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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  | ||||||||||||||||||||||||||||||||||
Parsnip Cake with Lemon Cream Cheese IcingSummaryYield Prep time 1 1⁄2 hours Courses Special Diets Source Reprinted with permission from "From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce” Third Edition. DescriptionHold the phone- a PARSNIP Ingredients
InstructionsHeat oven to 350 degrees. Grease and flour two 8-inch round cake pans (or substitute a greased 9 X 13 inch cake pan). Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Combine eggs, oil, parsnips, and apples in a second bowl; stir well. Stir wet mixture into dry just until they are barely combined. Stir in nuts. Divide batter evenly into pans. Bake until cake springs back when lightly touched in the center, 25-35 minutes. Cool 10 minutes, and then turn cakes out of pans to cool thoroughly. To make icing, cream the cream cheese and butter. Beat in powdered sugar and lemon extract until smooth. Cut the cooled cakes in half horizontally with a long, thin, sharp knife. Frost layers to make a four-layer cake (or make a two-layer cake instead). Decorate with finely chopped nuts and/or dried cherries, if desired.
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