Cook-In #4 was another huge success. Although light on numbers, due to several unexpected cancellations, it turns out that those who missed it truly missed out on some incredible food. We started off with a summer spinach salad, with tomatoes, mushrooms, avocado and mango, served with a sundried tomato vinegrette. The main course was a grilling of many things: teriyaki striploin steak cubes, barbeque chicken breast cubes, lime marinated shrimp, and assorted vegetables (mushrooms, zuchinni, tomatoes and peppers) brushed with oil and tossed with herbs. The finale was butternut squash soup with roasted garlic, and potatoes. We also made shakes, banana and banana+mango. Good work everyone!