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| OPEN DAILY 7:30am - 9:30pm |
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Closing EarlyBoth Willy Street Co-op locations will be closing at 7:30pm on Monday May 28 for Memorial Day. We will resume our regular hours on the following day. Daily Menu10am - 8pm Tuesday, May 22nd
Ginger Roasted Chicken $8.99/lb Bell & Evans chicken breast marinated and roasted with a tangy ginger dressing Plato's Polenta Pie $7.99/lb Polenta baked with feta cheese, olives and organically grown vegetables Rattatouille Pasta $7.99/lb Pasta baked with seasoned tofu, organically grown eggplant, tomatoes and zucchini Tofu & Vegetable Stir Fry $8.99/lb Organically grown vegetables stir fried with tofu and a tangy sauce  | ||||||||||||||||||||||||||
Anné Yalçîn’s Turkish ChickenSummaryYield Prep time 30 mins DescriptionWhether you choose to make the creamy or tomato based version, the savory warmth of Mediterranean home cooking will surely comfort family and friends alike. Ingredients
InstructionsIn a glass dish, rub chicken breasts with oil. Then squeeze lemon juice over them and sprinkle herbs and spice so that they are fully coated. In a heavy skillet over medium heat lightly brown the breasts on each side, adding oil if necessary. Add onions and garlic, cover and simmer over medium low heat for about 10-20 minutes or until tender and juicy, adding a little water to prevent drying. Remove lid and top with Anatolian Yogurt Sauce or tomatoes and parsley. Cover and allow to simmer on low for 5 minutes or until sauce becomes hot, but does not boil. Ladle sauce and juices over chicken when plating. NotesServe with rice or couscous and flatbread.
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