For the August 1 Mill City Cooks demo, Chef Jenny Breen and volunteers grilled up Summer Kebabs with a Sweet Basil Marinade.
The marinade included garlic, basil, honey, juices, vinegar, oil and mayo, along with salt.
Incorporating a large variety of vegetables makes for colorful and interesting kebabs.
I always learn something new during the Mill City Cooks demos. This week, we were introduced to Tempeh Tantrum - made from local organic soybeans and produced in Minneapolis. A customized fermentation process transforms the soybeans into a firm, nutty-flavored cake that can be used as a meat substitute.
Recipes from all Mill City Cooks demos are posted online.
After serving samples to the audiance, Jenny ran some out to vendors and Market founder, Brenda Langton.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos.