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Recipes & Drink Recommendations


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Chicken Tortilla Soup
Recipe adapted from Rapid City Journal

4 6-inch corn tortillas
1 Tbs. olive oil
3 boneless, skinless chicken breast halves or thighs, diced (about 12 ounces total)
1/2 cup onion, chopped
1/2 cup each red and green bell pepper, diced
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
28 ounces chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 15 ounce can black beans, drained and rinsed
4 tsp. fresh cilantro, snipped
1/2 cup shredded Cheddar cheese
4 thick slices fresh lime (optional)
Directions: Preheat oven to 400 degrees. Cut tortillas into 1/2-inch strips using kitchen shears. Place on ungreased baking sheet and bake for 7 minutes to 8 minutes until crisp. Watch to make sure they do not scorch.
Heat oil in a heavy 4-quart saucepan over medium heat. Add chicken; cook and stir 3 minutes. Add onion and peppers and cook about five minutes. Stir in garlic, chili powder and cumin. Cook and stir 2 minutes more. Stir in beans, broth and tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes.
Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips and top with cheese and cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired. Serves 4.

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Star Recommends: Gournier Chardonnay
A terrific value from the south of France, this Chardonnay has a broad appeal. Great citrus fruit notes tend to be on the richer side, with body enough to stand up to this dish.

Chipotle Sweet Potato Gratin
Reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini

3 pounds sweet potatoes, sliced into very thin rounds
2 Tbs. butter
1 cup chopped onion
2 Tbs. flour
1 cup milk
1/3 cup half-and-half
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. pureed chipotle in adobo sauce (canned)
1 1/3 cups grated queso blanco, divided
Directions: Boil sweet potatoes in large pot of water until barely tender, about 5 minutes. Melt butter in saucepan over medium heat, add onions and cook, stirring often, until translucent, about 8 minutes. Stir in flour, then slowly whisk in milk and half-and-half; cook until thickened. Add salt, pepper and chipotle. Remove from heat and stir in 1 cup grated cheese. Heat oven to 350°. Grease an 8-inch baking pan. Layer 1/4 of the potatoes in the pan, sprinkle lightly with salt, and pour 1/4 of the sauce over. Continue layering in this way until all potatoes and sauce are used. Top with remaining grated cheese and bake until browned and bubbly, 35-45 minutes.

Star Recommends: Mas Carlot Marsanne/Rousanne
One of our favorite producers of red wines shows off their skill with whites. A classic white Rhone blend, this wine tends to be on the medium to full bodied style and is just a bit more stinky than all of those fruit bombs we drank all summer. Still has all the citrus notes we know and love, but it’s just a little bit richer. Yum.

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Fettuccine With Silken Tofu Alfredo Sauce
Recipe by Nava Atlas, www.vegkitchen.com. Reprinted with permission.

12 ounce package fettuccine (see note)
2 Tbs. non-hydrogenated margarine or butter
3 cloves garlic, crushed
16 ounces silken tofu
1/2 cup low-fat milk, rice milk, or soymilk
1 tsp. salt
Freshly ground pepper to taste
Grated fresh Parmesan cheese, preferably organic, or Parmesan-style soy cheese for topping
Directions: Bring water to a boil in a large pot. Cook the noodles in rapidly simmering water until al dente, about 10 to 12 minutes, then drain.
In the meantime, heat the margarine or butter in a small skillet. Add the crushed garlic cloves and sauté over medium-low heat for 2 to 3 minutes, or until they are golden. Remove from the heat and discard the garlic cloves.
Combine the tofu and milk in a food processor and pour in the melted margarine from the skillet. Process until completely smooth and creamy. Combine the hot, drained noodles and the sauce in a large serving bowl and toss together. Season to taste with freshly ground pepper and toss again. Serve at once. Pass around Parmesan cheese to whoever wants some.
NOTE: A combination of green and white fettuccine makes this a very attractive dish.

Star Recommends: Gournier Viognier
This white shows clean aromatics and an intensely flavored wine. The Gournier Viognier is complimented by a touch of Chardonnay from new cask and a splash of Sauvignon Blanc for acidity and freshness.

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Butternut Sage Orzo
Recipe reprinted with permission from Simply In Season, Herald Press

1 cup chopped onion
1 Tbs. oil
1 clove garlic, minced
4 cups butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1/2 cup vegetable or chicken broth
1/2 cup white wine (or additional broth)
4 cups water or broth
1 cup orzo
1/2 cup freshly grated Parmesan cheese
2 Tbs. chopped fresh sage (or 1-1/2 teaspoons dried)
Directions: In large frying pan sauté onion in oil over medium heat until tender, about six minutes. Add garlic and sauté until fragrant, about one minute more. Add squash and stir to coat. Add 1/2 cup broth and wine and simmer until squash is almost tender and liquid is absorbed, about 10 minutes. While squash is cooking bring remaining 4 cups water or broth to a boil in a large saucepan and add orzo. Boil until tender but still firm to the bite, about 8 minutes. Drain well and transfer to a large bowl. Stir in squash mixture. Stir in cheese and sage. Add salt and pepper to taste.

Star Recommends: St. Antoine Syrah
Spicy, succulent, and robust, this full flavored Syrah from the south of France shows stewed fruit, plum and raspberry flavors that are framed with spicy “garrigue” notes.

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Apple Lentil Salad
Recipe reprinted with permission from Simply In Season, Herald Press

1 cup lentils
1/4 cup olive oil
2 tablespoons curry powder
1 teaspoon salt
2 cups water
2 tart apples, cored and diced
1/4 cup lemon juice or cider vinegar
2 potatoes, cooked, cooled and chopped
1/2-1 small onion, thinly sliced
2 tablespoons chopped fresh parsley
Directions: Soak lentils 15 minutes in hot water to cover. In large saucepan, heat olive oil. Add curry powder and salt and heat until bubbly. Drain lentils, add to saucepan and fry briefly. Add 2 cups water and cook until absorbed, adding more water if needed, about 20 minutes. Drain any excess water and cool lentils. Combine chopped apple with lemon juice or vinegar to prevent browning. Mix with cooked lentils. Mix in potatoes, onion and parsley. Add salt to taste. Serve warm or at room temperature.

Star Recommends: Domaine de Pouy Blanc
The wine has a penetrating floral green apple fragrance, and is loaded with refreshingly crisp and flavorful fruit. Domaine de Pouy has consistently been one of our finest values, and above all—is simply delicious!

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Savory Bean Burgers with Yogurt-Mustard Dressing
Recipe reprinted with permission from The Vegetarian Family Cookbook by Nava Atlas.

1/3 cup quick cooking rolled oats
1 15 oz can beans, drained and rinsed or 2 cups home-cooked beans
1/4 cup minced green bell pepper
2 scallions, minced
2 Tbs. soy sauce
1/2 cup wheat germ
1 to 2 tsp. salt-free seasoning mix
3/4 cup lowfat yogurt or soy yogurt
2 Tbs. Dijon mustard
1 Tbs. minced fresh dill or 1 tsp. dried dill
1 Tbs. tahini (optional)
Directions: Combine the oats with 2/3 cup boiling water. Let stand 5 minutes. Mash the beans well in a large bowl. Add the oatmeal, bell pepper, scallions, soy sauce, wheat germ and seasoning mix and mix well. Heat a large skillet and film with cooking oil. When hot, drop the burger mixture by 1/4 cupfuls and flatten lightly. Cook on both sides until nicely browned. Meanwhile, combine yogurt, mustard, dill and tahini until well blended. Serve yogurt sauce with bean burgers.

Star Recommends: Mas de Guiot Grenache/Syrah
The rocky soil here is reminiscent of Châteauneuf-du-Pape, and the fruit is always picked late, ensuring very deep, profound wines, with amazingly soft tannins. This is a very sexy wine with strong concentration. Bottled unfiltered. A great value!

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