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Recipes & Drink Recommendations


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Baked Squash Stuffed with Quinoa and Dried Fruit
Recipe reprinted with permission from EdenFoods.com

2 cups precooked, leftover Eden Organic Quinoa
2 medium acorn squash, halved and seeded
1/2 cup walnuts, chopped
1/2 cup Eden Dried Montmorency Cherries, or 1 package, coarsely chopped Eden Organic Dried Cranberries, or Eden Organic Dried Wild Blueberries
2 Tbs. organic maple syrup
1/4 tsp. ground cinnamon
Eden Organic Safflower Oil, to oil the squash skin

Directions: Heat the oven to 350°. Lightly oil the squash skin. Mix together the cooked quinoa, walnuts, cherries, syrup and cinnamon. Stuff each squash half with the mixture. Cover the squash with foil wrap and place in a baking dish. Bake for 45 minutes, or until the squash is tender when poked with a fork. Remove the foil and gently mix some of the squash with the stuffing ingredients before placing on a serving platter.

Star Recommends: Pazo San Mauro Albarino
Light gold-colored with aromas and flavors of slate, honeysuckle, citrus, and lemon/lime. Medium-bodied with a round, supple palate-feel, there is good depth and balancing acidity.

Walnut Pecan Paté
Recipe by Outpost Natural Foods Co-op. Reprinted with permission.

1 3/4 cups walnuts
3/4 cup pecans
1/4 medium red onion
2 large garlic cloves
1 1/2 lb. plain, firm tofu
2 Tbs. cider vinegar
1/2 cup tamari soy sauce
1/2 tsp. cayenne pepper
1/2 cup finely chopped parsley

Directions: Toast walnuts and pecans in 350 degree oven for 10 minutes, or alternatively, in sauté pan on the stove. If toasting on the stove, don’t add oil, there is enough oil in the nuts to keep them from burning. Roughly chop the onion and garlic. Place all the ingredients, except the parsley in a food processor and process until smooth. Remove mixture from processor and stir in the chopped parsley. Refrigerate until ready to use.

Star Recommends: Duxoup Syrah
This red is inky dark in the glass with heady aromas of black fruit, smoke, and earth. But don’t be scared! This is a very well structured red with excellent fruit to balance out the tannins.

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Vegetarian “Chicken” Gravy
Recipe adapted from VegWeb.com

2 Tbs. butter
2 Tbs. all-purpose flour
1/4 tsp. poultry seasoning
1/8 tsp. salt
1/8 tsp. paprika
1/8 tsp. freshly ground black pepper
1 cup low-salt vegetable or mock chicken-flavored broth

Directions: Melt butter in a small saucepan over medium heat. Add flour, poultry seasoning, salt, and paprika, stirring with a whisk. Gradually add broth, stirring until blended. Cook 5 minutes over medium-high heat or until thick, stirring constantly. Taste for seasoning and add additional salt or pepper as needed. Makes about one cup.

Star Recommends: Pircas Negras Torrontés
Argentina’s answer to Viognier, this aromatic Torrontés is soon to be your favorite new white. Brimming with orange blossom, melon, and tropical fruit on the nose, it offers a beautiful balance of fruit and acid.

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Savory Squash Bread Pudding
Recipe reprinted with permission from Simply In Season

3 cups butternut squash, peeled and cut into 1/2-inch pieces
Olive oil
1 cup chopped onion
1 clove garlic, minced
3 large eggs
2 egg whites
2 cups milk
1 cup freshly grated Parmesan cheese, divided use
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
9 cups day-old French bread, cut or torn into 1-inch pieces

Directions: Preheat oven to 400º. Lightly oil a sheet pan with olive oil and arrange the squash on it in a single layer. Sprinkle with salt. Bake in preheated oven 12 minutes. Remove squash from oven and reduce temperature to 350º. In frying pan sauté onion in one teaspoon olive oil over medium-high heat until tender, about five minutes. Add garlic and sauté 1 minute. Remove from heat and cool slightly. Whisk together in a large bowl the eggs, egg whites, milk, 1/2-cup of the Parmesan, salt, pepper and nutmeg. Stir in squash, onion and garlic. Add the bread cubes and stir gently to combine. Let stand 10 minutes. Spoon into a greased 2 quart baking dish. Sprinkle top with remaining 1/2 cup Parmesan. Bake in 350º oven until the custard is set and top is puffed and lightly browned, about 45 minutes.

Star Recommends: Verget Macon-Villages
This white is a full-bodied, fruit-driven, well-made Chardonnay from two very esteemed appellations. Excellent food wine that can stand up to a variety of dishes.

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Hearty Broccoli Soup
Recipe reprinted with permission from Simply In Season

2 cups potatoes, diced
1 cup onion, chopped
1 cup carrots, thinly sliced
1/2 cup celery, minced
1 cup water
2 cups broccoli, chopped
3 cups milk
2 tsp. chicken or vegetable broth powder
1 tsp. Worcestershire sauce
Salt and pepper to taste
1 cup milk
1/3 cup flour
1 cup shredded Swiss or sharp Cheddar cheese

Directions: Combine potatoes, onion, carrots, celery and water in soup pot and cook five minutes. Add broccoli and cook 5-10 minutes more. Add the 3 cups milk, broth powder, Worcestershire sauce, and salt and pepper and heat to a boil. Blend 1 cup milk and flour together in a small bowl. Stir into the soup and cook just until thickened. Remove from heat. Stir in cheese until melted. Note: The carrots and celery may be replaced with chopped cauliflower.

Star Recommends: Bonny Doon Big House Red
Big House Red is all about fragrance, spice and soft tannins. This red has a fragrance of mint and garrigue, with insinuations of blackberry and the ubiquitous framboise.

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Roasted Brussels Sprouts with Crisped Pancetta
Recipe reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini

1 lb. Brussels sprouts, trimmed
1 Tbs. olive oil
1/2 tsp. garlic salt
1/4 lb. pancetta (Italian bacon), cut into slivers
Salt and pepper taste

Directions: Heat oven to 425°. Halve any large sprouts. Toss sprouts with oil and garlic salt, arrange in single layer on a baking sheet. Bake, shaking pan halfway through roasting time, until tender, 15-25 minutes. Sprouts are done when they are deep green with several brown, caramelized spots. Meanwhile, sauté pancetta over medium heat until crisp. Toss Brussels sprouts with pancetta. Season with salt and pepper to taste.

Star Recommends: Wrongo Dongo Red
The flavors are reminiscent of black raspberries with just a whiff of spice. It’s loaded with jammy plum and cherry flavors, zesty spices and hints of bittersweet chocolate. The finish is long and peppery.

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Baked Sweet Potatoes and Apples
Recipe by Nava Atlas, www.vegkitchen.com. Reprinted with permission.

4 large sweet potatoes, peeled
2 Tbs. butter or Earth Balance, melted
1/2 cup maple syrup
2 large apples, peeled, cored, and thinly sliced
Ground cloves
1/2 cup apple juice (or cider)

Directions: Preheat the oven to 350 degrees. Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices. Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, and then pour the apple juice over the top. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.

Star Recommends: Benzinger Sauvignon Blanc
The generous fruit is supported by the acidic structure and the impressive mouthfeel. The brightness of the wine is revealed in every sip. Enjoy with white fish, summer salads or fresh fruit.

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Lentil Roast
Recipe adapted from Vegetarian Main Meals by Kathryn Hawkins

1 cup split red lentils
2 cups vegetable or non-chicken broth
1 bay leaf
1 Tbs. soft butter
2 Tbs. dried whole-wheat breadcrumbs
2 cups grated Cheddar or Swiss cheese
1 leek or small onion, finely chopped
1/4 pound mushrooms, finely chopped
1 1/2 cups fresh breadcrumbs, preferably whole wheat
1 Tbs. finely chopped fresh parsley
1/2 tsp. crumbled dried sage
1/2 tsp. dried thyme
1 Tbs. lemon juice
2 eggs, lightly beaten
Salt and pepper to taste

Directions: Combine lentils, broth and bay leaf in a 1-1/2 quart saucepan and bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed and the lentils are soft. Remove the bay leaf and set lentils aside. Grease a 9x5-inch loaf pan with the butter and sprinkle with the dried breadcrumbs, shaking and tapping pan to distribute evenly. Preheat oven to 375º F. Combine the lentils with the cheese, leek or onion, mushrooms, fresh breadcrumbs and herbs. Stir together the lemon juice and eggs and then mix into the lentil mixture. Season with salt and pepper and then spoon into the prepared pan. Smooth the top and bake one hour, until golden and set. Remove from the oven and let stand five minutes. Loosen the loaf with a spatula or thin knife and turn out onto a warm platter. Serve with mushroom or mock poultry gravy.

Star Recommends: George DuBoeuf Julienas “La Trinquee”
This hugely concentrated, boisterously expressive, immensely rich wine offers a medium-bodied personality bursting with candied blackberries, black cherries, and dark raspberries.

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