Willy Street Co-op Recipes

Summer Squash Gratin

Slicing the potatoes as thin as possible is essential to the success of this dish. They will turn luscious and creamy. If sliced too thick they'll take longer to cook than the squash.

Greek Country Salad

This is an authentically Greek salad, quite different from the common version made in the States with feta and olives.

Dill and Cheddar Beer Bread

This bread is quite simple to make, and is really amazing just out of the oven, topped with butter. Try experimenting with different lagers and ales.

Fried Rice with Snow Peas and Asparagus

This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.

Swiss Chard and Ricotta Dumplings

This dish hails from Corsica where it goes by the name of Strozzapreti. These dumplings are a lovely way to highlight the spring flavors of chard and mint. Note: be sure to start this recipe by setting out the ricotta to drain the night before.

Swiss Chard and Pork Pot-stickers

You can shave off some extra steps by using pre-made wonton wrappers, but this dough is fail-proof, is worth the time, and makes nice fat dumplings.

Rhubarb Compote

Incredible served still slightly warm over simple vanilla ice cream.

Rhubarb Curd Shortbread

This is really two recipes in one: a sweet, tangy rhubarb curd, and a buttery, delicately spiced shortbread. Both are delicious on their own, but put them together with a tad more work and you have a knockout dessert!

Spinach and Ramp Soup

If ramps aren't available, try green garlic, or some chopped leek with a couple of cloves of garlic. This soup is mellow and vegetal and hued a gorgeous bright green.

Asparagus Vinaigrette

Serve as is, or garnish with a chopped hard-boiled egg or a squeeze of lemon. Preparing asparagus simply, with its best friend the lemon, allows it to shine. 

Ramp Pesto

Ramps taste like spring. This pesto can go on everything from pasta to seafood.

Quinoa Salad with Shiitakes and Fennel

If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.

Cilantro Mint Chutney

This pairs well with Indian dishes, but is also a nice topping for sandwiches and burgers, or as an accompaniment to steamed or roasted vegetables.

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