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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!

Share your recipes with us!

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