Add local flavor to your lunch with Farm To Market’s new egg buns.
The Mixx’s Pulled Pork Sando with Pineapple Cabbage Slaw. Photo by Landon Vonderschmidt.
When you need a gluten fix, Farm to Market’s assortment of breads are mouthwatering, fresh and now the company’s soft and sweet egg buns—used in several restaurants around town—are available ($2.99 for a package of four) in local grocery stores, too. Look for them at Hen House, Marsh’s Sunfresh and Price Chopper, plus select HyVee locations. Now that you can add them to your weekly grocery list, we’ve nabbed some of our favorite restaurant recipes that you can whip up at home:
The Mixx’s Pulled Pork Sando with Pineapple Cabbage Slaw
In a small bowl, combine ½ cup mayo, 2 tbsp. honey, 2 tbsp. cider vinegar, 2 tbsp. Dijon mustard and a pinch of salt and pepper. In a bowl, mix together ½ cup each shredded Napa cabbage, shredded red cabbage and finely diced pineapple plus ¼ cup each chopped cilantro and shredded carrots. Pour over the dressing and stir to coat. Serve the slaw over barbecued pulled pork on the Farm to Market egg bun.
Danny’s Bar and Grill’s B.Y.O. Chicken Sandwich
On the top half of sliced egg bun, spread 2 oz. mayo, place 1 oz. sliced white onion, 1 slive of tomato and a piece of bib lettuce. Place chicken (fried, grilled or blackened) topped with chosen items (bacon, avocado, etc.) and chosen melted cheese (provolone, Cheddar, etc.) on bottom half of bun. Put together and enjoy.