Demo & Dinner: Tenderheart by Hetty Lui McKinnon

I read through Tenderheart by Hetty Lui McKinnon on vacation this past summer and earmarked the recipes I wanted to try. When I returned home, I realized I had tabbed about 95% of the pages! So, I started cooking and experienced flavors I never thought about putting together.

From that inspiration, I wanted to feature this cookbook for our Fall Demo & Dinner event. We have ten tickets for this vegetarian and gluten-free dinner if you are in Mineral Point or nearby on the Fall Art Tour. We look forward to sharing the meal with you.

Menu

Snack: Garlicky Sweet and Salty Pumpkin Seeds
1st Course:
Celery Leaf Soup Roasted
Napa Cabbage with Sesame Sauce

2nd Course:
Crispy Potato Wedges with Lentils and Guasacaca Sauce (avocado sauce)

3rd Course:
Butternut Squash “Lasagna”

Desserts:
Carrot Almond Polenta Cake with Lemon Drizzle
Fennel and Black Pepper Ice Cream