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Slow-Cooked Rib Eye with Green Garlic-Parsley Butter

Adapted from

A compound butter with green garlic, parsley and shallots accompanies this tender rib eye.

2 c. chopped green garlic (both white and green parts)

1 lb. unsalted butter, at room temperature

1 c. chopped flat-leaf parsley

1 c. minced shallots

zest of 1/2 lemon

1/4 c. lemon juice

2 Tbs. Worcestershire sauce

1 Tbs. kosher salt plus 1 teaspoon

2 tsp. black pepper

2 tsp. anchovy paste

1 center-cut, bone-in rib eye roast (about 7 1/2 pounds), fat left on

canola oil

15 sprigs of fresh thyme

15 sprigs of fresh rosemary

1 bulb of garlic, sliced in half widthwise

Directions: Prepare a large bowl of ice water (about half ice), and bring a large pot of salted water to a boil. Place the green garlic in a fine mesh strainer, and submerge the strainer in the pot of boiling water for just 7 seconds. Transfer the strainer (with the green garlic in it) to the ice water bath until completely chilled. Drain excess water and spread the green garlic on a clean kitchen towel and pat it dry. 

Place the green garlic in a blender and blend on high for 3-5minutes, until smooth, adding up to a tablespoon of water if needed to keep the blades moving. Transfer to a large mixing bowl. Add the butter, parsley, shallots, lemon zest, lemon juice, Worcestershire sauce, the kosher salt, black pepper, and anchovy paste. Use a rubber spatula to incorporate all the ingredients, blending well until thoroughly combined (this will take a couple minutes - you can also use a stand mixer fitted with a paddle attachment). 

Divide the butter into two portions, and place each one on a sheet of parchment or wax paper. Roll the bottom half of the paper over the butter with one hand, hold the bottom layer in place and with the other hand pull the covered butter toward you. Wrap your fingers tightly around the butter to roll it up. Twist the ends of paper to seal, and chill in the fridge until hard, about 2 hours. Remove one of the rolls from the fridge about 25 minutes before serving (see note).

Preheat oven to 250ºF. Set a rack in a roasting pan.

Sprinkle the rib eye with a generous amount of salt and pepper. Heat a cast-iron skillet over high heat. Pour in about 1/4 inch of canola oil. When hot, place the beef fat-side-down in the oil. Sear until golden brown, 3-5 minutes. Sear the same way on all sides, then remove from heat.

Arrange the thyme and rosemary sprigs across the rack in the roasting pan. Set the two garlic halves on top. Place the rib eye on top of the garlic and herbs with the fat side facing up. Roast for 2 hours 45 minutes, until an instant read thermometer inserted into it reads 125ºF. Let rest in the roasting pan for about 25 minutes before transferring to a cutting board to carve. While the beef is resting, baste several times with pan juices. 

Carve the rib eye into 6 slices, and serve each slice with a 1/2-inch disk of green garlic-parsley butter. Serves 6.

Note: You will not need all the compound butter for the rib eye. Wrap unused butter tightly and freeze for up to a month.


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Green Garlic Vichyssoise

Adapted from

Young green garlic has a more delicate taste than the mature variety. Its mild flavor is highlighted in this chilled, fresh soup.

1 1/2 Tbs. unsalted butter

1 c. chopped green garlic, white and pale green parts (6-8 stalks)

1 c. sliced leeks, white and pale green parts (about 1 leek)

2 c. peeled, diced potatoes 

1 1/2 c. vegetable broth


3/4 c. half-and-half


chopped parsley

Directions: In a large stock pot, melt the butter over medium heat. Stir in the green garlic and leek, and cook for 3-4 minutes, stirring frequently, until beginning to soften. Stir in the potatoes, and cook for 1 minute. Pour in the broth, and just enough water to cover the vegetables. Raise heat to medium-high, and bring to a boil. Reduce heat to low, then simmer uncovered, stirring occasionally, until the potatoes are tender. Allow to cool, then refrigerate to chill completely.

Use an immersion blender to puree the soup (or work in batches with a regular blender) until smooth. Transfer to a large bowl, and add the half and half. Add salt to taste, and serve in bowls topped with chopped parsley. Serves 4.


Star Recommends: Schloss Saarstein Pinot Blanc: Savory smoke and mineral tones persist throughout this light-bodied Pinot Blanc, lending a shadowy cast to its fresh lemon and lime flavors. It’s refreshing, with a brisk, revitalizing finish. –Wine Enthusiast

Roasted Sardines with Green Garlic Gremolata

Adapted from

If you’ve only tried sardines from a can, these’ll pleasantly surprise you. Roasted until crispy, and topped with a bright and punchy gremolata, these sardines make a great appetizer for a small group, or a dinner for two.

1 1/2 lbs. fresh sardines

3 Tbs. flat-leaf parsley, chopped

1 Tbs. minced green garlic bulbs

1 lemon, zested and juiced


olive oil

black pepper

Directions: Preheat oven to 400ºF. Lightly grease a rimmed baking sheet and set aside.

Use a sharp knife to remove the head, fin and gills of the sardines. Slice open each sardine’s underside from the top to the tail end. Gently press each fish onto a cutting board, so that the two fillets are splayed out on either side, with the skin-side up. Firmly press down on the backbone until you feel the spine coming away, then flip it over and pull out the spine. Rinse under cool running water, then pat dry.

In a small bowl, mix together the parsley, minced green garlic, and the lemon zest and juice. Season with salt to taste, and set aside.

Brush both sides of the sardines with olive oil, and sprinkle with salt and pepper. Arrange on the prepared baking sheet and roast for 5 minutes, or until cooked through.

Serve hot, topped with the gremolata. Serves 4 as an appetizer, 2 as an entrée.


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Tofu with Green Garlic, Shallots and Soy Sauce

Adapted from

With a simple pot of steamed rice, this tofu dish makes a perfect weeknight dinner. The tofu is pan-fried, then tossed in a sauce fragrant with ginger, shallots, chiles and lots of green garlic.

1/2 c. grapeseed oil (or canola)

3/4 lb. firm tofu, patted dry, cut into 1-inch cubes, patted dry again

2 Tbs. cornstarch


5 Tbs. unsalted butter

1 4-inch knob ginger, peeled, finely chopped

2 Serrano chiles, stemmed, seeded, minced

3 bunches green garlic, trimmed, sliced into 2-inch pieces (about 12 stalks)

5 shallots, thinly sliced

1/4 c. soy sauce

1 Tbs. brown rice vinegar

1 Tbs. sugar

black pepper, to taste

steamed rice, for serving

Directions: In a large bowl, toss the tofu with the cornstarch and a large pinch of salt.

Line a plate with a few layers of paper towels. In a large, well-seasoned wok or cast iron skillet, heat the oil over medium-high heat. Fry the tofu in oil until golden brown all over, about 3 minutes on each side. (Do this in batches to avoid crowding the pan if needed.) Drain the tofu on the paper towel-lined plate, and set aside. Discard all but 1 tablespoon of oil from the skillet. Return pan to medium heat, and add the butter. When melted, stir in the ginger, chiles, green garlic, shallots and a pinch of salt.Cook, stirring, until tender, about 10 minutes. Stir in the soy sauce, brown rice vinegar, sugar and black pepper. Return the tofu to the pan. Cook, stirring, until heated through, 2-4 minutes. Toss to coat in the sauce. Serve hot, over steamed rice. Serves 2.


Star Recommends: Commanderie de la Bargemone Rosé: Offers classic aromas of wild strawberries and red currants, with a light, floral character and a crisp, bone-dry palate.

Pork, Asparagus and Sugar Snap Pea Stir-fry

Adapted from

Pork tenderloin and spring vegetables are glazed in a rich, garlicky sauce in this quick meal (after you’ve chopped all your vegetables, this only takes about 20 minutes!)

1 c. white rice, uncooked

1/4 c. soy sauce (or tamari)

2 Tbs. sherry

2 Tbs. brown sugar

1 Tbs. rice vinegar

1 tsp. sesame oil

1 tsp. cornstarch

16 oz. pork tenderloin, sliced into 1/2-inch-thick medallions, each medallion sliced into 2-3 strips (see note)



2 tsp. canola oil, divided

2 shallots, thinly sliced

1 lb. asparagus, trimmed, sliced into 1-inch pieces

1 1/2 c. sugar snap peas, trimmed

2 cloves garlic, minced

1-inch piece of ginger, peeled and minced

1 1/2 tsp. crushed red pepper flakes

Directions: Combine the rice, 2 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil, then stir, reduce heat to very low, and cover. Cook for 20 minutes, until the rice is tender and the water is absorbed. Set aside, covered.

In a small bowl, whisk together the soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and cornstarch. Set aside.

Season the pork tenderloin generously with salt and pepper. Heat half of the canola oil in a large sauté pan over high heat. Add the pork and cook, turning occasionally, for 5-7 minutes, until the edges begin to brown and the pork is just cooked through. Transfer to a plate and set aside.

Add the last teaspoon of canola oil to the pan, and sauté the shallots until soft, 2-3 minutes. Add the asparagus and cook for 1 minute. Stir in the snap peas. Add 2 tablespoons of water, and scrape up any browned bits from the bottom of the pan. Add up to 2 more tablespoons of water if there are still a lot of browned bits. Sauté the vegetables until the asparagus and sugar snap peas are crisp-tender and bright green. Add the garlic, ginger, and crushed red pepper flakes, and sauté for another 30 seconds. Add the reserved soy sauce mixture, and fold in the cooked pork. Toss to coat in the sauce, and cook, stirring, until the vegetables are glazed and the sauce has thickened, just a minute or two longer. Serve hot, with the rice. Serves 4.

Note: Place the tenderloin in the freezer before slicing for 20 minutes.


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Asparagus, Mushroom, and Cheddar Tart

Adapted from

Store-bought puff pastry forms a buttery and delicious, but super simple, base for this savory tart. Be sure that the pastry is completely thawed before starting the recipe.

1 sheet puff pastry, thawed

flour, for dusting

1/4 lb. crimini mushrooms, trimmed, sliced

2 scallions, trimmed, sliced

1 Tbs. olive oil

15 asparagus spears, large, trimmed

3 oz. aged cheddar, grated

2 sprigs fresh thyme

black pepper

Directions: Preheat oven to 425ºF. Line a rimmed baking sheet with parchment. 

Gently unroll or unfold the puff pastry, and lightly dust with flour. Very lightly roll across the seams to create an even surface, and gently roll out to about 10 x 12 inches. Use a sharp knife to score a line an inch in from the edges. Prick the pastry with a fork all over inside this border. Transfer to the prepared baking sheet, and bake for 8-10 minutes, until the edge starts to puff up and the pastry is beginning to turn golden. 

In a large skillet over medium-high heat, sauté the scallions and mushrooms in the olive oil until tender. Transfer to a dish. Sauté the asparagus in the skillet over medium-high heat, until bright green, but not totally tender. Remove from heat and set aside.

Remove the pastry from the oven and sprinkle with the mushrooms and scallions, staying inside the border. Top with half of the cheese. Sprinkle with the thyme leaves, then arrange the asparagus on top.Sprinkle with the remaining cheese and some black pepper. Lower the oven temperature to 375ºF. Return the pan to the oven, and bake an additional 10-15 minutes, until the pastry is deep golden-brown, and the cheese is melted and bubbly. Serve immediately, while hot. 2 servings


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Creamy Lemon Asparagus Pasta

Adapted from

This pasta dish is tossed with tender roasted asparagus and a creamy, lemon-and-garlic-infused sauce that’s also dairy-free.

1 bunch asparagus, trimmed

3 1/2 Tbs. olive oil, divided


black pepper

2 lemons, sliced

2 Tbs. minced garlic

10 oz. bowtie pasta (uncooked)

2 1/2 c. unsweetened almond milk

3-4 Tbs. all-purpose flour

2 Tbs. nutritional yeast (optional)

2 Tbs. lemon juice

Directions: Preheat oven to 400ºF. Place the asparagus on a rimmed baking sheet and drizzle with 1/2 tablespoon of the olive oil and a pinch of salt and pepper. Layer the sliced lemon over the asparagus. Roast for 20-25 minutes, until the asparagus is tender. Transfer the asparagus to a cutting board and chop into thirds. 

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain, and set aside.

Heat a large, deep skillet over medium heat. Add the remaining 3 tablespoons of olive oil and sauté the garlic for 1-2 minutes, just until it begins to turn golden. Whisk in 3 tablespoons of flour, and cook, whisking, for 30 seconds. While whisking, pour in the almond milk, 1/2 cup at a time. Stir in some salt and pepper. Lower the heat to medium-low, and continue cooking, whisking frequently, until the mixture thickens. Whisk in the nutritional yeast, if using. If the sauce seems too liquid-y, whisk in an additional tablespoon of flour. (For an extra creamy sauce, use an immersion blender to blend it at the end.) Stir in the lemon juice. Taste, and add more salt and pepper if needed. 

Transfer the cooked pasta and asparagus into the sauce. Toss wellto coat. Serve hot. Serves 4.


Star Recommends: Bucci Verdicchio: 100% Verdicchio varietal; amply layered bouquet, reminiscent of vanilla, butterscotch, almonds and nuts.  Mimosa and ripe Golden Delicious apples continue on the palate.

Almond Cake with Strawberry Rhubarb Compote

Adapted from

Spring has arrived, and with it rhubarb and strawberries! A simple, tart compote beautifully complements this almond cake.

1 lb. strawberries, rinsed, hulled

1 lb. rhubarb, trimmed, tough strings removed

1 tsp. lemon zest

1 Tbs. lemon juice

1 c. granulated sugar, divided

7 oz. almond paste

4 oz. unsalted butter, diced and chilled

2 Tbs. honey

3 large eggs

2 Tbs. amaretto

1/3 c. all-purpose flour, sifted


1/3 c. sliced almonds, toasted

confectioners’ sugar

3/4 c. crème fraîche, whipped to soft peaks (or whipping cream)

Directions: Select about a quarter of thesmallest strawberries and slice into quarters. Set them aside.

Cut the remaining strawberries in halves or quarters so that they are mostly uniform in size. Place in a medium saucepan. Chop the rhubarb into 3/4-inch pieces, and add to the pot of strawberries. Add the lemon zest and juice, and 3/4 cup of the sugar. Stir to combine, then heat over medium-high heat. Cook, stirring often, until the sugar dissolves. Let it come to a boil and cook at a low boil, stirring frequently, until the liquid reduces. Lower the heat and simmer for an additional 2 minutes, until the rhubarb is very tender. Remove from heat, and fold in the reserved strawberries. Let cool to room temperature, then transfer to a covered container and chill.

Preheat oven to 350ºF. Butter and flour an 8-inch round cake pan. Line with a round of parchment. 

If using a stand mixer, attach the paddle attachment, and place the almond paste and remaining 1/4 cup of sugar in the bowl. (If using a handheld mixer, place them in a large mixing bowl.) Cream the almond paste and sugar together in low speed until the almond paste breaks up, then increase the speed to medium for 2 more minutes. Add the butter and mix for an additional 4-5 minutes, until the mixture is very airy and light in color. Add the honey, and beat in one egg at a time. Add the amaretto, sifted flour, and a pinch of salt. Mix until just combined. Scrape the batter into the prepared pan and smooth the top. 

Bake 25 minutes, until golden, and it bounces back when you press it. Place on a wire rack to cool in the pan. When cool, flip the cake out on the rack and remove the parchment. Flip it over once more so that the top of the cake is facing up again. Brush with amaretto, then sprinkle with the toasted almonds. Dust with confectioners’ sugar. Serve with the crème fraîche and strawberry-rhubarb compote. Makes 1 8-inch round cake.


Star Recommends: Martini and Rossi Asti: Martini is one of the largest and best producers of Asti; sweet, delicate flavors of melon, peach, apple and grapefruit; perfect with this cake.

Double Ginger Rhubarb Crumble

Adapted from

Serve this crumble with ice cream or whipped cream for dessert, or on its own, or with yogurt for breakfast. Two types of ginger appear in both the crumble topping and the rhubarb filling, and the combination of sweet, tart and lightly spicy is unexpected and hard to resist. The butter is easily substituted with margarine if you’d prefer a vegan crumble.

7 c. sliced rhubarb

2/3 c. brown sugar, divided

2 Tbs. diced fresh ginger, divided

2 Tbs. diced candied ginger, divided

1 large orange, zested and juiced

1 c. all-purpose flour

1/2 c. rolled oats

1/2 c. cold butter, diced

pinch of salt

Directions: Preheat oven to 350ºF.

In a medium saucepan, combine the rhubarb, half of the brown sugar, half of the fresh ginger, half of the candied ginger, and the orange zest and juice. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, until the rhubarb is tender. Transfer to a baking dish.

In a large mixing bowl, combine the remaining brown sugar, remaining fresh and candied ginger, the flour, rolled oats, butter, and salt. Use your fingers to break the mixture into big crumbs. Sprinkle evenly over the rhubarb and bake 40 minutes, until the crumble is golden and bubbly. 

Serve warm or at room temperature. Makes 8-10 servings.


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Rhubarb Compote

Served slightly warm over vanilla ice cream, this makes an incredible dessert. 

1 1/2 lb. rhubarb, chopped, about 6 cups

1/2 c. white wine

2 Tbs. orange zest

1 1/8 c. cane sugar

Directions: Combine all ingredients in a heavy saucepan. Simmer over medium heat for 15 minutes, stirring occasionally. Serve warm or cold. Makes 3 cups.


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–Robert Parker










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