Edible Omaha

On the Plate…

Deconstructed Apple-Peanut Butter Crisp Yield: 2 servings 1 crisp apple 3 tablespoons butter 2 tablespoons peanut butter 2 tablespoons honey ½ to 1 teaspoon cinnamon ¼ cup rolled oats Pinch salt Wash and dry apple; core, quarter and slice into ¼-inch-thick pieces. Set aside. In cast iron or other heavy skillet, melt butter, peanut butter … Read moreOn the Plate…

On the Plate..

Roasted Squash Soup with Crispy Basil Yield: 6 servings 1 medium butternut squash (3–4 pounds) 1 medium yellow onion, peeled and quartered 4 cloves garlic ½ cup plus 1 tablespoon extra-virgin olive oil Salt and pepper to taste 4 cups chicken or vegetable stock 12 large basil leaves Preheat oven to 425°. Peel squash, halve, … Read moreOn the Plate..

On the Plate

Roasted Chicken with Caribbean Rub Yield: 6 servings ¼ cup fresh onion, minced 2 cloves fresh garlic, minced 1 tablespoon fresh thyme, chopped 1 tablespoon fresh oregano, chopped 1 tablespoon ground cumin 1 teaspoon kosher salt 1 teaspoon black pepper ½ cup unsalted butter, softened 3 to 4 pound whole chicken Preheat oven to 350°. … Read moreOn the Plate

Spilling the Beans

Farnam House Brewing Company A European Twist on Beer and Food Although Omaha’s historic Blackstone district has been reborn in the past several months, the area’s newest brewery and gastro pub pays homage to South Omaha’s immigrant history and beers of yesteryear. Farnam House Brewing Company opened in late June and serves specialized European beers … Read moreSpilling the Beans

Spilling the Beans..

Brewing Up in Blackstone Archetype Coffee There’s a part of the coffee industry that the average drinker may not know according to Isaiah Sheese, owner of the Blackstone district’s Archetype Coffee—the competitive world of latte art contests and barista championships. These competitions inspired Isaiah to open his own specialty coffee shop. Brewing in the coffee … Read moreSpilling the Beans..

Edible Reads

In a Nutshell: Cooking and Baking with Nuts and Seeds By Cara Tannenbaum and Andrea Tutunjian W.W. Norton, Aug. 2014, $29.95 As the chill in the air reminds us of celebrating the abundance of the fall, seasonal eaters will delight in the pages of this cookbook, where authors have squirreled away among recipes a feast … Read moreEdible Reads

Edible History

The Politics of Plants The Founding Gardeners By Cheril Lee “I would love to say it was a purposeful endeavor,” admits historian Andrea Wulf, “but I stumbled over it when I did my previous book, The Brother Gardeners, about the British obsession with gardens, but also a lot about the garden revolution in the 18th … Read moreEdible History

Food for Thought

As the local voice for local food, there are many things we are proud of, and this fall, through our association with Edible Communities, there are two more (big ones!) to add to the list. Edible Omaha was selected from among hundreds of national applicants to curate the Lexicon of Sustainability’s Pop-Up Art Shows in … Read moreFood for Thought