Shiitake-Stuffed Tofu Steaks with Hoisin Glaze
Recipe adapted from Vegetarian Meat and Potatoes by Robin Robertson

2 Tbs. canola or peanut oil
4 ounces shiitake mushroom caps, chopped
3 scallions, minced
2 cloves garlic, minced
1 Tbs. minced fresh ginger
Salt and freshly ground black pepper
1 lb. tofu, preferably extra-firm, cut into 4 equal slices
1/3-cup hoisin sauce
2 Tbs. sesame seeds

Directions: In a small skillet, sauté the mushrooms, scallions, garlic and ginger in one Tbs. of the oil. Cook, stirring until softened, 3-5 minutes. Add salt and pepper to taste and set aside. Blot the tofu slices with a clean kitchen towel and then cut a pocket in the side of each slice, being very careful not to cut to close to or through the edge of the tofu. Gently stuff the tofu slices with the mushroom mixture. Heat the remaining oil in a large skillet. Add tofu slices and cook until browned on the first side. Carefully turn the tofu and brown the second side. Add the hoisin sauce, spooning over tofu. Turn the tofu to glaze the other side, sprinkle evenly with sesame seeds and serve at once.

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Neelam’s Festive Rice Pilaf
Recipe reprinted with permission from Vegetarian Suppers from Deborah Madison’s Kitchen by Deborah Madison

1-1/2 cups basmati rice
6 quarter-size slices peeled fresh ginger
2 large garlic cloves, peeled
1 to 3 Serrano chilies, to taste, coarsely chopped
3 Tbs. vegetable oil
1/2 cup raw almonds, coarsely chopped
1/2 cup shelled raw pistachios
1/4 cup each raisins, dried cranberries, dried blueberries
1 2-inch cinnamon stick
5 or 6 black cardamom pods, crushed lightly
1 tsp. cumin seeds
1 medium onion, thinly sliced
1/4 tsp. ground turmeric
2 cups finely chopped vegetables of choice, such as cauliflower, bell peppers, carrots, etc.
1/2 cup frozen peas
Sea salt
1/2 tsp. garam masala

Directions: Wash the rice in 3 or 4 changes of water, or until the water runs clear; then soak the rice in 2-3/4 cups water for about 30 minutes. Use a small spice grinder or food processor to make a paste from the ginger, garlic and chilies. Heat one tsp. oil in a 3 quart saucepan or a skillet large enough to hold the rice. Add the almonds and pistachios and cook over medium heat, stirring, until fragrant and a few shades darker, about 1 minute. Add the dried fruits and cook another minute. Set aside, Heat the remaining oil in the same pan. Add the cinnamon and cardamom and stir over medium heat for about 1 minute. Add the cumin seeds and the onion. Cook, stirring frequently, until golden brown, about 5 minutes. Stir in the garlic-ginger paste and turmeric, then add the vegetables and peas and cook, stirring for 2 to 3 minutes. Pour in the rice and its soaking water, add 1 tsp. salt and bring to a boil. Reduce heat to lowest setting, cover pan and simmer until the rice is done, 10-15 minutes. Do not stir the rice while it is cooking. Remove from the heat and lightly fork in the reserved nuts and fruits. Cover and let rest about 5 minutes. Transfer rice to a serving platter, sprinkle the top with the garam masala and serve.

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Pumpkin Stew
Recipe submitted by Nina Hasen, Willy Street Co-op Owner

1 medium pie pumpkin or other sweet winter squash (butternut and delicata are good options), diced into about 1-inch pieces
4-6 yellow onions, chopped (you want about equal parts onions and pumpkin)
2-4 cloves of garlic, to taste
1-2 inches of fresh ginger, grated or minced
2-4 Tbs. olive oil, or a mix of olive and other vegetable oil
1 tsp. roasted sesame oil
2 apples, peeled and chopped
2 Tbs. soy sauce or tamari
1-2 cups chicken broth, vegetable broth or water (alternatively, you could use 1 cup of apple cider, 1 cup of some other liquid and no apples. Orange juice is also delicious in this.)

Directions: Put a large sauté pan over medium heat. When the pan is warm, add the oils (how much oil you need depends on what kind of pan you are using and how well-seasoned it is—you just need enough to make sure the onions, garlic and pumpkin don’t stick). When the oil is shimmering, add the garlic and ginger. Sauté for a minute or two over medium heat. Add the onions and continue sautéing until the onions have softened and begun to turn transparent. Add the pumpkin and turn the heat up just a bit. Sauté until the pumpkin begins to brown and soften, just a few minutes. Add the soy sauce, liquids and the apples, if you are using them. You want enough liquid to almost cover the pumpkin. Bring the stew almost to a boil, then simmer 15-20 minutes until the pumpkin is well cooked. Taste for seasoning, adding more soy sauce or juice if necessary. Serve as is over rice (this is great with the brown basmati rice sold at the Co op), or puree in batches and serve as soup.

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Ethiopian Lentil Bowl
Recipe reprinted with permission from Simply In Season

2 cups dried red lentils
2 large onions, finely chopped
1 head garlic, peeled and mashed
3 Tbs. olive oil
3 Tbs. tomato paste
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 cups water
1/4 cup lemon or lime juice

Directions: Sort and rinse lentils and cover with water. Soak 30 minutes. Meanwhile, sauté onions and garlic in oil until golden. Mix in tomato paste and paprika. Add remaining seasonings 3-cups water and mix well. Cover and bring to a boil. Add the lentils, reduce heat and simmer, covered until the lentils have softened, 20-30 minutes. Add lemon juice and serve hot.

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Spiced Olives
Recipe submitted by Michelle Crean Stellner, Willy Street Co-op Owner

3 cups or 21 oz. green olives with pimentos or assorted pitted olives
3/4 cup Olive Brine or all the brine in a 21 oz. jar
1/2 cup Olive Oil
3/4 teaspoon Red Pepper Flakes
1 Tbs. Garlic Flakes
3/4 Tbs. Paprika
2 Tbs. Basil
2 Tbs. Oregano
2 Tbs. Parsley
1 tsp. Coriander, ground
1 tsp. Cumin, ground
1 tsp. Chives
Lemon Peel, grated, optional

Directions: Mix all together and allow to mingle for 4 or more hours allowing the dried spices to hydrate. You can chop the olives, by hand, or use them whole. Or you can process all or part of the olives to make a tapenade. Serve with bread, on fish or poultry, or stir some into some tomato sauce for pasta.

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Roast Chicken
Recipe submitted by Nina Hasen, Willy Street Co-op Owner

The key to this recipe is less the particular ingredients than the method of roasting, which produces a juicy, moist breast and perfectly done drumsticks. A great option for that splurge on an organic, free-range bird.
1 roasting chicken
4-5 sprigs of fresh tarragon or several tablespoons dried
2-3 tablespoons olive oil
1 Tbs. kosher or sea salt
2 large or 3 small cloves of garlic, minced or put through a garlic press
1 lemon, halved
Freshly ground pepper to taste

Directions: Preheat the oven to 450° (yep, 450—that’s not a misprint). Rinse and pat dry the chicken and place it in a roasting pan. Pull the leaves off all but one of the sprigs of tarragon and roughly chop them. Make a paste of the chopped tarragon, salt, pepper, garlic and olive oil. Now gently separate the skin of the chicken from the breast and some of the legs, but leave it attached. Rub the paste onto the meat of the chicken, covering as much as you can. Rub any remaining paste on the skin. Squeeze the lemon halves into the cavity of the chicken and place the remaining tarragon sprig in there as well.
Now flip the chicken over so that it is sitting breast down in the pan. This will ensure that the breast stays nice and moist as the bird roasts. Place it in the oven and roast for 30 minutes (resist the urge to open the oven door during this stage). Using two wooden spoons, or a spoon and a carving fork, flip the bird breast side up and roast for another 45-60 minutes, or until the juices just run clear when you pierce a drumstick. Do not overcook! Remove the chicken from the oven, cover loosely with foil and let sit for 5-10 minutes. The chicken will finish cooking in this time. (Chicken should reach an internal temperature of 165° before serving.) Carve and serve. One interesting twist on carving: instead of slicing the breast parallel to the bone, remove the whole breast from the rib cage and then slice perpendicular. This results in less shredding of the meat. Leftovers from this roast make delicious stock, too.

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Little Cabbage Salad
Recipe submitted by Mary Brockert, Willy Street Co-op Owner

15 medium Brussels sprouts, washed, trimmed and sliced thinly or grated
1 medium red, organic apple, grated (seeded but unpeeled)
6 Tbs. lemon juice
3 Tbs. Canola or walnut oil
1 Tbs. toasted sesame seeds
1/2 cup toasted, chopped walnuts
Dash of salt and pepper (optional)

Directions: Mix together and let sit. May add one cup of cold brown rice to salad and top with 1/4 cup of shredded Parmesan cheese if desired.

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