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  • 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!

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
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


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
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
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|

Spinach and Butternut Squash Stuffed Shells

This recipe incorporates February produce like butternut squash and spinach for a hearty and comforting vegetarian meal. You can substitute dairy for non-dairy products, which we carry in our market, to make this a vegan recipe as well.


1 package of jumbo pasta shells

2 cups butternut squash, diced

3 cups fresh spinach, chopped

1 small onion, finely chopped

3 cloves garlic, minced (optional if garlic doesn’t agree with you – will still be tasty)

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 egg, beaten

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups marinara sauce

Olive oil for cooking


Preheat the Oven: Preheat your oven to 375°F

Cook the jumbo pasta shells according to the package instructions. Drain and set aside.

Prepare the Filling: In a pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened. Add the diced butternut squash and cook until it’s tender but not mushy. Stir in the chopped spinach and cook until it wilts. In a large bowl, combine the ricotta cheese, mozzarella, Parmesan, beaten egg, dried oregano, dried basil, salt, and pepper. Add the sautéed vegetable mixture to the bowl and mix well.

Stuff the Shells: Fill each cooked pasta shell with a generous amount of the vegetable and cheese mixture.

Assemble: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish.

Bake: Pour the remaining marinara sauce over the stuffed shells. Cover the dish with foil and bake in the preheated oven for about 25-30 minutes, or until the shells are heated through and the cheese is melted.

Serve: Remove from the oven, let it cool slightly, and serve your delicious spinach and butternut squash stuffed shells. Garnish with fresh basil or parsley if desired.

Categories: Recipes|

Chickpea and Spinach Curry

This recipe is not only flavorful but also packed with protein and nutrients.


  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 4 cups fresh spinach, washed and chopped
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro, chopped (for garnish) – optional if you don’t like cilantro
  • Cooked basmati rice (make according to serving amount)


  1. Chop the onion, mince the garlic, and grate the ginger.
  2. Wash and chop the fresh spinach.
  3. Sauté Aromatics: Heat vegetable oil in a large pot over medium heat.
  4. Add chopped onions and sauté until translucent.
  5. Add minced garlic and grated ginger, sauté for an additional 1-2 minutes.
  6. Add Spices: Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper.
  7. Cook for 1-2 minutes until fragrant.
  8. Add Tomatoes and Coconut Milk:
  9. Pour in the diced tomatoes and coconut milk. Stir well to combine.
  10. Season with salt and pepper to taste.
  11. Simmer: Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors
    to meld.
  12. Add Chickpeas and Spinach: Add the drained and rinsed chickpeas to the pot. Stir well.
  13. Add the chopped spinach and cook until wilted.
  14. Adjust Seasoning: Taste and adjust the seasoning as needed. Add more salt, pepper, or spices according
    to your preference.

Serve over cooked basmati rice.

Garnish with fresh cilantro.

Enjoy your hearty and nutritious Vegetarian Chickpea and Spinach Curry!
It’s a perfect dish for a January evening.

Categories: Recipes|

Spinach and Feta Phyllo Triangles

These savory triangles are a delicious and festive option for the holidays. Here’s a simple recipe for you:


1 package (about 10 ounces) frozen chopped spinach, thawed and well-drained

1 cup crumbled feta cheese or Violife vegan feta cheese

1 cup ricotta cheese – or vegan ricotta

1/2 cup grated Parmesan cheese, or non-dairy parmesan

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley

2 green onions, finely chopped

2 cloves garlic, minced

Salt and pepper to taste

1/2 cup unsalted butter, melted

1 package phyllo dough sheets, thawed according to package instructions



Preheat the oven: Preheat your oven to 375°F

Prepare the filling:

In a large bowl, combine the drained spinach, feta cheese, ricotta cheese, Parmesan cheese, dill, parsley, green onions, and minced garlic.

Season the mixture with salt and pepper to taste. Mix everything well.


Assemble the triangles:

Lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter.

Place another sheet on top and brush with butter again. Repeat until you have a stack of about 5-6 sheets.

Cut the stack into strips (about 3 inches wide).

Place a spoonful of the spinach and feta filling at the bottom of each strip.

Fold the phyllo dough over the filling, creating a triangle shape.

Continue folding in a triangle pattern until you reach the end of the strip.


Bake the triangles:

Place the assembled triangles on a baking sheet lined with parchment paper.

Brush the tops with additional melted butter.

Bake in the preheated oven for 15-20 minutes or until golden brown and crisp.


Allow the triangles to cool for a few minutes before serving.

They can be served warm or at room temperature.


These Spinach and Feta Phyllo Triangles are sure to be a hit at your holiday gathering, providing a flavorful and satisfying option for everyone.


Categories: Recipes|

Mushroom and Spinach Stuffed Acorn Squash

This dish is not only visually appealing but also delicious and nutritious. It’s a fantastic
vegetarian option for your Thanksgiving table and makes for great leftovers to enjoy in
the days following the holiday.

For the stuffed acorn squash:
2 acorn squashes
2 tablespoons olive oil
Salt and pepper to taste

For the filling:
2 cups sliced mushrooms (cremini, shiitake, or your choice)
1 small onion, finely chopped
2 cloves garlic, minced
2 cups fresh baby spinach
1 cup cooked quinoa or wild rice
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
1/2 teaspoon dried thyme

1/2 teaspoon dried sage
Salt and pepper to taste
Grated Parmesan cheese (optional for garnish)

Preheat the oven to 375°F
Cut the acorn squashes in half and scoop out the seeds and strings. Brush the cut sides
with olive oil and season with salt and pepper. Place them cut side down on a baking
sheet. Bake for about 30-40 minutes or until the flesh is tender when pierced with a fork.
While the squashes are baking, prepare the filling. In a large skillet, heat 2 tablespoons
of olive oil over medium heat. Add the onions and garlic and sauté until they become
translucent, about 2-3 minutes.
Add the sliced mushrooms and cook until they release their moisture and become
tender, about 5-7 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Add the cooked quinoa or wild rice, chopped pecans or walnuts, dried cranberries,
thyme, sage, salt, and pepper. Stir everything together and cook for an additional 2-3
minutes, allowing the flavors to meld.
Once the acorn squashes are done, remove them from the oven and turn them cut side
up. Fill each squash half with the mushroom and spinach mixture.
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until
the tops are slightly browned and the filling is heated through.
If desired, you can sprinkle some grated Parmesan cheese on top during the last 5
minutes of baking.
Serve the stuffed acorn squashes as a side dish for Thanksgiving or any day you feel
like having this dish. They can also be enjoyed as leftovers, as the flavors will develop
even more after a day or two in the fridge.

We have all the ingredients you’ll need at Edge of the Woods. If you don’t feel like
cooking, we’ve got you covered with our catering menus:


Categories: Recipes|

Roasted Butternut Squash and Sage Risotto


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)


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.


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!

Categories: Recipes|
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