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Recipes & Drink Recommendations


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Labor Day Spaghetti
Recipe reprinted with permission from Vegetarian Suppers from Deborah Madison’s Kitchen by Deborah Madison

12 ounces spaghetti
2 Tbs. olive oil plus more to serve
4 or 5 golden bell peppers, peeled and cut into 1/2-inch strips
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup black olives, chopped
2 Tbs. capers (or 3 Tbs. salt capers, rinsed and soaked)
2/3 cup chopped parsley
2 cups small cherry tomatoes
Directions: Cook pasta in boiling salted water until al dente. While pasta is cooking, heat the oil in a wide, deep pan. Add the peppers and onion and cook over high heat, tossing, to sear them. After four or five minutes add the garlic and the wine and deglaze the pan, scraping up the bits and juices. Lower the heat to medium and add the olives, capers, half the parsley, and a scoop of water from the pasta pot. Season with salt and plenty of pepper. Add the tomatoes, simmer a minute and turn off the heat. When the spaghetti is done, drain well and toss with olive oil to taste. Divide between warm bowls, spoon the peppers and tomatoes over, garnish with remaining parsley and serve.

Star Recommends: Rapitala Nadir Syrah
Sicilian Syrahs are gaining in popularity as the grape basks in the sunshine-laden climate of the Italian isle. This affordable version is meaty, smoky, and earthy, and goes well with anything from classic Italian to steaks on the grill.

Mexican Stuffed Peppers
Recipe reprinted with permission from Simply In Season, Herald Press

4 large red, yellow, orange or green bell peppers
1 Tbs. oil
1/3 cup chopped onion
2 cloves garlic, minced
2 cups tomatoes, chopped
1 jalapeño pepper, seeded and minced
2 Tbs. parsley, chopped
1 Tbs. fresh oregano, chopped or 1 tsp. dried
1 tsp. ground cumin
1/2 tsp. salt
1 bay leaf
2 cups corn, fresh or frozen
1 1/2 cups cooked black beans
1/4 cup freshly grated Cotija or Manchego cheese (or use Parmesan)
Directions: Cut top half-inch off peppers and discard seeds. Steam whole peppers in one inch boiling water until tender, about 5-8 minutes. Remove peppers from water and set aside. In large fry pan, heat oil. Sauté onion and garlic until softened. Add tomatoes, jalapeño, parsley and seasonings and cook five minutes. Stir in corn and beans and simmer ten minutes more. Preheat oven to 350°. Place peppers upright in ovenproof dish. Stuff peppers with vegetable mixture. Any extra filling can be baked in the pan next to the peppers. Sprinkle with cheese and bake about 20 minutes until heated through.

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This is a modern-styled white composed of 90% Viura and 10% Malvasia, all aged four months in French oak. This impressive, dry, elegantly-styled Rioja offers scents of honeysuckle, citrus oil, white currants, and

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Cock-A-Leekie Soup
Recipe reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini

3 pound chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbs. chopped parsley
1/2 cup chopped prunes (optional)
Salt and pepper
Directions: Place chicken in large pot with 1-quart water. Add stock, bay leaf, peppercorns and cloves. Bring to a low boil, skimming any foam or scum that forms. Reduce heat to a low simmer and cook about 1-1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out the soup pot and return stock to it. Add leeks and carrots; bring to a boil and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken and shred the meat. When barley is cooked, stir in chicken, parsley and prunes, if using. Heat through. Season with salt and pepper to taste. Makes 6-8 servings.

Star Recommends: Nora Albarino
Crisp apple aromas are inviting, while the round palate offers apple, pear, melon and even banana flavors. Slightly more soft than others in the class, but it’s tasty, dry, crisp, and long on the finish.

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Cheese-Vegetable-Barley Bake
Recipe adapted from American Wholefoods Cuisine by Nikki and David Goldbeck

2 Tbs. olive oil
2 cloves garlic, minced
1 cup chopped onion
2 carrots, sliced
2 medium zucchini, sliced
2 medium potatoes, sliced
1/2 pound eggplant cut in 1/2 to 1 inch dice
3/4 cup barley
1 cup tomato juice or vegetable broth
1/2 cup water
1 tsp. oregano
Salt and pepper
1 to 2 cups shredded Monterey Jack cheese
Directions: Heat oil in large skillet and sauté onion until softened. Stir in garlic and cook a minute more. Add the rest of the vegetables and sauté, stirring occasionally about five minutes. Add barley, tomato juice, water, oregano and salt and pepper to taste. Heat to a boil, cover and simmer about ten minutes. Preheat oven to 350°. Transfer vegetable mixture to a large, shallow baking pan and stir in half the cheese. Cover and bake 45 minutes or until vegetables and barley are tender. Top with remaining cheese and bake, uncovered, about ten minutes more to melt cheese.
Note: Any combination of vegetables can be used; about ten cups cut-up vegetables are needed.

Star Recommends: Ergo Tempranillo
A modern-styled Rioja, exhibiting dark, robust, plush fruit and agreeable tannins with full-bodied structure. A charming wine for impromptu gatherings. Easy-drinking and food-friendly with dusty plum and sun-warmed cherry fruit.

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Potato and Vegetable Casserole
Recipe adapted from Vegetarian Meat and Potatoes Cookbook by Robin Robertson

1 1/2 pounds small, waxy potatoes, peeled and thinly sliced
1 small yellow onion, chopped
1 small red bell pepper, seeded and diced
1 small carrot, thinly sliced
3 garlic cloves, minced
3 ripe plum tomatoes, peeled, seeded and chopped
1/4 cup vegetable stock or water
1/4 cup olive oil
1/2 tsp. each dried marjoram and thyme
1/4 tsp. each dried basil and rosemary
Salt and freshly ground black pepper
1 cup fresh breadcrumbs
2 Tbs. freshly grated Parmesan cheese
Directions: Preheat oven to 400° F. In a large bowl, combine vegetables, stock and 3 Tbs. of the oil. Season with the herbs and salt and pepper to taste. Toss well to combine ingredients. Transfer the mixture to a large, shallow baking dish in an even layer. Cover tightly with lid or aluminum foil and bake until potatoes and carrots are tender, about 45 minutes.
Meanwhile, combine breadcrumbs, cheese and remaining Tbs. of oil in a small bowl. When vegetables are tender, remove casserole from oven, uncover and sprinkle evenly with crumb mixture. Return to oven and bake 10-15 minutes longer, or until brown.

Star Recommends: MacMurray Pinot Gris
The bright aromas and complex varietal characters of citrus and elements of spice add both weight and interest to the wine. The flavors of peach, melon and fig are melded together in a rich core, resulting in a round mouth feel which compliments its crisp, clean finish.

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Gingery Rice with Sweet Potatoes and Peas
Recipe by Nava Atlas, www.vegkitchen.com, reprinted with permission

1 1/2 cups raw long-grain brown rice, rinsed
2 medium sweet potatoes
2 Tbs. light olive oil
6 scallions, white and green parts
3 to 4 cloves garlic, minced
2 tsp. minced fresh ginger, or more, to taste
1 tsp. good-quality curry powder
1/2 tsp. turmeric
1 cup frozen green peas, thawed
1/4 cup minced fresh cilantro, or more, to taste
Salt to taste
Chopped peanuts or cashews for topping, optional
Directions: Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, and then lower the heat. Cover and simmer gently until the water is absorbed, 35-40 minutes.
Steam, bake or microwave the sweet potatoes until just done but still nice and firm. A knife should go through, with some resistance. Once done, plunge the sweet potatoes into a bowl of cold water. Set aside until needed.
When the rice is nearly done, peel the sweet potatoes and cut them into 1/2-inch dice.
Heat the oil in a stir-fry pan or heavy skillet. Add the white parts of the scallions and the garlic, and sauté over medium-low heat until just turning golden. Add the green parts of the scallion and the sweet potato dice; turn the heat up to medium-high and stir-fry for a minute or so.
Stir in the ginger, curry, and turmeric, and then add the rice. Turn the heat up to medium-high and cook, stirring, until the ingredients are well blended. Add the peas and cook, stirring frequently, for 3 to 4 minutes.
Season with salt, stir in the cilantro, and serve. Top each serving with some chopped peanuts or cashews if desired.

Star Recommends: Martin Codax Albarino
This wine has lovely floral overtones with peach and melon aromas. A flinty, dry white, it is ideal for summer drinking and matches well with summer salads and light dishes.

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