On the Menu: Farmers market cooking

Farmer's Market Cooking

GRAND RAPIDS, MICH. - It's peak season for local farmers markets, and Sous Chef Bryan Nader from Mercy Health Saint Mary's joined My West Michigan with some of his favorite farmer's market recipes.

Carrot Romesco Sauce


  • 2 medium carrots, peeled and cut into 1 inch pieces
  • Extra virgin olive oil
  • Kosher salt
  • 1 clove of garlic, peeled
  • 1 Tbsp. sherry vinegar
  • ¼ cup blanched almonds
  • ¼ tsp. smoked paprika
  • ¼ tsp. red chili flake
  • ¼ cup water


  1. Preheat oven to 400 degrees.
  2. Toss carrots with 1 Tbsp. of extra-virgin olive oil and season with salt.
  3. Roast in the oven until tender for about 30 minutes.
  4. Remove carrots from oven and place in the bowl of a food processor, add remaining ingredients along with ¼ cup extra-virgin olive oil and puree until smooth.

Maple Roasted Brussels Sprouts


  • 1 ½ lbs. Brussels sprouts, halved
  • ¼  cup extra-virgin olive oil
  • ¾ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. maple syrup
  • ½ cup toasted hazelnuts


  1. Preheat oven to 375.
  2. In a large bowl toss together the Brussels sprouts, olive oil, salt and pepper.
  3. Lay out on a foil lined baking tray.
  4. Place tray in the oven and roast for 15 minutes, after the 15 minutes, remove the sprouts and stir.
  5. Bake for an additional 15 minutes and then add in the maple syrup, stirring to coat.
  6. Bake for an additional 15 minutes, remove from oven and toss with hazelnuts.

Cauliflower Hummus


  • 1 large head of cauliflower
  • 1 cup extra-virgin olive oil
  • Juice of 3 lemons
  • 4 Tbsp. tahini paste
  • 1 cup water
  • 1 Tbsp. kosher salt


  1. Clean cauliflower and cut into 1 inch steaks.
  2. Place into a baking dish and cover with the oil.
  3. Bake at 400 degrees for 1 hour and 30 minutes or until dark brown, stirring half way through cooking.
  4. Remove from the oven and add the lemon juice, tahini, water and salt.
  5. Blend mixture in batches until smooth.
  6. Garnish with toasted pumpkin seeds, sunflower seeds and fresh dill.

Watercress Guacamole


  • 2 Tbsp. fresh lime juice
  • ¾ cup loosely packed watercress leaves
  • ½ medium white onion, minced
  • 3 ripe avocados
  • 2 Tbsp. tahini
  • 1 large Serrano pepper
  • 1 Tbsp. sesame seeds, toasted and cooled
  • 3 cloves of garlic, unpeeled


  1. In a dry skillet, toast the garlic and chili until golden brown.
  2. Remove garlic from peel, and mince along with the pepper and place into the bowl of a food processor.
  3. Add in the watercress, avocado pulp, tahini, sesame seeds, onion and lime juice.
  4. Pulse until mixture is smooth.
  5. Serve with favorite tortilla chips.

Cherry Compote


  • 4 cups cherries, pitted
  • 1 cup water
  • ½ cup sugar
  • 1 tsp. vanilla extract


  1. Combine water and sugar in a large saucepan, and bring to simmer.
  2. Add in cherries and simmer for 10 minutes, stir and continue to cook for an additional 10 minutes, until mixture is reduced and thick.
  3. Remove from heat and stir in vanilla extract.
  4. Mixture will keep in the refrigerator for 1 week.

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