(0) items
You have no items in your shopping cart.
All Categories


    Grilled Pork Tenderloin with Honey and Sage
    0 Grilled Pork Tenderloin with Honey and Sage

    This simple combination of grilled pork tenderloin with honey and sage is as delicious as it is easy to put together. This sweet glaze complements the rich taste of the pork without overpowering it. We recommend grilling the tenderloins,  however this recipe can also be prepared roasted in the oven.

    Grilled Pork Tenderloin
    with Honey and Sage

    Serves: 4

    • 2 Allegiance Pork Tenderloins
    • 6 tablespoons honey
    • 1 tablespoon hot water
    • 3 teaspoons fresh sage
    • Salt and Pepper

    Light your grill. While ...

    Braveheart Kansas City Strip with Lemon-Chimichurri and Charred Onions
    0 Braveheart Kansas City Strip with Lemon-Chimichurri and Charred Onions

    Originating in Argentina, chimichurri is a sauce of parsley and olive oil, designed to accompany grilled beef. Its light, fresh flavors make it a perfect accompaniment for steaks, offering brightness without overpowering the beef. It is a great sauce for spring and the beginning of grilling season.

    Braveheart Kansas City Strips with Lemon-Chimichurri and Charred Onions

    • 2 Braveheart KC Strips
    • 1 red onion
    • ½ cup parsley, finely chopped
    • 2 teaspoons minced garlic
    • ½ cup extra virgin olive oil
    • ...
    Ahi Tuna Poke
    0 Ahi Tuna Poke

    This week we have sourced a shipment of sushi grade ahi tuna. This tuna is very fresh and always goes particularly fast whenever we offer it, so we encourage you to come in soon if you intend to get some. Ahi lends itself best to raw or barely cooked presentations. This week I have featured a dish that has been increasingly popular the past few years, poke.

    Poke is a traditional Hawaiian dish that has undergone a great deal of innovation and changes in its preparation as it has spread across th...

    Grilled Branzini with Lemon and Paprika
    0 Grilled Branzini with Lemon and Paprika

    As we continue through our tour of Catholic cuisine, we are pleased to have a shipment of branzino. A small European bass with a mild white flesh, branzino is prized throughout the Mediterranean and is of particular importance in the cookery of Italy, Spain and Greece. In all these countries the fish is typically prepared in similar manners: either grilled or roasted whole and dressed with fresh herbs, olive oil and lemon. I have decided to feature a Spanish learning approach, though with the ex...

    Easter Pre-Orders Available!
    0 Easter Pre-Orders Available!

    Take one more thing off your Easter to-do list by pre-ordering your Easter dinner meat or any of our other products and we will have it pre-packaged and ready to go for you! $25 is due upon placing your order with the remainder charged at the time of pickup.

    Call the Market at 785.712.2888 to make your order now and guarantee your Easter meal is amazing!


    • Braveheart bone-in prime rib roast: wet aged bone-in ribeye roast, cut to your specification in 3-16 pound sizes
    • Braveheart boneless...
    Blackened Snapper with Dirty Rice
    0 Blackened Snapper with Dirty Rice

    This week we have been able to source a shipment of American red snapper. A mild and moist fish with a large white flake, red snapper is among the most prized fish in the gulf. For this week's recipe I have suggested keeping true to this fish's origin with a Cajun dish well known the world over: blackened snapper. New Orleans’ cuisine is a rich combination of Spanish, French and African influences that have been married over the centuries to create on of the most impressive food cultures in the ...

    Rockfish a la Meuniere
    0 Rockfish a la Meuniere

    This week we have a shipment of rockfish from the Chesapeake Bay. Also known as striped bass, rockfish is one of the most prized fish from the eastern seaboard. The fish has mild to medium flavor, and a large white flake. Rockfish is a versatile fish that takes well to most cooking methods, though its flakey needs makes it better suited the pan or oven than to grilling.

    As we continue our Lenten journey through cuisines with a strong Catholic it is time for a stop off in a country with a revere...

    Grilled Mahi Mahi Tacos - Lenten Special - March 2
    0 Grilled Mahi Mahi Tacos - Lenten Special - March 2

    This week for lent we continue our tour of Catholic cuisines with a stop off in Baja California. As the most western part of Mexico, and with extensive coastline, the culinary tradition of Baja is steeped in seafood. Perhaps no dish from the region is more revered worldwide than the fish taco. Likely one form or another of this dish has been present in the region for centuries, if not millenia. However, in its current form it goes back about fifty or sixty years and typically includes a mild whi...

    Lenten Special - February 23 - Rainbow Trout with Colcannon
    0 Lenten Special - February 23 - Rainbow Trout with Colcannon

    For this weeks Lenten special we are bringing in Idaho rainbow trout, a delicious and easy to prepare fish. I find trout to be an approachable fish, even for those who aren’t the biggest fans of seafood. I often simply stuff this fish with lemon, parsley and butter and roast it whole.

    This week for lent, however, I have prepared a straightforward recipe that keeps to the tradition of Ireland, a country with a rich Catholic history. When thinking of Irish cuisine we often immediately gravitate t...

    Lenten Special - February 16 - Sicilian Grilled Swordfish
    0 Lenten Special - February 16 - Sicilian Grilled Swordfish

    For lent this year we will be featuring a different seafood special each week, alongside our usual selection of fresh Norwegian salmon and fresh shellfish. Each week I will also be writing a recipe highlighting the cuisine of a different region that has been historically predominantly Catholic.

    This week we have fresh swordfish. While this weeks shipment was wild caught in the Pacific swordfish is also widely available in the Mediterranean, and has an important place in the cuisine of many Medi...