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Recipe and Drink Recommendations

Pizza Rice Casserole
Reprinted with permission from More With Less Cookbook, 25th Anniversary Edition, Herald Press

  • 2/3 c. raw rice, brown or white, or 2 c. plain, cooked rice
  • 1 1/3 c. water or broth
  • 3/4 lb. ground beef (or soy burger)
  • 1 onion, chopped
  • 2 c. tomato sauce (1 15 oz. can)
  • 1/4 tsp. garlic powder
  • 1 tsp. sugar
  • 1 tsp. salt
  • Dash black pepper, or to taste
  • 1/4 tsp. oregano
  • 1 tsp. parsley flakes
  • 1 1/2 c. cottage cheese
  • 1/2 c. shredded mozzarella cheese

Directions: Cook raw rice in water or broth until tender, 15 minutes for white rice or about 40 minutes for brown rice; cool slightly. While rice is cooking, brown ground beef and onion in a large skillet. Add tomato sauce and seasonings; cover and simmer 15 minutes. Preheat oven to 325°F; butter a 2-qt. casserole. Combine cooked rice with cottage cheese. Spread one-third of the rice mixture in the bottom of the prepared baking dish. Top with one-third of the meat sauce. Continue to alternate layers, ending with tomato sauce. Sprinkle with the shredded mozzarella. Bake in preheated oven about 30 minutes, or until hot and bubbly.

Star Recommends: Di Majo Norante Sangiovese
Bright hints of violets and cherries make this lush central Italian wine popular. Hints of leather and other rustic notes make this a winner with food.

Gluten-Free Focaccia Bread
Recipe reprinted with permission from Gluten-Free 101 by Carol Fenster (Savory Palate, 2008)
Focaccia is a cross between pizza and Italian flatbread. This is undoubtedly one of my most popular recipes!

  • 1 1/2 tsp. active dry yeast
  • 1 1/2 c. Gluten-Free Flour Blend (premixed or see below)
  • 1 1/2 tsp. xanthan gum
  • 1 tsp. dried rosemary
  • 1/2 tsp. onion powder
  • 3/4 tsp. salt
  • 3/4 c. warm milk or nondairy milk (110°F)
  • 1 tsp. sugar
  • 2 large eggs, at room temperature
  • 2 Tbs. olive oil
  • 1 tsp. cider vinegar
  • Topping
  • 1 Tbs. olive oil
  • 1 1/4 tsp. Italian seasoning
  • 1/4 tsp. kosher or coarse sea salt
  • Dusting of Parmesan cheese, optional

Directions: Combine all bread ingredients in mixing bowl. Beat dough with mixer (regular beaters, not dough hooks) for 2 minutes. Dough will be soft and sticky. Transfer dough to greased 11 x 7-inch nonstick pan. Cover with aluminum foil tent and let rise in warm place (75 to 80ºF) for 35 to 50 minutes or until desired height. Preheat oven to 400ºF. Sprinkle dough with topping ingredients. Bake 20 to 25 minutes or until top is golden brown and firm. Dust with Parmesan cheese, if using. Serves 10.
Carol Fenster’s Gluten-Free Flour Blend

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch
  • 1 c. tapioca flour

Star Recommends: Sprecher Shakporo Gluten-Free Beer
A West African-style beer brewed with sorghum and millet. This is a somewhat fruity beer with a nice dry finish. This beer was originally brewed for Milwaukee’s African World Festival.

“Eat Your Veggies”Pasta

  • 8 oz. gluten-free pasta, penne or spirals
  • 2 Tbs. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb. mushrooms, sliced
  • 1 lb. chopped broccoli
  • 1 1/2 c. diced tomatoes (or 1 15oz. can)
  • 1 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 c. chopped parsley
  • Salt and pepper to taste
  • 2 oz. Parmesan cheese, grated, plus extra for serving if desired

Directions: Put a large pot of water on to boil for the pasta. Heat oil in large saucepan over medium heat; add onion and sauté until softened. Increase heat to medium-high and stir in sliced mushrooms; sauté, stirring occasionally until mushrooms have browned and are releasing juices, about 5-7 minutes. Stir in garlic, broccoli and tomatoes and mix well. Add basil, oregano and half the parsley; reduce heat andsimmer uncovered about 10 minutes. While sauce is simmering cook pasta according to package directions; do not overcook. Drain pasta well and add to the sauce along with remaining parsley and Parmesan cheese. Toss well to combine and serve, passing more cheese if desired.

Note: Wheat pasta can be used if not following a gluten-free diet. If you prefer, substitute 1/2 pound trimmed, fresh spinach or one bunch of chard for the broccoli. The greens should be well washed and drained and coarsely chopped. Add sliced chard stems with the onions; stir in spinach or chard leaves in the last few minutes of cooking time.

Star Recommends: St. Francis Red

A blend of Merlot, Syrah, Cabernet Franc, and Cabernet Sauvignon this wine is sure to fit any occasion. Succulent, ripe, red fruit and a full body make this wine an enjoyable quaff with your veggies and pasta.

Pumpkin Custard
Recipe adapted from Moosewood Restaurant Low-Fat Favorites, Vegetable Kingdom

  • 1 15 oz. can pumpkin
  • 1 1/2 cups rice, soy or dairy milk
  • 3 eggs
  • 1/4 c. pure maple syrup
  • 1/2 c. brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger

Directions: Preheat oven to 350°F. Whisk all ingredients until very smooth, or combine in a blender. Pour into eight buttered 6-oz custard cups or ramekins and bake for 45-60 minutes or until a knife comes out clean when inserted in center of cup.

Star Recommends: Mont St. Michel Sparkling French Cider Sweet
A wonderfully sweet low-alcohol cider made with 100 percent apples from Normandy.

Potato-Kale Soup
Recipe by Carrie Floyd, from the Culinate Kitchen collection,, reprinted with permission.

  • Extra-virgin olive oil
  • 1 small red or yellow onion, diced
  • 5 cloves garlic, peeled and sliced
  • Pinch of red chili flakes
  • 1 lb. Yukon gold or red potatoes, peeled and cut into 1/2-inch pieces
  • 4 c. chicken or vegetable broth, preferably homemade
  • 2 c. water
  • 1 bay leaf
  • 1 bunch kale, washed, stems discarded, leaves finely chopped
  • Salt and pepper to taste

Directions: Pour enough olive oil into a large soup pot to cover the bottom. Over medium heat cook the onion, garlic, and chili flakes for several minutes, until the onion begins to soften. Add the potatoes, broth, and bay leaf and bring to a boil. Add the kale, reduce heat to a simmer, and cook until the kale is tender and the potatoes are soft. Remove the bay leaf and season to taste with salt and freshly ground black pepper.

Notes: For a richer flavor use 6 cups broth and omit the water. If you use canned broth, be sure to taste the soup before adding salt. You can also purée, or partially purée, the soup once the vegetables are cooked.
[Ed. Notes: Pacific Foods broths are labeled “Gluten-Free” and according to their website Imagine Foods broths are also gluten-free.]

Star Recommends: Geode Chardonnay

This chardonnay offers us a look at everything that is good about Santa Barbara chardonnays. There are bright tropical fruit notes that are complemented by toasted oak and honey. The creamy body is matched by a bright acidity that makes this a very balanced wine.

Tuscan White Bean Spread
Recipe reprinted with permission from

  • 1 15 oz. can Eden Organic Cannellini (White Kidney) Beans, do not drain, orEden Organic Great Northern Beans
  • 2 cloves garlic, minced
  • 2 Tbs. Eden Extra Virgin Olive Oil
  • 1/4 c. lemon juice
  • 1/2 tsp. Eden Sea Salt
  • 1 tsp. ground cumin
  • 1 tsp. dried cilantro
  • 1/4 tsp. crushed red pepper
  • 1 Tbs. fresh parsley, minced
  • 1 Tbs. organic roasted tahini (sesame butter)

Directions: Place all ingredients in a food processor and puree until smooth and creamy. Serve with crackers, bread or fresh vegetables.

Star Recommends: San Quirico Chianti Colli Sensi
Made from 100% organically grown Sangiovese from the hills north of Siena. Bright, cheery and violets on the nose give way to a well-balanced red that will complement this bean dish extremely well.

Romani Stew
As served by the Willy Street Co-op Deli and requested by Virginia Pickerell, Willy Street Co-op Owner. Adapted from The New Moosewood Cookbook, Ten Speed Press

  • 1 Tbs. olive oil
  • 2 small onions, diced (about 2 cups)
  • 2 large cloves garlic, minced
  • 1 stalk celery, diced
  • 1 sweet potato, peeled and diced (about 2 cups)
  • 1 carrot, diced
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1/2 tsp. turmeric
  • 1 tsp. dried basil
  • 1/16-1/8 tsp. cayenne pepper, or to taste (optional)
  • Dash of cinnamon (optional)
  • 1 bay leaf
  • 1 tsp. tamari
  • 3 c. water
  • 1 can (15oz) garbanzo beans, drained and rinsed, or 1 1/2 to 2 cups cooked garbanzo beans
  • 1 small red or green pepper, seeded and diced
  • 1 can (15oz) diced tomatoes, with juice

Directions: Saute the onion, celery, sweet potato, and carrot in the oil for about 10 minutes, stirring occasionally. Add the garlic, salt, paprika, turmeric, basil, cayenne, cinnamon, and bay leaf and cook a minute or two longer. Add the tamari and water. Bring to a simmer, cover, and cook until everything is soft, about 15 minutes. Add the garbanzo beans, red or green pepper, and tomatoes. Cover and simmer another 10 minutes or so, until everything is as soft as you like.

Star Recommends: Parducci Cabernet Sauvignon

Hints of plum, currant and vanilla are present in this full-bodied red. This eco-friendly wine will stand up quite nicely to this hearty stew.

Gluten-Free Bean Bread for the Bread Machine
Recipe from Bob’s Red Mill (, reprinted with permission

  • 3 large eggs, lightly beaten
  • 1 tsp. cider vinegar
  • 3 Tbs. olive oil
  • 1 1/3 c. water
  • 1 c. Bob’s Red Mill Gluten Free Garbanzo and Fava Flour
  • 1 c. white rice flour
  • 1 c. tapioca flour
  • 1/2 c. cornstarch
  • 4 tsp. xanthan gum
  • 3 Tbs. brown sugar
  • 1 1/2 tsp. sea salt
  • 1/2 c. non-fat dry milk powder
  • 2-1/4 tsp. active dry yeast

Directions: In a bowl combine all wet ingredients; blend well. Pour carefully into baking pan of bread machine. Measure dry ingredients; mix well to blend. Add to baking pan. Carefully seat pan in bread machine. Select basic (normal/white) cycle and start. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a wire rack before slicing. Yield: 1 1/2 lb. loaf (15 slices).

Star Recommends: Lakefront New Grist Gluten-Free Beer

New Grist is brewed from sorghum, hops, water, rice and gluten free yeast grown on molasses. This “session beer” is slightly sweet and very drinkable. Brewed in Milwaukee.