Ultimate Macaroni and Cheese (Dairy or Vegan)
Recipe reprinted with permission from The Vegetarian Family Cookbook by Nava Atlas

  • 12 oz whole-wheat elbow macaroni or other tubular pasta
  • 3 Tbs. unbleached flour
  • *1 1/2 cups low fat milk, soymilk or rice milk
  • *2 Tbs. non-hydrogenated margarine or butter
  • *1 1/2 to 2 cups grated Cheddar cheese or non-dairy Cheddar-style cheese
  • Salt, pepper and hot sauce (optional) to taste

Directions: Cook the pasta in plenty of boiling water until al dente; then drain. Meanwhile, dissolve the flour in 1/2 cup of the milk and then combine with remaining milk, margarine and cheese in a saucepan. Slowly bring to a gentle simmer, stirring often. Cook over low heat until the sauce is smooth and thick, 4 to 5 minutes. Combine the cooked macaroni and the cheese sauce and stir together. Season to taste with salt, pepper and hot sauce if using. If desired, transfer the mixture to an oiled 9-inch baking pan, sprinkle the top with fresh bread crumbs and bake at 400°F for 20-25 minutes or until golden and crusty.
Note: Hot sauce will bring out the flavor of the cheese; use a few drops or more to taste.

Star Recommends: Riouolo, Prosecco, Italy
Several good customers of Star Liquor and one local top chef have all told us how well a sparkling wine rocks with a good homemade Mac & Cheese. Try it and let us know!

Marrakesh Lamb Stew
Reprinted with permission from Simply In Season by Herald Press

  • 1 1/2 lbs boneless lamb or beef, chopped in bite-size pieces
  • 2 Tbs. olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 5 medium carrots, chopped
  • 2 cups stewed tomatoes
  • 2 medium turnips or 1 rutabaga, chopped
  • 1 medium potato, chopped
  • 1 cup water, broth or tomato juice
  • 1/2 tsp. salt
  • 1 cinnamon stick
  • 1 tsp. each ground cumin, coriander, cloves, and turmeric
  • 1/4 tsp. crushed red chilies, or to taste
  • Pinch of ground nutmeg and allspice
  • 2 cups cooked chickpeas
  • 1/2 cup pitted prunes, halved
  • 1/2 cup raisins
  • 2 Tbs. fresh parsley, chopped
  • 4 cups hot cooked couscous or rice
  • 2 Tbs. slivered almonds, toasted

Directions: Heat oil in large soup pot, brown meat in batches and set aside. Stir onion and garlic into meat drippings and sauté until translucent and tender. Return meat to pot. Add carrots, tomatoes, turnips or rutabaga, potato, water, broth or juice, salt and spices and bring to a boil. Cover, reduce heat and simmer 40 minutes. Stir in chickpeas, prunes and raisins, cover and cook about 10 minutes more, or until vegetables are tender. Stir in parsley. Serve on a bed of couscous or rice, garnished with almonds.

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This family owned vineyard is producing great wines from certified organic grapes at a reasonable price. This Petite Sirah (not to be confused with Syrah) is deeply colored with aromas of black fruit and bramble. On the palate it’s expansive and mouth-coating with complex flavors and moderate tannins.

Jeanne’s Cauliflower Cheese Soup
Recipe submitted by Jeanne R. Tentis, Willy Street Co-op Owner and cooking instructor

  • 1 large head of fresh cauliflower, cleaned and broken into florets
  • 4 cups turkey or chicken broth, homemade or high quality, divided use (2c +1c+1c) (veggie broth can be substituted, if desired)
  • 4 Tbs. unsalted butter
  • 1 small onion, cut into a small dice
  • Heaping 1/4 cup flour
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups half and half or whole milk
  • Sea salt and fresh ground pepper to taste
  • Toasted crouton, plain or garlic, see note
  • Flat leaf parsley, chopped for garnish

Directions: Cook cauliflower in 2 cups of broth until fork tender, but not mushy. Drain and reserve broth. Reserve 1 cup of the florets and set aside. In food processor, puree remaining florets with the reserved cooking broth. Melt butter in a large pot and sweat the onions until soft. Add the flour and cook for 3-4 minutes on medium low heat. Add 1 cup of broth and mix, cooking until thickened. Add the pureed cauliflower and blend well. Thin with additional 1 cup broth as needed. Add the cheese and stir until melted. Season to taste with salt and pepper. Add the reserved florets and the half and half or milk. Cook on low until heated through; do not boil. Check again for seasoning and adjust. Serve with a toasted crouton and sprinkle with chopped parsley.

Note: Jeanne Tentis suggests this method for the crouton: I usually get a baguette, cut it on an angle about 1/2 inch thick, rub it with olive oil and sometimes garlic. I then toast both sides under the broiler until golden. Any kind of crouton would work but this is my version and it works really well. I especially like to use garlic as it adds a punch to the creamy soup.

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This California Sauvignon Blanc is soft in style with low acid. Fresh and lively fruit aromas and flavors combine with slight hints of melon on the finish.

Grated Carrot Salad
Recipe adapted from The New Laurel’s Kitchen

  • 3 cups grated carrots (about 1 pound)
  • 1/2 cup raisins
  • 1/2 cup orange juice
  • 1/2 tsp. ground cumin
  • 2 Tbs. minced parsley

Directions: Combine all ingredients in a bowl; mix well. Chill 30 minutes or so before serving.

Star Recommends: Santa Julia, Torrontes, Argentin
This organic white wine from South America is all the rage. Softy styled, this wine has fruit and citrus components of peach and apple that are slight but pleasing. A great choice for this complex salad.

Quick Chili
Recipe adapted from 366 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman.

  • 2 Tbs. canola or olive oil
  • 1 medium onion, diced
  • *7 oz. Gimme Lean, ground beef style meat substitute
  • 1-4 oz. can diced green chilies, mild or hot
  • 4 cloves garlic, minced
  • 2 Tbs. chili powder
  • 1 tsp. ground cumin
  • *1-25 oz. can kidney beans, rinsed and drained
  • 1-28 oz can diced tomatoes
  • 1 tsp. dried oregano
  • Salt and freshly ground black pepper
  • 1 cup water
Directions: Heat the oil in a soup pot; add the onion and Gimme Lean and cook until onion is translucent. Stir in the chilies, garlic, chili powder, and cumin and cook for a minute or two. Add the beans, tomatoes, oregano and water and bring to a boil. Reduce heat and simmer about 30 minutes. Season to taste with salt and pepper, adjust other seasonings as desired and simmer a few minutes more. Serve over, or with, fresh cornbread.

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This Organic Zinfandel is zesty with a slight hint of spice but is not overwhelming. Ripe plum and red berry fruits combine seamlessly with the soft tannins. Perfect with your hot bowl of warming winter chili.

Braised Green Beans
Recipe adapted from American Wholefoods Cuisine by Nikki and David Goldbeck.

  • 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • 1 cup diced canned tomatoes
  • *10 oz frozen green beans
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • Black pepper to taste
  • 1 teaspoon lemon juice
Directions: Heat olive oil in saucepan over medium heat; add garlic and cook for a minute to soften; do not allow garlic to brown. Stir in tomatoes, green beans, salt and sugar and bring to a boil. Reduce heat, cover and simmer 30-40 minutes, or mixture is stew-like. Add pepper to taste and stir in lemon juice.

Star Recommends: Alfrado Roca, Pinot Noir, Argentina
We select a lovely Pinot noir from South America for this tomato and green bean dish. The slight plum and cherry notes and soft nature of a Pinot Noir is perfect.

Basic Cornbread
Recipe adapted from King Arthur Flour 200th Anniversary Cookbook

  • 1 cup cornmeal
  • 1 cup whole-wheat or unbleached flour
  • 1/4 cup sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 egg
  • 4 tablespoons melted butter or margarine or canola oil
Directions: Preheat oven to 425°F; grease a 8-inch square baking pan and set aside. Combine dry ingredients in a mixing bowl and stir well. In a separate bowl, whisk together the milk, egg and melted butter. Pour the liquid ingredients into the flour mixture and stir just until all the dry ingredients are moistened. Spread batter in prepared pan and bake in preheated oven about 20 minutes or until a toothpick inserted in center comes out clean.

Tempeh Peanut Noodles
Recipe adapted from Vegetarian Times Low-Fat & Fast Asian

  • 8 ounces tempeh, chopped
  • 4 Tbs. lime juice, divided use
  • Zest of 1 lime
  • 1/2 cup finely chopped green onion, divided use
  • 1 1/2 tsp. minced garlic, divided use
  • 2 tsp. minced fresh ginger
  • 2 tsp. peanut or canola oil
  • 2 Tbs. chunky natural peanut butter
  • 2 1/2 Tbs. coconut milk
  • 1/2 tsp. brown sugar
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 to 1/2 tsp. cayenne pepper, or to taste
  • 2 to 3 Tbs. hot water
  • 1/2 cup vegetable broth
  • 4 ounces rice noodles, soaked per package directions
  • Cilantro sprigs and lime wedges
Directions: Combine in a large bowl the tempeh, 1 Tbs. limejuice, lime zest, 5 Tbs. green onion, 1 tsp. garlic, ginger, and 1 tsp. peanut oil. Toss together thoroughly and set aside to marinate about 15 minutes. While the tempeh is marinating, combine in a small bowl: 3 Tbs. lime juice, peanut butter, coconut milk, brown sugar, 3 Tbs. green onion, red pepper flakes, cayenne if using, and hot water; whisk until smooth and set aside. Remove tempeh from marinade and discard marinade. Heat a wok or large skillet over medium high heat and add remaining tsp. of oil. Add tempeh and stir-fry about 5 minutes, then add broth, reduce heat, and simmer, partially covered, for about 10 minutes. Stir in peanut sauce, and then gently fold in softened noodles until well mixed. Garnish with cilantro sprigs and lime wedges if desired.

Star Recommends: Ste. Chapelle, Riesling, Idaho
This stunning wine from the cool climate of Idaho is our selection for this complex dish. Slightly sweet it has fragrances and aromas of melon and apricot and a soft silky finish. The flavors marry perfectly with this complex Tempeh dish.