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Willy Street Co-op Recipes

  • Serve these deeply flavored mushrooms over polenta or steak, or folded into risotto.

  • Serve over hot buttered noodles, polenta, or mashed potatoes. Can be prepared vegan and/or gluten-free.

  • Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take-out)!

  • These easy to assemble crostini are topped with ricotta that's packed with early springtime flavors. If ramps aren't available yet, just use spring onions.

  • Sunflower seeds and sunflower greens make this simple beet salad crunchy and snappy.

  • Tart lemon and sunflower greens add freshness to this creamy pasta.

  • Loaded with savory spices, and topped with crunchy roasted chickpeas, this bright soup is a ray of sunshine on a dark winter day. 

  • You can make these whole-grain, carrot-flecked muffins ahead of time so breakfast will be ready to go on busy mornings.

  • This simple egg dish is great as an appetizer, a snack, or a light meal, and takes a lot of its flavor from olive oil. If you're apprehensive about flipping it during the cooking process, you can leave it in the skillet and finish cooking it in a 375˚F oven until the eggs are set but not overcooked.

  • If you like a little heat, this is a really great variation on traditional mashed potatoes, and are so good, you don't need gravy.