Spicy Veggie Soup
Recipe submitted by Holly Breach, Willy Street Co-op Owner

4 cups broth, any type (I originally used Pacific Foods’ Mushroom broth, the whole carton)
1 cup Silk Soymilk Plus
1 cup celery
1 cup radishes
1 cup red onion
15 baby carrots
1/2 to 1 small jalapeno pepper, minced
1/2 cup (canned) black beans
2 cloves garlic, minced
1/3 cup instant mashed potatoes
1/2 cup fresh cilantro, chopped
3 to 4 leaves fresh basil, chopped
3/4 tsp. curry powder
1 tsp. salt
Directions: Bring broth to a boil. Chop & add veggies. Scoop out enough boiling broth to turn potato flakes into paste in a separate bowl. Add paste and soymilk to pot. Add spices; reduce heat to simmer. Simmer for at least 30-45 minutes to allow flavors to mingle.
Notes: For most uniform flavor, allow to steep overnight in fridge, and then serve piping hot. If desired you could substitute a little cornstarch, or even pureed potato for the instant.

Star Recommends: Wine Match: Chateau Grande-Champs, Bordeaux Blan
Try this fresh and lively Sauvignon Blanc from France with this spicy soup. Hints of grapefruit and pear aromas follow nicely to the palate and are clean and cooling that offsets the spice of this soup.


Eggplant and Chickpea Stew
Recipe adapted from Classic Vegetarian Cooking from the Middle East and North Africa

1 medium eggplant, peeled and cut into 1-inch cubes
Salt to taste
6 Tbs. olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 19-oz can chickpeas with their liquid
2 zucchinis (about 5 inches long) cut into 1 inch cubes
1 15-oz can tomatoes or 2 cups peeled, seeded fresh tomatoes
3 Tbs. finely chopped cilantro
1/4 tsp. black pepper
1/4 tsp. nutmeg
Directions: Sprinkle eggplant with salt and place in strainer. Weight the eggplant and let drain 30-45 minutes. If the eggplant is very fresh, this step can be skipped. Heat the oil over medium-high heat and when the oil is hot sauté eggplant cubes quickly until they begin to brown. Add the onion and garlic and sauté a few minutes more. Stir in remaining ingredients and bring stew to a boil. Cover, reduce heat and simmer 30 minutes, adding a few Tbs. of water if necessary to prevent sticking. Serve hot or at room temperature with rice or pita bread.

Star Recommends: Nicolas Potel, Moulin A Vent, France

One of the most celebrated villages from Beaujolais. Deep ripe black cherry and violet aromas and flavors settle within a medium-bodied framework. Will make a great compliment for this summer stew.


Zucchini Brownies
Recipe reprinted with permission from Simply In Season

1 cup flour
3/4 cup whole-wheat flour
1/3 cup cocoa
1/2 tsp. baking soda
1/2 tsp. salt
2 to 3 cups shredded zucchini
1 egg
3/4 cup sugar
3/4 cup brown sugar
1/2 cup plain yogurt
1/2 cup oil
1 tsp. vanilla
1/2 to 1 cup semisweet or mint chocolate chips
1/2 cup chopped nuts, optional
Directions: Preheat oven to 350F. Grease a 9x13-inch baking pan. Combine flours, cocoa, baking soda and salt in large bowl. Stir in zucchini. Combine egg, sugars, yogurt, oil and vanilla in separate bowl. Stir into zucchini mixture. Spread batter evenly in prepared pan. Sprinkle chocolate chips and nuts on top of batter. Bake in preheated oven until toothpick inserted in center comes out clean, 35-40 minutes.

Star Recommends: Wine Match: Layer Cake, Primitivo, Italy
From the far southern borders of Italy this Primitivo (Zinfandel) will be a fine choice for these dense and rich brownies. This wine is ultra ripe bordering on port-like qualities. Deep black and red fruit flavors.


Honey Lemon Refrigerator Pickles
Reprinted with permission from From Asparagus to Zucchini by MACSAC

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
3/4 cup honey
1 cup lemon juice
1/2 tsp. kelp powder
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. ground turmeric
1/2 tsp. ground cloves
Directions: Place cucumbers and onions in large glass bowl. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until honey is dissolved. Pour hot liquid over cucumbers and onions, toss well and let cool. The cucumbers will give off some of their juices; keep them submerged in the liquid while they cool. Transfer pickles to 3 sterilized pint jars, cover tightly and refrigerate at least 24 hours before serving. The pickles will keep for a week or so.

Star Recommends: True Earth, Organic Chardonnay, Mendocino, California
Big and ripe with tropical fruit flavors and a great mouth feel on the palate. Low acid makes this organic a good choice for this summer pickle salad.


Cajun Corn and Kale Salad
Recipe reprinted with permission from Farmer John’s Cookbook: The Real Dirt On Vegetables

This is simple summer cooking. The bright, clean flavors of this dish will put a smile on anyone’s face. If you don’t have a Cajun seasoning mix, you can make your own by combining 1/4 tsp. salt and a big pinch of each of the following: cayenne pepper, freshly ground black pepper, dry mustard, crushed fennel seeds, and dried thyme. You can serve this dish over couscous or with chunks of boiled or steamed potato mixed in. If you use frozen corn, thaw it and use about 1 1/2 cups.    
2 quarts water
4 ears sweet corn
1 large bunch kale, stems removed (about 1 pound)
2 tsp. salt plus more to taste
1 large red bell pepper, diced
1 green bell pepper, diced
1 large tomato, diced
1 small sweet onion, minced
1 clove garlic, minced (about 1/2 tsp.)
1/4 cup extra virgin olive oil
2 Tbs. fresh lemon juice
1-1/2 tsp. Cajun Spice Seasoning
Directions: Bring 2 quarts of water to a boil in a large pot; add the ears of corn. Turn off the heat and let the corn cook in the hot water for 5 minutes. Set the ears aside and reserve the cooking water. When the corn is cool, slice the kernels from the cobs. Return the corn water to a boil and add the kale and 2 tsp. salt; cook until kale is just tender and still bright green, about 5 minutes. Transfer the kale to a colander to drain and cool. When the kale is cool enough to handle, squeeze out the excess liquid with your hands and then finely chop. Toss the kale with the remaining ingredients in a large bowl until well combined. Season with salt to taste.

Star Recommends: Jan Kris, Divinity, Heavenly White Blend, Paso Robles, California
This lemon and spiced up salad needs a more fruit driven and softer acid white and this is just the choice. A Voignier and Chardonnay blend that is round, lush and with just a hint of tropical fruit to offset the acid and spice of this salad. Enjoy well chilled.


Spaghetti Sauce with Chicken Sausage and Swiss Chard
Reprinted with permission from culinate.com. Recipe by Carrie Floyd, from the Culinate Kitchen collection

Olive oil
1 small onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 bunch chard, stems and leaves chopped separately
1 lb. Italian chicken sausage (remove casings if using link sausage)
1 can (28 ounces) whole peeled tomatoes, chopped, juice reserved
1 can (6 ounces) tomato paste
1 tsp. oregano
1/4 tsp. ground fennel seeds (optional)
Salt and pepper
Honey (optional)
Directions: Cover the bottom of a large pot with olive oil. Heat to medium and cook the onion until it turns translucent. Add the carrots, celery, and Swiss chard stems, and cook for another 5 to 10 minutes, until the vegetables begin to soften. With a wooden spoon, move the vegetables to the outside circle of the pot, add more oil if necessary, and add the sausage. Cook the sausage, breaking it up with the spoon, until it is no longer pink. Add the tomatoes, tomato juice, tomato paste, oregano, and ground fennel seeds. Bring to a boil, then lower the heat and simmer for about 30 minutes or until the vegetables are cooked through and the flavors have melded. Five minutes before serving, stir in the chopped Swiss chard leaves and cook until wilted. Taste sauce and season accordingly with salt and freshly ground black pepper, adding a spoonful of honey if the sauce tastes too acidic.
Notes: Turn this into a hearty vegetarian marinara sauce by omitting the sausage.

Star Recommends: Foris Vinyards, Fly Over Red, Rouge Valley, Oregon
A great everyday red wine value from a family owned vineyard in Oregon. A blend of Cabernet, Merlot and Cabernet Franc, this wine boasts earthy flavors with complex dark fruits. Keep your eyes peeled for this one.


Yellow Peppers Stuffed with Quinoa, Corn and Feta Cheese
Reprinted with permission from Vegetarian Suppers from Deborah Madison’s Kitchen

1 cup quinoa, rinsed well several times
3 Tbs. olive oil
1 bunch scallions, including 2-inches of green tops, thinly sliced
2 jalapeno chilies, finely diced (seeded if desired)
1 garlic clove, finely chopped
1 tsp. ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears corn)
1bunch spinach, leaves only (1/2 pound leaves)
1/2 cup chopped cilantro
1/4 pound feta cheese, diced
2 large onions, thinly sliced in rounds
1/2 cup white wine
4 yellow and/or orange bell peppers
Salt and freshly ground black pepper
Directions: Bring two cups water to a boil. Add 1/2-tsp. salt and the quinoa. Stir, cover and simmer over low heat until the grains are tender and the spiraled germ is visible, about 15 minutes. Warm half the oil in a wide skillet. Add the scallions and chilies and cook over medium heat about two minutes, then add the garlic, cumin, corn and spinach, along with two Tbs. water. When the spinach is wilted, add the cilantro, cooked quinoa and feta. Toss together, taste for salt and season with pepper. Heat a Tbs. of oil in a wide skillet. When hot, add the onions and sauté, stirring frequently, until they begin to color around the edges after several minutes. Pour in the wine and deglaze the pan, stirring once or twice. Season with salt and pepper and distribute in a baking dish (or two) large enough to hold the peppers.
Slice the peppers in half lengthwise, without removing the stems or tops; cut out the membranes and seeds. Simmer in salted water until tender to the touch of a knife, but not soft, 4 or 5 minutes and then remove. Fill with the quinoa mixture and set in the baking dish(es). Preheat the oven to 400F. Drizzle the remaining olive oil over the peppers and bake until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm or at room temperature.

Star Recommends: Wine Match: Hirsch, Veltliner # 1, Austria
Loved by all, this summer white wine favorite is lively on the palate with just small hints of herbs and fresh-cut hay that marry with the fruit aspects of this wine. A great choice for this flavorful stuffed pepper dish.