What We Imagine Community Meals Will Taste Like
At Burns Village & Farm, we dream of sharing meals in our Community House, the air filled with the scent of herbs just picked from the garden, neighbors laughing over steaming bowls of fresh, seasonal food. Here’s a taste of what we imagine we’ll cook together, three simple, nourishing recipes inspired by the vegetables we’ll grow right here on our land.
Spring: Garden-Fresh Vegetable Frittata
Key Vegetables: Spinach, asparagus, scallions, herbs (parsley, chives)
Ingredients:
8 eggs
1 cup chopped fresh spinach
1 cup asparagus, trimmed and cut into 1-inch pieces
3 scallions, sliced thin
½ cup grated cheese (cheddar, feta, or goat cheese)
2 tbsp fresh herbs, chopped
Salt & pepper to taste
Olive oil for cooking
Instructions:
Preheat the oven to 375°F.
Heat a skillet over medium heat, add olive oil, and sauté asparagus for 3–4 minutes until tender. Add scallions and spinach, cooking until wilted.
In a bowl, whisk eggs, salt, pepper, and fresh herbs. Pour over the vegetables in the skillet.
Sprinkle cheese on top and transfer the skillet to the oven. Bake for 12–15 minutes, until eggs are set.
Slice into wedges and serve warm or at room temperature.
Perfect for a shared brunch or a light dinner with salad on the side.
Summer: Charred Vegetable & Herb Pasta
Key Vegetables: Zucchini, cherry tomatoes, basil, garlic
Ingredients:
12 oz pasta (penne, rigatoni, or spaghetti)
2 medium zucchini, sliced into half-moons
2 cups cherry tomatoes
3 cloves garlic, minced
¼ cup fresh basil leaves, torn
Olive oil
Salt & pepper to taste
Optional: grated Parmesan or Pecorino
Instructions:
Cook pasta according to package instructions; reserve ½ cup pasta water.
In a large skillet, heat olive oil over medium-high. Add zucchini and cook until lightly charred (5–6 minutes). Add cherry tomatoes and cook until blistered, about 3 minutes.
Stir in garlic and cook for 1 minute.
Toss in pasta, reserved pasta water, and basil. Stir until glossy and combined.
Season to taste, top with cheese if desired, and serve immediately.
Bright, colorful, and full of sunshine, the flavors of summer in every bite.
Fall: Roasted Root Vegetable & Kale Salad
Key Vegetables: Carrots, beets, sweet potatoes, kale
Ingredients:
2 medium carrots, peeled and chopped
2 medium beets, peeled and chopped
1 medium sweet potato, peeled and cubed
4 cups kale, stems removed, leaves chopped
2 tbsp olive oil
Salt & pepper
¼ cup toasted pumpkin seeds
Dressing: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt & pepper
Instructions:
Preheat the oven to 400°F. Toss carrots, beets, and sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and caramelized.
Massage kale with a drizzle of olive oil for 1–2 minutes to soften.
Whisk together dressing ingredients.
Toss roasted vegetables with kale, drizzle with dressing, and sprinkle with pumpkin seeds before serving.
Earthy, sweet, and hearty, the perfect way to celebrate fall harvests together.
At Burns Village & Farm, food isn’t just fuel. It’s a way to connect, to celebrate the seasons, and to nourish both body and community. These recipes are just the beginning of what we’ll cook, share, and savor together.
Want to be part of our table?
Join us for an event or become an explorer to discover how Burns Village & Farm is redefining modern living
September 14th at 2:00 - 3:30 pm
Sept 17th at 7:00 - 8:00 pm (CT)
September 20th at 12:30 - 1:30