Recipes

Tempeh may just be my favorite plant-based meat alternative of the moment. Not only does it possess idyllic texture, but it’s also quite substantial and it absorbs flavors well, in my opinion. Another deeming quality that Tempeh has going for it? It’s incredibly simple to prepare. In fact, it can be prepared a few different ways. For this recipe, we’re going to crumble the Tempeh and marry it into a Gochujang-Lime sauce.

Speaking of the sauce, don’t limit yourself to just utilizing it for this recipe! It’s delicious and a breeze to through together with only a few ingredients: Gochujang, Kimchi Juice, Soy Sauce and fresh Lime juice. It packs a punch of flavor and some nice spice.

Brick Street Farms Butterhead Lettuce is the obvious vessel of choice for these lettuce cups. It makes for the perfect two-bite appetizer, while also doubling as a satisfying option for lunch or dinner.

My initial thought when generating this recipe was to also incorporate chopped Kimchi along with the juices. Though, I found the addition of the chopped Kimchi to be a bit overwhelming, mainly in the spice department. However, if you’re someone who prefers a bit more heat, don’t shy away from the Kimchi – it adds a whole other dimension to the dish.

Ingredients

For the Gochujang-Lime Sauce

• ½ Cup Gochujang
• ¼ Cup Kimchi Juice (from a jar of Kimchi)
• 1 Tbsp Soy Sauce
• Juice from ½ of a Lime

Lettuce Cups and Assembly

• 8 oz Tempeh
• ½ Medium Red Onion, diced
• 1 ½ cups Cooked Rice
• 1 Head of Brick Street Farms Butterhead
• ¼ Cup Green Onion cut on a bias
• 2 Tbsp Olive Oil
• 1 Tsp Salt
• 1 cup Kimchi, roughly chopped

Instructions

Make the Gochujang-Lime Sauce

1. In a medium bowl, add all sauce ingredients to a medium bowl and combine well. Season with more salt as needed. Add ¼ cup of the sauce to a small bowl and set aside until ready to serve.

Lettuce Cups and Assembly

1. Break up the Tempeh into small ½ inch crumbles and add to the medium bowl of sauce. Stir well to combine.
2. Heat a medium Dutch oven/cast iron skillet over medium heat and pour in olive oil.
3. Add in diced onion and season with salt. Cook, stirring occasionally, until onions soften, 6-8 minutes.
4. Add Gochujang0-Tempeh mixture to the pot/pan. Continue to cook and stir until everything is well heated, 4-5 minutes. Remove from heat.
5. While the Tempeh mixtures cooks, get your area prepped to assemble the lettuce cups. Wash/dry lettuce and tear individual leaves from the head and arrange in a single layer on a serving plate.
6. To assemble, add a spoonful of cooked rice to each lettuce cup, followed by the cooked Tempeh mixture, chopped Kimchi (if using), a drizzle of reserved Gochujang-Lime Sauce and a pinch of chopped green onion and serve.

Prosciutto salad wraps filled with baby lettuce blend, pear, and gorgonzola cheese, makes 8 😛

Ingredients:

1 bundle Brick Street Farms baby lettuce blend

1 ripe Bosc pear

1 Tb fresh lemon juice

1/2 Tb olive oil

8 slices prosciutto

2 oz gorgonzola cheese

Salt + pepper to taste

Instructions:

1. In a bowl combine baby lettuce blend, lemon juice, olive oil, salt and pepper, toss

2. Quarter the pear lengthwise and remove the core, cut into quarters and then in half again

3. To build the wraps lay out a slice of prosciutto and fold in half lengthwise, place a few leaves of lettuce, a pear slice and some crumbled gorgonzola cheese on top and roll up into a tight bundle

4. Continue until all 8 wraps are complete

Enjoy this Roasted sweet potatoes w. quinoa and red leaf lettuce!

Serves 4

INGREDIENTS

FOR THE SALAD:

• 1½ lbs. sweet potatoes, peeled and chopped into ½ inch chunks

• 2 tbsp extra virgin olive oil, divided

• ½ cup dry uncooked quinoa, rinsed 

• 1 cup water (for cooking quinoa)

• 5 cups (packed) red leaf lettuce, chopped into small pieces

• 1 apple, cored and sliced 

• ¾ cup walnuts, coarsely chopped

• ½ cup dried raisins

• Sea salt, to taste

FOR THE VINAIGRETTE:

• ¼ cup extra virgin olive oil

• 2 tbsp apple cider vinegar

• 2 tbsp lemon juice

• ¼ cup maple syrup

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. On a large baking sheet lined with parchment paper, toss together the sweet potatoes with one tablespoon of olive oil and salt to taste.

2. Spread the sweet potatoes out onto pan in a single layer and roast for 15 minutes before stirring and flipping. Roast for another 10 minutes, until tender and lightly browned.

3. Prepare the quinoa according to package directions. Allow cooling. 

4. Place the chopped red leaf lettuce in a mixing bowl. 

5. After the sweet potatoes are ready to place them in the mixing bowl with the red leaf lettuce and add the remaining salad ingredients.

6. Combine the vinaigrette ingredients together and emulsify by shaking!

7. Add vinaigrette to the salad and toss well to combine. 

8. Enjoy!

Enjoy this Soba noodle salad with green leaf, edamame, carrots, cabbage, red pepper, cucumber and scallions + a peanut dressing.

Ingredients:

Serves 3

For Salad

• 1 cup Carrots, julienned

• 1/3 cup Cilantro, chopped fresh

• 1 cup Edamame beans

• 1 cup English cucumber, julienned

• 1 clove Garlic, minced

• 1/4 cup Green onions, chopped

• 1 Lime, zest of

• 1 cup Red bell pepper, sliced

• 1/2 cup Red cabbage, shredded

• 1/2 cup Green Leaf Lettuce, chopped

• 6 oz Soba noodles, cooked to package directions

For Dressing

• 1 tbsp Lime juice

• 2 tbsp Soy sauce

• 1 1/2 tsp Sriracha

• 1 tsp freshly cracked pepper

• 2 tsp Sesame seeds

• ½ tsp sugar

• 3 tbsp light oil or choice

• 2 tbsp Rice wine vinegar

• 1 tbsp Sesame oil

• ¼ cup orange juice

Instructions:

1. In a bowl combine all ingredients for salad and toss well.

2. Next add all dressing ingredients together and shake until emulsified.

3. Dress salad and toss well a second time.

4. Enjoy!

This sweet and savory salad channels fall in both its color and rich flavor. I wanted to take advantage of the seasonal squash varieties currently available at the Brick Street Farms market, so I topped it with some roasted sweet dumpling squash. The squash also added that classic fall orange color and made the dish a little more hearty.

As a base I chose BSF’s Baby Greens, which are a beautiful blend of crisp hydroponic lettuce varieties, they add a wonderful velvety texture to the dish. I also incorporated their Beet Greens which have a deliciously complex beet flavor, not to mention a deep maroon color that really makes the salad stand out in a crowd.

The creamy marinated feta, fresh pomegranate seeds, and perfectly balanced fig balsamic vinegar takes the salad to a whole other level, making it the perfect blend of sweet and salty flavors.

Best of all, the ingredients are simple and the recipe is a breeze!

Ingredients: 

BSF baby greens

BSF beet greens

Sweet dumpling squash

Lake Meadow Naturals marinated feta (crumbled feta works as well)

Pomegranate seeds

BSF Micro sorrel

Shallot

BSF Fig balsamic Vinegar

Salt and pepper

Instructions: 

1. First, chop your dumpling squash in half, cut off the stem, and scoop out the center. Next, cut into slices, leaving on the skin which is fully edible.

2. Place the squash on a baking dish and drizzle with olive oil, salt, and pepper. Bake at 425 degrees for about 30 minutes. Remove from the oven once the underside of your slivers are golden brown and somewhat crispy.

3. While your squash bakes, chop your shallot, crumble your feta, and remove your pomegranate seeds.

4. Tear your lettuce and toss in the oil from the marinated feta, some BSF balsamic balsamic vinegar, and salt.

5. Once your squash is ready, it’s time to assemble! Put down your salad base and then top with your prepped ingredients, finishing with fresh microgreens and an optional drizzle of balsamic vinegar. Enjoy!

This recipe features two super simple side dishes that are great for the holidays. They incorporate some of Brick Street Farms’ hydroponic herbs along with some of the market’s staples and best sellers. We know that turkey day can be overwhelming, so the key work here is “simple”! Since the dishes incorporate a couple of pre-made elements that you can find at our store front, assembling and dressing up these sides is a breeze.

The roasted carrots topped with pesto aioli and fresh cilantro are a soft and buttery classic crowd pleaser that’s also kid friendly!

The dill potato bake is all about textures, it’s a perfect mix of creamy and chunky fingerling potatoes topped with crispy local pickled dill chips.

For the Carrots: 

Ingredients: 

– 2 lb bag of organic heirloom carrots

– Grass Fed Butter with Maldon Sea Salt Flakes (Lake Meadow Naturals)

– Shallot

– Garlic

– BSF Cilantro

– Pesto Aioli (Terrapin Ridge)

– BSF Olive oil

– Salt and Pepper

Instructions: 

1. First, wash and peel your carrots. Chop the larger ones in half so that they are all roughly the same size. Then, chop your shallot and your garlic into chunks.

2. Line a baking sheet with aluminum foil. Place the carrots on top and drizzle with olive oil. Then, add your shallots and garlic evenly on top of your carrots. Next, scoop out a couple spoons of butter and evenly distribute them over your carrots. Lightly salt and pepper, but keep in mind that the butter is already salted.

3. Cover the sheet with aluminum foil and bake at 425 degrees for about 25 minutes or until carrots are tender and easily stabbed with a knife.

4. Once tender, simply remove and plate. Lastly, drizzle with your pesto aioli and liberally top with fresh cilantro.

For the Potatoes: 

Ingredients: 

– Two bags of fingerling potatoes (about 3lbs)

– Old Florida Kettle Cooked Dill Potato chips

– Grass Fed Butter with Maldon Sea Salt Flakes (Lake Meadow Naturals)

– BSF Dill

– Greek Yogurt or Sour Cream*

– Heavy Cream*

– Olive Oil

– Salt and Pepper

*the only elements not available at the BSF market

Instructions: 

1. First, prep your potatoes by washing them, you can peel them if you want but I left the skin on since fingerling potatoes have such soft and thin skin. Then boil them in salted water until tender.

2. In the meantime, mash up your chips. You can open the bag to let the air out (and eat a few) but then leave them in the bag and crush with a rolling pin. Transfer to a bowl and add some fresh chopped dill and about a tablespoon of olive oil. Mix.

3. Once the potatoes are soft, strain and return them to the pot you boiled them in. Add a couple heaping spoonfuls of greek yogurt, a few splashes of heavy cream, and a chunk of butter. Mash and mix and taste as you go! Make it as smooth and creamy as you want. I smashed them with a fork and then used the back of a large wooden spoon to break up some of the larger chunks, but I left it a little chunky. Next, mix in a handful of fresh chopped dill and salt and pepper to taste.

4. Lastly, transfer potato mixture to a baking dish and top it with your crushed chip mixture. Bake at 425 for about 10 minutes. Then, dig in!

Thanksgiving and the holiday season are upon us and for me, that also means that it’s winter squash season! Delicata, Acorn, Sweet Dumpling – I love them all. One of the best features about these varietals of squash is that they already yield plenty of flavor and texture on their own. Most times, all they need is a roast in the oven and the help of quality olive oil and salt to be meal-worthy. However, we’re elevating our squash eating experience with this recipe and it’s certain to satisfy most all guests at your holiday dinner table.

The goal during holiday cooking for most is simplicity with a side of wow factor, which is precisely what you get with this Twice-Baked Sweet Dumpling Squash Recipe. Think along the same lines as a twice-baked potato – it’s a very similar process. Whole Roasting the squash makes the process quite easy and allows for the cook to get other dishes ready while the squash does its thing.

Why did I choose Sweet Dumpling? Well, it’s probably my favorite with its sweet and flavor-forward flesh. And, Brick Street Farms happens to have Sweet Dumpling Squash available at their market! In addition to the squash, they also have Golden Turmeric Seasoning Ghee from Indian Milk & Honey, which is the ghee used to mix in with the squash. This ghee adds warmth and earthy essence and would be great with a multitude of other things, like on toast or in Golden Milk. The other feature ingredient for this recipe from BSF is the Hot Crispy Oil – which belongs on most everything, in my opinion.

Another reason to love the Dumpling squash – the skin can be consumed, too, which isn’t always the case for all squash. If you cannot find a Dumpling Squash for this recipe, perhaps opt for Acorn or Red Kuri Squash.

Ingredients

• 1 Sweet Dumpling Squash (medium-large in size)
• 1 cup finely grated Parmesan
• 2 Tbsp Indian Milk & Honey Golden Turmeric Seasoning Ghee
• 1 Tbsp Olive Oil
• 1 ½ tsp Salt (plus more, to taste)
• 1 tsp Black Pepper
• Hot Crispy Oil and Cilantro, to garnish

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper or foil.
2. Carefully prick squash all over with a fork or small knife and place on the prepared baking sheet. Evenly coat squash with oil and a couple of pinches of salt. Roast until fork-tender, 60-80 minutes.
3. Remove squash from oven and allow to rest until it’s cool enough to handle (10 minutes or so).
4. Cut away and discard squash stem. Then scoop out and discard seeds.
5. Cut squash in half and then into four quarters and similar in size.
6. Gently remove flesh from each squash quarter and scoop into a medium size mixing bowl (leave four skin quarters on the baking sheet).
7. Add in ½ cup of the grated parmesan cheese, ghee, salt and pepper. Stir well to combine until cheese and ghee have melted.
8. Scoop flesh/ghee/parmesan mixture evenly back on/in skin quarters. Top squash with another ¼ cup of grated parmesan and bake in the oven for another 20 minutes (until tops of twice baked squash begin to turn golden).
9. Remove from the oven top with Hot Crispy Oil, remaining parmesan and cilantro and serve!

Thanksgiving Dinner would not be complete without a great stuffing recipe! This recipe features fresh BSF Kale and is a more health-conscious version of your traditional stuffing. Ingredients can also be easily swapped out to make this vegan. It will be a crowd pleaser for sure!

Ingredients:

1 loaf of sourdough or dense country-style white bread, torn into 1 in pieces.
1/4 cup olive oil, divided
2 tablespoons unsalted butter, divided

1 sprig rosemary
2 medium yellow onions, thinly sliced in half-moons
Kosher salt & pepper
1/2 teaspoon sugar
2 Tablespoons balsamic vinegar

2 garlic cloves, minced
1 pound Brick Street Farms kale, chopped or torn into large chunks

1 egg, beaten to blend
½ cup vegetable, chicken or turkey broth,
Red pepper flakes, to taste

Instructions:

Preheat your oven to 400°F. Place the torn bread on a large, rimmed baking sheet, toss with 2 Tbsp olive oil and toast. Tossing once or twice for even color, until golden brown and crisp on the outside but still a little tender inside. This should take about 10 minutes. Allow the bread to cool on the sheet, then place in a baking dish.

Meanwhile, heat a skillet over low heat adding 1 tablespoon of oil and 1 tablespoon butter. Add the onions, toss to coat them in the oil and cover the pan. Let them cook undisturbed for 15 minutes. Remove lid, raise heat to medium/medium-high, add sugar, rosemary sprig and 1 teaspoon salt to the onions, stirring frequently, for another 15 to 20 minutes, until they’re a deep golden brown. Add two tablespoon balsamic vinegar and use to scrape any stuck bits off bottom of pan, then cook off.

Add one more tablespoon of olive oil and butter to the pan along with the garlic. Cook the garlic for about 30 seconds before adding kale. Get kale coated with garlicky oil. Cook kale until wilted and somewhat tender, seasoning well with salt and pepper.

In a casserole dish, whisk an egg along with the stock. Add in kale- onion mixture over croutons. Toss well to combine and cover with foil. Bake for 15 minutes, then remove foil, and bake for another 10 minutes until golden and crisp on top.

Do ahead: Each part of this (the croutons and kale/caramelized onion mixture) can prepared up to 3 days in advance and assembled and baked when needed. Keep the croutons at room temperature in a sealed container. Keep the cooked kale mixture in the fridge.