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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 Thursday, May 24th
Deepak's Vegan Korma $7.99/lb Organically grown vegetables simmered in a spicy tomato coconut curry sauce Butternut Squash Curry $8.99/lb Organically grown butternut squash and vegetables simmered in a tasty curry sauce Chicken Tikka Masala $8.99/lb The new deli favorite Bell & Evans chicken simmered in a spicy curry sauce Vegetable & Tofu Stir Fry $8.99/lb Organically grown vegatables stir fried with a tangy sauce and tofu  | ||||||||||||||||||||||
Leeks and RiceSummaryYield Prep time 20 mins Course Source Recipe adapted from Mediterranean Vegetarian Cooking ©2005 by Paola Gavin DescriptionA tasty way to enjoy leeks. Ingredients
Instructions Remove green tops and roots from leeks, cut into 1-1/2 inch pieces and wash very well, removing all grit. Heat olive oil in large saucepan over medium heat. Add onion and celery and cook about three minutes. Add leeks and red pepper. Cover and cook about 10 minutes or until vegetables have softened. Add tomatoes, rice and salt and stir well. Pour in water; bring to a boil and cover. Reduce heat and simmer 35-40 minutes or until rice is tender. Let stand, covered for five minutes. Serve topped with feta cheese or a scoop of yogurt.
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