For the September 17 Mill City Cooks demo, Chef Jenny Breen's Mill City Cooks demo included two recipes: Apple Slaw and Brussels Sprouts & Squash with Honey Horseradish Sauce.
The Apple Slaw includes shredded cabbage, julienne carrots, thinly sliced scallions, julienne applies and finely minced parsley. The dressing is a combination of cider vinegar, olive oil, greek yogurt, poppy seeds and honey.
In preparartion for the Brussels Sprouts & Squash dish, Jenny pre-cooked cubed butternut squash, halved the Brussels Sprouts, and thinly sliced leeks. The Honey Horseradish Sauce consists of olive oil, mustard, horseradish, honey, cider vinegar, garlic, fresh ginger and salt.
Jenny mentioned that if butternut squash is not available, you can substitute something with a similar texture and flavor, such as sweet potatoes or delicata squash.
The finished products were displayed on a dish by Matthew Krousey Ceramics.
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos!