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Willy Street Co-op Recipes

  • Summer squash soaks up the garlic, herbs, and lemon in this marinade like a sponge, and bursts with flavor after a quick turn on the grill. Use the extra marinade (you'll have some leftover) to drizzle over a grain salad, or to grill more vegetables.

  • Turkish people know how to cook vegetables like no one else, and these incredible zucchini fritters are no exception. Served with an easy salad of sliced tomatoes drizzled in olive oil, this is a perfect summer meal.

  • Adding a generous amount of shredded zucchini to these burgers ensures that they'll stay juicy on the grill.

  • With only a handful of ingredients, this is a surprisingly simple dinner to throw together. Serve with steamed rice or rice noodles.

  • This recipe is meant to be a guide: you can add different liquids, vegetables, and seasonings - it's a very forgiving recipe. If you'd like to use a slow cooker instead of a Dutch oven, be sure to reduce the liquid so that it doesn't boil over.

  • Carnitas basically cooks itself. After four hours in the oven with garlic and chilies, it's packed with flavor and makes a great meal served with warm corn tortillas and all the fixings.

  • This golden, savory chicken cooked in a skillet with fresh herbs is a perfect spring dinner.

  • Black pepper and fresh mint combine with strawberries for a delicious, uncommon jam. The strawberries do need to macerate for a couple of days in the refrigerator, so plan ahead.

  • Strawberries macerated in red wine make a decidedly grown-up dessert. The recipe requires minimal effort, just a little foresight. Make the mascarpone cream shortly before you'd like to serve it.

  • Ramps are also know as wild leeks, and are similar to onion and garlic smashed together. These quick refrigerator pickles intensify their crunch, sharp bite, and pungent flavor.