No-mayo potato salad, grass-fed mini burgers, crunchy swai with basil-goat cheese potato puree, curried pea soup, pickled rhubarb (etc.), white bean ragout, Italian sausage grill with gnocchi, leftover oatmeal pancakes, and cheddar chive buttermilk biscuits with extra creamy scrambled eggs.
Tammy Wong of the Rainbow Chinese Restaurant and Bar will be giving a talk and cooking demo at the Minneapolis Farmers Market this Saturday, June 6, at 10:30am. She’ll prepare spring vegetables like pea shoots, chives, and spinach and also demonstrate how to make a simple entree of pork tenderloin with lemongrass.
