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Willy Street Co-op Recipes

  • Sake, brown sugar, and soy sauce in the marinade turn into a salty, sweet, sticky glaze for grilled chicken. 

  • This hearty, delicious pizza, loaded with smoky grilled eggplant and provolone, can serve as a stepping stone for you into the exciting world of grilling pizzas!

  • These grilled avocados lend themselves to improvisation -- just use any fresh herbs and nuts you have on hand, and you can't go wrong.

  • Skirt steak is a great steak for grilling - it tastes great and is less expensive. Since it's a lean cut, be sure not to overcook it -- nothing past medium. Look for a thicker piece.

  • Once your grill is fired up, these are dead simple to make, and you can use plaintains of varying ripeness with good results. The riper, yellow and black plantains will be sweeter and more creamy, and green ones will yield a milder taste with a starchy, dry texture.

  • This pasta is so creamy and rich, you'd think it was loaded with half-and-half. It's a quick, nourishing dinner, with a full pound of broccoli and some garlic and herbs.

  • You may be doubtful about combining avocados with coconut oil -- after all, avocados are so creamy and rich on their own. But the combination of these two healthy fats is incredible! You'll be tempted to add avocado and a slather of coconut oil to every sandwich you make. These tartines make a perfect hearty breakfast, lunch or dinner.

  • A shrub is an old-fashioned vinegar syrup that dates from Colonial times, and is added to sparkling or still water for a refreshing drink. Ideally it is both tart and sweet, perfect for quenching your thirst and whetting your appetite. 

  • This richly-hued, intensely flavorful kale is a customer favorite at the WIlly Street Co-op's Deli.

  • This salad is spring in a bowl! On its own, it's a perfect dinner for one, and would also serve two to three as a side.