Willy Street Co-op Recipes

Brussels Sprout Salad

When you come across perfectly fresh, bright green Brussels sprouts, shredding them paper thin for a salad is a wonderful treatment. Use a mandoline for very fine, feathery slices. Omit the cheese for an equally pleasing vegan dish.

Quinoa and Fig Salad

This is a hearty salad with an unexpected and satisfying combination of ingredients.

Fresh Fig and Mint Salad

This simple salad is worthy of a dinner party, but is so easy to make, it’s good for a casual weeknight dinner too.

Whole Grain Caramel Apple Hand Pies

These hand pies are a perfect use for the first local apples of the season. You’ll have extra caramel sauce left after making these: nice for spooning over ice cream (or eating out of the jar!).

Apple Strudel

This is a relatively traditional strudel recipe, delicious as is, but it lends itself to improvisation. For best results, make the apple filling the day before.

Seared Pork Tenderloin with Apples and Broccoli

Sautéed spiced pork tenderloin with broccoli, apples, shallots, and bracing apple cider tastes just like fall. Served with a simple green salad and some good bread, it’s the perfect meal for a cool autumn evening.

Stir-Fried Beef and Broccoli

This classic Chinese dish is quick to make, with deep, rich flavor from soy sauce, ginger, and rice wine. Serve over steamed white rice.

Onion and Red Pepper Confit

The longer this confit cooks, the better it tastes. Serve over grilled fish, add to pasta sauce, use to fill an omelet, or spread on top of crostini.

Quinoa-Stuffed Eggplant

This is a substantial meal as is, but the filling can easily be modified for more protein by adding ground beef or crumbled tofu.


Broccoli and Feta Pasta Sauce

This bright green sauce is creamy and tangy, and stirred into pasta is a delicious alternative to tomato sauce or pesto.

Local Yokel Hashbrowns

Spicy and delicious side to a local omlette and if you have leftovers it reheats nicely to be a compliment to your sandwich for lunch.

Potato Soup

Potato soup is a childhood favorite of mine, and this is the first time I've put tangible measurements to this recipe, so above all else, make this in a way that tastes good to you. 

Cream of Mushroom and Mead Soup

This can be made ahead and reheated. I love that this recipe can be adapted for most any time of year, for just about any kind of mushrooms, herbs or roots available.

Green Tomato Honey Pie

A good friend of mine gave me a green tomato pie recipe a few years ago to deal with a season of tomato blight. I've adapted this surprising and tasty dessert to make it totally local.

Shrub-Marinated Beet Salad

I made this up during the spring beet season, and used shrub because I was hunting for vinegar in my cupboard, but didn't have any. It was a happy surprise!

Carrot Pesto Sammies

If you're like me, carrot sticks get borring pretty fast. Adding hummus and other dips only go so far. I love putting a twist to classic recipes by substituting in other ingredients. Give your tastebuds a new adventure! You won't be disapointed!