A touch of a few edible flowers on a salad, served on a beautiful plate, can make a stunning piece of art. There are two figs varieties that will ripen in late Spring in Central Texas – BrownTurkey & Texas Everbearing.
1 bunch Spinach
2 cups locally-procured field greens
10 fresh figs, quartered
1 package edible flowers
2 shallots
1 garlic clove
2 tbls. Dijon mustard
2/3 cup white wine vinegar
1 ½ cup Grape Seed Oil
1 cup brewed and chilled Hibiscus Tea
salt & pepper
Mix washed greens in a large bowl and dry. In a mixer add shallots, garlic, mustard, vinegar, oil and tea. Pulse until well blended. Season with salt & pepper. Arrange salad on plates and top with dressing, figs and edible flowers.
Hotel Van Zandt is thrilled to announce the upcoming launch of Brass Poppy – a…
As Mother's Day approaches, it's time to celebrate our favorite ladies who nurture and support…
Fred Eppright, a Texas businessman rooted in commercial real estate, might seem an unlikely candidate…
Excitement fills the air in downtown Austin as Arriba Abajo Rooftop Cantina, the city's freshest…
As Cinco de Mayo approaches, it's worth noting that this significant day commemorates the Mexican…
Austin foodies and cocktail enthusiasts have a new reason for excitement. Chef Mathew Peters, the…