Grab… and GO! That’s the idea behind Market District’s in-store meal prep!

Executive Chef Jen Bargisen and Food and Beverage Director Rick Hopkins craft some “egg-cellent” dishes in celebration of Easter that can be found in-store and at Table by Market District!

Chocolate dipped macaroons

Ingredients

• 2 egg whites
• ½ tsp. salt
• ½ cup granulated sugar
• 1 tsp. vanilla extract
• 8 oz. unsweetened coconut flakes

Directions

1. Preheat the oven to 350 degrees.
2. Beat the eggs along with the salt until they are at a soft peak.
3. Add the sugar and continue to whip the eggs until they are at a stiff peak.
4. Stop the mixer and fold in the vanilla and coconut flakes.
5. Scoop onto parchment paper and bake for 15-20 minutes until golden brown.

MD signature Quiche

Ingredient

• 9 oz Market District House Smoked Pork
• 10 oz. Shredded gruyere
• 4 oz yellow onion, diced
• 1 oz butter
• 2 eggs
• 3 cups heavy cream
• Salt
• 1 tbps. Tobasco

Directions

Quiche shell:

1. The shell can be purchased as a sheeted pie dough or a simple 3/2/1 dough can be used to build the quiche shell by mixing 3 parts flour, 2 parts butter, and 1 part water.
2. In a large bowl, mix the filling ingredients.
3. Pour ingredients into shell and bake at 300 degrees for 45 minutes or until a toothpick is removed cleanly from the center.

WEBSITE/SOCIAL MEDIA

• https://www.facebook.com/tablebymarketdistrict/