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Willy Street Co-op Recipes

  • 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.

  • This is certainly an unexpected treatment for turnips, but you won’t be disappointed! Crisp and tender bunched turnips are coated in spicy sauce and mellowed with tangy blue cheese. This is a great substitute for wings, perfect for vegetarians and adventurous eaters alike.

  • Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.

  • Bunched turnips, or Harukei turnips, are small, snowy-white turnips with a very mild flavor. They cut the fattiness of the pork in this Louisiana-style dish. Try serving over steamed white rice.