Tater Tot Casserole
Vegan—or not! Recipe compiled from staff members’ versions.

1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, chopped (optional)
1 Tbs. olive oil
2 cups any combination frozen peas, corn or green beans (optional)
1 12 to 14oz. package ground “beef”-style soy burger (such as Gimme Lean) or 1 lb ground beef
1 14 to 16oz. creamy mushroom soup, vegan if desired
1/2 cup milk-dairy, rice or soy
1 tsp. Worcestershire sauce (optional)
1 tsp. tamari
1 package Spud Puppies frozen potato nuggets
1 cup shredded Cheddar cheese or vegan Cheddar cheese

Directions: Preheat oven to 375°F. Heat oil in medium skillet; add onion (and celery if using) and sauté until tender. Stir in garlic and cook a minute more. Add soy burger or ground beef and heat thoroughly. (If using ground beef, cook several minutes until meat is cooked through. Drain and discard any grease.) Stir in frozen vegetables if using and heat through. Transfer mixture to a 2-quart casserole dish. Combine soup, milk, Worcestershire sauce and tamari; set aside. Spread Spud Puppies evenly over burger mixture; pour soup mixture over the top. Sprinkle casserole with cheese. Bake 35-40 minutes or until bubbly throughout and golden brown.

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Auntie Carolyn’s Swedish Meatballs
Recipe submitted by Liz Wermcrantz, Reader editor

2 1/2 to 3 lbs. Organic Valley ground beef
3 medium or 2 large eggs
3/4 to 1 cup dry breadcrumbs
1/4 cup dried parsley flakes
1/4 cup or more dried minced onion
Large sprinkle ground allspice
1 tsp. sugar, or to taste
1 tsp. salt, or to taste
1 tsp. pepper, or to taste
Canned evaporated milk
Vegetable oil

Directions: Mix together very well all ingredients except milk, oil and butter. Add enough canned milk to moisten, but not too much or the meatballs will come apart. Form the meatballs, packing each one together tightly. Put on a cookie sheet and chill in the refrigerator. Heat a mixture of half oil and half butter in a large skillet until hot and bubbly; fry meatballs in batches until cooked through and brown. Keep shaking the pan as they brown; this is what keeps them together. Do not cook too long or they will be dry when reheated. Use the pan drippings plus flour, water and a bouillon cube to make gravy to use for reheating. Do not use too much gravy or you’ll have meatball soup! These freeze really well.

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Zucchini Bread
Recipe submitted by Brendon Smith, Director of Communications, Willy Street Co-op

1 cup canola oil
3 eggs, slightly beaten
1 2/3 cups sugar
2 cups grated raw zucchini (unpeeled)
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 cup chopped walnuts or pecans

Directions: Combine oil, eggs, sugar, zucchini and vanilla in large mixing bowl and blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts. Pour into 2 well-greased loaf pans. Bake at 325°F. for 1-1/2 hours, or until done and toothpick inserted in center comes out clean. Makes 2 loaves.

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Cape Cod Fish Chowder
Recipe submitted by Brendon Smith, Director of Communications, Willy Street Co-op

1 cup chopped onions
4 Tbs. butter
4 cups cubed potatoes
1 1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
2 cups water
1 lb. frozen haddock or cod (cube while partly frozen)
1 can, 15 to 16 oz., whole kernel corn
1 can, 12oz., evaporated milk

Directions: Sauté onions in butter until soft. Add potatoes, salt, basil, pepper and water; cover and simmer for 15 minutes. Place partly frozen fish on top of potatoes. Cover and simmer 15 minutes longer, or until fish is flaky and potatoes are tender. Stir in corn with its liquid and evaporated milk. Cover and heat just to boiling, but do not boil.

Star Recommends: Gato Negro, Chardonnay, Chile
This super valued wine from Chile is a perfect choice for this fish chowder. Fresh and lively styled this Chardonnay won’t get heavy in the glass for this traditional chowder. Cats like fish, right?

Lynn Olson’s Lefse
Recipe submitted by Lynn Olson, Cooperative Services Manager, Willy Street Co-op

4 cups riced potatoes
1/4 cup butter
1/2 cup of heavy whipping cream
1 tsp. of sugar
1 tsp. of salt
2 cups of flour
Extra flour for rolling out the dough

Directions: Combine first six ingredients in a large bowl; mix well. Form dough into 3-inch balls and chill well. Chilling, and then keeping them really cold before rolling is key. Then after rolling them out to about a tortilla size thickness, they go on the griddle and are toasted on each side, trying to avoid any burning...although, like popcorn, some people like that...

Star Recommends: Terra Andina, Sauvignon Blanc, Chile
Crisp, clean and refreshing styled Sauvignon Blanc from South America. This wine finishes pure and with simple flavors. Great choice for Lefse.

Pumpkin Pancakes
Recipe submitted by Dean Kallas, Merchandising Manager, Willy Street Co-op

Combine the following ingredients in a bowl.
3 cups milk, soymilk or rice milk
1 Tbs. maple syrup
3 Tbs. olive oil
1 15 to 16 oz can pumpkin
1 banana, mashed
Add 1 cup walnut pieces.
Mix the following in a separate bowl.
2 cups unbleached flour
5 tsp. baking powder
1 tsp. sea salt

Directions: Slowly add dry ingredients to pumpkin mixture until moistened. Do not over mix. Ladle onto lightly oiled hot griddle or skillet to bake. Do not over bake-because of the moistness of the fruit, these pancakes will be tender and may seem moister than a conventional recipe.

Star Recommends: Banyan, Gewurztraminer, California

A soft and sweeter styled wine that has faint hints of spice in the mid-palate. The finish is creamy and without rough edges.

Aunt Mary’s Bars
Recipe submitted by Brendon Smith, Director of Communications, Willy Street Co-op

1 cup flour
1/2 cup butter
Blend together and then pat into 9x13 pan. Bake 12 minutes at 350°F.
Meanwhile combine:
2 eggs
1 1/2 cups brown sugar, packed
2 Tbs. flour
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/2 cup coconut
1 cup chopped walnuts

Directions: Spread on baked crust. Bake 20 minutes at 350º. Cool.

2 Tbs. butter
2 Tbs. orange juice
2 Tbs. lemon juice
Enough powdered sugar to spread well

Directons: Frost cooled bars and sprinkle about 1/4 cup finely chopped nuts on frosting.

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A luxury Riesling produced as a partnership between a classic German producer and Chateau Ste. Michelle here in the states. Silky, smooth and swirls on the palate with essence of apricot, orange rind and wildflowers.

Mom’s Apple Crisp
Recipe submitted by Kathy Humiston, Willy Street Co-op staff

4 to 6 cups chopped or sliced flavorful apples
6 Tbs. flour
1/2 cup granulated sugar, or to taste
1 1/8 tsp. cinnamon
4 Tbs. melted butter
1/2 cup brown sugar
1/8 tsp. baking powder
3/4 cup rolled oats
1/2 cup chopped nuts, optional

Directions: Preheat oven to 350°F. Toss apples with 2-Tbs. flour, granulated sugar and 1-tsp. cinnamon; place in buttered 8-inch baking pan. Combine melted butter and brown sugar until well mixed; add 4-Tbs. flour, 1/8-tsp. cinnamon and baking powder and mix well. Stir in oats and nuts, if using. Sprinkle mixture over prepared apples. Bake 30-40 minutes, or until apples are done and all is bubbly and golden brown. Serve warm with vanilla ice cream if desired.

Star Recommends: Chaucer’s Mead, California
A long time favorite and oh, so perfect a match for this apple crisp dessert. Warm the mead up as per instructions and add the attached ‘spice pack’ and let your kitchen be filled with the flavors of fall.