Chef Jenny Breen made a perfect dish for the October 8 Mill City Cooks demo - Southern Style Squash Chili. Her guests from GYST Fermanation Bar, sisters Kylene Guse and Mel Guse, provided a Kale Salad as a side dish.
This colorful recipe includes heirloom beans, butternut squash, stock, tomatoes, corn, spinach, cumin, chili powder, garlic, tomato paste and other seasonings. Yams or other sweet squash can be substituted for butternut. You can also add chicken to bump up the protein.
That's a fermented tomato paste from the Guse girls that Jenny's adding to the pot. She used in place of regular tomato paste.
Jenny precooked the beans prior to adding them to the pot. You can find a fun array of heirloom beans at the Bean Market booth - always located on the Chicago Plaza section of the Market. They're a real bargain, and it's nice to have them in the pantry for whenever you feel the urge to make a pot of soup, bean burgers, etc.
Fresh spinach was the final addition to the pot.
Sisters Mel Guse and Kylene Guse. GYST is located at 25 E 26th Street, with a menu centered around tasty fermented foods and beverages. They source directly from farmers and producers when possible, and promote local and global food sustainability.
The shredded kale was tossed with a dressing, and plated with seasoned pepitas, blue cheese and fermented radish.
The samples were served with bread from Heritage Breads.
Recipes from the Mill City Cooks demos are available online.
An opportunist - the demo kitchen is a good place for birds to grab a snack!
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos.