Willy Street Co-op Recipes

Green Dream Smoothie

Our Green Dream smoothie got its 15 minutes of fame in the August 2012 issue of BRAVA magazine.

Kale and Persimmon Salad

Crisp, apple-like Fuyu persimmons and kale are a surprising pair that make a delicious and unusual cold-weather salad.

Six-Onion Pizza

If you don't have the time (it does take up to four hours) to make your own pizza dough as outlined in this recipe, just use Willy Street Co-op's freshly made pizza dough, available in the deli!

Leek, Lemon, and Feta Quiche

The small amount of ouzo in this quiche is optional, but adds a sweet anise flavor that balances the sharp saltiness of the feta. If you're cooking for one, it's simple to adapt this recipe to make four individual-sized quiches instead of one large one, just freeze the extras for later.

Roasted Tomato Sauce with Garlic

This tomato sauce is mostly hands-off and slowly roasts in the oven, leaving you free to do important things while your kitchen fills with a wonderful aroma. Eat Local Challenge Participants: all the ingredients in this recipe (except salt) are available locally during the ELC!

The Bomb Tomato Concentrate

Don't call this tomato paste! You'll want a spoonful of this in any dish that suffers from a lack depth or richness or is just sadly bland. This is tomatoe-y, yes, but also intense, sweet, and tart, all at once. 

Baba Ganoush

When prepared this way, eggplant takes on an incredible smoky flavor. You can do this in the oven, as described in the recipe, on a grill, or even over the open flame of your stovetop. You just want the eggplant to turn sunken and blackened.

Summer Marinade

This light Mediterranean-style marinade is perfect for grilling chicken kabobs (see note).

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!