.

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

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