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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  | ||||||||||||
Sautéed Sugar Snap Peas with Carrots and Honey GlazeSummaryYield Prep time 20 mins Courses Special Diets Source Farmer John's Cookbook: The Real Dirt On Vegetables by Farmer John Peterson and Angelic Organics DescriptionThe fresh, summery flavor of snap peas is set off by the sweetness of lightly cooked carrots and a honey glaze. Sweet simplicity. Ingredients
InstructionsRemove the strings from both edges of the pea pods. Cut each carrot into thirds. Slice each third lengthwise into quarters so that the slices are about the size and shape of the sugar snap peas. Place the carrots in a steamer basket set over 1 1/2 inches of boiling water, cover, and steam until they are crisp-tender, 3 to 5 minutes. Drain the carrots in a colander. Melt the butter in a large skillet over medium heat. Add the sugar snap peas and cook, stirring frequently, for 5 minutes. Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes. Add the honey and cook for one more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey. Remove skillet from heat. Season generously with pepper.
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