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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  | ||||||||||
Brussels Sprouts with Bacon-Fried Green OnionsSummaryYield Prep time 30 mins Courses Food Allergies Source Reprinted with permission from "From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce” Third Edition. From MACSAC DescriptionI’m such a sucker for Brussels sprouts- they are exciting to carry home on the stalk from market, fun to cook, and look like adorable mini cabbages. Here’s another fabulous Brussels sprouts recipe to rock during the Eat Local Challenge! Ingredients
InstructionsBring a pot of salted water to boil; add Brussels sprouts and blanch 2-3 minutes. Drain. Meanwhile, cook bacon in skillet until crisp; remove bacon, drain on paper towels, chop it into pieces, and reserve. Discard all but 1-2 T fat in the pan. Cut off the top 3-4 inches from the green end of the onions (reserve ends for another use). Sauté the onions in the bacon fat until barely tender, 1-2 minutes. Stir in apple cider or beer and cook to heat through. Add the drained Brussels spouts and reserved bacon to the pan, stir well, and heat through. Top each serving with three green onions crisscrossed atop them.
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