Recipes

• 3 15 ounce cans cannellini beans drained and rinsed
• 1 yellow onion finely chopped 
• 4 cloves garlic minced
• 2 tbsp olive oil
• 2 large carrots peeled and chopped
• 1 stalk celery diced
• ⅓ cup white wine I used pinot grigio
• 2 cups chopped Mixed Kale stems removed, chopped 
• 2 ½ – 4 cups vegetable or chicken broth 
• 1 tbsp tomato paste
• 1 tsp salt or to taste
• ¼ tsp black pepper or to taste
• ¼ tsp red pepper flakes omit if you don't like spice
• ¼ tsp Italian Seasoning
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp dried oregano
• Microgreens for garnish

• Saute the finely chopped onion in a large pot or dutch oven with the oil.
• Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly. The browning helps add lots of flavor!
• Add in the white wine and saute until most of the liquid has evaporated, about 5-7 minutes.
• Add in all remaining ingredients except for the kale (see notes about the amount of broth since there is a range, but I recommend starting with 2 1/2 cups), and stir well.
• Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
• Discard the bay leaves, then transfer about 2 1/2 – 3 cups worth of the soup to a blender. Blend until smooth.
• Transfer back to the pot and stir well to combine. If it's too thick, add in more broth until it reaches your desired consistency.
• Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired. I usually add a bit more salt and pepper and a squeeze of lemon juice.
• Serve warm as is or with a hearty bread on the side. Top with your micros of choice and enjoy!

This rainy weather always makes me crave a warm dish, preferably with some glossy noddles and delicious aromatics. This simple recipe for miso mushroom ramen with bok choy and bacon was just what the doctor ordered. Packed with umami flavors and nutritious ingredients, this cozy dish is sure to satisfy your gloomy weather cravings!

What You'll Need

• 2 servings of Public Goods dried ramen noodles, or your noddle of choice
• 1 tablespoon of Buddha's Garden miso paste
• 1 container of sliced mushrooms from Cactus Hat (Lion's Mane or Oyster)
• 2 baby Bok Choy (1 container) chopped. I separate the leaves and the stems
• 4 slices of bacon, chopped
• 1 leek, thinly sliced
• 1 tablespoon of sesame oil (I used the package that comes with the ramen)
• 1 teaspoon of soy sauce
• 1/2 teaspoon of grated ginger
• 1 clove of garlic, minced
• Rice Vinegar or White Wine (optional)
• Salt and pepper to taste

Instructions

Step 1: Cook the Noodles

Bring a pot of water to a boil and cook the ramen noodles (or noodles of choice) according to the package instructions. Drain and set aside.

Step 2: Sauté the Mushrooms

In a skillet, cook your chopped bacon for about 1 minute, just enough time for some of the fat to coat the pan. Add the sliced lions mane mushrooms and cook until they are tender and lightly browned. 

Step 4: Add the Leeks and Bok Choy 

Separate the leaves from your Bok Choy stems. Add chopped Bok Choy stems, garlic, ginger, and leeks to the mushroom and bacon mixture. Sautee until soft and fragrant. Add your miso paste and soy sauce. Stir to combine. At this point, I like to add a splash of rice vinegar or white wine to the mixture. 

Step 5: Assemble the Ramen

Add your cooked noodles and chopped bok choy leaves, stir to combine, and plate! Top it all off with sesame seeds and your choice of micro green, I chose Pea Tendrils! 

Enjoy Your Cozy Meal

The rich umami flavors of the miso and mushrooms, combined with the freshness of the Bok Choy and the smoky goodness of the bacon, create a truly satisfying and comforting dish. So, grab a bowl, cozy up on the couch, and savor the warmth and deliciousness of this tasty noodle dish.

Even though an omelette is simple, something about it screams luxury! This fancy-ish omelette is made with lion's mane mushrooms, pickled onions, and feta cheese. I love feta cheese is an omelette because it adds a hint of light tanginess that I love, while on the flip side, the mushrooms are hearty and meaty. Plus, the pickled onions really brighten up the dish and add a subtle kick, they might be my favorite part! 

I sprinkled a bit of arugula micro greens on top to add both a cute garnish and some more nutrients.

Ingredients (makes 2 omelettes)

• 2 tbsp olive oil
• Hot & Spicy pickled onions (available at the Farm Store)
• 8 oz Cactus Hat Lion's Mane mushrooms 
• 2 cloves garlic, chopped
• 1 tbsp butter, divided
• 6 eggs, beaten
• 2-3 oz feta cheese
• A handful of arugula micro greens

1. Add olive oil to a medium skillet on medium heat. Break up your mushrooms, and add them to the pan. Turn the heat to medium high, and let them sit undisturbed for 2-3 minutes. Mix, and cook for another 3-4 minutes or until mushrooms are cooked down to a nice golden brown. Add the garlic, and and a pinch of salt, and cook for an additional minute.

2. Prepare one omelette at a time by heating up 1/2 tbsp butter on medium heat in a medium non-stick pan. Once the butter is hot, add half of the beaten eggs to the pan, and swirl around to coat the entire bottom layer of the pan. Turn the heat to medium low, and let the eggs set for a minute or two.

3. Add half of the mushrooms and a fork-full of some pickled onions to the left half of the omelette. Add the feta cheese, and once the eggs have set on the bottom, carefully take a spatula under the right side of the omelette, and flip it over to the left. Continue to cook until eggs have fully set, another minute or two.

4. Add your omelette to a plate, and top with some micro greens, and black pepper. Serve immediately.

For this dish we used grass fed grass finished ground beef from Providence Cattle Company. Their high quality meats are found in some of the best restaurants across the Tampa Bay area, and now, at our Farm Store! 

We also incorporated fresh, traditionally crafted, local Burrata from Solena cheese, a staple at the Saturday Morning Market. Lucky for us, they are now a regular vendor at Brick Street Farms. We are actually the only brick and mortar store that currently carries their amazingly fresh cheeses.

Ingredients: 

• BSF Baby Greens, or your green of choice
• Solena Cheese Burrata or Fior di latte
• Tomatoes
• Fig Balsamic
• Meyer Lemon Olive Oil
• Basil or Micro Basil
• Salt and Pepper
• Loisa Adobo (available at the Farm Store)
• Italian Seasoning
• Red Pepper Flakes
• Garlic
• Sonoma Gourmet Vodka Sauce (available at our Farm Store)

Instructions:

1. The only cooking required here is making the bolognese sauce! Luckily, it's super simple. First, defrost your ground beef. Then throw it on a hot pan and let it brown slightly (no oil required since the fat will quickly dissolve and coat the pan.) I cooked the entire brick, this gave me enough for leftovers!
2. Next, add some minced garlic.
3. Season the ground beef generously with adobo, Italian seasoning, and red pepper flakes. Continue cooking until you see less pink and more brown throughout the meat. 
4. Then, add your desired amount of vodka sauce. (you can use red sauce, but I prefer the slightly creamier version)
5. Continue cooking until the meat is cooked thoroughly. Salt to taste.
6. Next prep your greens by drizzling on some balsamic and olive oil, and sprinkling on salt and pepper. 
7. Assemble your Italian summer bowl by adding on your chopped tomatoes, burrata, bolognese, and drizzle some balsamic over everything! 
8. Finally, top with a generous amount of basil or micro basil. Bongiorno! 

If you're even slightly tuned into health food trends, you've probably been hearing a lot about mushrooms lately. We're not talking about the "magic" kind, although one could argue that all mushrooms contain magical properties!

Lion's Mane mushrooms, for example, have been shown to help increase Nerve Growth Factor (NFG) levels, which protect against degenerative brain diseases and memory loss. Studies show that it also has immune boosting benefits and can even help with irritability and anxiety! 

Not only that, but when cooked properly, this meaty mushroom has a texture similar to chicken! Which is why it has been such a hit amongst those looking to cut down their meet consumption and search for alternatives that are minimally processed. 

Ingredients

• Cactus Hat Lion's Mane Mushroom
• Lake Meadow Natural's Butter
• Watcharee's Curry (sold at our Farm Store)
• Baby Greens (or any lettuce of your choosing)
• Farmer's Blend
• Scallions or green onions (sold at our Farm Store)
• Sol Lemon & Garlic Dressing (sold at our Farm Store)
• Salt and pepper 

Instructions

The most important part of this recipe is cooking the mushrooms properly. Lion's Mane does better when its seared, like a piece of meat, rather than being sautéed like a traditional mushroom. 

1. Cut your mushroom into coins, making sure you cut down towards the base, like you would a cauliflower steak. This will ensure that the mushroom slice stays intact and doesn't fall apart.
2. Add butter and a little olive oil or avocado oil to a pan. Once hot, place your mushroom slices on the pan. Make sure not to overcrowd. Overcrowding can make your mushrooms soggy. If you don't have enough room, you can cook the slices in batches. 
3. Cook one side of the mushroom for about 3 minutes, or until golden brown. Then flip and do the same to the next side. Feel free to add more oil or butter before flipping. 
4. Once both sides are golden brown, you can then add your curry or desired spices! The mushrooms will absorb the curry and turn a beautiful red color. Once the moisture is mostly gone, you're done! This method of cooking results in a piece of mushroom that resembles a chicken thigh! 
5. Assemble your salad. I kept mine simple by using baby greens and my favorite dressing. Then I topped it off with some salt and pepper
6. Place the cooked mushrooms on the salad along with toppings of your choosing. I chose chopped scallions and a sprinkle of BSF Farmer's Blend! 

Florida summers call for something crunchy and refreshing. This rainbow grain bowl delivers on both those fronts, plus it’s beautiful and packed with vitamins. We’re highlighting our hydroponic kale and one of the Farm Store’s newer products, tri-color quinoa from Simpli!

Ingredients:

• BSF Mixed Kale
• BSF Micro Cilantro
• Red Bell Pepper
• Cucumber
• Radishes
• Tomatoes
• Simpli Quinoa 
• Marinated Feta from Lake Meadow Naturals
• Bloombox Spinach Dressing
• BBQ Shawarma
• Ginger Carrots from St Pete Ferments

Instructions:

This is quite a simple recipe. They key to making this dish satisfying is the plating process. I like to give each ingredient it’s own corner of the bowl to give it a “23 dollar dish purchased at South Beach” feel. Aside from that, the only preparation involves cooking the quinoa and dressing the kale.

To cook the quinoa, simmer with the lid on for about 20 minutes, or until the seeds have expanded and softened. For some quinoa, like the tri-color variety, the smaller brown seeds will remain small and crunchy.

For the kale, simply rip the leaves into bite sized pieces and drizzle with your dressing of choice. I chose the new Bloombox Smoked Paprika Vinaigrette which pairs wonderfully with the earthy kale flavor. Most kale requires a lot of massaging, but ours is already tender and only needs a couple seconds of massaging, just enough to evenly coat the leaves with the dressing.

Once all of your ingredients are plated, drizzle with some finishing olive oil and sea salt, and scoop a dollop of the new Shawarma sauce to dip the veggies in. Then top it all off with some marinated feta and micro cilantro. Dig in and enjoy!

Pesto is already a household favorite, but don’t run to the store searching for pine nuts and parmesan cheese next time you find yourself with way too much basil. Instead, use the nuts and cheese that you have on hand! For this recipe we used one of our favorite combos, walnuts, cashews, and feta cheese. However, don’t be afraid to get creative! Almonds and goat cheese is also a fun combination.

This sauce makes the perfect addition to a pasta or chicken dish, or you can mix it with extra olive oil and use it as a flavor packed salad dressing. Try this twist on a classic below, and let us know what you think next time you shop at the Farm Store!

Ingredients:

• BSF Basil (about 70g)
• Walnuts and/or Cashews (about 40g)
• Lake Meadow Naturals Marinated Feta (about 40g)
• BSF Meyer Lemon Olive Oil (or Traditional EVOO, about 4 tablespoons)
• Juice of one fresh lemon
• Salt (about 2 generous finger pinches)

Instructions:

This one is easy! Place all of the ingredients in a blender or food processor and blend until you reach your desired consistency. Make sure to start with a small amount of salt, tasting and adding as you go. Add more olive oil to make a thinner sauce that goes a long way, or start with only 2 tablespoons to make more of a chunky spread that can be used as a dip. Enjoy!

We’ve been obsessing over Kimchi for a while now, and were delighted to hear of a breakfast option that has been growing in popularity, the Kimchi scramble! The tangy, flavorful, fermented veggie side dish pairs wonderfully with scrambled eggs. We opted for the spicy kimchi from St Pete Ferments for that extra kick. I usually cover my eggs in hot sauce, so this spicy ingredient was a welcomed addition. You can also use the mild Kimchi, which we sell at the BSF Farm Store, if you’d like a little less heat.

When you think of breakfast, you probably don’t think of a side salad, but why not? I love eating quiche with a side of greens, so I figured there was no need to keep greens restricted to the PM box, and I was right! The cold crunchy salad paired wonderfully with the warm silky scramble. This breakfast left me feeling nourished and energized, not to mention it’s loaded with probiotics! This is one American-Korean kimchi breakfast recipe that you won’t want to pass up!

Ingredients:

• St Pete Ferments Kimchi (Mild or Spicy)
• Lake Meadow Naturals Eggs
• BSF Baby Greens
• Sliced Radishes
• Radish Sprouts
• Meyer Lemon Olive Oil
• Lake Meadow Naturals Maldon Sea Salt Butter

Instructions:

First, prep your ingredients by slicing your radishes and tearing the Baby Greens into bite sized pieces. Next, whisk 2 eggs together in a bowl and throw a generous spoon-full of butter into a hot pan. I like to coat the pan in butter before cooking my eggs to ensure that none of it sticks, plus who doesn’t love butter? The Lake Meadow butter is already perfectly salted, so there’s no need to add extra salt to your eggs.

Next, cook your eggs low and slow. Once halfway cooked, fold in a generous scoop of kimchi until the eggs are fully cooked. Plate your scramble and top with BSF Radish Sprouts. The spiciness of the sprouts compliments the kimchi and eggs wonderfully!

For my side salad I used my prepped Baby Greens and added some sliced radishes, a drizzle of BSF Meyer Lemon Olive Oil, and a sprinkle of sea salt. That’s it! Enjoy with a cup of tea and some sliced oranges, talk about a great morning!

This is a friendly reminder that micro greens are more than a garnish! These bite sized flavor bombs are packed with color and nutrients, which will help elevate your salad in every way possible. If I find myself with 2 or 3 half empty containers of micro greens, I love to throw them in a bowl and dress them up for dinner. Fancy and efficient, just the way I like it.

For this recipe I used lots of Micro Sunflowers and Micro Sorrel on a bed of BSF’s Petite Greens. I love the petite greens because they are greens harvested while very young, making them bite sized and extremely tender. The sunflowers are great for salads because they’e sturdy and hold up well to dressing and tossing, but they also add a wonderful nutty flavor to your dish. I add the Red Sorrel after the salad has been dressed and tossed, the leaves are more delicate but they’re stunning and they taste just like green apples! This tart flavor balances out the nuttiness of the sunflowers so well.

Aside from micro greens, the star of the show here is high quality tinned fish, smoked Salmon to be exact. We recently stocked the store with Fish Wife products, which are all premium, ethically sourced tinned fish by a woman owned company, we’re big fans!

We also added vegan chive cheese by Catalyst Creamery, one of our partners in Southwest Florida! The Chives and Smoked salmon are a wonderful pairing, making this the perfect brunch salad!

Ingredients:

• Fish Wife Tinned Fish (Smoked Trout or Smoked Salmon)
• Catalyst Creamery Chive Cheese (limited special edition)
• Petite Greens
• Micro Sunflower
• Micro Red Sorrel
• Meyer Lemon Olive Oil
• Fig Balsamic
• Fresh Lemon
• Salt and Pepper

Instructions:

Assembly is easy for this one! Dress the Petite Greens and Sunflower Sprouts with olive oil, balsamic, and a pinch of salt and pepper. Toss until evenly coated.

Then, top the greens with bits of smokes salmon, chive cheese, and lots of micro sorrel. Squeeze a fresh lemon over everything, and enjoy!