Willy Street Co-op Recipes

Kale and Honeydew Summer Salad

The hearty flavor of the kale (I recommend lacinato) combines with the sweetness of melon and the richness of the cheese to make a knock-out salad!

Panzanella Salad with Beans

"It's filling, versatile, and beautiful on a plate. This traditional Italian salad is meant for summer when tomatoes are at their peak, so don't even try to attempt this with less-than-stellar tomatoes or you'll be disappointed with the results." - Jeannette Ordas

Tuscan Carrot Top Soup

"There is a Tuscan saying: Non si tira niente - nothing gets thrown away - that is particularly appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why? They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable sautes. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves." -chef2chef

Chilled Sun Gold Soup

"You needn't serve more than a taste of this sweet-tart soup. It makes a stimulating, eye-opening start to a summer meal on a hot day." - Deborah Madison

Zucchini Chips

"Get ready to turn plain old zucchini into something fabulous!" - 100 Days of Real Food

Lemon Basil Shortbread Cookies

These cookies with a trace of lemony-flavored basil are perfect for tea parties and special gifts. Garnish a platter of them with fresh basil sprigs, unless you’d like to keep your guests guessing about the secret ingredient.

Eggplant Burgers

"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."

Jicama-Melon Fruit Salad

Jicama and honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat.

Herbed Tomato Sandwich

"Crusty, strong-textured ciabatta is the ideal bread. The holes drink in the juice, but the bread is strong enough that it won't fall apart. These big stuffed breads look great, taste great, and are invariably messy to eat. Tomatoes of choice are Brandywines, Striped Germans, Carmellos, and Costoluto Genovese." - Deborah Madison

Chunky Guacamole

Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.

Megan's Basil Pesto

This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.

Zuni Cafe Zucchini Pickles

Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.

Summer Squash Gratin

Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.

Cilantro-Lime Rice

This rice, with its fragrant hint of lime and cilantro, makes a fine side dish.

White Bean, Chard and Pasta Soup

"This recipe is from my friend Carrie Birrer, who used to own Florio Bakery in Portland. The combination of garlicky greens and white beans is delicious; just don't let it sit around on the stove too long after making it, as the greens will turn to sludge. My rendition of this recipe calls for fewer anchovies and a pinch of red pepper flakes; adjust both according to your own taste."

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