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Adapted from (link is external).

1 pork tenderloin (trimmed of fat, sliced into 1-inch pieces)

2 tsp. cinnamon

1 tsp. nutmeg

2 tsp. ground coriander

2 Tbs. butter

2 apples (thinly sliced)

1 shallot (large, thinly sliced)

1/4 c. apple cider vinegar

1 lb. broccoli (cut into small florets)




In a small bowl, stir together the cinnamon, nutmeg, coriander, and salt and pepper. Sprinkle both sides of the pork with the spice mixture.

Heat a large skillet over medium-high heat. Sear the pork for 3 minutes on each side, until cooked through and browned on both sides. Transfer to a plate and cover.

Melt the butter in the skillet over medium-high heat. Sauté the shallots for 2 minutes, until they begin to soften. Stir in the apples and broccoli, and sauté for an additional 2 minutes. Add the apple cider and cook, stirring, for another 2 minutes, then season with salt and pepper. Return the cooked pork to the skillet, and cook for another minute, until heated through and the flavors mingle. Serve immediately. Makes 4 servings.


Adapted from (link is external).

1 1/2 Tbs. olive oil

1 c. leeks (cleaned and chopped)

1 red bell pepper (large, and diced)

2 clove garlic (minced)

3/4 c. orzo

4 c. vegetable stock (prepared or homemade)

16 oz. diced tomatoes (canned, not drained)

6 oz. spinach (fresh, washed, stemmed, and chopped)

1/8 c. parsley (fresh, chopped)

1/8 c. dill (fresh, chopped)

1 lemon (juiced)


pepper (freshly ground)


Heat the oil in a soup pot. Add the leeks and sauté over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the leeks turn golden and the pepper softens. Add the stock.

Drain the liquid from the canned tomatoes into the soup pot, then finely chop the tomatoes before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

Meanwhile, cook the orzo in a separate saucepan until al dente, then drain. Add the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then add 1 to 2 cups of water, enough to give the soup a dense but not overly crowded consistency.

Season with salt and pepper, then simmer over very low heat until heated through. Serve. Makes 6 servings.


By Gigi Godwin, Willy Street Co-op Owner.

3 Tbs. olive oil

3 garlic cloves (minced)

1 medium white or yellow onion (diced)

1 small fennel bulb (diced)

1 green and 1 red bell pepper (diced)

2 zucchini cut into half-moons

1 eggplant (cubed)

4 tomatoes (chopped)

Various dried herbs/spices to taste: hot red pepper flakes, basil, oregano, thyme, marjoram, salt, black pepper

1/2 c. red wine

1 tsp. honey

3 Tbs. tomato paste


Heat olive oil in a Dutch oven. Sauté garlic until fragrant. Add onion, fennel, and peppers and cook 4-5 minutes, until softened. Add zucchini and eggplant and cook 8 minutes, stirring occasionally. Add remaining ingredients, stir to mix well, cover and simmer 10-12 minutes. Good garnishes are: shredded Romano cheese, fresh minced parsley, and sliced black olives.


Adapted from (link is external).

1 1/2 lb. Brussels sprouts (trimmed, quartered lengthwise through the cores)

1 1/2 lb. cauliflower (trimmed, cut into florets)

2 1/2 c. heavy whipping cream

1/2 c. chopped shallots

1 Tbs. chopped fresh sage

1 1/2 Tbs. olive oil

1/2 c. dry breadcrumbs (plain)

1/2 c. pine nuts (lightly toasted)

2 Tbs. chopped fresh flat-leaf parsley (chopped)

2 1/2 c. grated Parmesan cheese (divided)


Preheat oven to 375˚F. Fill a large bowl with ice and cold water. In a large pot of salted boiling water, cook the Brussels sprouts for 2 minutes. Add the cauliflower and cook until all the vegetables are crisp-tender, about 2 minutes. Drain and transfer immediately to the bowl of ice water, submerging them to stop the cooking. Drain well.

In a large saucepan, stir together the cream, shallots, and sage, and bring to a boil. Reduce heat to a simmer, and reduce the mixture to about 2 cups, about 10 minutes. Sprinkle with salt and remove from heat. Set aside.

In a large skillet over medium heat, warm the oil. Add the breadcrumbs and cook, stirring, until they begin to brown, about 2 minutes. Transfer to a small bowl and allow to cool. Stir in the pine nuts and parsley, then sprinkle with salt and pepper.

Lightly butter a 9x13-inch baking dish. Sprinkle with salt and pepper, then with 1 cup of the Parmesan. Layer the Brussels sprouts and cauliflower over the cheese, and sprinkle with the rest of the Parmesan. Pour the cream mixture over the vegetables, and cover the dish with aluminum foil.

Bake covered for 40 minutes. Uncover, then top evenly with the breadcrumb topping, and bake uncovered for 15 more minutes. Enjoy warm. Makes 12 servings.


Adapted from (link is external).

2 eggs

10 egg whites

1/3 c. milk

2 leeks (white and light green parts only, thinly sliced)

1 Tbs. butter

1 c. steamed spinach

3/4 c. shredded cheese

2 tsp. hot sauce

10 cherry tomatoes (sliced in half)



fresh basil

Greek yogurt


Preheat oven to 350ºF. In a large, ovenproof skillet (well-seasoned cast iron or nonstick, preferably) over medium heat, warm the butter and cook the leeks for about 10 minutes, until they are golden and tender. Set aside.

In a large bowl, whisk the eggs, egg whites, and milk until very frothy, 3-4 minutes. Stir in the hot sauce. Season with salt and pepper.

Squeeze water out of the steamed spinach and chop. Squeeze once more.

Spread the leeks into an even layer in the skillet. Turn the heat up to medium, then pour in the egg mixture. Top with the chopped spinach and shredded cheese. Cook for 1 minute, then arrange the sliced tomatoes on top. Cook an additional 4-6 minutes, until the edges start to pull away from the pan. Transfer the skillet to the hot oven, and bake 16-18 minutes, until set.

Enjoy at room temperature with a spoonful of yogurt on each serving and some torn basil. Makes 6 servings.

rutabaga 350 WTD Willy

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