Ingredients:

1 medium butternut squash, peeled, seeded, and diced into small cubes
2 cups Arborio rice
6 cups vegetable broth (homemade or store-bought)
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup dry white wine (optional)
2 tablespoons olive oil
2 tablespoons fresh sage leaves, chopped (plus extra for garnish)
1/2 cup grated Parmesan cheese (use a vegetarian-friendly alternative if needed)
Salt and black pepper, to taste
2 tablespoons butter (or a vegan butter substitute)
Freshly grated nutmeg (optional)

Instructions:

Roast the Butternut Squash:
Preheat your oven to 400°F
Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a
baking sheet.
Roast the squash in the preheated oven for about 20-25 minutes or until it's tender and
lightly caramelized. Remove from the oven and set aside.

Prepare the Risotto:

In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped
onion and cook for about 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.

Toast the Rice:

Add the Arborio rice to the saucepan with the onion and garlic. Stir continuously for
about 2-3 minutes until the rice becomes lightly toasted.

Deglaze with Wine (Optional):

If using wine, pour it into the saucepan and stir until it's mostly absorbed by the rice.

Cook the Risotto:

Begin adding the vegetable broth, one ladle at a time, to the rice. Stir continuously and
allow the liquid to be absorbed before adding more broth. Continue this process until the
rice is creamy and tender, which should take about 18-20 minutes.

Add Sage and Roasted Butternut Squash:

During the last 5 minutes of cooking, fold in the chopped sage leaves and the roasted
butternut squash. Cook until the squash is heated through.

Finish the Risotto:

Stir in the grated Parmesan cheese (or a vegetarian-friendly alternative) and butter.
Season with salt, black pepper, and a pinch of freshly grated nutmeg, if desired. Taste
and adjust the seasoning as needed.

Serve:

Ladle the creamy butternut squash and sage risotto onto plates or into bowls. Garnish
with extra chopped sage leaves and a sprinkle of grated Parmesan cheese.

Enjoy your delicious and comforting fall-inspired vegetarian butternut
squash and sage risotto! This recipe is perfect for showcasing the
rich flavors of seasonal produce and makes for a satisfying meal on
chilly autumn evenings. We have all your ingredients at Edge of the Woods!

Ingredients:
For the Salad:
3 medium-sized beets, peeled and diced
2 apples (crisp variety like Granny Smith or Honeycrisp), cored and thinly sliced
1 small red onion, thinly sliced (optional)
4-6 cups mixed salad greens (such as spinach, arugula, or mixed baby greens)
1/2 cup crumbled feta cheese (we have dairy-free feta that is delicious)
1/3 cup chopped walnuts or pecans, toasted
Olive oil
Salt and pepper

For the Maple-Dijon Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
Salt and pepper to taste

Instructions:
Roast the Beets:
Preheat your oven to 400°F
Place the diced beets on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast in the preheated oven for about 25-30 minutes, or until the beets are tender and slightly caramelized. Stir halfway through cooking. Once done, remove from the oven and let them cool slightly.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until well combined. Season with salt and pepper to taste. Set aside.
Assemble the Salad:
In a large salad bowl, combine the roasted beets, sliced apples, sliced red onion, and mixed salad greens.
If using, sprinkle the crumbled feta cheese over the top of the salad.
Drizzle the maple-Dijon dressing over the salad and gently toss to combine. You can start with a small amount of dressing and add more as needed.
Toast the Nuts:
In a dry skillet over medium heat, toast the chopped walnuts or pecans for a few minutes until they are fragrant and lightly browned. Keep a close eye on them as they can burn quickly. Remove from heat and let them cool.
Final Touches:
Sprinkle the toasted nuts over the salad just before serving.
Serve the salad immediately as a main course or as a side dish with your favorite bread or grain.
This salad combines the earthy sweetness of roasted beets, the crunch of apples, and the creaminess of feta cheese, all brought together by a flavorful maple-Dijon dressing. The nuts add a satisfying crunch and a touch of richness.
All the ingredients can be found at Edge of the Woods. Enjoy this refreshing and wholesome meal that celebrates the flavors of September!

Ingredients:
2 medium-sized summer squash (zucchini or yellow squash), sliced
2 medium-sized potatoes, diced
1 small onion, finely chopped
2-3 cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme (or fresh thyme leaves if available)
1/2 teaspoon dried oregano
Salt and pepper to taste
Grated Parmesan cheese (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)

Instructions:
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced potatoes to the skillet and cook for about 8-10 minutes, stirring
occasionally until they start to soften.

Now, add the sliced summer squash to the skillet and continue cooking for another 5-7
minutes, or until the squash and potatoes are tender and lightly browned.
Season the mixture with dried thyme, oregano, salt, and pepper. Adjust the seasoning
according to your taste preferences.
Remove the skillet from heat and, if desired, sprinkle some grated Parmesan cheese
over the top for added flavor.
Garnish with fresh chopped parsley for a burst of color and freshness.
This delicious vegetarian summer squash and potatoes skillet can be served as a main
dish or as a side dish with grilled tofu or a simple green salad. Enjoy the fresh and
flavorful taste of summer vegetables in this easy-to-make recipe!

To make this dish even more favorable & healthy, choose ingredients from our

local, hand-chosen vegetables; fresh always tastes best!

One delicious and easy summertime vegetarian recipe you can try is Grilled Vegetable
Skewers with Balsamic Glaze. It;s a colorful and flavorful dish that’s perfect for outdoor
gatherings or a quick and healthy weeknight dinner. Here’s how to make it:
Ingredients:
Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, red onion,
mushrooms, and eggplant)
2 tablespoons olive oil
Salt and pepper to taste
Wooden skewers (soaked in water for 30 minutes)
For the Balsamic Glaze:
1/4 cup balsamic vinegar
1 tablespoon honey or maple syrup (for a vegan option)
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Preheat your grill to medium-high heat. Or, you can use your oven at 375 degrees.
Cut the vegetables into bite-sized pieces, ensuring they are all approximately the same
size for even cooking.
Thread the vegetables onto the soaked wooden skewers, alternating different types of
veggies for a colorful presentation.
Brush the skewered vegetables with olive oil, and season with salt and pepper to taste.
Place the skewers on the preheated grill and cook for about 8-10 minutes, turning
occasionally, until the vegetables are charred and tender.
While the vegetables are grilling, prepare the balsamic glaze. In a small saucepan,
combine the balsamic vinegar, honey or maple syrup, minced garlic, salt, and pepper.
Bring the mixture to a simmer over medium heat and cook for about 5 minutes, or until it
thickens slightly.
Once the vegetables are cooked, remove them from the grill and brush them with the
balsamic glaze.

Serve the grilled vegetable skewers with extra balsamic glaze on the side for dipping, if
desired.
This recipe is customizable, so feel free to add or substitute any vegetables based on
your preference. You can also serve the skewers over cooked quinoa, couscous, or
alongside a fresh green salad for a complete meal. Enjoy your tasty and vibrant
summertime dish!

We have the freshest vegetables and fruits from local farmers that would make

this dish even more delicious!
Bon Appetit!

Ingredients:
1 small watermelon
1 small cantaloupe
1 small honeydew melon
1/2 cup crumbled feta cheese or your favorite non-dairy cheese
Fresh mint leaves, chopped
Juice of 1 lime
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions:
Start by cutting the watermelon, cantaloupe, and honeydew melon in half. Scoop out the
seeds and discard them. Use a melon baller or a sharp knife to cut the melons into bite-
sized pieces. Place the melon pieces in a large bowl.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the
dressing.
Pour the dressing over the melon pieces and gently toss to coat them evenly. Allow the
melon to marinate in the dressing for about 10-15 minutes to enhance the flavors.
Sprinkle the crumbled feta cheese over the melon. Add the chopped mint leaves on top.
Gently toss the salad again to combine all the ingredients.
Taste and adjust the seasoning if needed.
Serve the melon salad immediately as a refreshing appetizer or side dish. You can also
chill it in the refrigerator for a couple of hours before serving if you prefer a colder salad.

We have a variety of melons and cheeses – dairy and non-dairy at
Edge of the Woods. Try this recipe and post an image on our FB or

Instagram page if you do.

It’s rich with flavors and so easy to make!

Heat oven to 400

Ingredients:
1 large eggplant
2 green zucchinis
2 bell peppers
2 heaping TBSP of tomato paste
2 TBSP olive oil
Chili pepper flakes, salt & oregano to your tastes
Fresh parsley for garnish
If you like onions, feel free to add a chopped onion to this mixture as well.

Directions:
Chop peeled eggplant into bite-sized chunks
Slice zucchinis and chop peppers
Mix all ingredients together and place in 9×13” pan – cover with foil
Bake for 1 hour and uncover and put back into oven for another 10 min or
more until the liquid is reduced to the desired amount. Garnish with parsley.
You can serve over a bed of rice, spoon over a baked potato or just eat on its own!