For the June 25 Mill City Cooks demo, Chef Jenny Breen used a pile of vegetables available at the Market for her Chick Peas and Vegetable Curry with Sugared Walnut Garnish.
To the coconut oil, Jenny added ingredients in the order of cooking time needed.
For liquids, the curry includes both juice and coconut milk. Whenever she needs fresh squeezed juice for a demo, Jenny gets it from The Bolt, located in the train shed across from the Mill City Cooks demo area.
Jenny put the curry on a bed of orzo from Sunrise Creative Gourmet.
For the Sugared Walnut Garnish, Jenny tossed walnuts in melted butter with maple syrup from Horner's Corner, and spiced them up with ground ginger, turmeric, cumin, chili powder, salt and ground red pepper.
Jenny presented the completed dish in a bowl by Joanna Buyert of Fringe and Fettle 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 demo program!