Primally Inspired Eats

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Primally Inspired Eats Urban Farm, Kitchen, & Catering. We are bakers deeply connected to food making. Always gluten free, many times grain free. Dairy free options as well.

The Growing, tending, harvesting, creating, and the sharing of food is all woven into who we are as a family and a business. Having a deep connection to food as our path to health and wellness is medicine we give to ourselves and we offer to our community. Everything we create is done with intention, using nutrient dense ingredients, locally sourced ever so carefully, grown ourselves as often as p

ossible, and is guaranteed to be beautiful and delicious. For us, embracing food as medicine is a fundamental act of resistance, repair, and joy. Order online for delivery on Wednesdays and Saturdays.

14/04/2025

The Pratt Free Market in Baltimore offers residents the ability to shop for food without needing to check out.

19/03/2025

The USDA is bulldozing efforts that help small farmers and food producers sell food directly to schools, food banks, and local communities.

16/03/2025

The Trump administration is reneging on the federal government’s funding promises, leading to lost compensation to workers, hiring freezes, and halted construction projects.

05/03/2025

Thousands of farmers across the country who already paid for conservation projects report not receiving USDA reimbursements.

05/03/2025

While national egg prices are going up because of the bird flu, prices in south-central Indiana remain relatively stable.

07/02/2025

We have a brand new Farmer Resource Guide for Women Farmers. The value women farmers bring to American agriculture is slowly beginning to receive recognition. The USDA reported that agricultural sales in dollars from female producers increased 50% between 2017 and 2022.

Check it out here: https://www.farmaid.org/womenfarmersguide

17/11/2024

Bring On Tomorrow

06/11/2024

🍠 Sweet Potatoes with Burrata, Roasted Beets, and Walnut Pesto 🧄🌿

This vibrant dish combines roasted sweet potatoes, creamy burrata, earthy beets, and a flavorful walnut pesto. Perfect as a side dish or light meal!

Ingredients:

For the Sweet Potatoes and Beets:

2 medium sweet potatoes, sliced
2 medium beets, peeled and diced
2 tablespoons olive oil
Salt and pepper, to taste
For the Walnut Pesto:

1/2 cup walnuts
1 cup fresh basil leaves
1 clove garlic
1/4 cup grated Parmesan cheese
1/4 cup olive oil
Salt and pepper, to taste
For Assembly:

4 oz burrata cheese, torn
Fresh basil leaves, for garnish
Instructions:

1️⃣ Roast the Sweet Potatoes and Beets:
Preheat your oven to 400°F (200°C). Place the sliced sweet potatoes and diced beets on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender.

2️⃣ Make the Walnut Pesto:
In a food processor, pulse the walnuts, basil, garlic, and Parmesan until finely chopped. Slowly add the olive oil while pulsing until smooth. Season with salt and pepper to taste.

3️⃣ Assemble the Dish:
Arrange the roasted sweet potatoes and beets on a serving platter. Top with torn pieces of burrata and drizzle with walnut pesto.

4️⃣ Garnish and Serve:
Sprinkle fresh basil leaves over the top for garnish. Serve warm or at room temperature.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 4

Gorgeous!
04/11/2024

Gorgeous!

Oven-roasted until they hit a caramelized sweet spot, these brussels sprouts get dressed with a punchy vinaigrette. Get this recipe by 2006 F&W Best New Chef David Chang in the comments!

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