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Mill Valley kitchen serving up new spring menu

Fresh and easy menu offering you can make at home.

GOLDEN VALLEY, Minn. — St. Louis Park's popular Mill Valley Kitchen is celebrating spring with some new menu offerings. Chef/owner Mike Rakun and Executive Chef Michael Shaugnessy joined us in the KARE 11 Kitchen to show off some of the exciting new options.

Spring vegetables:

1 ea zucchini

1 ea kohlrabi bulb

1 ea carrot

1 cup cabbage

Feta Puree:

1 cup feta

2 tbsp crème fraiche

Blend ingredients in food processor

Green garlic pistou:

2 cups parlsey leaves

1 cup grilled green garlic

½ cup green olive

¼ cup lemon juice

1 ea lemon zest

1 cup extra virgin olive oil

1 tsp chili flakes

1 tbsp salt

Blend all ingredients in blender. Season with salt.

Sear chicken in hot saute pan. Cook until 165 degrees.Cut all the vegetables to desired length. Blanch in salted water, remove from water and put in mixing bowl. Add ½ cup green garlic pesto

Plate vegetables down, add chicken. Pipe feta puree on plate.