For the August 29 Mill City Cooks demo, Chef Jenny Breen created a variety of options to mix and match for healthy and tasty school lunches, including salads, mini sandwiches on baguette slices and tortilla wraps.
Jenny suggested making a batch of quinoa to have on hand throughout the week. It can be added to salads, served with a sauce and meat, stirred into an omelet - use your imagination!
She started with a salad of fresh greens, diced tomatoes, quinoa, sautéed vegetables, Singing Hills Goat Dairy chevre and a light dressing.
Jenny encourages the use of eggs as a versatile source of protein.
This pan of sautéed vegetables included green onions, cauliflower and sweet corn.
Jenny's carrot and cashew paté packs protein and vitamins, along with flavor from garlic and a sprinkle of sea salt.
This little girl intently watched the entire demo. The overhead mirror allowed her to see everything happening on the cutting board.
Samples are also shared with the vendors. The eggs Jenny used were from Braucher's Sunshine Harvest Farm.