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Old Cheney Farmers' Market Recipes by Chef Nazim

Enjoy healthy, delicious summer recipes from Bryan executive chef, Nazim Khan. 

Watermelon Lemonade

Ingredients: 

  • Simple syrup: 1/2 cup white sugar, 1/2 cup water
  • 4 cups cubed watermelon
  • 3 cups cold water
  • 1/2 cup fresh lemon juice
  • 6 cups ice cubes 

Directions:

  1. Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes to make simple syrup. Then let it cool. 
  2. Place the watermelon into a blender. Cover, and puree until smooth. 
  3. Strain through a fine mesh sieve. 
  4. Mix extracted juice with simple syrup, lemon juice, water.
  5. Pour over a glass of ice and enjoy! 

Chicken Salad, Roasted Corn with Chipotle Mayo 

Salad Ingredients:

  • 2 cups corn (shaved from 4 ears of corn) 
  • 2 lbs. grilled (or boiled) chicken breasts, cubed
  • 1/4 cup minced fresh cilantro
  • 1/4 cup minced bottled roasted red peppers or 1/4 cup pimiento drained
  • ½ cup diced tomato
  • ¼ cup celery
  • ½ cup scallion 

Chipotle Mayo Ingredients:

  • 1 chipotle canned chile 
  • 1/4 cup tomato paste
  • 2 lemon juice and zest
  • 2 teaspoons Worcestershire sauce
  • 1 cup mayonnaise 

Directions: 

  1. Roast shaved corn with a little olive oil, salt and pepper 
  2. In a large bowl toss together diced tomato, roasted corn, chicken, cilantro, and red pepper, celery, scallion. Set aside.
  3. In a blender add the chipotle chile, tomato paste, lemon juice, lemon zest and Worcestershire. Blend it well. Then in a bowl fold the mayonnaise into a paste.
  4. In a bowl stir all ingredients together until combined well. 
  5. Enjoy! 

Roasted Beets and Goat Cheese Salad

Ingredients:

  • 4 beets, roasted
  • 6 cups baby arugula
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup low-fat goat cheese

Vinaigrette Ingredients: 

  • 2 Tbsp chopped chives
  • 3 Tbsp balsamic vinegar
  • 1/2 cup olive oil
  • 2 tsp Dijon mustard
  • 1 Tbsp honey
  • 1 tsp tabasco
  • Salt and pepper

Directions: 

  1. Roast beets: Wash beets & place on a sheet tray. Bake at 400º for 45 mins.-1 hr. (depending on size). Test beets with a fork to see if cooked inside. Remove and let cool slightly. Peel & set aside.
  2. Vinaigrette: Combine chives, balsamic vinegar, olive oil, Dijon mustard & tabasco. S&P to taste.
  3. In a bowl, add just enough dressing to coat lettuce leaves. Divide salad on plates, top with red onion & sprinkle with goat cheese.

Cucumber Sunomono 

A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger.
Delicious and simple!

Ingredients: 

  • 2 large cucumbers, peeled
  • 1/3 cup rice vinegar
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons minced fresh ginger root

Directions: 

  1. Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
  2. In a small bowl combine vinegar, sugar, salt and ginger.
  3. Pour the dressing over cucumber slices. Keep refrigerated until ready to serve.
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