Home 2018

Archive for 2018

Sarah Holt

Bi-Rite’s Certified Delicious Promise

Visiting a Bi-Rite Market, the Bi-Rite Creamery or attending an event with Bi-Rite Catering is a journey for each of your senses: looking, smelling, feeling, hearing, and of course, tasting. Our food is proof of the work we do to make sure every sense is engaged and satisfied. And all the certifications, awards, designations and kudos of the products we carry add up to one simple benefit: deliciousness.

Deliciousness is subjective. And that’s ok. In fact, that’s fantastic.

We’re deeply committed to sourcing the best, most sustainable products that are full of flavor so you can shop with confidence knowing that your next meal will be a memorable, delicious one. But if there’s ever a time when it’s not, for any reason, let us know. We promise we’ll make it right. Simply stop by, call, email or hit us up at @biritesf or @biritecreamery

Oh, and if you ever want a taste of something first, we’ll happily open it and taste it alongside you, and share more details about the thoughtful maker, rancher, or farmer who brought us those delicious eats.

Renee Frojo

Bi-Rite Guest Recipe Contributor Renee Frojo’s Strawberry Rhubarb Galette

Strawberry, Pecan and Goat Cheese Galette with Rhubarb Compote

Sweet strawberries and tart rhubarb are a classic spring recipe combo, but the addition of creamy goat cheese and a toasted pecan crust adds a little bit of savory to mix things up.

This recipe calls for using both cooked and fresh strawberries, which are at their sweetest during peak season. Roasted strawberries make the tart nice and jammy, while the fresh strawberries and mint brighten the whole thing up.

Servings: 10
Prep Time: 1 hour 15 minutes
Cook Time: 45 Minutes


For the dough

½ cup pecans

1 cup plus 2 tablespoons all-purpose flour

3 teaspoons light brown sugar

½ teaspoon kosher salt

½ teaspoon ground cinnamon

½ cup (1 stick) chilled unsalted butter, diced


For the filling

1 cup chopped rhubarb

¼ cup honey

1 pound strawberries, hulled and sliced into quarters

¼ cup sugar, plus more for sprinkling

¼ cup goat cheese, crumbled

2 tablespoons heavy cream

2 tablespoons mint leaves



  1. First, start by making the dough. Heat the oven to 350°F. On a baking sheet, toast the pecans until fragrant and slightly darkened, 10 to 15 minutes. Transfer to a food processor and pulse until coarsely ground. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal.
  2. Transfer mixture to a large bowl and drizzle with 4 tablespoons ice water. Mix, adding another tablespoonful of water if needed, until the mixture just starts coming together in a dough. Pat dough into a 6″-diameter disk and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
  3. While the dough rests, make the rhubarb compote. In a medium pot over medium-high heat, warm the rhubarb, honey and 1 cup of water until boiling. Cook, stirring halfway, until the rhubarb completely breaks down and the liquid is reduced to ¼ cup, 15 to 20 minutes. Let cool.
  4. In a large bowl, toss the strawberries with the sugar and let sit 10 minutes.
  5. Heat the oven to 375°F. Roll out dough on a lightly floured surface to a 12″ round and then carefully transfer to a parchment-lined baking sheet.
  6. Spread the rhubarb compote out in center of dough, leaving a 2-inch border. Add half of the strawberries and the goat cheese. Fold over the edges, overlapping slightly. Brush the dough with heavy cream and sprinkle with sugar.
  7. Transfer to the oven. Bake galette until the crust is dark golden brown and filling is bubbling, 45 to 50 minutes.
  8. Remove from oven and let cool slightly. Top with remaining fresh strawberries and garnish with mint. Serve on its own or with a dollop of ice cream or whipped cream.

Renee Frojo

Bi-Rite Guest Recipe Contributor Renee Frojo’s Spring Pizza

Fava Bean, Broccoli Rabe and Burrata Pizza with Pea Shoot Pesto

The best way to use up spring produce might just be to throw on it on a pizza.

For this recipe, buttery fava beans and bitter broccoli rabe are paired with creamy burrata cheese and a zesty pea shoot pesto. Half the toppings are cooked, while the other half are thrown on fresh, giving this pizza the best of both worlds.

Servings: 2 Prep Time: 15 minutes Cook Time: 15 Minutes


For the pesto

1 cup pea shoots
½ cup parsley
½ teaspoon salt
2 garlic cloves, sliced
½ cup pecorino cheese, grated
¼ cup pine nuts
1 teaspoon lemon juice
½ olive oil

For the pizza

1 cups shelled fava beans
Kosher salt
2 teaspoons fresh lemon juice
3 tablespoons olive oil
1 pound Bi-Rite pizza dough
Flour, for dusting
1 small bunch broccoli rabe
8 ounces burrata
4 ounces watercress
1 teaspoon Za’atar


First, make the pesto. In a food processor, blend the pea shoots, parsley, salt, garlic cloves, pecorino, pine nuts and lemon juice. As you blend, slowly add the olive oil into the mixture until smooth.

Next, cook the fava beans. In a medium saucepan, heat 3 cups water until boiling. Add fava beans and cook until tender, about 4 minutes. Drain and transfer to a bowl of cold water. Once cool enough to handle, peel the shells from the fava beans.

In a medium bowl, combine the fava beans with the lemon juice, 1 tablespoon oil, and a sprinkle of salt. Set aside.

Heat the oven to 450°F.  Lightly flour a counter or cooking surface. Using your hands or a rolling pin, roll the dough out to a flattened disk. Place the dough on a greased baking sheet or baking sheet covered with parchment paper and then use your hands to pull the pizza dough into an oval shape.

Spoon a couple tablespoons of the pesto over the dough. Bake until the crust starts to brown, 8 to 10 minutes. Meanwhile, toss the broccoli rabe in the remaining oil and season with salt. Remove the pizza from the oven, spread half the burrata on top with the broccoli rabe. Place back in the oven until the broccoli rabe is cooked, 5 to 6 minutes. Remove from the oven, add the remaining burrata, fava beans, watercress and za’atar. Sprinkle with salt.

Renee Frojo

Bi-Rite Guest Recipe Contributor Renee Frojo’s Spring Salmon Bowl

Spring grain bowl with salmon and green garlic dill dressing

There’s very little that needs to be done to spring produce when eaten at peak season.

For this grain bowl recipe, crunchy English peas, raw asparagus and spicy wasabi greens are tossed in a bright, citrus dressing that gets a little nutiness from a dash of tahini and and freshness from seasonal dill. Red quinoa and salmon round it out to make a complete meal.

Serves: 1 Prep Time: 10 minutes Cook Time: 0 Minutes

1 bulb green garlic, minced
1 tablespoon dill, chopped (plus more for garnish)
1 anchovy fillet, minced
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon tahini
1 tablespoon heavy cream
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ cup cooked red quinoa
2 ounce cooked salmon, chopped
2 stalks asparagus, shaved
½ cup wasabi arugula
½ cup microgreens
¼ cup English peas
1 radish, thinly sliced
1 beet, thinly sliced
2 teaspoons sunflower seeds


  1. In a small bowl, whisk together the green garlic, dill, lemon juice, olive oil, tahini, salt and pepper until combined.
  2. In a serving bowl, toss the remaining ingredients together. Drizzle with the dressing, season with more salt, to taste, and serve.

Stay in touch with Renee by visiting her blog laurelstreetkitchen.com