February 2006

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General Manager's Report

Bylaw Committee

Board Report: Audit, Sales, Nominations, and More

Produce News

Grocery News

Deli News

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Specials Information

Floral News

Producer Profile: Willy Street Co-op Off Site Kitchen

Healthy Convenience Foods

Making the Switch to a Whole Foods-Vegetarian Diet

Recipes & Drink Recommendations


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Recipes and Drink Recommendations


Take 10% off recommended beverages… Just show your member card at Star Liquor!

Brazilian Black Bean Stew (Feijoada)
Recipe by Nava Atlas, author of The Vegetarian Family Cookbook, Vegetarian Express and many more. Reprinted with permission.
3 cups water
1 cup tomato juice
1 1/2 cups brown rice
1 Tbs. light olive oil
1 large onion, chopped
2 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
4 cups cooked black beans, or two 16-ounce cans, drained and rinsed
1 large red bell pepper, diced
1 cup diced ripe tomatoes, or 1 cup canned diced tomatoes
1 small fresh hot green chili, or more to taste
¼ cup chopped fresh cilantro or parsley
Salt to taste
Directions: Combine the water and tomato juice in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 35 minutes. Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden. Stir the diced sweet potatoes into the pot along with 1 1/2 cups of water. Bring to a simmer, and then simmer gently, covered, until the sweet potato dice are just tender but still firm, about 10 to 15 minutes. Add the beans, bell pepper, tomatoes, and chili. Simmer gently for 15 minutes more, uncovered. Stir in the parsley or cilantro and season to taste with salt. Serve over the hot cooked rice. Serves: 6 to 8.

Star Recommends: Badger Mountain Riesling
Lovely citrus fruit and a medium body are supported by a slightly sweet frame that will help balance the spicy aspects of this recipe. And it’s organic!

Enchilada Casserole
Adapted from Vegan Family Favorites by Erin Pavlina
28-ounce can vegetarian refried beans
2 cups brown rice, cooked
1 cup frozen corn kernels, thawed
1 ½ cups shredded jack or cheddar cheese or vegan cheese
15 ounce can enchilada sauce, red or green
3 whole-wheat tortillas, 6-8 inches in diameter
Directions: Preheat oven to 400°F. In a medium saucepan, heat refried beans until hot. Then add the cooked brown rice, corn, half of the shredded cheese, and half of the enchilada sauce. Mix together.
In a round casserole dish (preferably the same diameter as your tortillas), apply some cooking spray, then put 1-2 tablespoons of enchilada sauce and spread it around the bottom to coat. Place a tortilla in the dish. Spread half the bean mixture on top. Layer with another tortilla. Spread the rest of the bean mixture on top, and then add the final tortilla on top. Spread some sauce on the top tortilla, and then sprinkle with remaining cheese.
Cover with a lid or aluminum foil and bake for 20 minutes or until cheese is hot and bubbly. (You may need to take the lid off the last few minutes and broil the casserole to get the vegan cheese to melt.) Let stand 5 minutes, and then serve by the spoonful or in wedges. Serve with sour cream (dairy or vegan) if desired. Makes 6-8 servings.

Star Recommends: Glamour Puss Pinot Noir
Well-rounded and silky smooth. A wine of glamourous proportions, flirting deliciously fruity flavors in a sassy and suggestive style.

Cream of Chicken Spaghetti Alfredo
Kathy Bell, WSGC Member
4 oz. spaghetti
1/2 can cream of chicken soup
1/4 cup of canned or frozen peas
1/4 tsp. garlic salt
1/4 tsp. parsley flakes
Directions: Break spaghetti into small sections and boil in water for 10-15 minutes (or until tender). Drain and add canned (or cooked) frozen peas. Mix with cream of chicken soup, garlic salt and parsley flakes.

Star Recommends: Rock Rabbit Sauvignon Blanc
This is a wonderful white wine from California’s Central Coast region. Stainless steel fermented and aged, the wine refreshes with bright citrus aromas and flavors.

Easy Pasta Soup
Kathy Humiston, WSGC Staff
1 cup chopped onion
1 tsp. minced garlic
1 Tbs. olive or canola oil
1 quart vegetable or chicken broth
1-9 oz. package fresh or frozen tortellini, any flavor
1-15 oz can cannelloni beans, drained and rinsed
1 tsp. oregano
Salt and pepper to taste
Grated Parmesan cheese
Directions: Heat oil in 2-qt. pot over medium flame. Sauté onion until soft, add garlic and stir about 30 seconds. Add all remaining ingredients except cheese and bring to boil. Reduce heat and simmer until pasta is tender. Serve with grated cheese. Serves 4.

Star Recommends: Bonny Doon Erbaluce
Another wine from those crazy folks out at Bonny Doon, the Erbaluce is an Italian varietal originally from Piedmont. It is a crisp wine with fresh tastes of citrus enhanced with mineral undertones.

Whole-Wheat Couscous with Parmesan & Peas
December/January 2006 Eating Well Magazine. Recipe by Patsy Jamieson
1-14 oz. can reduced-sodium chicken broth or vegetable broth
1/4 cup water
2 tsp. extra-virgin olive oil
1 cup whole-wheat couscous
1 1/2 cups frozen peas
2 Tbs. chopped fresh dill
1 tsp. freshly grated lemon zest
Salt & freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
Directions: Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes. Meanwhile, cook peas on the stovetop or in the microwave according to package directions. Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese. Makes 6 servings, 2/3 cup each.

Star Recommends: San Quirico Vernaccia
The nose is very penetrating, and on the palate the wine is crisp, dry and refreshing with a slightly bitter aftertaste and perfect acidity.

Florentine Ravioli
February/March 2005 Eating Well Magazine. Recipe by Sarah Fritschner
1 20-oz. package frozen ravioli or tortellini (4 cups) (see Note)
6 tsp. extra-virgin olive oil, divided
4 cloves garlic, minced
1/4 tsp. salt
1/8-1/4 tsp. crushed red pepper
1 16-oz. bag frozen chopped or whole-leaf spinach
1/2 cup water
1/4 cup freshly grated Parmesan cheese
Directions: Bring a large pot of lightly salted water to a boil; cook ravioli (or tortellini) according to package directions. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with pasta and drizzle 1 teaspoon oil over each portion. Serve immediately with a sprinkle of Parmesan. Makes 4 servings.

Star Recommends: Querceto Chianti
Querceto refers to the “little forest of oak” in which the winery is nestled. This wine is youthful and fruity in character and can be enjoyed with simple meals on simple occasions