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Recipes2022-11-04T13:34:24-04:00
  • Edge of the Woods Recipes

Enjoy these vegetarian and vegan recipes! As we are the largest vegetarian market in Connecticut, you can find all your recipe ingredients at Edge of the Woods. Bon Appetit!

Grilled or Baked Eggplant Halves with Chopped Tomatoes

Grilled or Baked Eggplant Halves with Chopped Tomatoes

You’ll enjoy these delicious grilled or baked eggplant halves. They’re easy to make and very professional and festive looking too.

 

Ingredients:

2 large eggplants

3-4 medium tomatoes, chopped

2-3 cloves of garlic, minced (optional)

3 tablespoons olive oil

Salt and pepper to taste

Fresh basil or parsley, chopped

1 teaspoon dried oregano

1 tablespoon balsamic vinegar

 

Instructions:

Preheat the Grill/Oven:

For grilling: Preheat your grill to medium-high heat.

For baking: Preheat your oven to 400°F

Prepare the Eggplants:

Wash the eggplants and cut them in half lengthwise.

Score the flesh in a criss-cross pattern, being careful not to cut through the skin.

Sprinkle the cut sides with salt and let them sit for about 20 minutes to draw out moisture. Pat them dry with a paper towel.

Season the Eggplants:

Brush the cut sides of the eggplants with olive oil.

Season with salt, pepper, and dried oregano.

Grill or Bake the Eggplants:

For grilling: Place the eggplant halves cut side down on the grill. Cook for about 5-7 minutes per side, until the flesh is tender and grill marks appear.

For baking: Place the eggplant halves cut side up on a baking sheet. Bake for 25-30 minutes, until the flesh is tender and golden brown.

Prepare the Tomato Topping:

In a bowl, mix the chopped tomatoes, minced garlic (if using), a tablespoon of olive oil, balsamic vinegar, salt, and pepper.

Let the mixture sit for a few minutes to allow the flavors to meld together.

Assemble the Dish:

Once the eggplants are cooked, transfer them to a serving platter.

Spoon the tomato mixture evenly over the eggplant halves.

Garnish with fresh basil or parsley if desired.

Serve:

Serve the eggplant halves warm or at room temperature as a side dish or a main course.

We have all your fresh ingredients at Edge of the Woods!

Categories: Recipes|

Strawberry Cream Pie

Here’s a delicious strawberry cream pie recipe that’s perfect for a refreshing summertime dessert. You can also make this a non-dairy version; we have all the ingredients you’ll need at Edge of the Woods:

Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

Cream Filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

1 cup heavy whipping cream

Strawberry Topping:

4 cups fresh strawberries, hulled and sliced

1/2 cup granulated sugar

1/4 cup water

2 tbsp cornstarch

1 tbsp lemon juice

Instructions

Prepare the Crust:

Preheat your oven to 350°F

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture into the bottom and up the sides of a 9-inch pie dish.

Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.

Make the Cream Filling:

In a large bowl, beat the cream cheese until smooth.

Add the sugar and vanilla extract, and continue beating until the mixture is well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spread the cream filling evenly over the cooled crust.

Prepare the Strawberry Topping:

In a medium saucepan, combine the sugar, water, cornstarch, and lemon juice.

Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.

Remove the saucepan from the heat and let the mixture cool slightly.

Add the sliced strawberries to the saucepan and gently stir until they are evenly coated with the glaze.

Spoon the strawberry topping over the cream filling.

Chill and Serve:

Refrigerate the pie for at least 2 hours before serving to allow it to set.

Serve chilled and enjoy!

Feel free to garnish with additional whipped cream or fresh mint leaves for an extra touch. Enjoy your homemade strawberry cream pie!

Categories: Recipes|

Quinoa and Vegetable Medley

You’ll love this delicious recipe featuring quinoa, corn, tomatoes, and zucchini. This is a healthy, colorful, and flavorful dish that’s perfect for any meal. This dish can be served as a main course or as a side dish.

 

Ingredients:

1 cup quinoa

2 cups vegetable broth or water

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup corn kernels (fresh, frozen, or canned and drained)

1 cup cherry tomatoes, halved

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (optional)

Juice of 1 lime

Optional: avocado slices and crumbled feta cheese for topping

 

Instructions:

Cook the Quinoa according to direction: Rinse the quinoa under cold water to remove any bitterness.

In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.

Prepare the Vegetables:

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and cook until softened, about 3-4 minutes.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the diced zucchini to the skillet and cook for about 5-7 minutes, or until it starts to soften.

Combine and Season:

Add the corn and halved cherry tomatoes to the skillet. Cook for another 3-4 minutes until the tomatoes start to soften.

Stir in the cooked quinoa, ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.

Finish and Serve:

Remove from heat and stir in the chopped cilantro and lime juice.

Serve warm, topped with avocado slices and crumbled feta cheese if desired.

Tips:

You can customize this dish by adding other vegetables like bell peppers or spinach. For a bit of heat, add a pinch of red pepper flakes or a diced jalapeño.

All ingredients can be found at Edge of the Woods. Enjoy your nutritious and tasty quinoa and vegetable medley!

Categories: Recipes|

Coconut Mango Pudding

You’ll love this refreshing coconut pudding with the delightful addition of sweet diced
mangoes on top. Very easy to make!
Ingredients:
1 can (13.5 oz) coconut milk
1/2 cup sugar
1/4 cup *cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 ripe mango, diced
Toasted coconut flakes (optional, for garnish)

Instructions:
Prepare Coconut Pudding:
In a saucepan, combine the coconut milk, sugar, cornstarch, and salt.
Whisk the mixture together until the cornstarch is completely dissolved.
Place the saucepan over medium heat and continue to whisk constantly until the
mixture thickens and starts to bubble. This usually takes about 5-7 minutes.
Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
Pour the coconut pudding into serving dishes or glasses. Let it cool slightly before
refrigerating to set for at least 1-2 hours.

Prepare Mango Topping:
Peel and dice the ripe mango into small cubes. Once the coconut pudding has set,
spoon the diced mangoes on top of each serving. You can also add toasted coconut for
added texture and flavor; fresh blueberries also makes a nice pairing with the mangoes
as well.
Serve:
Serve the coconut pudding with diced mangoes immediately or refrigerate until ready to
serve.
* If you choose not to use cornstarch, we have many other natural starches for you to
choose from at Edge of the Woods.

Categories: Recipes|

Spring Vegetable Stir-Fry

In April, many delicious vegetables are in season, including asparagus, broccoli,
carrots, spinach, and peas. Here’s a recipe that incorporates some of these seasonal
vegetables into a tasty dish:

Ingredients:
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, grated
1 small onion, thinly sliced
1 cup asparagus, trimmed and cut into bite-sized pieces
1 cup broccoli florets
1 carrot, thinly sliced
1 cup sugar snap peas, trimmed
2 cups spinach leaves
1 bell pepper, thinly sliced (any color)

1/4 cup soy sauce (or tamari for gluten-free option)
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon cornstarch (optional, for thickening)
Cooked rice or noodles for serving

Instructions:
In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), and
cornstarch (if using). Set aside.
Heat sesame oil in a large pan or wok over medium-high heat.
Add minced garlic and grated ginger to the pan. Stir-fry for about 1 minute until fragrant.
Add sliced onion to the pan and cook for 2-3 minutes until it starts to soften.
Add asparagus, broccoli, and carrot to the pan. Stir-fry for 3-4 minutes until they are
slightly tender but still crisp.
Add sugar snap peas and bell pepper to the pan. Stir-fry for an additional 2-3 minutes.
Pour the soy sauce mixture over the vegetables in the pan. Stir well to coat all the
vegetables evenly.
Add spinach leaves to the pan and cook for 1-2 minutes until they wilt.
Once the sauce has thickened slightly and all the vegetables are cooked to your liking,
remove the pan from heat.
Serve the Spring Vegetable Stir-Fry hot over cooked rice or noodles.

This colorful and flavorful stir-fry is a perfect way to enjoy the abundance of fresh spring
vegetables available in April. Feel free to customize the recipe by adding your favorite
veggies or tofu for extra protein. Enjoy your seasonal meal!
We have all the fresh vegetables you’ll need to make this delicious
recipe.

Categories: Recipes|

Mellow Asparagus & Celery Soup

This recipe is inspired by Edge of the Woods’ matriarch and cook extraordinaire,
Frances Dodge, who, like most great, creative cooks has a myriad of recipes in
her head and can eyeball things to see if it needs more of this or less of that. Her
family loves her springtime asparagus and celery soup, and this is one of her
versions.
Ingredients:
1 bunch of asparagus, trimmed and chopped
5 stalks of celery, chopped
1 onion or scallions chopped (scallions usually have a bulb with green stems; use the
top green part only) – onions/scallions are optional if not part of your diet.
4 cups vegetable broth
1 cup milk (you can use whole milk or oat milk)
1 teaspoon dried thyme (or a few sprigs of fresh thyme)
Salt and pepper to taste
Olive oil for sautéing onions

Instructions:

Heat a tablespoon of olive oil in a large pot over medium heat.

Add the chopped onion and celery to the pot. Sauté until they start to soften, about 5
minutes.
Add the chopped asparagus to the pot and sauté for another 2-3 minutes.
Pour in the vegetable broth, ensuring that the vegetables are submerged. Bring the
mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until
the vegetables are tender.
Once the vegetables are cooked, remove the pot from the heat and let it cool slightly.
Using an immersion blender or a regular blender, blend the soup until smooth. If using a
regular blender, be sure to blend in batches and be cautious of the hot liquid.
Return the blended soup to the pot and place it back on the stove over low heat.
* Stir in the milk and dried thyme. Let the soup simmer for another 5-10 minutes to
allow the flavors to meld together.
Season the soup with salt and pepper to taste. Adjust the seasoning according to your
preference.
Once seasoned to your liking, serve the soup hot, garnished with croutons and a sprig
of fresh thyme if desired.
* Fran said that if you want a thicker soup, you can make a paste of 1 TBSP of
cornstarch and 1 TBSP of the broth and add to the soup. Stir over medium heat
until thickened and bubbly.

Categories: Recipes|
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