 |
|
become an Owner |
Follow us
|
|
||||||||||||||||||||||||||||||
| OPEN DAILY 7:30am - 9:30pm |
||||||||||||||||||||||||||||||||||
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 Friday, May 25th
Tilapia w/ Cilantro Cream Sauce $10.99/lb Tilapia from the Seafood center baked in a rich buttery cream sauce Spaghetti $4.99/lb The classic - spaghetti noodles smothered in marinara Meatballs $6.99/lb Black Earth Beef and Willow Creek Italian sausage with spices and marinara sauce Sausage & Peppers $7.99/lb Willow Creek Italian sausage with organically grown bell peppers and onions Vegetable and Tofu Stir Fry Organically grown vegetables stir fried with a tangy sauce and tofu  | ||||||||||||||||||||||||||||||||||
Zucchini Feta CasseroleSummaryYield Prep time 20 mins Course DescriptionZucchini and onions layered over an herb Bulgar crust, topped with a custard of cream, eggs and crumbled feta Ingredients
InstructionsTo prepare crust reconstitute the bulgur by steaming with an equal amount of water until tender. Add tomato paste, tamari, and chopped parsley and mix well. Layer evenly in bottom of 9x13-inch baking pan. Sauté onions, zucchini, garlic, and spices in olive oil. Drain well and spread on top of bulgur mixture in pan. Make a quiche-like mixture by mixing feta, eggs, and cream. Pour over veggies and bulgur. Sprinkle the top with cheddar cheese and layer with sliced tomatoes as garnish. Bake covered 25 minutes at 350º, uncover, and bake additional 10 minutes to brown.
|
||||||||||||||||||||||||||||||||||
