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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 Wednesday, May 23rd
Orange Chicken $8.99/lb Bell & Evens chicken stir fried with a sweet and spicy orange sauce Mongolian Beef $8.99/lb Black Earth beef stir fried with a spicy red chili and hoisin sauce Vegan Fried Rice $7.99/lb Brown rice stir fried with organically grown vegetables Tofu & Vegetable Stir Fry $8.99/lb Organically grown vegetables stir fried with tofu and a tangy sauce  | ||||||||||||||||||||||
Beet Soup in Roasted Acorn Squash BowlsSummaryYield Prep time 2 hrs Special Diets Food Allergies Source Adapted from Gourmet Magazine DescriptionThis soup is nothing short of stunning. Vibrant. Mesmerizing. It is the dinner equivalent to typing in all caps, and begs to be described with exclamation points. Green! Orange! Red! Exciting! Great for guests, since many people have not seen a squash used as a bowl before. Serve with an arugula or spinach salad topped with fresh goat cheese. Ingredients
InstructionsAcorn squash bowls: Preheat oven to 375ºF. Place squash halves on a lined baking sheet cut side up. Brush with oil and sprinkle with salt. Roast for 1¼ hours or until tender. Prepare soup while these are baking. Beet soup: In a stock pot, sauté onions in oil until translucent. Add beets and apple and continue braising for 5 minutes, stirring occasionally. Add garlic, stirring to fully incorporate. Add broth, cover and simmer until the beets are tender, about 40 minutes. Stir in vinegar and brown sugar. Transfer portions to blender and puree until very smooth. Return to stock pot, adding water if soup is too thick and season to taste with salt and pepper. Serve piping hot in roasted squash bowls.
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