Recipes

A lot of us have been looking to reduce our consumption of processed foods and meat products in 2023. If you find yourself struggling to stick to your health resolutions, we’re here to help! We’ve found that substitutions, rather than avoidance, is essential. Swap your steak for some tofu or tempeh every once in a while, and use crunchy butterhead leaves instead of bread or taco shells next time you make a snack. We promise you’ll be both pleasantly surprised and proud of yourself.

For this quick weekday lunch or dinner idea, we went fridge foraging for what we already had available and made something you’ll find yourself craving again and again.

Ingredients:

• BSF Butter Lettuce
• Hummus
• Tofu or Tempeh
• Avocado
• Cucumber
• Balsamic Vinegar
• Bruschetta or tomatoes
• Japanese Yams

Instructions:

First, rip about four large leaves off of your butterhead. I usually make two lettuce wraps at a time, using two leaves for each wrap. This prevents ripping and adds a nice crunchy texture.

Next, spread some hummus onto your lettuce wraps, this helps hold everything together and prevents the ingredients from slipping off while you eat. Next add a big slice of pan seared marinated tempeh or tofu. Top it off with a slice of avocado for those healthy fats, some cucumber for more crunchiness, and some balsamic and bruschetta for that complementary acidity. As a side, I used some of my roasted Japanese yams that I prepped earlier in the week. These lettuce wraps are a life saver when I’m in a time crunch, they also make a great substitution for burger patties!

In Tom Brady’s book, The TB12 Method, he emphasizes the importance of eating mainly vegetables, specifically local greens. We were inspired by his passion for all things locally grown, and wanted to share a fast, crisp, crunchy spring roll recipe that incorporates BSF lettuce and micro greens. This snack is perfect for anyone who is looking for a fun way to munch on fresh veggies.

We made some slight adjustments to the TB12 recipe in order to use ingredients that you can find at the BSF market.

TB12 GREEN APPLE SPRING ROLLS

AUTHOR: Alicia Geigel

Ingredients: 

– Rice paper rolls

– BSF Baby Greens

– St Pete Ferments Jackfruit Kimchi

– BSF Micro Cilantro

– Shallot

– Cucumber

– Lemon

– Green Apple

– Ginger

– Watcharee’s Thai Peanut Sauce

– Serious Foodie Tamarillo Vinegar

Instructions: 

1. First, prep your baby greens by tossing them with the tamarillo vinegar and some fresh squeezed lemon juice. Set aside.

2. Soak your rice papers (you can find these at most major grocery stores) in warm water until they become soft, then spread them out on a flat surface like a plate or cutting board.

3. Now, you simply assemble. Start by laying out your dressed greens, then your kimchi, sliced cucumber, green apple, and finally, BSF micro cilantro.

4. Roll up the rolls like a burrito and prep the sauce. Since the market has a delicious Thai peanut sauce, we decided to use that. You can mix in some fresh ginger for an extra kick, and top with some hemp seeds for protein and texture. Enjoy!

Now that some of us are going back into the office, thinking of making our favorite meals travel friendly is crucial. Not only does this satisfying salad stand up to your Tupperware tumbles, but it’s also vegetarian friendly! (Leave out the egg and make it vegan.)

Brick Street Farm’s Crunch Love Lettuce is hearty and crisp. It’s wonderful for crunchy salads and burgers, which is why it was the perfect green to use in a layered salad!

For this meatless twist on a classic, I used ingredients that are all currently available at the Brick Street Farms market.

Ingredients:
–Crunch Love Lettuce
–BSF garlic balsamic vinegar
–BSF meyer lemon olive oil
-Whole grain mustard
-Heirloom tomatoes
-Red onion
-Cucumber
-Scallions
-Herbivorous Butcher meat free meats (chicken and bacon)
-Vegan hemp dill havarti cheese by Catalyst Creamery

Instructions:

1. The assembly is simple! All you have to do is cook the meat substitutions on the stove for about 10 minutes in some oil. Season the “chicken” with some salt and taste as you go.

2. Boil your egg for about 7 minutes and then submerge it in an ice bath to stop it from over cooking.

3. Then simply let your “meat” cool down, chop up your ingredients, and layer! Make sure you put your Crunch Love lettuce at the very bottom and drizzle the dressing at the very top of you plan on packing it for later. Enjoy!

For this fall-inspired dish, I wanted to channel all things cozy and comforting. This nourishing recipe features Juniper brown rice, Rancho Gordo pinto beans, Lake Meadow Farms bacon, delicata squash, and the star of the show, Brick Street Farm’s deliciously tender petit collard greens. All of these hearty ingredients are currently available at the Brick Street Farms market storefront.

Ingredients: 

BSF petit collard greens (about 1lb)

Lake Meadow Farms Bacon (about 4 slices)

Rancho Gordo Pinto Beans

Juniper Brown Rice

Delicata Squash

Spicewalla Creole Seasoning

Chicken Broth (about 1.5 cups)

Yellow or white onion

Salt and Pepper

Red pepper flakes

Olive oil

Optional: 

Sriracha aioli

Cilantro micro greens

Instructions:

For the beans:

First, add your desired amount of pinto beans to a pot. Cover the beans with about 2 inches of water. Bring to a full boil for 15 minutes, then reduce the heat to a simmer and cook gently until done. Season to taste. A pre-soak will lessen the cooking time. (Instructions can be found on the side of the Rancho Gordo package.)

For the Juniper Brown Rice:

In a medium saucepan, bring one cup of rice and two cups of water to a boil. Reduce to a simmer, cook, and cover for 15 minutes or until water is absorbed. Remove from heat, fluff & serve. (Instructions can be found on the side of the Juniper Brown Rice package.)

For the Collard Greens:

Trim the thick stems from collard greens; coarsely chop leaves. In a Dutch oven or thick bottom pot, saute bacon for 3 minutes. Add onion; cook until onion is tender and bacon is somewhat crisp. Traditionally, collard greens are boiled with a large ham hock, but we are using a slightly faster approach with bacon for this recipe.  Add greens and seasoning; cook just until wilted.

I used about a tablespoon of creole seasoning, but you can use any blend you like (paprika, garlic, salt, pepper, chilli powder, cumin) as long as you include garlic powder and salt, it will taste great! Just remember to taste as you go and make sure not to over-salt. Keep in mind that the greens will shrink down in size so I recommend salting near the end.

Cover and with about 1.5 cups of chicken broth. Then, cover and let look on medium/low for about 30 minutes, checking often and cooking to your desired consistency.

For the Delicata squash:

Trim the stem of the squash and chop it in half. Next, scoop out the center and slice into slivers, leaving on the skin. Place the squash on a baking tray, drizzle with olive oil then sprinkle with salt, pepper, and chili flakes. Cook in the oven for about 30 minutes at 425 degrees.

Plate and top with your sauce of choice and some microgreens! I chose sriracha aioli and micro cilantro (both available at the market.)

Enjoy!

Who says being fancy with food has to take a long time! Today I am showing you how to build a 10-minute Protein Toast for breakfast, topped with a perfectly poached egg.

Tips for a Perfectly Poached Egg:

1. Crack the egg open in a separate bowl and allow it to come to room temperature.
2. Bring a small saucepan of water to a boil, and add 2 TB of apple cider vinegar.
3. With a spoon stir the boiling water clockwise 10 times to create a water funnel, then add your egg into its vortex.
4. Allow the egg to boil for 2 minutes, then remove it with a slotted spoon!

Watch the full tutorial here.

I was a little reluctant to try this new popcorn from Peterson Family Farm that just arrived in the Farm Market, but man am I glad I did! This is such a clean popcorn full of corny nutty flavor! You pop it in a plain old brown paper bag, which I wasn’t sure would work on not, but it did. How fun & delicious!

Ingredients
– Fresh Heirloom Popcorn
– Florida Pure Sea Salt
– BSF Lemon EVOO
– Your favorite BSF herbs

Instructions
– Cook popcorn according to instructions
– Place finished popcorn in large bowl
– Add toppings
– Mix together
– Enjoy!