This is a hearty dish that vegetarians, vegans, and meat-eaters will all appreciate, making it ideal for a potluck or dinner party. For a wheat-free dish, you could even swap the couscous with quinoa.
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.
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.
Customer favorite from the Co-op's deli.
This hearty vegan main dish is perfect for a special occasion. The parsnip and potato mash is great on its own too. It also freezes well, and many of the components can be prepared ahead of time.
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.
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.
This nutty pasta dish is great with quinoa spaghetti, if you’re cooking gluten free.
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.
These lightly sweet, golden, and fluffy pancakes are topped with a simple citrus-y cranberry sauce.
You can now create this popular dish from the Willy Street Co-op at home!
A Willy Street Co-op Deli favorite.
Vegan, and gluten-free, this easy muffin is a popular snack or breakfast choice for everyone.
Another favorite from the Willy Street Co-op's deli.
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.
Arugula could be substituted for watercress in this simple, one pan meal.
With no sweetener, and just some spices to taste, this apple butter is pure, apple-y goodness. It’s delicious as is, but you can use this as a starting off point if you’d like to get inventive with more ingredients.
This is not a true paella by any means, but is a homey, satisfying meal nonetheless, loaded with Spanish-inspired flavors like saffron, roasted red peppers and capers.
Here is a dinner that’s as nice to make as it is to eat. It’s full of savory, oniony, lemony goodness, and is a basically hands-off, one-dish meal.
This hearty chili is fall in a bowl, and is mostly made from basic ingredients you might already have on hand.
This delicious, towering layer cake is actually refined sugar- and dairy-free, and is made with whole grains. If super sweet desserts aren’t your thing, this is the kind of cake to make you wish you had a fall birthday (unless you're lucky enough to have one). (Don't be totally put off by the preparation time -- this includes four hours while the coconut milk is chilling, plus the the time for the cake to cool before frosting!)
The day after Thanksgiving is a good time to lighten up in a big way. This salad is chock-full of seasonal produce, as well as a helping of leftover turkey.
Lime and jalapeno liven up this fresh take on cranberry sauce.
Keeping cranberries raw instead of cooking them ups their tart flavor. This super quick salsa is great alongside turkey and the rest of the trimmings.
These muffins are light, fluffy and packed with pears, and are gluten- and refined-sugar-free and vegan!
Ginger, garlic, and miso make a mild, delicate sauce for Japanese eggplant and ground beef.
If you’ve never had stir-fried cucumber, you’ll want to give this recipe a try. The still crunchy cucumber pairs perfectly with the tender eggplant. Serve with steamed white rice.
Serve these hearty, garlicky beans with some good bread and a simple salad for an easy, people-pleasing, dinner.
No ice cream maker needed for this sorbet!
This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.
This substantial summer salad is a meal on its own. Tender, grilled chicken and blanched green beans are tossed in a lemony vinaigrette.
Frying the tofu in a separate pan means you’ll end up with a nice crispy crust on the tofu cubes. Make a pot of rice, and this is an easy weeknight meal.
Light zucchini noodles are tossed with a sauce that’s similar to pesto - made with lemon, parsley, and garlic, it is a bright, flavorful sauce that’s good on everything. For a taste of summer in the dark days of winter, keep the extra sauce this recipe makes in the freezer.
This warm weather dish is the perfect reason to break out your spiralizer.
Duck fat provides unmatched flavor and richness in this simple roasted side dish.
Thanks to spelt flour, almond meal, and ground coconut, this cake has an intensely flavorful and delicate crumb, and the tender apricots in it are plentiful. It’s well worth turning the oven on, and would be welcome at breakfast or as an afternoon snack.
These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.
Similar to an Italian panzanella salad, this salad is Syrian in origin, and includes fresh herbs and crunchy romaine.
Served in fresh lettuce cups, this refreshing and hearty salad is so easy to make and makes a great meal on its own.
Perfect summertime cookout fare. The roast pork is succulent and the cilantro mojo is bright and spicy.
Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.
The addition of coconut oil and chia seeds have the benefit of giving you a boost of energy and keeping you full longer, just what we all need in the morning!
Coconut oil is an excellent choice to use when popping corn: it has a very high smoking point, and gives it the most delicious, subtle, buttery and nutty flavor. Use this recipe as a base and get creative with toppings. My favorite is a generous sprinkle of nutritional yeast flakes.
These grilled mushroom tacos are delicious, with avocado and shredded red cabbage - but the star of the show here is definitely this sauce. It’s cashew-based, with roasted jalapenos, garlic, and cucumber, and you’ll want to have it on everything.
A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.
Tender blanched asparagus joins seared tuna, hard-boiled eggs, and wedges of golden potato for a very springtime Nicoise salad.
This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.
This dish will require a decent amount of prep work, but much of it can be done ahead of time (make the dressing a day or two in advance, cook the tofu and cube the mango and have those ready in the fridge). It is well worth the effort - this is certainly one of the most memorable meals I’ve had in ages. Soba noodles are coated in a sweet, spicy, and lime-kissed sauce, then tossed with little cubes of pan-fried tofu, eggplant, chunks of fresh sweet mango, and handfuls of fresh herbs.
"I’m a big fan of smoothies. I keep sliced bananas and a canister of frozen orange juice in my freezer at all times for smoothies. Nothing quite perks up the flavor like a big ol’ scoop of concentrated 100% orange juice. I peel and slice ripe bananas into coins and place into a bag or freezer-safe container to freeze." - Melissa Reiss, Purchasing Assistant at Willy Street Co-op.
"I keep sliced bananas and a canister of frozen orange juice in my freezer at all times for smoothies. Nothing quite perks up the flavor like a big ol’ scoop of concentrated 100% orange juice... I peel and slice ripe bananas into coins and place into a bag or freezer-safe container to freeze." - Melissa Reiss, Purchasing Assistant, Willy Street Co-op.
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