Recipes

We all have a lot going on during the holidays, most of us will find ourselves needing two things, finger foods, and…a break. Thankfully this recipe helps out with both of those. This holiday toast is a super quick and easy appetizer that is guaranteed to please both cheese lovers and vegans alike. This festive finger food features local sourdough bread from Gulf Coast Sourdough, creamy vegan chive cheese from another local company, Catalyst Creamery, some sweet and savory festive jam, and of course, hydroponic arugula from Brick Street Farms. You can find all of these ingredients at the Brick Street Farms Market!

Check out the ridiculously simple ingredient list and recipe below.

HOLIDAY TOAST APPETIZER 

TIME: 10 minutes

BY: Alicia Geigel

Ingredients

Seed and Nut Beach Baguette from Gulf Coast Sourdough

Spreadable chive cashew cheese from Catalyst Creamery

Red Bell Pepper, Raspberry & Chilli jam from Nicolas Vahe

BSF micro arugula

Instructions

All you have to do is slice and toast your baguette, you can use your toaster or your oven. If you choose to use the oven, I suggest drizzling your bread with some olive oil beforehand. Once your bread is toasted, spread on the vegan chive cheese and top that with some of the pepper and raspberry jam. Lastly, sprinkle some micro arugula on top! It doesn’t get much easier than that. Enjoy!

This fall flavor inspired loaded breakfast toast is the perfect blend of sweet and savory.

Every single one of ingredients can be picked up right at Brick Street Farms – truly the one stop shop for all things delicious! One of my favorite parts of shopping at Brick Street Farms is knowing I can put together some really fun and delicious meals with all the local and unique ingredients they have on hand.

I especially love every and all of their greens. Brick Street Farms swiss chard is perfect for fall with its beautifully deep green leaves and colorful stems to add a touch a vibrancy to this fall pumpkin toast.

INGREDIENTS:

For the roasted pumpkin

1-2 sugar pumpkins (1-2 pounds total)

olive oil, as needed for drizzling

kosher salt + black pepper, as needed for seasoning

For the sauteed greens

1 Tbsp extra virgin olive oil

2 cloves garlic, minced

1 package Brick Street Farms Greens (swiss chard, kale or arugula)

For the fall breakfast toast

4 pieces of Gulfcoast sourdough bread

Lake Meadow Naturals pumpkin spice honey butter

prepared pumpkin puree

prepared Brick Street Farms greens

Lake Meadow Naturals marinated feta cheese

8 prepared eggs (anyway you like)

sprinkle of Florida Pure butcher block salt & pepper, to taste

INSTRUCTIONS:

1. Gather your ingredients.
2. Prepare your eggs however you like. Set aside
3. Prepare the pumpkin puree: Halve the pumpkin/s and remove the seeds. Brush the flesh of the pumpkin with oil to lock in moisture and help the edges caramelize. Then sprinkle with a little salt and pepper, place flesh side down on a parchment-lined baking sheet and pierce the skin a few times with a fork or knife. Bake it at 400 degrees Fahrenheit for 20-30 minutes. You’ll know it’s done when the skin is tender when pierced with a fork. Let the pumpkin cool slightly before handling. Once cooled slightly mash and set aside.
4. To make the sauteed greens: In a sauté pan over medium heat add 1 Tbsp olive oil and 2 cloves minced garlic. Sauté for about 30 seconds then add in chopped Brick Street Farms swiss chard, kale, or arugula and sauté for another 2 minutes, making sure to stir the green around so they cook evenly. Set aside.
5. To assemble the pumpkin toast: Toast your bread, once toasted smear with pumpkin spice honey butter, a dollop of pumpkin puree, sauteed Brick Street Farms greens, crumbled feta and your prepared eggs. Season with salt /pepper as needed.
6. Enjoy!

Chili has always been a go-to dinner staple recipe for me. One of my favorite parts about it is the fact that there is no right or wrong way to go about making it and levels of flavor and heat can easily be customized. In addition, it’s quite simple to cater most chili recipes to fit the requirements for many specialty diets. In fact, this chili recipe of mine can be vegan with a simple substitution of plant-based meat.

Also, you probably already have a majority of the ingredients needed in your pantry already. If you happen to have some beans, chili powder, tomato sauce, diced tomatoes, hot sauce garlic and onion, you’re already at a great starting point.

I know what you’re probably thinking, “why hassle with dried beans when I can buy canned and skip the longer cook time?” Well, for me, there’s just something extremely satisfying about tending to and creating a luscious pot of beans. And if you’re in the bean-know, then you’re well aware of Rancho Gordo’s beans and their cult-like following. Before Brick Street Farms came around, the only place I knew to purchase Rancho Gordo’s beans was online. Since discovering them at BSF Market, I’ve been buying and making them like crazy. But, if time isn’t on your side and you’re looking for a meal in a pinch, 2-3 15 oz cans of beans will suffice.

Much like the ingredients which make up the chili, the garnishes can be quite diverse too. Some of our favorites to add to a piping hot bowl of hearty chili are sour cream, cheese, scallions, green onions and micro-greens.

Ingredients:

• 2 Tbsp Olive Oil
• 5 Garlic Cloves, minced
• 1 White/Yellow Onion – medium in size, diced.
• 1lb Ground Beef, preferably grass-fed
• 1 15oz can Tomato Sauce
• 1 15oz can Fire Roasted Diced Tomatoes
• 1 16oz Rancho Gordo beans, like their Domingo Rojo – rinsed and soaked in water overnight.
• 1 6oz can Tomato Paste
• ¼ cup Hot Sauce of choice, plus more as desired
• 3 TBSP Worcestershire
• 5 TBSP Chili Powder
• 2 TBSP Salt, plus more to taste
• 3 Cups Vegetable Stock

Instructions:

1. Pour Olive Oil into a large pot or Dutch Oven and heat over medium-high heat.
2. Add in Onion and Garlic and soften, stirring occasionally 4-6 minutes.
3. Stir in ground beef and 1 TBSP salt. Stir occasionally until beef is browned and cooked through – 8-10 minutes.
4. Add the rinsed and soaked beans to the pot along with the tomato sauce, fire roasted tomatoes, tomato paste, chili powder, Hot Sauce, Worcestershire and, ½ cup vegetable broth and 1 TBSP salt. Stir well to combine and season with more salt/hot sauce as needed.
5. Partially cover the pot and reduce the heat to low. Simmer Chili for 2-3 hours, stirring occasionally and adding broth in ½ cup increments until beans are cooked through and soft.
6. Add more salt and hot sauce as desired. Serve in bowls with optional accessories like sour cream, pickled jalapenos, micro-greens, chives, etc.

We decided to put a fall-inspired twist on the classic mojito cocktail! Check out this recipe that uses apple cider and super fresh mint that’s grown right here at Brick Street Farms. It’s a great way to stay cool while still enjoying the flavors of fall!

Ingredients:

• 8 fresh mint leaves
• Apple slices for garnish
• 2 lime wedges
• 1 0z. lime juice
• 1/2 oz. simple syrup
• 1.5 white rum
• 3 oz. apple cider
• 2 oz. club soda

Instructions:

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!