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Our collection of delicious recipes made from fresh, natural ingredients. Find a wide variety of appetizers, salads, entree dishes, baked goods, and more.
Sea vegetables, like Dulse, have innumerable health benefits. Experiment with adding them into your diet through foods like this tasty salad!
Ingredients: 1 lettuce, 1/2 c dulse, 1 1/4 c water, edible flowers, 1/4 c tahini, 2 T lime juice, 1 T umeboshi olum vinegar, 1 t garlic
This healthy, tasty side dish recipe comes from the Minas Gerais of Brazil. They go with almost anything!
Ingredients: 2 lb collard greens, 3 T olive oil, 2 T butter, 1 onion, 3 clv garlic, salt, pepper
This hearty salad is easily doubled if you're feeding more than two.
Ingredients: 15 oz chickpeas, 4 1/2 T olive oil, 3 T tandoori spice blend, 1 head of garlic, 1/4 c tahini, 1/3 c lemon juice, 1 1/2 T maple syrup, salt, pepper, hot water, 10 oz kale
A warming, gingered dish using a combination of sweet and savory way done the way only Willy Street Co-op can do it!
Ingredients: 2 t lemon juice, 2 T tamari, 2 T maple syrup, 1/2 c ginger, 5 lb beets
What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?
Ingredients: 2 lb carrots, 4 c water, 1 T oil, 1 1/2 c onion, 2 clv garlic, 2 T ginger, 1 1/2 t salt, 1/4 t cumin, 1/4 t fennel, 1/4 t cinnamon, 1/4 t allspice, 1/4 t mint, 1 T lemon juice, 1 c cashews
Bunched turnips are the small, delicately flavored turnips that appear in Produce in spring. They are delicious raw, or gently glazed as in this recipe.
Ingredients: 3 bn turnips, 1/4 c butter, 3 T sugar, salt
Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.
Ingredients: 3 T olive oil, 1 shallot, 1 lb Brussels sprouts, 1 lb butternut squash, 1 c vegetable stock, pn salt, 1 cn chickpeas, 2 t rosemary
This grain-free dish is a favorite in the Willy Street Co-op's Delis. If you prepare it with gluten-free Dijon mustard, the final dish will be gluten-free.
Ingredients: 2 lb sweet potato, 1 red onion, 3 c pumpkin seeds, 10 oz baby spinach, 1/3 c red wine vinegar, 1 T Dijon mustard, 1 c olive oil, 3/4 t salt, 1/4 t pepper