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Recipe and Drink Recommendations


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Pasta e Fagioli
Recipe adapted from
2 Tbs. olive oil
1 small onion, diced
1 small rib of celery, diced
1 carrot, sliced thinly
3 garlic cloves, minced
1 1/2 cups chicken or vegetable broth
1 16-ounce can white beans, rinsed well and drained
1 14-ounce can tomatoes, drained and chopped
1/3 cup small tubular pasta, uncooked
2 Tbs. minced fresh parsley leaves
Freshly grated Parmesan as an accompaniment
Directions: Heat olive oil in heavy saucepan, add onion, carrots and celery and cook until tender. Add garlic and cook another minute. Stir in the broth and simmer, covered, for five minutes. Add the beans and tomatoes and continue to simmer an additional five minutes. Stir in the pasta and simmer, covered about 8 to 10 minutes longer or until pasta is just done. Let soup stand off heat and covered for five minutes, then stir in the parsley and serve topped with Parmesan cheese.

Star Recommends: Promessa Rosso Salento
This red is from Puglia in southern Italy which is the “heel of the boot.” It is a blend of mostly Negroamano and Primitivo grapes grown in the sunny southern climate. It shows tart plum flavors and just a whiff of allspice, making this an excellent wine to drink with food. An easy drinking red that should be enjoyed by all.

Irish Soda Bread with Bran and Oats
Recipe reprinted with permission from Vegetarian Cooking for Everyone by Deborah Madison
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup wheat bran
1/2 cup rolled oats
1 1/2 tsp. baking soda
5 Tbs. cold butter
1 1/4 cups buttermilk
2 Tbs. molasses or honey
Directions: Preheat the oven to 400°F. If you have a baking stone, preheat it for 10 minutes, otherwise lightly butter or oil a baking sheet. Mix the dry ingredients in a bowl, and then cut in butter until it’s crumbly and fine. Stir in the buttermilk and molasses until everything comes together in a ball. Turn the dough out onto a floured counter and knead until smooth, but still soft, no more than a minute. Shape into a disk 7 or 8 inches across, then slash an X in the center. Set the loaf directly on the hot baking stone, or on the pan and bake about 35 minutes or until brown. Best if cooled on a rack for 30 minutes before eating.

Star Recommends: Smithwick’s Irish Red Ale
A fantastic representative of this style of Irish brew that goes exceptionally well with this hearty Irish bread. Sweet and malty this beer has a nice medium body and a really pretty dark walnut color. Tip a pint with your bread and toast the Sons on Erin.

Adapted from Sundays at Moosewood Restaurant
5 large potatoes (2-2 1/2 pounds)
2 1/2 cups coarsely chopped cabbage
2 leeks, washed and sliced
2 1/2 cups coarsely chopped broccoli
4 Tbs. butter
1/4 cup milk
1/4 tsp. mace
Salt and freshly ground black pepper to taste
1/4 cup milk
1 1/2 cups grated cheddar cheese
Directions: Scrub potatoes well, or peel, cut into chunks and boil in salted water until just tender. Drain potatoes and mash with 2 Tbs. butter, milk and the mace. Melt 2 Tbs. butter in large skillet and add cabbage, leeks and broccoli. Cook, stirring occasionally until vegetables are tender. Stir in mashed potatoes and season with salt and pepper. Spread the mixture in an oiled 2-quart baking pan, and sprinkle with the cheese. Place under broiler for 3 to 4 minutes or until browned and bubbly.

Star Recommends: Falesco Vitiano Rosso
This red wine is a blend of one-third Merlot, one-third Cabernet Sauvignon, and one-thirdSangiovese. It may be one of the most versatile red wines around. The body is big and hearty but the Sangiovese rounds out the flavors and makes this bottle a treat to drink. Plum, berry, and choclate flavors are evident in this rosso from Umbria.

Vegetable Upside-Down Casserole
Recipe from The Vegetarian Family Cookbook by Nava Atlas. Used with permission.
3 to 4 cups cut-up vegetables of choice
2 Tbs. olive oil
1 cup whole-wheat pastry flour
1/4 cup wheat germ
1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
3/4 cup low-fat plain yogurt or soy yogurt
3/4 cup low-fat milk, soy milk or rice milk
1 Tbs. olive oil
1/2 cup grated cheese or non-dairy cheese, optional
Directions: Preheat the oven to 375°. Lightly oil a shallow 2-quart casserole or 9 by 13-inch baking pan. Sauté the vegetables in the 2 Tbs. oil until just tender and set aside. Combine the flour, wheat germ, baking powder, soda and salt in a bowl. Make a well in the center of the dry ingredients and add the yogurt, milk and 1 Tbs. oil. Stir together until well mixed. Pour the vegetables into the prepared baking pan. Sprinkle with cheese if using and then pour the batter evenly over the vegetables, gently smoothing it out with a spatula. Bake 30-35 minutes, or until the top is golden and firm. Let stand about 10 minutes, then cut into wedges or squares to serve.

Star Recommends: Cambria “Katherine’s Vineyard” Chardonnay
This chardonnay which is named for the proprietor’s daughter is from the Santa Barbara area. For those who have grown tired of chardonnay this is the wine to change your mind. Bright with flavors of citrus, peach and vanilla that give way to and excellent balance of sweet and spicy oak. A real winner.

Spinach with Chickpeas
Recipe adapted from
3 Tbs. olive oil
1 cup diced onions
1/4 tsp. ground cinnamon
1 1/2 teaspoons ground cumin
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
2 cloves garlic, minced
1 14.5 oz can peeled diced tomatoes
1 lb. spinach, stemmed, washed and coarsely chopped
1 15 oz can, or 1-1/2 cups cooked, garbanzo beans
Salt and freshly ground black pepper to taste
Feta cheese or soy feta cheese
Hot, cooked basmati rice
Directions: Heat oil in large skillet over medium heat. Add onions and cook until soft and translucent. Add garlic and spices and cook two minutes, stirring occasionally. Stir in tomatoes and heat through. Add spinach a few handfuls at a time, stirring until just wilted. Stir in garbanzo beans and cook about five minutes, stirring occasionally. Season to taste with salt and pepper and serve over rice, garnished with crumbled feta cheese.

Star Recommends: Adelsheim Pinot Gris
This is a fantastic and versatile Pinot Gris from the Willamette Valley in Oregon. It is bright and crisp with just a hint of spice. Flavors of pear, white peach and apple come through on the palate and the body is smooth and creamy. An extremely versatile food wine that is an all-around treat.

Black Bean Soup
Adapted from
4 Tbs. olive oil
1 medium onion, chopped fine
1 bell pepper, chopped fine
3 garlic cloves, minced
1 tsp. ground cumin
1 tsp. dried oregano
1 bay leaf
3 15 ounce cans black beans
3 cups water, chicken or vegetable broth
Salt and pepper to taste
1 Tbs. vinegar
1/2 cup heavy cream (optional)
4-6 Tbs. sour cream (optional)
1/3 cup scallions, chopped fine (optional)
3-4 cups cooked rice (optional)
Minced cilantro for garnish (optional)
Directions: Heat oil in soup pot over medium heat. Add onion and bell pepper and cook until softened. Add garlic, cumin and oregano and cook another minute. Add 2 cans of beans, bay leaf and water or broth. Puree the third can of beans in a blender, or mash well with a fork and add to soup. Bring to a boil, reduce heat and simmer 10 minutes. Add vinegar and cook five minutes more. If you want a creamier soup, add the heavy cream now. Remove bay leaf. Season with salt and pepper and serve over cooked rice if desired. Garnish each bowl with sour cream, scallions and/or cilantro if desired.

Star Recommends: Altos Malbec
This Argentine Malbec is a gorgeous medium bodied red wine. It shows flavors of berries and black cherry on a lush, velvety texture. Malbec is a great and versatile food wine that will please you immensely.