Guest Chef Heather Hartman prepared two dishes for the July 2 Mill City Cooks demo: Hazelnut-Basil Pesto with Sunrise Creative Gourmet pasta and Green Charmoula Sauce with roasted vegetables. In keeping with the Bike to the Market Day theme, Heather road her bike to the demo.
Heather roasted an assortment of young beats, hakurei salad turnips, zucchini and fennel to go with the Green Charmoula Sauce.
The Green Charmoula Sauce includes a number of seasonings, along with jalapeno and green bell peppers, cilantro, parsley, mint, lemon zest, garlic, olive oil, and salt and pepper to taste.
Heather broke up the hazelnuts by lightly tapping them with a pan.
Heather displayed the completed dishes on a platter from Fresh Mud Pottery.
Recipes from the Mill City Cooks demos are available online.
Thank You to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program!