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Tips & How To’s

Tender London Broil Recipe

Tender Grilled London Broil
Prep: 5 minutes
Marinate: at least 2 hours
Makes: 6 Servings

Ingredients:
• ½ cup olive oil
• 1/3 cup soy sauce
• ¼ cup Worcestershire ...
sauce
• Juice from 2 lemons
• 4 garlic cloves, minced
• 1 tablespoon Thyme
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 pounds Top Round London Broil
• Handful fresh parsley, finely chopped

Directions:
1. For the marinade: Combine olive oil through paprika in a bowl or resealable freezer bag. Mix well.
2. Add in London broil and refrigerate for 2 hours or overnight.

3. Cooking: Heat grill to medium-high heat. Cook meat for about 7 minutes per side or when meat thermometer reaches 135 to 140 degrees F.
4. Allow meat to rest for 5 minutes before slicing. Top with chopped parsley and enjoy!

#summergrilling #beefrecipe #summermeals
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Tender London Broil Recipe
Now Playing
Tender London Broil Recipe
Tender Grilled London Broil Prep: 5 minutes Marinate: at least 2 hours ...
Tender Grilled London Broil
Prep: 5 minutes
Marinate: at least 2 hours
Makes: 6 Servings

Ingredients:
• ½ cup olive oil
• 1/3 cup soy sauce
• ¼ cup Worcestershire ...
sauce
• Juice from 2 lemons
• 4 garlic cloves, minced
• 1 tablespoon Thyme
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 pounds Top Round London Broil
• Handful fresh parsley, finely chopped

Directions:
1. For the marinade: Combine olive oil through paprika in a bowl or resealable freezer bag. Mix well.
2. Add in London broil and refrigerate for 2 hours or overnight.

3. Cooking: Heat grill to medium-high heat. Cook meat for about 7 minutes per side or when meat thermometer reaches 135 to 140 degrees F.
4. Allow meat to rest for 5 minutes before slicing. Top with chopped parsley and enjoy!

#summergrilling #beefrecipe #summermeals
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🌯 Crispy Yogurt Chicken Wraps with Za’atar Panko & Yogurt Sauce
Now Playing
🌯 Crispy Yogurt Chicken Wraps with Za’atar Panko & Yogurt Sauce
🌯 Crispy Yogurt Chicken Wraps with Za’atar Panko & Yogurt Sauce ...
🌯 Crispy Yogurt Chicken Wraps with Za’atar Panko & Yogurt Sauce
Crispy, herby, and full of flavor — perfect for lunch or dinner!

🥣 Ingredients:

For the Chicken:
1 lb ...
thin-sliced chicken breast
½ cup Chobani plain Greek yogurt
Juice of ½ lemon
1 garlic clove, grated or minced
Salt, pepper, paprika, garlic powder
¾ cup panko breadcrumbs
1 tbsp za’atar spice
Olive oil spray or drizzle

For Serving:
Joseph’s pita or wrap of choice (60 cal pita works great)
Lettuce, cucumber, tomato, red onion (or any veggies you like)
Optional: feta, pickles, hot sauce

Yogurt Sauce:
2–3 tbsp plain Greek yogurt
Juice of ½ lemon
1 small garlic clove, grated
Salt to taste

🔥 Directions:
Marinate the chicken: Combine yogurt, lemon, garlic, salt, pepper, paprika, and garlic powder in a bowl. Add chicken and mix to coat. Let sit 15–30 minutes (or longer if you have time).
Bread the chicken: Mix panko with za’atar. Coat each yogurt-marinated chicken slice in the panko mixture, pressing lightly to adhere.
Cook: Air fry at 400°F for 10–12 minutes or bake at 425°F for 15–20 minutes until golden and crispy, flipping halfway.
Make the sauce: Whisk together Greek yogurt, lemon juice, garlic, and salt until smooth.
Assemble the wrap: Warm your pita, add veggies, sliced crispy chicken, and a generous drizzle of yogurt sauce.
Wrap and enjoy!
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🍒 Cherry Pie Overnight Oats
Now Playing
🍒 Cherry Pie Overnight Oats
Creamy, fruity, and fiber-packed — tastes like dessert for breakfast! ...
Creamy, fruity, and fiber-packed — tastes like dessert for breakfast!

🥣 Ingredients (1 serving):
½ cup rolled oats
½ cup Silk almond milk (or any milk of choice)
½ cup ...
Chobani Greek yogurt
½ cup chopped, pitted fresh cherries
1 tbsp chia seeds
1–2 tsp maple syrup or honey (optional)
½ tsp vanilla extract
¼ tsp cinnamon
Optional topping: crushed graham crackers and extra cherries

🔥 Directions:
In a jar or container, mix together the oats, almond milk, yogurt, cherries, chia seeds, maple syrup, vanilla, and cinnamon.
Stir well to combine, cover, and refrigerate overnight.
In the morning, top with crushed graham crackers and an extra cherry on top.
Enjoy cold — no cooking needed!
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Peruvian Style Grilled Chicken w/ Salsa Verde
Now Playing
Peruvian Style Grilled Chicken w/ Salsa Verde
Prep: 30 minutes Cook: 45 minute Makes: 4 Servings Ingredients: For ...
Prep: 30 minutes
Cook: 45 minute
Makes: 4 Servings

Ingredients:
For the sauce:
• 1 to 2 whole Jalapeño chiles, chopped
• 2 teaspoons ají Amarillo pepper paste or omit (see note)
• ½ cup cilantro
• 2 ...
garlic cloves
• ¼ cup mayonnaise
• 2 tablespoons sour cream
• Squeeze of lime juice from 1 lime
• ½ teaspoon white vinegar
• 1 tablespoons extra-virgin olive oil
• Kosher salt & pepper
For the chicken:
• 2 pounds chicken breast, skinless, boneless
• 2 teaspoons Kosher salt
• 1 tablespoons ground cumin
• 1 tablespoon smoked paprika
• ½ teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 tablespoon white vinegar
• 1 tablespoon olive oil

Directions:
2. For the sauce: Combine all sauce ingredients – jalapeño through salt & pepper in a small food processor or blender. Blend until smooth, about 2 minutes. Refrigerate, it will thicken while you prepare the chicken.
3. Chicken: Combine spices salt through olive oil in a small bowl, mix well. Massage into chicken breast.
4. Prepare grill to medium heat, grill chicken for 3 to 4 minutes per side or until internal temperature reaches 165 degrees F. Remove from grill and serve with salsa verde and rice.

Notes: Ají Amarillo is a Peruvian yellow pepper paste and is typically found in Latin markets. However, you can omit the paste or substitute another hot pepper such as habanero or chili peppers – note that will increase the heat! I’ve chosen to omit in this recipe, if you want to take the heat down you can also use a sweet green bell pepper.
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Grilled Moroccan Meatballs with Yogurt Sauce
Now Playing
Grilled Moroccan Meatballs with Yogurt Sauce
These Moroccan meatballs pack some serious flavor, for our sauce we’re ...
These Moroccan meatballs pack some serious flavor, for our sauce we’re using Greek yogurt based sauce with fresh dill.

Prep: 30 minutes
Makes: 8 Servings (about 16 meatballs)
Ingredients:
Yogurt ...
sauce
• 1 cup plain Chobani Greek yogurt
• ½ English cucumber, peeled, and finely diced
• Fresh lemon juice from 1 lemon
• 2 tablespoons chopped fresh dill (or 1 Tbsp dry dill)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
Meatballs:
• 2 large eggs
• 6 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground allspice
• ½ cup finely chopped cilantro
• 2.5 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 pounds 90% lean Ground Beef
• ½ cup panko breadcrumbs
• Olive oil for grilling
Directions:
For the yogurt sauce:
1. Combine all ingredients in a medium size bowl, refrigerate while preparing meatballs.
For the meatballs:
1. Heat outdoor grill over medium-high heat.
2. In a large bowl combine eggs through black pepper, now mix in ground beef and panko.
3. Using an ice cream scoop or 1/3 measuring cup, form 16 disc-shaped meatballs.
4. Grease grill grates generously and grill meatballs for about 4 to 5 minutes per side.
5. Serve with yogurt sauce and grilled vegetables if desired.

#greekyogurt #meatballs #summergrilling #healthymeals #mediterranean
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🥗 Meal Prep Chicken Caesar Pasta Salad with Shredded Lettuce
Now Playing
🥗 Meal Prep Chicken Caesar Pasta Salad with Shredded Lettuce
🥗 Meal Prep Chicken Caesar Pasta Salad with Shredded Lettuce Makes 4 ...
🥗 Meal Prep Chicken Caesar Pasta Salad with Shredded Lettuce
Makes 4 lunch portions

✨ Ingredients

For the salad:
2 cups cooked DeCecco penne or rotini pasta
1½ cups shredded ...
rotisserie chicken
2 cups shredded Brussels sprouts (or chopped broccoli slaw)
¼ cup grated Parmesan cheese
Salt and pepper to taste

Greek Yogurt Caesar Dressing:
½ cup plain Greek yogurt
1 tbsp olive oil
1–2 tsp Dijon mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 garlic clove, grated
2 tbsp grated Parmesan
Salt and pepper to taste
Optional: water to thin

To serve:
Shredded Romaine or iceberg lettuce (kept separate for crunch)
Extra Parmesan, pepper, or crushed croutons if desired

🥄 Directions
Cook the pasta according to package instructions, drain, and let cool.
Make the dressing:
Whisk Greek yogurt, olive oil, mustard, lemon juice, Worcestershire, garlic, and Parmesan until smooth. Add a splash of water if needed to thin.
Toss the salad:
In a large bowl, mix cooled pasta, shredded chicken, and Brussels sprouts. Pour dressing over and toss until well combined.
Pack for meal prep:
Divide the pasta salad into 4 containers. Store shredded lettuce separately in zip bags or compartments to keep it crisp. Add optional toppings just before eating.
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High Protein Blueberry-Chia Smoothie
Now Playing
High Protein Blueberry-Chia Smoothie
High Protein Blueberry-Chia Smoothie (25g Protein) (no protein ...
High Protein Blueberry-Chia Smoothie (25g Protein) (no protein powder!)

Prep: 5 minutes
Makes: 1 Serving

Ingredients:
• 1/2 cup fresh blueberries, frozen
• 1/2 banana
• 3/4 cup nonfat or low-fat Greek yogurt (I used Fage)
• ...
1/4 cup rolled oats
• 2 tablespoons chia seeds
• ¼ cup unsweetened almond milk

Directions:
1. Add all the ingredients into a blender and blend until smooth.
NOTE: Enjoy immediately if you prefer a smoothie. Make ahead and it becomes a chia pudding. Chia seeds absorb liquid and become thick like pudding!

Nutrition information:
355 Calories; 25g Protein; 47g Carbohydrate; 9g Fat; 113mg Sodium; 11g Fiber
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🫐 Blueberry Chia Pudding with Cooked Jam Layer
Now Playing
🫐 Blueberry Chia Pudding with Cooked Jam Layer
🫐 Blueberry Chia Pudding with Cooked Jam Layer Makes 1 serving (can ...
🫐 Blueberry Chia Pudding with Cooked Jam Layer
Makes 1 serving (can easily be doubled or prepped in batches)

✨ Ingredients
Chia Pudding:
1 cup unsweetened almond milk (or milk ...
of choice)
3 tbsp chia seeds
1 tsp vanilla extract
1–2 tsp maple syrup or honey (optional, adjust to taste)

Cooked Blueberry Chia Jam:
1 cup fresh or frozen blueberries
1 tbsp lemon juice
1 tsp maple syrup (or to taste)
1 tbsp chia seeds

Optional Toppings:
Greek yogurt or coconut yogurt
Granola or crushed graham crackers
Fresh blueberries
Lemon zest or sliced almonds

🥄 Directions
Make the chia pudding:
In a bowl or jar, whisk together almond milk, chia seeds, vanilla, and maple syrup. Let sit for 5 minutes, whisk again to prevent clumping, then refrigerate for at least 2 hours or overnight until thickened.
Make the blueberry chia jam:
In a small saucepan over medium heat, combine blueberries, lemon juice, and maple syrup. Cook for 5–7 minutes, stirring occasionally, until the blueberries start to burst and the mixture thickens slightly.
Mash with the back of a spoon, stir in 1 tbsp chia seeds, and let cool for 10–15 minutes until thick and jammy.

Assemble:
Layer the chia pudding and blueberry jam in a clear jar or glass. Top with granola, yogurt, or fresh berries if desired. Enjoy immediately or store in the fridge for up to 4 days.
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Better Than Takeout Beef Stir-Fry
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Better Than Takeout Beef Stir-Fry
Want to try a delicious recipe that’s faster (and better!) than ...
Want to try a delicious recipe that’s faster (and better!) than takeout? Whip up my Better Than Takeout Beef Stir-Fry—on the table in under 30 minutes!

Better Than Takeout Beef Stir-Fry
Ready ...
in 25 minutes
Makes: 4 Servings

Ingredients:
For the Stir-Fry:
• 1 lb lean sirloin, thinly sliced against the grain
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 cups broccoli florets (fresh or frozen)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp avocado or olive oil
• 2 cups cooked rice or quinoa (for serving)
For the Sauce:
• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp cornstarch (optional, for thickening)
• ¼ tsp red pepper flakes (optional, for a little heat)
Instructions
1. Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and red pepper flakes. If using cornstarch, add it here. Set aside.
2. Cook the beef: Heat ½ tablespoon oil in a large skillet or wok over medium-high heat. Add sliced beef in a single layer and sear for 2-3 minutes per side until browned. Remove from pan and set aside.
3. Stir-fry the veggies: In the same pan, add the remaining ½ tablespoon oil. Then add the onion, peppers, and broccoli for about 4-5 minutes. Then add garlic and ginger for 30 seconds, stirring frequently, until crisp-tender.
4. Bring it together: Return the beef to the pan. Pour in the sauce and toss everything to coat. Cook for another 2-3 minutes, letting the sauce slightly thicken and the flavors meld.
5. Serve: Spoon over cooked brown rice or quinoa. Garnish with sesame seeds or green onions if desired.

#betterthantakeout #beefrecipe #healthyrecipes #tastyfood #stirfry #beefrecipe
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No-Bake Peanut Butter Brownie Truffles
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No-Bake Peanut Butter Brownie Truffles
🍫 No-Bake Peanut Butter Brownie Truffles ✨ Ingredients (makes ~12 ...
🍫 No-Bake Peanut Butter Brownie Truffles

✨ Ingredients (makes ~12 truffles):
For the truffle base:

1 cup pitted Medjool dates (about 6–7 large)
½ cup Jif peanut butter (creamy works ...
best)
¼ cup unsweetened cocoa powder
¼ cup oat flour (or blend oats into a fine flour)
2 tbsp Almond Breeze (or water/milk of choice), more as needed
½ tsp vanilla extract
Pinch of salt
For the coating:

½ cup dark chocolate chips or chopped chocolate
1 tsp coconut oil (optional, for smoother coating)
For the topping (optional):

Crushed peanuts
Flaky sea salt
🥄 Directions:
Soften the dates
If your dates aren’t very soft, soak them in warm water for 5–10 minutes, then drain well.
Blend the base
In a food processor, blend the dates until mostly smooth. Add peanut butter, cocoa powder, oat flour, almond milk, vanilla, and salt. Blend until a thick dough forms.
If too dry, add a splash more Almond Breeze. If too sticky, add a bit more oat flour.
Roll into balls
Scoop about 1 tablespoon of the mixture and roll into smooth balls with your hands. Place on a parchment-lined tray.
Chill
Refrigerate or freeze the bites for 15–20 minutes to firm up before coating.
Melt the chocolate
In a microwave-safe bowl, melt chocolate and coconut oil in 20–30 second intervals, stirring until smooth.
Dip + top
Using a fork or skewer, dip each chilled truffle into the melted chocolate, letting the excess drip off. Place back on the tray. Immediately sprinkle with crushed peanuts and flaky sea salt before the chocolate sets.
Set + store
Freeze for 10–15 minutes to set the chocolate coating. Store in the fridge up to 1 week or freezer for longer.
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Homemade Iced Horchata Latte
Now Playing
Homemade Iced Horchata Latte
☕ Homemade Iced Horchata Latte (Starbucks-Inspired) Ingredients: 1–2 ...
☕ Homemade Iced Horchata Latte (Starbucks-Inspired)
Ingredients:

1–2 shots of espresso (or 1/2 cup strong brewed coffee)
3/4 cup unsweetened almond milk
1 tsp maple syrup (or agave)
1/2 tsp ...
ground cinnamon (plus extra for garnish)
Ice
1/8 tsp vanilla extract
Pinch of nutmeg

🥄 Directions:
Brew your espresso or strong coffee.
While it’s still warm, stir in the maple syrup and ground cinnamon (and vanilla, if using). This helps the cinnamon dissolve better.
Fill a glass with ice and pour in the sweetened cinnamon espresso.
In a separate cup, cold-froth the almond milk using a handheld frother or electric frother.
Pour the frothed almond milk over the espresso mixture for that creamy, layered look.
Optional: Sprinkle cinnamon on top for the aesthetic ✨
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Creamy Avocado Zoodle Bowl
Now Playing
Creamy Avocado Zoodle Bowl
Creamy Avocado Zoodle Bowl Prep: 5 minutes Cook: 8 Minutes Makes: 4 ...
Creamy Avocado Zoodle Bowl

Prep: 5 minutes
Cook: 8 Minutes
Makes: 4 Servings

Ingredients:
• 1 large avocado
• ¼ cup parmesan cheese
• Pinch of kosher salt
• Freshly ...
ground black pepper
• ½ teaspoon garlic powder
• 1 cup fresh basil
• ¼ cup to ½ cup Almond Breeze Unsweetened Almond milk
• 4 zucchini, sliced ribbons or spiraled
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes
• Chopped Fresh parsley for topping

Directions:
1. Add all ingredients (avocado through ¼ cup almond breeze) to a food processor. Blend until smooth.
2. If sauce is to stiff, add more almond milk, starting with 1 tablespoon at a time until your reach a thicker sauce consistency similar to pudding.
3. Spiralize zucchini into noodles or purchase as such.
4. Heat olive oil in a sauté pan over medium heat, add garlic and red pepper flakes, cook for about 1 minute. Add zucchini noodles and cook for an additional 2 to 3 minutes.
5. Transfer zucchini to a large bowl and toss with sauce. Top with fresh parsley and additional parmesan cheese if desired.

Nutrition information:
163 calories; 12g carbohydrate; 6g protein; 12g Fat; 5g Fiber
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