Recipes

Basil Pesto

recipe by Western Market’s Executive Chef Keri Winne
featuring Falk Salt

Ingredients

  • 3 bunches of basil (stems removed)
  • 1 handful spinach
  • 8 oz toasted pine nuts
  • 1 ½ c parmesan cheese
  • 8 large garlic cloves
  • 1 T of Falk Salt Natural sea salt
  • 2-3 cups extra virgin olive oil

Instructions

  1. Place all ingredients except oil in a food processor.
  2. Start to pulse to break up the garlic.
  3. Mix on medium while pouring in the oil.
  4. Continue mixing until the consistency you desire.

Rosemary Salt Roasted Potatoes

recipe by Western Market’s Executive Chef Keri Winne
featuring Falk Salt

Ingredients

  • 2 pounds of yukon gold potatoes
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 1 ½ T Rosemary Falk Salt
  • 1 T coarsely ground black pepper
  • 2 T fresh thyme, chopped
  • 1 teaspoon crushed red pepper flakes

Instructions

  1. Preheat oven to 400°F.
  2. Rinse and cut potatoes into 1 inch cubes.
  3. Place in a large bowl; add oil, salt & pepper, and fresh herbs.
  4. Toss until well coated.
  5. Transfer to a baking sheet and roast 15-20 minutes, stirring halfway through.

Caramelized Pineapple Cupcake with Salted Lime Buttercream Frosting

recipe by Western Market’s Executive Chef Keri Winne
featuring Falk Salt

Ingredients

For the Cupcake

  • ¾ cup butter
  • 3 eggs
  • 1 ¾ flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. Falk Salt Lime Salt
  • ⅔ cup milk
  • ½ cup caramelized pineapple puree
  • 1 ½ cups sugar
  • 1 T lime zest

For the Buttercream Frosting

  • 1 lb butter (room temp)
  • 3 ½  cup confectioners sugar
  • ½ cup heavy cream
  • 1 tsp. Falk Salt Lime Salt
  • 2 T lime juice
  • 2 limes zested

Ingredients

For the Cupcake

  1. Preheat oven to 350°F degrees and line 20 muffin cups with paper.
  2. Cream butter in a mixer until fluffy. Add eggs, sugar, and lime zest.
  3. Combine dry ingredients in a separate bowl.
  4. Pour milk and puree in a measuring cup.
  5. Alternate adding wet and dry ingredients until combined – do not over mix.
  6. Fill cups ¾ of the way full and bake 18-20 minutes, allow to cool before frosting.

For the Buttercream Frosting

  1. Cream butter in a mixer until fluffy.
  2. Add cream, lime juice, salt and zest.
  3. Add sugar a little at a time until combined and soft.

Grilled Flank Steak with Chimichurri Sauce

recipe by Western Market’s Executive Chef Keri Winne
featuring Falk Salt

Ingredients

  • 2-3 lbs. Flank Steak

For the Marinade

  • 4 cloves of garlic, chopped
  • 2 T black pepper
  • 2 T Falk Salt Chipotle Salt
  • 1 cup Lime juice
  • 1 cup orange juice
  • ½ cup soy sauce
  • 1 T crushed red pepper

For the Chimichurri

  • 1 bunch flat leaf parsley, stems removed
  • ½ bunch green onion, bottoms removed
  • 1 jalapeno, seeded and cut in half
  • ⅓ cup lime juice
  • ½ cup olive oil
  • 1 bunch cilantro, stems removed
  • 1 t Falk Salt Chipotle Salt

Instructions

  1. Marinate steak for at least 2 hours, preferably overnight.
  2. Let sit out at least 30 minutes at room temp before cooking.
  3. Remove from marinade and grill 5 minutes on each side, place in a pan covered for 15 minutes to rest.
  4. While steak is resting, make the sauce:  Place all ingredients except lime juice and olive oil in a food processor. Pulse a few times then add lime juice. While it is on slowly pour in olive oil and blend until combined. Season with more salt if needed. The longer it sits, the more flavor it takes on.
  5. Slice steak on a bias and drizzle sauce on top. Enjoy!

Mediterranean Freekeh Salad with Ortiz Tuna

recipe by Western Market’s Executive Chef Keri Winne

Ingredients

  • 1 cup freekeh
  • 1 T olive oil, plus more for garnish
  • 1 pint heirloom grape tomatoes (Recovery Park, Detroit)
  • 1 english cucumber (Ruhlig Farms, Macomb)
  • 1 small red onion
  • 8 oz pitted kalamata olives
  • 8 oz can chickpeas, drained (Jack’s Quality Beans)
  • 1 bunch fresh flat leaf parsley (Campbell Farms, Macomb)
  • ½ bunch fresh mint (Featherstone Garden, Detroit)
  • 16 oz Ortiz tuna flakes

For the Dressing

  • 2 lemons, juiced
  • 2 T za’atar
  • 4 T high quality extra virgin olive oil
  • 1 t salt and pepper

Preparation

  1. Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water or stock and salt and bring to a boil.
  2. Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
  3. While freekeh is cooling chop cucumber, olives, and onions into bite sized pieces. Finely chop parsley and mint, set aside. Cut tomatoes in half.
  4. Drain and rinse chickpeas.
  5. When the freekeh is cooled, transfer to a large bow, add veggies, herbs and chickpeas.
  6. In seperate bowl whisk lemon juice, oil, za’atar and salt and pepper until combined.
  7. Pour dressing over salad and mix thoroughly. Top of the salad with flaked Ortiz Tuna.

Triple Chocolate Black Bean Cookies

featuring Jack’s Quality Beans
recipe by Western Market’s Executive Chef Keri Winne

Ingredients

  • 1 box of Jack’s Quality black beans, rinsed and drained x 2
  • 4 T of unsalted, room temp butter
  • 1 egg
  • 2 t vanilla extract
  • ½ t granulated sugar
  • ½ t baking soda
  • ½ t kosher salt
  • 3 oz unsweetened chocolate, melted
  • ¼ cup unsweetened cocoa powder
  • 4 oz semisweet chocolate chips

Preparation

Preheat oven to 375℉

  1. Using a food processor, place the beans, butter, and egg and blend until mostly combined.
  2. Add vanilla, sugar, baking soda, salt, and melted chocolate; pulse until smooth.
  3. Add cocoa powder and pulse until fudge-like.
  4. Mix in the chocolate chips by hand.
  5. Using a 2 oz cookie scoop, scoop batter and place on lined sheet tray; use back of a spoon to spread out evenly. Space cookies an inch or so apart.
  6. Refrigerate 10 minutes until cooled and firm to touch.
  7. Bake 375℉ for 15-18 minutes; cookies should be firm to touch. Let cool and enjoy!

Refried Mexican Pizza

featuring Jack’s Quality Beans
recipe by Western Market’s Executive Chef Keri Winne

Ingredients

  • 6 small corn tortillas
  • 1 Box of Jack’s Quality pinto beans (drained and rinsed)
  • 1 T of cumin
  • ½ T chile powder
  • 1 small onion, diced
  • 2 T olive oil
  • Salt and pepper to taste
  • 8 oz. shredded cotija cheese
  • 6 tomatillos
  • 1 lime, juiced
  • 2-3 ears of fresh corn
  • 12 oz. pico de gallo
  • 1 bunch of cilantro, chopped

Preparation

  1. In a medium saucepan add oil and onions, cook medium heat until onions are translucent. Add beans and seasonings, cook additional 5 minutes.
  2. Use a potato masher to smash the beans. If needed add a little water to help with the consistency. Cover with lid and set aside.
  3. Remove tomatillos from their skin and wiped down with a damp cloth. Toss corn and tomatillos in a bowl with oil, salt and pepper. Grill on high heat until charred and blistered.
  4. Cut the corn off the cob and chop the tomatillos, toss with lime juice.
  5. Throw the tortillas on the grill for a few seconds on each side.
  6. Spread the beans on to each tortilla, add corn and tomatillos, sprinkle some cheese and garnish with pico de gallo and cilantro.

 

Buddha Curry Bowl

featuring Jack’s Quality Beans
recipe by Western Market’s Executive Chef Keri Winne

Ingredients

  • 8 oz. baby spinach
  • 12 oz. pre-cooked quinoa
  • 1 box of Jack’s Quality garbanzo beans
  • 1 T curry powder
  • ½ T turmeric
  • 1 T garlic powder
  • 3 T olive oil
  • 1 T lemon juice
  • 8 oz. assorted grilled vegetables
  • 8 oz. grilled tofu

For the Dressing:

  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil
  • ⅓ cup tahini
  • 2 T maple syrup
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • 1 t cayenne pepper

Combine all ingredients in a food processor except oil. Turn on and slowly drizzle in oil until thick and creamy.

Preparation

  1. Rinse and dry beans, set aside.
  2. Heat oil in a large sauté pan to med-high heat. Add beans and seasonings, making sure to keep stirring to evenly coat the beans. Cook beans 4-5 minutes until the skins start to pop off. Remove from heat and finish with lemon juice.
  3. In a large bowl toss spinach and quinoa with dressing. Arrange the rest of the ingredients “cobb style” grilled tofu, grilled veggies, curry garbanzo beans on top of the greens and grains. Enjoy chilled or slightly room temp.

 

Tuscan Cannellini Pasta

featuring Jack’s Quality Beans
recipe by Western Market’s Executive Chef Keri Winne

Ingredients

  • 2 boxes of Jack’s Quality cannellini beans, drained and rinsed
  • 1 small shallot, minced
  • 2 cloves of garlic, minced
  • 16 oz. swiss chard, rinsed and chopped
  • 8 oz. cherry or grape tomatoes
  • 1 package of fettuccine pasta
  • 8 oz. pancetta, diced
  • 4 T olive oil, reserve 2 T
  • 8 oz. ricotta cheese
  • 4 oz. parmesan cheese
  • ½ T salt and pepper
  • 8 oz. reserved pasta water

Preparation

  1. Cook pasta according to package instructions.
  2. While pasta is cooking heat a large sauté pan on high. When the pan starts smoking add 1 tablespoon of oil and quickly but carefully drop in your tomatoes. Turning frequently until they’re blistered and scorched.
  3. Reduce heat to medium, add 2 more tablespoons of oil, shallots, and pancetta, cook 2-3 minutes.
  4. Add swiss chard, cannellini beans and salt and pepper cook 5 minutes, tossing frequently.
  5. Remove pasta from water once done cooking and place in a large bowl, reserving 1 cup of the water.
  6. Toss pasta with the remaining oil, pasta water and ricotta cheese until a sauce forms.
  7. Add in all other cooked ingredients to mix together and finish with grated parmesan cheese.