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🐟 Baking salmon in parchment paper is incredibly EASY and a guaranteed way to impart BIG FLAVOR!![]()
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🤤 Just look at what Edible Dallas Fort Worth did… ![]()
they infused our omega-rich salmon with citrusy-spicey flavors then paired it with roasted seasonal veggies and a warm hearty bulgar salad. ![]()
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🔗 RECIPE here ➞ www.kvaroyarctic.com/blog/mediterranean-salmon-en-papillotenbsp
ICYMI – There are over 25 farmers markets in North Texas! Taylor Segner spoke about sustainability, eating local, and about @Edible Dallas Fort Worth #irvingrocks #PeopleOfAction #District5810Proud
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. ![]()
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Pick up a copy when you join us for dinner or read online!
RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
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Dive 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!![]()
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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/![]()
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📸 by Jessie Hagan photography![]()
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#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
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Quarterly magazine celebrating sustainable food, local farms, markets, chefs & producers in North TX.
Roasted Cauliflower with Fresh Herb Sauce
Roasting an entire head of cauliflower is not only simple, but results in a gorgeous bronzed orb to take to the table. It is practically a centerpiece. Use whatever herbs are lucky enough to have still thriving in your winter garden to make the herb sauce.
6 servings
1 head of cauliflower
2 tablespoons olive oil
¼ teaspoon kosher salt
DRESSING
¼ cup finely chopped mixed herbs (parsley with oregano, sage, and thyme)
1½ tablespoons lemon juice
¼ cup olive oil
Salt and pepper
Preheat oven to 425°F.
Rinse the cauliflower head and cut out the stem section, but only enough to remove the greens and leaves. To keep the florets intact, don’t trim too deeply.
Place cauliflower in a pie dish, or other baking dish and rub the 2 tablespoons of oil onto the surface of the head. Sprinkle the head with kosher salt, and place it in the oven to roast. Roast for approximately 1 hour and 15 minutes, or until the tip of a knife is easily inserted into the head. Check at 1 hour and if the head is browning too much, place a piece of tin foil over it for the remaining time.
Meanwhile, place mixed herbs in a small bowl or lidded jar and add the lemon juice. Add the oil and whisk or shake the dressing until it has emulsified. After you remove the cauliflower from the oven, dress it with the fresh herb sauce and serve.
KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website (themeaningofpie.com) celebrates practical dishes and comfort foods, while her photography portfolio can be found at kellyyandell.com. Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.
