Between the market’s free weekly cooking demo, nutrition internship, annual benefit dinner and other events at the market, Mill City really cooks! In 2016, our chefs, volunteers and interns created 44 seasonal recipes, utilizing ingredients from our local farmers and food makers. Based on webpage and social media views, here are your favorite Mill City Cooks recipes… Read More →
By: Mallory Franklin, MCFM Nutrition Liaison How often do you stop and really appreciate all the things your brain does for you? We live such busy lives, and our brains not only keep up with us, but keep us breathing and moving, literally! While you are rushing around, your brain will make sure your lungs… Read More →
by Market Chef Jenny Breen Serves 8 to 12 Ingredients 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 carrots, chopped 2 parsnips, chopped ½ bunch celery, chopped ½ bunch kale or collards, leaves removed from stem and chopped ¼ cup fresh herbs–thyme, rosemary, basil etc, minced 6 cups chicken, turkey… Read More →
by Market Chef Jenny Breen Ingredients 3 cups cooked hand harvested wild and brown rice (1/2 and 1/2) 1 bunch asparagus (if available), trimmed and cut into 2 1/2 inch pieces 1 cup peas or edamame 2 stalks rhubarb, sliced thinly 1 bunch ramps or spring onions, chopped 1 bunch spinach or arugula roughly chopped 1/2… Read More →
by Market Chef Jenny Breen, from Cooking Up the Good Life Serves 8 to 12 Squash is a winter flavor that is simply not to be missed. The winter squash is a staple in the cold north, as it should be. It is hearty, beautiful and depending on the squash, the flavors vary from mild… Read More →
From: Cooking up the Good Life, By Jenny Breen Serves 8 to 10 This recipe highlights the colors and flavors of autumn. Fresh tarragon adds a piney and aromatic taste that is mellowed by the sweetness of the cider. Quality whole grain pasta is hearty enough to handle the density of the squash, the depth… Read More →
by Market Chef Jenny Breen Serves 10 to 12 I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and… Read More →
by Market Chef Jenny Breen Serves 8 to 10 Ingredients 2 pounds asparagus 2 cups rhubarb, finely diced 2 tablespoons olive oil ¼ cup water ½ red onion, sliced very thinly Marinade: Juice of ½ lemon 2 tablespoons honey ¼ cup olive oil ¼ cup champagne vinegar ¼ cup orange juice 2 teaspoons salt 4… Read More →
by Jenny Breen, author of “Cooking up the Good Life” Quinoa is a fantastic addition to the whole grain repertoire. Although it is an ancient grain, it has recently become popular in the natural foods community. It is highly nutritious—a complete protein by itself, cooks quickly—in about 18 minutes, and is incredibly versatile—delicious with beans,… Read More →
