Dilly Bean Potato Soup
Recipe reprinted with permission from Simply In Season
1 1/2 cups celery, chopped
6 carrots, shredded
3 cloves garlic, minced
2 Tbs. vegetable oil
12 cups chicken or vegetable broth
9 large potatoes, diced
Salt to taste
8-9 cups cooked Great Northern or navy beans
2 Tbs. dried dill
1 1/2 cups plain yogurt or sour cream
3 Tbs. flour
3/4 tsp. black pepper

Directions: Sauté celery, carrots and garlic in oil in large soup pot. Add broth and potatoes and simmer until potatoes are tender, about 25 minutes. Mash some of the potatoes into the broth for a creamier soup texture. Add beans and dill to soup and continue to simmer. Combine yogurt, flour and pepper in a small bowl. Stir into soup and cook, stirring until thickened.

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Apple Ditty-Bop
Recipe submitted by Kate Schachter, Willy Street Co-op owner

This recipe was inspired from reading Simple Food for the Good Life by Helen Nearing. I came up with the name in the hope that something funny would intrigue my granddaughters (ages 2 and 5).
4 apples (I’ve used sweet or tart, whatever I have at hand), peeled, cored and cut into bite-size pieces
1/2 cup rolled oats
3-4 Tbs. maple syrup, or to taste

Directions: The following ingredients are optional, but turn it into something really special:
1/2 tsp. cinnamon; experiment with other spices you have on hand, like nutmeg, coriander, ginger, and so on; 1/4 cup chopped nuts. Mix all items together. It should sit perhaps 5-10 minutes to let the maple syrup penetrate the rolled oats, but basically...you’re ready to eat! Eat plain, or serve with soymilk, milk, or even ice cream!

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Greek Lentil Soup
Recipe adapted from American Wholefoods Cuisine by Nikki and David Goldbeck

2 Tbs. olive oil
1 large onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 cups dried lentils, picked over and rinsed
8 cups water, vegetable or chicken broth
2 cups diced tomatoes
1 tsp. dried oregano
1 bay leaf
2 tsp. salt
4 cups shredded spinach or Swiss chard
2 cups cooked brown rice or small pasta
2 Tbs. lemon juice or vinegar

Directions: Heat oil in large soup pot; add onions and celery and sauté until onion is translucent. Stir in garlic and cook a minute more. Stir in lentils, liquid, tomatoes, oregano and bay leaf. Bring to a boil; reduce heat and simmer, partially covered until the lentils are tender, 35-45 minutes. Add salt, spinach and rice or pasta and cook until all is tender. If the soup is too thick, add some additional broth. Just before serving stir in lemon juice or vinegar.

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Peasant-Style Onion Frittata
Recipe adapted from Mediterranean Vegetarian Cooking by Paola Gavin

4 Tbs. olive oil
2 large onions, thinly sliced
4 eggs, separated
2 Tbs. torn basil leaves, or 2 teaspoons dried basil
1/4 cup Scamorza or mozzarella cheese, diced into small pieces
Salt and freshly ground black pepper to taste

Directions: Heat a heavy, ovenproof skillet and add half the olive oil. Add onions, reduce heat to low and cook until onions are very soft and starting to brown lightly. Remove from heat and let onions cool slightly. Meanwhile beat the egg yolks in a bowl with the basil, salt and pepper. In a separate bowl, whisk the egg whites until stiff and then fold into the egg yolk mixture. Gently fold in the onions and cheese. Preheat the oven broiler. Heat the last 2 tablespoons of oil in the pan onions were cooked in. When it is very hot, pour in the egg mixture. Cook over gentle heat, shaking pan occasionally to keep eggs from sticking. Cook until the bottom is golden and the eggs are mostly set. Place the pan under the hot broiler for just a few minutes, until the top is lightly browned and set. Slide out onto serving plate or serve from skillet.

Note: Frittata can also be baked in the oven. Preheat oven to 375º. Butter an eight-inch pie pan or use ovenproof skillet. After folding onions and cheese into eggs, pour into prepared pan. Bake in preheated oven about 20-25 minutes or until knife inserted in center comes out clean.

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Cauliflower Pie
Reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini, third edition

3 medium potatoes
2 Tbs. minced onion
Salt and pepper to taste
1 head cauliflower, separated into florets
2 Tbs. butter
1 cup chopped onion
2-3 cloves garlic, minced
1 Tbs. chopped fresh basil
1 egg
4-6 ounces grated Cheddar cheese

Directions: Parboil potatoes 10 minutes, drain and cool. Shred (or mash) potatoes; mix in minced onion plus salt and pepper. Press into a buttered 9-inch pie pan, bake 30 minutes at 375°. Meanwhile steam cauliflower 10 minutes, then set aside half the florets. Steam the rest of the cauliflower 15-20 minutes longer and mash. Heat butter in skillet; add chopped onion and garlic and sauté until tender. Add basil, mashed cauliflower, salt and pepper. Sauté 1 minute longer. Remove from heat, stir in egg. Spread into potato crust. Sprinkle on the cheese. Scatter the partially steamed cauliflower florets on top. Bake 30-35 minutes.

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A fine and rich nose with complex notes of ripe and citrus fruits. A refreshing and aromatic attack on the palate. The ensemble is dense, well balanced with excellent length on notes of exotic and citrus fruits.

Rice Con Queso
Recipe adapted from Diet for a Small Planet by Frances Moore Lappe

3 cups cooked brown rice
1 1/2 cups cooked black or pinto beans or 1-15oz can, rinsed and drained
1 Tbs. olive oil
3 cloves garlic, minced
1 large onion, chopped
1 tsp. ground cumin
1 Tbs. chili powder, or to taste
1/2 cup chopped green chilies, rinsed and drained if canned
Salt and black pepper
1 cup ricotta or cottage cheese
2 cups shredded Monterey Jack cheese
1 cup salsa of choice
1/2 cup shredded cheddar cheese
Optional garnishes: chopped black olives, sliced scallions, and/or chopped cilantro

Directions: Preheat oven to 350º. Heat oil in medium skillet; add onion and chilies and cook until softened, 5-7 minutes. Add garlic, cumin and chili powder and cook 2 minutes more. In a large bowl, combine rice, beans, and vegetables. Add salt and pepper to taste. In a 2-quart casserole make alternating layers of the rice-bean combination, the ricotta or cottage cheese and the Monterey Jack cheese, ending with a layer of rice and beans. Cover and bake about 30 minutes. Remove cover and spread salsa over the top of casserole; sprinkle with cheddar cheese and return to oven for 5-10 minutes until cheese is melted and slightly browned. Garnish as desired before serving. Note: Chopped bell peppers may be substituted for chilies.

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Rice, Tofu and Vegetables
Recipe adapted from Horn of the Moon Cookbook by Virginia Callan

1 lb. firm tofu, well drained and cut into one-inch pieces
1 Tbs. canola oil
1 Tbs. tamari
1 tsp. toasted sesame oil
1 tsp. ground ginger
1 large carrot, thinly sliced
4 ribs bok choy, stems thinly sliced, leaves shredded
1 cup chopped onion
2 cups coarsely chopped broccoli, stems and florets
1 1/2 cups green beans or snow pea pods
3 cups hot, cooked brown rice
Additional tamari and sesame oil for tossing
Salt and pepper

Directions: Heat oil in large heavy skillet; add tofu and cook, stirring occasionally until golden. Mix together the 1-Tbs. tamari, 1-tsp. sesame oil and the ground ginger and pour over tofu, tossing until all is coated. Cook a few more minutes until well glazed. Remove from pan and keep warm. Meanwhile, heat one-inch of water to a boil in a large saucepan. Put a steamer insert in pan; add carrots, bok choy stems and onion, cover and steam three minutes. Add broccoli and beans if using, on top of carrots in steamer; steam additional three minutes. Add bok choy greens and peapods if using and steam two minutes more. Transfer vegetables to large bowl, add tofu and hot rice and toss together. Add additional tamari, sesame oil, salt and pepper to taste and toss again. Note: Any combination of vegetables can be used; adjust steaming time as needed.

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