Willy Street Co-op Recipes

Parsley Pepita Pesto

This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.

Fresh Ginger Muffins

These pale yellow muffins have a moist and delicate crumb, and are deliciously gingery. 

Crisp Couscous and Saffron Cakes

This little cakes are the perfect balance of crisp and soft, with sweet and salty pockets of feta and currants, and the subtle flavors of mint and saffron. And they're so easy to make! 

Coconut Kumquat Tea Cake

Minced kumquats, orange zest, and lemon zest add intense flavor to this moist, aromatic cake. Drizzled with a simple citrus icing and topped with toasted coconut and sliced kumquats, this is a very elegant but easy dessert.

Stout Stew

Serve over hot buttered noodles, polenta, or mashed potatoes. Can be prepared vegan and/or gluten-free.

Crostini with Ricotta and Pea Shoots

These easy to assemble crostini are topped with ricotta that's packed with early springtime flavors. If ramps aren't available yet, just use spring onions.

Spanish Tortilla

This simple egg dish is great as an appetizer, a snack, or a light meal, and takes a lot of its flavor from olive oil. If you're apprehensive about flipping it during the cooking process, you can leave it in the skillet and finish cooking it in a 375˚F oven until the eggs are set but not overcooked.

Horseradish Mashed Potatoes

If you like a little heat, this is a really great variation on traditional mashed potatoes, and are so good, you don't need gravy.

Blood Orange-Braised Cabbage over Barley

Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.

Ultimate Hot Chocolate

Velvety-smooth and intensely chocolatey, this hot chocolate will make you swear off mixes. The blending might seem unneccesary, but be sure to follow this step to achieve the perfect, smooth texture.

Thyme and Garlic Cheese Dip

Great spread onto sliced baguette rounds, or for dipping sliced raw vegetables into, this creamy dip will be a staple for parties or impromptu get-togethers.

BLT Salad

Forget what you know about kale salads! Tossed in creamy dressing with skillet-roasted cherry tomatoes, his may be the most delicious kale salad you've had - it really is like a (veggie!) BLT in salad form.

White Bean, Cauliflower, and Fennel Salad

This salad is just bursting with texture and flavor - crunchy raw cauliflower is cut into small, bite-sized pieces and tossed with creamy white beans and salty feta, then drizzled in a savory thyme and lemon vinaigrette. Serve as a hearty side salad, or as a meal of its own.

No-Bake Chocolate-Oat Cookies

Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!

Coconut-Ginger Rice

Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.

Shepherd's Pie with Panko Parmesan Crust

There is no better use for leftover mashed potatoes than shepherd's pie! This version is topped with crispy panko breadcrumbs and a little Parmesan cheese for a crispy, savory crust.

Brine for Corned Beef

This brine recipe will yield more pickling spice than you'll need to brine a brisket, so you'll have extra on hand for the next time. It's ideal for making corned beef from brisket - perfect for St. Patrick's Day, but lovely at other times of the year as well.

Chicken and Sausage Gumbo

Served over hot white rice, gumbo is a filling and hearty meal in itself. Every Louisiana cook has a different recipe, but gumbo always starts with a roux, a simple sauce base that makes gumbo rich and thick. 

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