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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  | ||||||||||||||||||||||||
Tuscan Carrot Top SoupSummaryYield Prep time 1 hr Description"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 Ingredients
InstructionsPlace oil in a large, heavy gauge soup pot. Heat over medium-low heat, then add the onion, carrots, celery and garlic. Saute for 5-7 minutes until translucent - take care not to burn the garlic! Add salt and pepper and saute for an additional 30 seconds. Place broth in the pot and bring it to a boil. Once the liquid is bubbling, add the rice. Cook until the rice is almost tender, 15-20 minutes. Add the carrot tops and stir well. Cook, stirring occasionally, for an additional 5 minutes. Serve with a sprinkle of grated cheese and enjoy! Variations: Serve over garlic-rubbed bread, or substitute potatoes for the rice, adding the potatoes at the same time as the broth. NotesNote: Some sunflower oils are fine for sauteing, while others should not be exposed to high heat. Check the bottle for specifications before using!
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