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Willy Street Co-op Recipes

  • Serve this authentic curry with jasmine rice. It's very easy to make a vegetarian version by substituting the beef for firm, cubed tofu that's been patted dry, and then following the recipe as directed. Simply omit the fish sauce.

  • Marinating tofu for just 15 minutes permeates it with flavor, and creates a nice glaze after it's baked. Italian frying peppers bring loads of taste but no heat.

  • With loads of summer vegetables, hearty mushrooms, and plenty of sweet Hungarian paprika, this vegetarian goulash is full of texture and flavor. Leftovers keep wonderfully for lunch boxes, as well.

  • If you don't have a grill or the space for one, a ridged, cast-iron grill pan works great. Heat over medium-high heat, and cook the tuna for 4-6 minutes, turning once.

  • Skirt steak and sweet fried peppers are infused with garlic in this pasta dish. Makes enough for a crowd!

  • Honeydew or cantaloupe would both be great in this dessert, sweet and cool with a bit of unexpected heat.

  • This raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.

  • Improving upon perfect summer peaches seems unlikely, but baking them with a buttery and crisp topping makes it happen.

  • This jam adds depth of flavor wherever it's used: layer on pizza instead of tomato sauce, spread on a sandwich, or serve with cheese and crackers.

  • Crispy, crunchy onion rings, made healthier thanks to quinoa in three forms. These are easy to make vegan, too!