Local food writer and cooking instructor, Beth Dooley, joined Heather Hartman for the October 24 Mill City Cooks demo. Beth prepared two delicious autumn recipes: Maple Squash Soup and Parsnip Walnut Spread.
Soup ingredients include onion, butternut squash, apple cider, vegetable stock, coconut milk, maple syrup and salt and pepper.
First, the onions are sauted until soft, and then the squash, cider and stock are added.
Finally, the coconut milk and maple syrup are added. (For this demo, Beth said she omitted the maple syrup because the fresh butternut she was using was sweet enough.)
Ingredients in the Parsnip Walnut Spread include parsnips, brown sugar, lemon juice, walnuts, parsley and salt and pepper. Beth highly recommends using Meyer lemons.
Beth served the spread on cubes of bread from Heritage Breads. If you're serious about bread, sign up for their CSA program!
Pea shoots for garnish.
Recipes from the Mill City Cooks demos are available online.
While samples were served, Beth answered audience questions and signed cookbooks.
Thank you to the Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos.