Recipes

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!