Sharon Van Meter - We Over Me Farm

Sharon Van Meter - We Over Me Farm

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Some of the finest chefs in Dallas are serving up some great dishes in an effort to make garden fresh fruits and vegetables available to everyone.

It's hard to believe, but there are some spots in major cities where it's difficult for low income families to get fresh fruits and vegetables. That's because the nearest grocery store is not right around the corner.

But there is a way you can help.

Paul Quinn College in South Dallas has converted their old football field into an organic garden.

Students work there to help pay for college, and the local community gets the fresh fruits and vegetables.

Joining us now is Sharon Van Meter from 3015 at Trinity Groves. She is one of the chefs helping raise money for the "We Over Me" farm.

For ticket information you can go to


Yield: ½ sheet tray – 60 minis

½ sheet tray wrapped in foil.


3 sticks (1 1/2 cup) unsalted butter
4 cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon salt

Preheat oven to 350°F.

Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a half baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.


4 cups pecans
3 sticks unsalted butter
2 1/2 cups packed light brown sugar
2/3 cup honey
5 Tablespoons heavy cream
hot shortbread base

Preheat oven to 350°F.

In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24-60 bars.

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