Willy Street Co-op Recipes

Mustard-Roasted Broccoli Pȃté with Leeks and Lemon

Here’s an unusual pȃté that would be an excellent addition to a vegetarian riff on a charcuterie platter. Add some good bread, a bowlful of olives, some pickled vegetables, a couple of nice cheeses and you would have quite the spread. It’s also great spread on a piece of toast when you want a quick snack. 

 

Ginger Citrus Poppy Seed Muffins

These poppy seed muffins are far from basic, with lots of lemon juice and zest, freshly grated ginger, and an easy glaze with Satsuma juice. 

 

Port-Braised Short Ribs with Satsuma, Ginger, and Star Anise

Preheat oven to 450 ͒ F.

Pat the ribs dry, trim off and discard any excess fat. Sprinkle with salt and pepper, and arrange in a single layer in a roasting pan. Roast until the meat begins to brown, 15-20 minutes.

Use tongs to flip the ribs over, and arrange the onion, celery, carrot, and ginger around them and stir to coat the vegetables in fat. Spread the vegetables in an even layer. Roast an additional 15-20 minutes, until the ribs are well browned and the vegetables begin to turn golden. Reduce oven heat to 325 ͒ F.

Set the peppercorns, star anise, cinnamon stick, and 2 of the rosemary sprigs in a double-layered, 10-inch square of cheesecloth. Tie into a bundle with kitchen twine. Add the spice bundle, broth, Satsuma juice, and port to the roasting pan. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Cover the roasting pan tightly with aluminum foil, and continue to cook until the meat is very tender, 2 to 2 1/2 hours. 

Remove the roasting pan from the oven and reduce oven to 200 ͒ F.  Use tongs to transfer the ribs to an oven-safe platter, cover, and return the ribs to the ribs to the oven to keep warm.

Set the roasting pan over two burners set on high heat on the stovetop. Bring the pan juices to a boil, and cook, stirring often, until the liquid has reduced to about 2 1/2 cups, about 10 minutes. Add the Satsuma slices to the pan and cook an additional minute.

Remove the platter of short ribs from the oven, and pour the pan sauce over them. Serve garnished with the remaining sprigs of rosemary, seasoning to taste with more salt and pepper. 

Crispy Potato Roast

Similar to Hasselback potatoes, this is a knock-out side dish made up of very thinly sliced potatoes nestled in a baking dish, seasoned simply with salt and pepper and fresh thyme. 

Colombian Ajiaco (Chicken and Potato Soup)

This recipe for ajiaco is by no means authentic, but it is a good approximation of the traditional Colombian chicken and potato stew, warming and filling, a comforting soup for chilly winter days. Authentic ajiaco calls for an herb called guascas, but we’ve substituted it with oregano in this recipe. If you’re able to find guascas though, by all means use it here.

Honey Bee Bars

Honey Bee Bars are a staple at the Willy Street Co-op, and a longtime customer favorite. Now you can make them at home -- this recipe couldn't be easier. 

Glazed Ham

This aromatic glazed ham is a stand-out centerpiece on a festive holiday table. An array of spices, as well as light and dark brown sugar, molasses, and apple cider impart loads of flavor and give the ham a dark brown, crispy crust.

Apple-Potato Latkes

Golden, crunchy, and salty-sweet, these latkes can be served with applesauce or sour cream, or both, or nothing at all (they’re that good!). You might even try smoked salmon or caviar. Squeezing as much moisture as possible out of the apple-potato-onion mixture is the key to crispy pancakes.

Smashed Cheddar and Onion Burgers

A blend of bonito flakes, dried kombu, and shiitake mushrooms contribute to an even meatier-tasting burger. Take care not to overwork the ground meat.

Onion and Mushroom Tart

This savory tart could be served as dinner  with the addition of a green salad, or as an elegant appetizer for a larger group. Try an assortment of fresh mushrooms, like button and oyster and porcini, or just use one variety.

Vegan French Onion Soup with Homemade "Mozzarella"

French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.

Beer-Braised Short Ribs with Sweet and Sour Onions

This comforting meal makes enough to feed a crowd, and its sweet-sour combination of caramelized onion, beer, and vinegar gives it distinctive character. Note that the short ribs will need to sit, seasoned, for eight hours in the refrigerator, but almost all of the preparation time is hands-off. Excellent served over buttered noodles or mashed potatoes.

Cranberry Orange Pancakes

These lightly sweet, golden, and fluffy pancakes are topped with a simple citrus-y cranberry sauce.

Cranberry Molasses Pudding with Vanilla Hard Sauce

This English pudding is dark, tender, and quite tart. Served with liberal amounts of sweet, buttery, vanilla “hard sauce” (actually a misnomer, since the sauce is liquid and warm), this dessert could easily become a holiday tradition.

Cranberry, Ginger, and Satsuma Clafouti

This recipe is surprisingly easy, using only a mixing bowl, whisk and baking dish, and results in a stunning dessert that’s a cross between a custard and a Dutch baby.

Plato's Polenta Pie

Here's a flavorful Mediterranean-inspired dish from the Willy Street Co-op's deli. 

Gluten-free Pumpkin Bar

Here's a recipe for one of the Co-op's most popular baked goods, so you can make it at home!

Curried Beef

Another favorite from the Willy Street Co-op's deli. 

Smoky Apple Veggie Burger

Sometimes a homemade veggie burger is the way to go. The extra care that goes into these will make having a burger feel more special than if you’re pulling it out of a box. These ones freeze really well - just freeze after you’ve baked them.

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