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The Sunday Farmers’ Market is here to connect farmers and eaters – that’s what we do!  We strive to be both a successful venue for farmers, as well as a meeting point for the community to eat and engage around food.
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Market Location

4801 Prescott Ave • Lincoln, NE
Sundays, April 29th - October 28th, 10:00am - 2:00pm


Seasonal Recipes from Chef Nazim Khan

On August 26, Bryan Health's executive chef, Chef Nazim Khan, CEC WCEC, prepared three delicious recipes for customers to sample and enjoy.  Shop at market and prepare these farm-fresh meals at home!  Chef Nazim Khan, CEC WCEC, will be back at market on September 9, September 23, October 7, and October 21. 

Roasted Vegetable salad

Recipe from Bryan Health Executive Chef, Chef Nazim Khan, CEC WCEC


·       2 eggplants

·       1 cup olive oil, divided (240 mL)

·       1 ½ teaspoons salt, divided

·       1 red onion, cut into wedges

·       6 carrots, peeled and chopped

·       2 large zucchini, diced  

·       Half a pound of shiitake mushroom

·       ¾ teaspoon pepper, divided

·       2 tablespoons red wine vinegar

·       1 tablespoon lemon juice

·       1 tablespoon Dijon mustard

·       1 teaspoon roasted garlic

·       3 tablespoons fresh parsley, chopped

·       1 table spoon chive

·       6 cups mixed greens 

·       1 cup walnuts, chopped

·       ½ cup crumbled feta cheese


Preheat oven to 400˚F

On a cutting board, split and large diced eggplant. Place the eggplant on a baking tray. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt.

On a separate sheet pan, place the onions, carrots, parsnips, eggplant zucchini, and shitake mushroom.

Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the vegetables until coated and spread them evenly in the pan.

Bake for 30/40 minutes until vegetables begin to crisp and caramelize.

In a large bowl, add ½ cup (120 ml) of olive oil, red wine vinegar, lemon juice, Dijon mustard, roasted garlic, whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.

Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.

Serve with walnuts and feta or goat cheese.


Melon & Tomato Gazpacho

Recipe from Bryan Health Executive Chef, Chef Nazim Khan, CEC WCEC


·       4 tomatoes, about 1 1/2 pounds

·       1 3-pound cantaloupe

·       5 tablespoons olive oil

·       10 leaves basil

·       Salt and freshly ground black pepper

·       Juice of a lemon


1.    Core, peel and seed tomatoes; cut flesh into 1-inch chunks. Seed melon, and remove flesh from rind; cut into chunks. Place a tablespoon of olive on the tomatoes. Add tomatoes to the pan. Sweat the tomatoes in low heat until they are soft. Or you can roast them in the oven 300 degree temp for 20 minutes.

2.    In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper. Stir in remaining olive oil. Chill, add lemon juice to taste and adjust seasoning. Serve.

Tenderloin Steak with Herb Marinade

Recipe from Bryan Health Executive Chef, Chef Nazim Khan, CEC WCEC

Marinade is for 4-5 pounds of steak


·      1 cup extra virgin olive oil;

·      3 garlic cloves, minced;

·      2 shallots, minced;

·      2 tbsp. fresh parsley, minced;

·      2 tbsp. fresh rosemary, roughly chopped;

·      2 tbsp. fresh thyme, roughly chopped;

·      2 tsp. fresh oregano;

·      3 tablespoon red wine

·      Kosher salt and ground black pepper.


1.     In a bowl, combine all the ingredients for the marinade and season to taste. Pour half of the marinade into another container. Add the steaks, and marinate for 20 minutes at room temperature.

2.     Preheat a grill or skillet over a high heat. Cook it until your desire like.

                                                                                                 Special Thanks to our Market Sponsors!