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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  | ||||||||||||||||||||
Stuffed PeppersSummaryYield Prep time 1 1⁄2 hours Courses Special Diets Food Allergies Source Reprinted with permission from "From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce” Third Edition. DescriptionZephyr Community Farm member Lizzie Breuer contributed this recipe to MACSAC’s fabulous “Asparagus to Zucchini” local food cookbook. It’s simple, vegetarian and vegan friendly, and makes a very visually appealing dish! Ingredients
InstructionsHeat oil in a large skillet; add and sauté the garlic and onions. Add rice and brown about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Toast almonds in a dry skillet or hot oven several minutes, tossing often. Stir in tomatoes, cheese, almonds and salt and pepper to taste. Cook peppers in boiling water for 2 minutes. Drain and stuff peppers with the rice mixture. Replace the pepper tops and bake at 350 degrees for 30 minutes. Enjoy!
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