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Willy Street Co-op Recipes

  • Melon and paper-thin prosciutto are a perfect pairing, salty and sweet. This well-rounded salad features both, along with peppery arugula and champagne vinaigrette.

  • This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.

  • This rustic tart is made with a beautifully tender cheddar crust filled with thyme-scented roasted tomatoes.

  • Rhubarb, also known as pieplant, is used mostly for desserts in the United States, but in other parts of the world it's often prepared as a vegetable. Try it out in this main-dish salad, dazzling with vibrant shades of red and pink.

  • What's not to love about a classic strawberry rhubarb crumble? This one has a generous 2-to-1 fruit to topping ratio.

  • This gluten-free tart features a straightforward, press-in-the-pan crust with buckwheat flour, giving it a toasted, nutty flavor.

  • Fresh apricots lend themselves nicely to savory dishes. They turn plump and release their sugars when cooked, making this meal the perfect balance of savory and sweet.

  • This is a fresh, healthy, and vibrant dish. If you'd prefer to fire up the grill instead of searing the salmon, that would be delicious too!

  • This fresh and crunchy potato salad is accented with spring and summer vegetables, a great dish for upcoming picnics and potlucks.

  • Subtly spicy mizuna contrasts with crispy snow peas and savory, marinated tempeh in this meal-sized salad. Mizuna is related to mustard greens, but has much milder flavor.