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
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
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
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.
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!
Here’s a delicious, quick & easy vegetarian recipe using spring vegetables:
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4-5 cups vegetable broth
1 cup asparagus, chopped
1 cup green peas
1/2 cup fava beans
1/2 cup grated Parmesan cheese
Salt and pepper to taste
In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until
onion is translucent.
Add the arborio rice to the pot and stir for a minute or two until it starts to toast.
Add the white wine and stir constantly until it’s absorbed.
Begin adding the vegetable broth, one cup at a time, stirring constantly and allowing the
liquid to absorb before adding the next cup.
After about 15-20 minutes of adding broth, add the asparagus, peas, and fava beans.
Continue adding the remaining broth, one cup at a time, stirring constantly until the rice
is cooked through and creamy.
Remove from heat and stir in the grated Parmesan cheese. Season with salt and
pepper to taste.
Serve hot and enjoy your delicious Spring Vegetable Risotto!
We have all your fresh ingredients at Edge of the Woods!
March is an unpredictable weather month, the beginning of spring, St. Patrick’s
Day and a time change too!
We created a delicious “madness” bowl-smoothie for you to sink your teeth into.
1 cup vanilla Greek yogurt
1/2 cup ice
1/4 cup milk (dairy or non-dairy)
½ tsp cinnamon
1 large frozen banana
Pour into bowl and top with:
Shredded coconut, Fresh blueberries, Orange slices, Walnuts, Pecans, Raisons
Drizzle with honey
Voila! You’ve created a very tasty, hearty & healthy bowl of March Madness.
Toppings are a suggestion. Use as much or as little as you like. If you love
pineapple, use that instead of oranges, etc.
This is a very easy and delightful one-pot winter dish!
1 lb. package of Farfalle (Bowtie) pasta
1 square/block of firm tofu (optional, but great source of plant-based protein) cut into
12 oz bag of frozen, mixed vegetables
4 TBS extra-virgin olive oil
2 cups vegetable stock or vegan “chicken” stock
1 garlic clove
1 small onion chopped
½ cup grated parmesan cheese
Coarse salt & pepper to taste
fresh parsley leaves
Cook pasta al dente style according to package, drain and set aside.
In the same pot you cooked the pasta, add the oil and heat till warm, then add in the
onions and tofu. Sauté over medium heat until the onions are translucent and the tofu
lightly browned. Then add, garlic, sauté for 2 minutes, mixing, so the garlic does not get
too dark. Add frozen mixed vegetables and stir till they’ve warmed up.
Add in: Pasta, stock, and mix together. Bring to a simmer then cover and let it sit for 5
minutes. Season with salt & pepper to taste.
Place in bowls or on one big family-style plate and top with grated cheese and parsley.
Also good with some nice rustic bread dipped in olive oil.
We have all the ingredients you’ll need for this dish at Edge of the Woods!
A New Year and a fresh fruit start! This is a great dish to keep in your fridge when trying to eat lighter. It’s wonderful on its own, or topped with your favorite yogurt and even as a side dish with some hot pasta or rice. If you have a nut allergy, substitute with seeds or add baked tofu. Change up the fruits too – just add enough of your favorite fruits to make a nice sized bowl to have on hand for nearly a week. It’s a perfect go-to dish for a quick meal or midday snack.
You can use fresh or frozen fruit. We carry all in-season fruit in our produce area and you’ll find some in our frozen dept. too.
One cup of each, or up to two cups of your favorite fruit.
Melon – cantaloupe, honeydew or watermelon cut into cubes
Strawberries – sliced and cleaned.
1 cup of toasted macadamia nuts or cashews (you can whatever nuts or seeds you desire). Toasting raw macadamia nuts brings out a richer flavor. Just place on a baking sheet at 350 degrees for about 10 minutes or until a light brown. You can also pulse them a few times in your blender for smaller pieces throughout your salad.
In a separate bowl mix:
1/3 cup honey
1 Tbsp fresh squeezed lemon
1 or 2 Tbsp of fresh basil or parsley if you prefer
A splash of balsamic vinegar
Cut up the fruit and drain any excess liquid. Combine the fruit in a bow and set aside.
In a small bowl combine the honey, lemon juice, balsamic; whisk together. Stir in basil or parsley.
Pour the dressing over the salad and gently toss to coat. Refrigerate for at least an hour and then toss the nuts in. This will keep in your fridge for at least 4 – 5 days if covered tightly.
Be creative with it by adding in your favorites. Let us know if you made it – send us an image on FB!