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Vegetarian Hot Pot
Recipe adapted from Eating Well magazine
1 1/2 Tbs. fresh ginger, peeled and minced
2 cloves garlic, crushed and peeled
2 tsp. canola oil
1 3/4 cups shiitake mushrooms, stemmed and sliced
1/4 tsp. crushed red pepper, or to taste
1/2 tsp. chile-garlic paste, or to taste (optional)
5 cups vegetable or chicken broth
2 cups broccoli florets and stems, cut into bite sized pieces
1 small head bok choy, stems cut into 1/2-inch pieces, greens sliced and reserved
3 1/2 ounces Chinese wheat noodles or rice sticks
I pound firm tofu, drained, patted dry and cut into 1/2-inch cubes
2 medium carrots, grated
1 Tbs. rice vinegar
2 tsp. soy sauce
1 tsp. toasted sesame oil
1/4 cup chopped scallions
Directions: Heat canola oil in soup pot, add garlic and ginger and cook 30 seconds, stirring constantly. Add mushrooms, red pepper and chile paste if using, and cook about five minutes more, stirring often. Add broccoli and bok choy stems and cook about three minutes more. Add broth and bring to a boil. Reduce heat and simmer, partially covered, about five minutes. Add noodles and cook about three minutes more. Add bok choy greens, carrots and tofu and cook until heated through. Stir in vinegar, soy sauce, sesame oil and scallions and serve.
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Soy-Glazed Sweet Potatoes
Copyright 2002 by Deborah Madison. Recipe reprinted from Local Flavors with permission of Broadway Books, Random House, Inc.
3 large sweet potatoes
1 Tbs. roasted sesame oil
2 Tbs. brown sugar
2 Tbs. mirin or sweet sherry
1 Tbs. minced garlic
3 Tbs. soy sauce
1/4 cup water
1 Tbs. black or white sesame seeds, toasted
Directions: Preheat oven to 400°. Scrub sweet potatoes and cut into quarters or halves, lengthwise. Place them in a single layer in a baking dish. Combine remaining ingredients except sesame seeds. Brush all of the sauce over the potatoes and cover the dish tightly with foil. Bake until almost tender, 50-60 minutes. Remove foil and baste potatoes with sauce. Return dish to oven, uncovered, and bake until the potatoes are fully tender and the liquid has reduced to a glaze, 15-20 minutes longer. Sprinkle with sesame seeds and serve.
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Lentil Barley Stew
Recipe from Physicians Committee for Responsible Medicine; reprinted with permission.
1/2 cup dry lentils, rinsed or one 15-ounce can, drained and rinsed
1/4 cup hulled or pearled barley
1 quart vegetable broth or water
1 small onion, chopped
1 garlic clove, pressed or minced
1 carrot, diced
1 celery stalk, sliced
1/2 tsp. oregano
1/2 tsp. ground cumin
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
1/2 to 1 tsp. salt
Directions: Place all ingredients except salt into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until lentils and barley are tender, about 1 hour. Add salt to taste.
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Reprinted with permission of Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini
2 Tbs. olive oil
3 cloves garlic, flattened or smashed with the flat of a knife
1 pound spinach, chard, collards or other greens, stemmed and well washed
Salt and pepper to taste
1/4 raisins, preferably golden
3 Tbs. pine nuts, toasted
Directions: Heat oil over high flame in very large skillet. Add garlic and stir-fry until golden, about 30 seconds. Discard garlic. Toss in greens. Season with salt and pepper. Cover pan; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve.
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The wine’s first impression suggests it may be a bit sweet, then it reaches up out of the glass and slaps the taster across the face with a delightful jolt of tartness. Delicious stuff!
Southwestern Stuffed Sweet Potatoes
Recipe adapted from Eating Well magazine
4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced or 1 cup canned diced tomatoes, drained
1 Tbs. extra-virgin olive oil
1 small onion, diced
1 medium clove garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. salt
1/2 cup shredded Monterey Jack cheese
Directions: Poke sweet potatoes with a fork in several places. Bake at 400° about one hour, or microwave, until soft. Heat oil in medium skillet, add onion and cook until softened. Stir in garlic, chili, cumin and salt and cook a minute more. Add beans and cook until heated through. Remove from heat and stir in tomatoes. Split each potato lengthwise and fluff up the insides with a fork. Top each with some of the bean mixture, sprinkle with cheese and serve.
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Recipe submitted by Kathy Humiston, Willy Street Co-op staff
2 cups rolled oats
1 cup barley flakes
1 cup raw wheat germ
1/2 cup oat bran
1/2 cup sunflower seeds
3/4 cup slivered almonds
1/4 tsp. salt
2/3 cup raw honey, warmed to liquefy
1/4 cup powdered milk
2 Tbs. canola oil
1 tsp. vanilla extract
1/2 cup ground flaxseed
1 cup dried fruit of choice, chopped if large pieces (optional)
Directions: Preheat oven to 300°. Lightly oil a large (11x18) baking sheet with sides. Combine first seven ingredients in large bowl. Whisk milk powder into honey until dissolved. Mix in oil and vanilla. Pour honey mixture over dry ingredients and stir until all ingredients are well mixed. Spread on oiled baking sheet and bake at 300° for about 35 minutes, stirring every 10 minutes or so, until it is golden. Granola may brown very quickly toward the end of baking time, so keep an eye on it. Cool on baking sheet, stirring occasionally. When completely cool, add flaxseed and dried fruit of choice if desired. Store in an airtight container. Makes about eight cups.
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Thai Coconut Squash Soup
Recipe submitted by Lorraine Ortner-Blake, Willy Street Co-op member
The following recipe is adapted from RecipeCzar.com. Thai Coconut Squash Soup is smooth, rich, worthy of company. If you can’t find lemongrass it’s still okay, but the lime leaves are important. This soup takes a little work, but you can make it a day ahead, and warm it up for easy, delicious entertaining.
4 stalks lemongrass
2 14-ounce cans coconut milk
1 1/2 cups vegetable stock
20 slices fresh galangal, about the size of a quarter or 10 large pieces dried
10 Thai lime leaves
3 to 4 cups bite sized pieces winter squash, (butternut squash is great)
6 ounces fresh mushrooms, sliced
8 ounces firm tofu, cut into bite-sized pieces (baked tofu is tasty)
1 Tbs. soy sauce
1 tsp. salt
2 Tbs. freshly squeezed lime juice
3 green onions, thinly sliced
10 more Thai lime leaves
Cilantro to taste
Directions: Clean lemongrass by removing and trimming dried hard root and brown leaves, reducing to clean stalks about 6 inches long including the bulbous base. Using the blunt edge of a cleaver blade or the side of an unopened can, bruise each stalk by whacking it firmly at 2-inch intervals and rolling it over to bruise on all sides. Cut into 2-inch lengths.
In large saucepan, combine coconut milk and stock and bring to a boil over medium high heat. Stir in lemongrass, galangal, peppercorns and 10 lime leaves. Reduce heat to active simmer and add squash and mushrooms. Cook 10 minutes and add tofu. Cook until the squash is tender but still firm and the tofu is heated through, about 5 minutes longer. Remove the soup from the heat and use tongs to remove and discard the lemongrass, galangal, and lime leaves. Stir in remaining ingredients and simmer to blend flavors. Add additional salt, soy sauce and lime juice to taste. Serve hot.
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