Willy Street Co-op Recipes

Heirloom Tomato Salad

Locally-produced Renaissance Farm's Sweet Basil Vinaigrette is great to have in the fridge to make a simple dish special. Delicious over salads, of course, but also nice drizzled on grilled meats or used as a marinade.

Coconut-Chile Dressing

Perfect over barely cooked crunchy vegetables, like green beans, broccoli, or cauliflower. If you like more heat, leave the veins and seeds in the chile pepper.

Miso Glazed Eggplant

Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.

Pasta Modena

This Mediterranean-style pasta dish is a snap to prepare.

Vegetarian Furikake Rice Seasoning

Furikake is the salt & pepper of Japan, often sprinkled on rice to make it more flavorful. It's a crunchy, salty seasoning that typically contains bonito flakes or salmon bits, as well as MSG. This home-made version is simple to make. Try it on rice, as they do in Japan, or on popcorn for a yummy treat!

Balsamic Onion Dip

This delicious dip, with deeply caramelized onion, tart apple, and fragrant thyme, just happens to be gluten-free and vegan!

Guacamole with Papalo

Papalo is an herb which is a staple in Mexican cooking, and is often set out on the table at mealtime with bunches of parsley and cilantro. It has a unique, distinctive flavor that is similar to cilantro and goes well in dishes where you would use that herb - but be aware that a little goes a long way.

Maple Bourbon Peach Butter

Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.

Cherry and Plum Preserves

Dark, sweet cherries and black plums make a delicious, rich jam, and the addition of bourbon or brandy makes it luxurious.

7-Day Sweet Pickles

These yummy, sweet, tangy pickles take a little bit of work over the course of a week to prepare. They do not need to be processed in boiling water, but are shelf stable and will keep for 1 year. 

Homemade Spicy Ketchup

If you are not a ketchup person now, this spicy and sweet spread is likely to convert you! A little jar would also make a great gift in the summer.

 

Spiced Pluot Crostata

Pluots, a cross between plums and apricots, have an expansive flavor that only gets better when baked with warm spices. This crust is deceptively simple to make, and doesn't require any special skills.

Bruleéd Pluots

Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.

Tomatillo-Poblano Guacamole

This delicious, smoky guacamole is a bit lighter than typical guacamole - some of the avocado is replaced by tomatillos, which add sweetness and tang.

Green, Red, and Blue

You can find loose leaf teas in the Health and Wellness aisle at Willy Street Co-op, and you can buy as much or as little as you'd like!

Matchy Mint Tea

You can find loose leaf teas in the Health and Wellness aisle at Willy Street Co-op, and you can buy as much or as little as you'd like!

Jasmine Sunrise Tea

You can find loose leaf teas in the Health and Wellness aisle at Willy Street Co-op, and you can buy as much or as little as you'd like!

Heirloom Tomato Gazpacho

This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!

 

Stewed Plums

These stewed plums are lovely to eat at any time of day. Have them with hot cereal or spoon them on toast with some cream cheese or butter.

Mexican-Style Peach Salad

This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit. 

Stone Fruit Chutney

Serve this chutney with roasted meats or alongside a charcuterie or cheese platter. 

Caramelized Asian-spiced Plums and Nectarines

Star anise, cinnamon, and allspice lend this easy dish an exotic flavor. Great on it's own, but would of course go great with some vanilla ice cream or a dollop of creme fraiche. You can also use this like a chutney, serving it alongside roasted meat.

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