Urban Acres Dinner, Inspired By Member Lilly
January 27, 2012
We were so inspired by UA member Lilly’s creative use of her mustard greens from her co-op style produce share, that we decided to try our own version…
Everything in this meal is from Urban Acres except the pasta!
- Local chicken breasts from Windy Meadows Family Farm
- Grilled in pan with coconut oil
- Seasoned with sea salt, black pepper, rosemary, thyme
- Fresh broccoli lightly sautéed in coconut oil
- Fresh local mustard greens blanched a la Lilly and seasoned with salt, pepper, and a splash of apple cider vinegar
- Gluten-free Ancient Harvest Quinoa pasta with butternut squash sauce
- Roast butternut squash at 400 for 30 minutes and put in food processor. Season with salt, pepper, fresh rosemary and fresh thyme (fresh herbs make all the difference!). Add a little vegetable or chicken stock for some extra liquid and purée until it forms a paste. Pour over cooked pasta noodles, mix together, and serve.
It was unreal. So fresh and delicious!
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