Baked Penne with Broccoli and Three Cheeses
Recipe adapted from

  • 2 tsp. olive oil
  • 3 garlic cloves, minced
  • 2 cups penne pasta
  • 3 cups 1-inch broccoli florets
  • 3 cups marinara sauce, purchased or homemade
  • 1 cup (packed) coarsely grated mozzarella cheese
  • 1/2 cup low-fat ricotta cheese
  • 2 tsp. dried basil
  • 4 Tbs. grated Parmesan cheese

Directions: Preheat oven to 375°F. Heat oil in small skillet over low heat; add garlic and cook, stirring for one minute. Do not allow garlic to brown. Set aside. Cook penne in large pot of boiling salted water until almost tender. Add broccoli; cook 1 minute. Drain.

Mix marinara sauce, half of the mozzarella, ricotta cheese, basil, 2 Tbs. Parmesan, and the sautéed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper to taste. Transfer mixture to a lightly oiled baking dish. Sprinkle remaining mozzarella and Parmesan over the top. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes

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Kung Pao Tofu
Recipe by the Willy Street Deli Kitchen, per member request

  • 2 lb. firm tofu-requires advance preparation, see below
  • 1 1/2 cups peanut butter
  • 1 1/2 to 2 1/2 cups water
  • 1/2 cup tamari or soy sauce
  • 1/4 cup balsamic vinegar
  • 2 Tbs. toasted sesame oil
  • 2 Tbs. molasses
  • 2 Tbs. hot sauce, or to taste (Deli uses Frank’s brand)
  • 3/4 to 1 tsp. black pepper
  • 3/4 to 1 tsp. vegetable broth powder
  • 3/4 to 1 tsp. crushed red chili flakes
  • 1 or 2 scallions, minced

Directions: Thinly slice tofu and cut slices into triangles. Place on baking sheet in single layer, cover with plastic wrap and freeze overnight. When ready to use, thaw tofu in warm oven for 10 minutes, then cool in ice bath, or cover with boiling water until thawed, 10-15 minutes. Gently squeeze excess water from tofu; it should not be bone dry. Set aside. Preheat oven to 375º. Bring water to a simmer; add remaining ingredients except tofu and scallions. Mix sauce until smooth, and then mix with tofu. Spread on baking sheet and bake 15 minutes. Remove from oven, stir and bake an additional 10 minutes. Stir in minced scallion and serve.

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Vegan Coconut-Curry Vegetables with Tofu
Adapted from International Vegetarian Union
1 lb. tofu, drained well and cubed
1 14 oz. can of coconut milk
1 medium bunch of broccoli, cut in bite-sized pieces
1/2 lb. mushrooms, sliced
1 bunch of green onions, sliced
1 medium onion, chopped
3 cloves of garlic, minced
1 1/2 Tbs. green curry paste
2 Tbs. peanut oil or ghee
Salt to taste
2 cups basmati rice, brown or white

Directions: Cook the rice in 3-1/2 cups of water (15 minutes for white basmati, 40 minutes for brown). Blend coconut milk and curry paste in bowl, set aside. Heat oil or ghee in heavy skillet or wok. Add tofu and brown on all sides. Remove tofu from pan and drain on paper towels. If skillet is dry, heat a little more oil, then add onions and garlic and stir-fry until tender. Add mushrooms and broccoli and stir-fry until broccoli begins to soften, about three minutes. Return tofu to pan along with reserved coconut milk mixture and simmer until vegetables reach desired tenderness. Add salt to taste. Serve over rice.

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Parsnips with Dark Beer Glaze
Reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini, third edition
1 lb. parsnips, cut into small chunks
1 cup sweet-flavored stout or brown ale
1/4 tsp. cinnamon
1/8 tsp. cloves
2 tsp. butter
Salt and pepper
1 to 2 Tbs. maple syrup, optional

Directions: Combine parsnips, stout, cinnamon and cloves in heavy saucepan. Cover and simmer until barely tender, 8-10 minutes. Remove cover and simmer hard until liquid reduces to a glaze. Stir in butter. Season to taste with salt and pepper. Stir in maple syrup if desired. Serves 3 or 4.

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Cabbage and Leek Gratin with Mustard Cream
Recipe by Deborah Madison, Reprinted from Vegetarian Suppers from Deborah Madison’s Kitchen with permission of Broadway Books, Random House, Inc.
1 1/2 lb. green cabbage, chopped into 2-inch squares
3 fat leeks, white parts only, quartered lengthwise, chopped and washed
Sea salt
1/3 cup flour
1 cup milk
1/3 cup sour cream
3 eggs
3 Tbs. finely chopped parsley or dill
Mustard Cream (recipe follows)

Directions: Preheat oven to 350°F and butter a 6 cup shallow baking dish. Put a large pot of water on to boil. When water boils add salt to taste and the vegetables. After 5 minutes, drain vegetables into a colander and press firmly with a rubber spatula to force out as much water as possible. Whisk the flour, milk, sour cream, eggs and herbs together, then add the cabbage and leeks. Season with 3/4 teaspoon salt. Pour into the prepared baking dish and bake until firm and lightly browned, about 45 minutes. Serve with mustard cream. Variations: Add shredded, blanched celeriac to the vegetables. Add 2 to 3 ounces grated or crumbled cheese such as aged Gouda, Gruyere, Swiss feta or sharp Cheddar. Omit dill.

Mustard Cream
1 small shallot, finely diced
1 tsp. white wine vinegar
Pinch of sea salt
2/3 cup sour cream or whole milk yogurt
2 to 3 tsp. prepared mustard

Directions: Mix the shallot, vinegar and salt in small bowl and let stand 5 minutes. Whisk in the sour cream and mustard; adjust the seasonings, adding more vinegar or mustard to taste, if needed.

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Provencal Bean Pot
Recipe by Nava Atlas,, reprinted with permission.
1 1/2 Tbs. olive oil
8 links soy sausage
1 large onion, chopped
3 to 4 cloves garlic, minced
2 medium carrots, sliced
4 celery stalks, diced
1/4 cup dry red wine
4 cups cooked navy beans (about 1 2/3 cups raw) or two 16-ounce cans, drained and rinsed
One 14- to 16-ounce can diced tomatoes, undrained
2 tsp. dried marjoram
1/2 tsp. each: dried thyme, rosemary
Salt and freshly ground pepper to taste
1/4 to 1/2 cup chopped fresh parsley

Directions: Heat just enough of the oil to lightly coat the bottom of a large skillet. When hot, arrange the soy sausage links in the skillet and cook over medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed. Heat the remaining oil in a soup pot. Add the onion and garlic and sauté over medium heat until they are golden. Add the carrots, celery, and wine, plus 1/2 cup of water. Bring to a simmer, then cook, covered for 10 minutes. Stir in the beans, tomatoes, and dried herbs. Bring to a simmer and cook over medium heat, covered, for 15 to 20 minutes. If needed, add a small amount of water, enough to make the stew moist but not soupy.

Cut the soy sausage links into 3/4-inch-thick slices and stir into the stew. Season to taste with salt and pepper. Let the stew stand for an hour or two before serving if time allows, then heat through as needed. Just before serving, stir in the parsley. Serve in shallow bowls. Serves 6.

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Chicken Noodle Soup with Dill
Recipe adapted from Eating Well magazine
2 tsp. olive oil
3 medium carrots, peeled and quartered and sliced
1 large stalk celery, sliced
1 small onion, chopped
6 cloves garlic, minced
10 cups chicken broth, homemade or reduced-sodium canned
4 ounces dried egg noodles (3 cups)
4 cups shredded cooked skinless chicken (about 1 pound)
3 Tbs. chopped fresh dill
1 Tbs. lemon juice, or to taste

Directions: In soup pot, heat oil over medium heat. Add carrots, celery and onion and cook until softened. Stir in garlic and cook a minute more. Add broth and bring to a boil. Stir in chicken and noodles and cook 15-20 minutes, or until vegetables are tender. Stir in dill and lemon juice.

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Beet Surprise Cake (A Valentine treat)
Recipe submitted by Audre Lee Kurowski, Willy Street Co-op member

  • 2 tsp. lemon juice
  • 4 eggs, beaten
  • 1 cup beets, boiled and grated
  • 2 Tbs. honey
  • 2 1/2 cups all-purpose flour
  • 1/2 cup milk
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 2 tsp. baking soda
  • 3 Tbs. cream
  • 2 cups white sugar
  • 3 ounces cream cheese
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. vanilla extract
  • 1 1/4 cups melted butter
  • 1 lb. confectioners’ sugar

Directions: Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside. Combine flour, 1 tsp. salt, soda, white sugar, cocoa, melted butter, eggs honey, milk and 2 tsp. vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 degrees F about 40 minutes. Cool and frost.

To make frosting: combine cream and cream cheese, 1 tsp. vanilla, and pinch of salt. Add confectioners’ sugar and beat until fluffy. Spread on cake. Add nuts if desired.

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