City of Warren, MI

Recipes From the Market

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Farm to Fork with the Able Chef

Episode 1 Video
-Greek-style Grilled Michigan Asparagus Salad with Tomatoes & Feta
- Grilled Garlic Chicken
- Michigan Strawberry and Rhubarb Cheesecake Grilled Pound Cake

Episode 2
- Armenian White Bean Salad VIDEO

Episode 3
- Lamb Kofta &Tzatziki Sauce VIDEO

Episode 4 VIDEO
Cudghi Sausage Pattie
Rustic Gazpacho

Episode 5 VIDEO
-Skirt Steak with Chimichurri Sauce

Episode 6 VIDEO
Garden Palomino Pasta
-Peach Crisp

Episode 7 VIDEO
-Pumpkin Soup
-Pork Tenderloin Medallions with Apple Cherry Chutney
-Fancy Armenian Rice Pilaf

Episode 8 VIDEO
-Italian Sausage Meatball Heroes
-Spring Asparagus Minestrone

Episode 9 VIDEO
-Korean Pork Chops
-Pineapple Coconut Risotto Cake
-Asian Slaw

Episode 10 VIDEO
-Apple Bundt Cake
-Grilled Vegetable Salad
-American Goulash

Episode 11 VIDEO
-Seafood Louis Pasta Salad
-Ultimate New Potato Salad

Episode 12 VIDEO
-Acapulco Seafood Cocktail Dip
-Cowboy Caviar

Episode 13 VIDEO
-Hot Reuben Dip

Episode 14 VIDEO
-Black Quinoa Kale Slider
-Spicy Aioli
-Hearty Grilled Beet Salad

Episode 15 VIDEO
- BBQ Salmon with Spicy Rub
-GORP Camping Slaw
-Tropical Fruit Salsa

Episode 16 VIDEO
- Cuban Bean Salad
- Cuban Lunch Candies
- Cuban Quesadilla Sandwich
- Garlic Dill Sandwich Pickles
- Grilled Motor City BBQ Pork Loin

Episode 17 VIDEO
Turkey Calzone
- Sweet Potato and Apple Casserole

Chef Paul - Farm to Table

Episode 1 Video
- Massaged Kale Salad

- Sweet Pea Guacamole Dip

Episode 2 Video
- Roasted Asparagus and Quinoa Salad with Pomegranate Molasses Vinaigrette
- Roasted Asparagus and Wheat Berry Pilaf

Episode 3 Video
- Rhubarb and Strawberry Compote
- Rhubarb and Strawberry Parfaits
- Rhubarb and Strawberry Smoothies

Episode 4 Video
- Radish and Radish Greens Saute
- Roasted Radishes
- Radish Leaf Pesto
- Radish and Ginger Salad

Massaged Kale Salad

Preparation Time: 15-20 minutes
Makes 6 servings

1 large bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or sweet glazed nuts)
1/4 cup diced red onion
1/3 cup currants
3/4 cup diced apple (1/2 apple)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled (you can use feta, blue cheese or similar crumbles)

De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry. Stack kale leaves, rollup and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2-3 minutes. It should reduce about 1/3. Place in a colander to drain.
Toast the sunflower seeds in a skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds. Dress with oil and vinegar and toss. Season to taste, adding more if necessary. Toss in cheese.



Sweet Pea Guacamole Dip
Preparation time: 10 minutes
Makes 21/2 cups of dip

2 garlic cloves, crushed (or you can use roasted garlic paste - about 1 teaspoon)
1 pound fresh peas (can also use edamame - can also use frozen)
1/2 teaspoon ground cumin
1/8-1/4 cup fresh lime juice
1/4-1/2 cup chopped fresh cilantro
1 medium tomato, seeded and diced
4 green onions roughly chopped
Sea salt and fresh cracked pepper to taste

In a food processor chop the garlic with a pinch of salt to help break up the garlic. Add peas and lime juice and chop until smooth. Add cumin and blend. Add cilantro and onions and pulse to chop and combine. Scoop out into a bowl and stir in diced tomato - serve with baked tortilla chips.



Roasted Asparagus and Quinoa Salad with Pomegranate Molasses Vinaigrette

3 cups of cooked quinoa
1 pound roasted asparagus
1 cup cooked garbanzo beans or 1 15 oz. can drained and rinsed garbanzo beans
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro (use parsley if you don't like cilantro)
1/2 cup Michigan dried cherries or cranberries
1-2 roasted tomatoes chopped (add all roasting juices)
2 tablespoons pomegranate molasses
2 tablespoons apple cider vinegar
2 cloves crushed garlic
1 tablespoon Dijon mustard
2 tablespoons of minced crystalized ginger
1/4 cup of good olive oil (you want a light bodied type)
salt and pepper to taste

Preheat the oven to 400 degrees and line a baking sheet with foil. Toss the asparagus with a bit of oil and salt and pepper and roast for 10-15 minutes until tender. Once they have cooled, slice the asparagus into 1-2 inch spears. Save the tops for plate decoration.
Do the same with the tomatoes (they will take longer to roast) and set aside to cool.
In a large bowl, mix the asparagus, garbanzo, red onion and cherries together. Mix well as these ingredients can take more mixing than the tomatoes and cilantro. Set aside.
In a small bowl add all the ingredients except the oil. Whisk well and slowly drizzle the oil in to the mix.
Add 1/2 the dressing to the vegetables then add the tomatoes and cilantro at this time.
Mix in the quinoa in cup increments to allow better mixing. If needed add extra dressing to make a more moist salad. Don't drown it in dressing!! Salt and pepper to taste.



Roasted Asparagus and Wheat Berry Pilaf

2 cups cooked wheat berries (you can use soft wheat berries and reduce the cooking time)
1 pound asparagus, trimmed
1/2 cup chopped sweet onion
1-2 cloves garlic, crushed and minced
extra-virgin olive oil
1-2 tablespoons of butter
kosher salt and black pepper to taste
optional - 1/4 teaspoon Chipotle pepper powder or some sort of cayenne pepper
optional - goat cheese or feta add a nice creamy finish!

Bring 2 cups salted water to a boil. Add 1 cup of uncooked wheat berries and cook for 40-50 minutes until they are tender (reduce the cooking time by half if using soft wheat berries). Drain and set aside to cool.
Meanwhile, preheat the oven to 400 degrees and line a baking sheet with foil. Toss the asparagus with a bit of oil and salt and pepper and roast for 10-15 minutes until tender. Once they have cooled, slice the asparagus into 1-2 inch spears. Save the tops for plate decoration.
In a saute pan, melt the butter and a small amount of olive oil 1-2 minutes. Add onions and garlic and saute for about 4 minutes.
Add chipotle, stir in, add the cooked and drained wheat berries and stir in well. Add the chopped roasted asparagus and season with salt and pepper to taste.
Serve and use the asparagus flowers as decoration on top and around the edge of the plate or bowl and add goat cheese or feta if desired.



Rhubarb and Strawberry Compote
A delicious dessert mixture that can be added to sundaes, smoothies, pies and parfaits.

Fresh rhubarb
Fresh/frozen strawberries
1/2 cup of water
2 tablespoons of turbinado sugar

Add equal parts rhubarb and strawberry to a pot. Mix in 1/2 cup of water. Add 2 tablespoons of turbinado sugar. Bring pot to boil. Let mixture steam for 4-5 minutes. Turn heat off and simmer.



Rhubarb and Strawberry Parfaits
A healthy and delicious treat to satisfy your sweet tooth.

Rhubarb and Strawberry Compote (see above)
Vanilla Greek yogurt
Low-fat granola
Honey to taste (optional)

Add a heaping scoop of vanilla Greek yogurt to a bowl/dish. Spoon on rhubarb and strawberry compote as desired. Sprinkle low-fat granola over top. Serve and enjoy!



Rhubarb and Strawberry Smoothies
A sweet and tangy treat for all ages.

Frozen strawberries
Rhubarb and strawberry compote (see above)
3 cups of milk (or almond/soy milk)
Honey to taste

Fill blender 2/3 full with frozen strawberries. Add 3 large scoops of rhubarb and strawberry compote. Add 3 cups of milk (or milk substitute). Add honey for additional sweetness (optional). Blend to desired consistency (add more milk for creamier texture, add more frozen strawberrie for thicker texture). Serve and enjoy!



Radish and Radish Greens Sauté
Yields: 4 servings Prep Time: 20 minutes

4 bunches radishes with greens attached (2 lbs.)
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
1 garlic clove, minced
3 tablespoons chopped fresh chives

Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2 inch wedges. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered. Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and saute, stirring, until wilted, about 1 minute. Return radish wedges to skillet and stir in chives.


Roasted Radishes
Yield: 4 servings Prep Time: 20 minutes

3 bunches small radishes with greens attached
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice

Preheat the oven to 500
°. Trim the radishes and wash the greens; pat dry

In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, a bout 4-5 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, abotu 2-4 minutes. Add the lemon juice and season with salt. Serve the radishes right away.


Radish Leaf Pesto
Yield: 4 servings Prep Time: 10 minutes

1-1 1/2 pound fresh radish greens, washed and trimmed
3 garlic cloves, roughly chopped
1/4 teaspoon salt
1/3 cup walnut pieces, toasted
1/2-3/4 cup grated parmesan
1/2 fresh lemon juice - or more to taste
2 tablespoons of water if needed to adjust consistency
1/3 cup extra-virgin olive oil
OPTIONAL INGREDIENT - 1 canned chipotle pepper. Adds a wonderful smokey taste to this pesto.

In a food processor, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice and water. Process until they form a paste. Gradually blend in olive oil and adjust seasonings if necessary. Serve with any sort of cooked pasta or as an appetizer.


Radish and Ginger Salad
Yield: 4 servings Prep Time: 10 minutes

12 oz. trimmed fresh radishes (about 1-1/2 bunches), preferably Cherry Belle or Easter Egg, cut in half lengthwise and then into lengthwise wedges about 1/4 inch wide
1/2 cup whole small (or large torn) fresh flat-leaf parsley leaves
3-4 Tbs. peanut oil
2 Tbs. finely chopped crystallized ginger
2 Tbs. fresh orange juice
2 Tbs. fresh lemon juice
1 tsp. freshly grated lemon zest
Kosher salt

Put the radishes, parsley leaves, and chives in a medium bowl. Whisk together the peanut oil, crystallized ginger, orange juice, lemon juice, lemon zest, and 1/4 tsp. salt. Let sit for a few minutes to let the juices mingle and the ginger soften, then whisk again. Pour and scrape the dressing over the radish-herb mix. Toss and mix well and let sit for 15-20 minutes, stirring frequently and tasting occasionally. (The radishes will release some liquid and will absorb some of the flavor of the dressing as they sit. They will stay crisp.) Serve the salad in little glass bowls along with some of the juices. If you like, garnish with chive blossoms.


City of Warren, Michigan

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