Garden Pasta Sauté
Serve warm and enjoy this fresh, colorful pasta packed with vibrant spring flavors!
Ingredients
-8 oz pasta (penne, spaghetti, or bow ties)
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup fresh peas
– 2 cups fresh spinach
– 1 cup cherry tomatoes, halved
– 1/4 teaspoon red pepper flakes (optional)
– Salt & black pepper to taste
– Juice of 1/2 lemon
– Fresh basil or parsley for garnish
-Grated Parmesan or vegan Parmesan (optional)
Instructions
1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before
draining.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1
minute until fragrant.
3. Add peas and tomatoes. Cook for 3–4 minutes until tomatoes begin to soften.

4. Stir in spinach and cook until wilted.
5. Add cooked pasta and a splash of reserved pasta water to create a light sauce.
6. Season with salt, pepper, and red pepper flakes if desired.
7. Finish with fresh lemon juice, basil or parsley, and Parmesan cheese.
We have everything you need to make this recipe … always fresh!

This pie is the taste of early summer! Its bright, fresh, and just the right balance of sweet
and tart. Perfect for gatherings, or just because you feel like enjoying a fresh baked pie.
We have all the ingredients you’ll need at Edge of the Woods.
Ingredients
For the filling:
– 3 cups fresh strawberries, hulled and halved
– 2 cups rhubarb, chopped
– 1 cup sugar
– 1/4 cup cornstarch
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– Pinch of salt
For the crust:
– 1 double pie crust (store-bought or homemade)
Vegan Swaps
– Use a vegan pie crust (no butter/lard—look for plant-based or make with vegan
butter)
– Replace egg wash with: 2 tbsp plant milk (almond, oat, etc.) 1 tsp maple
syrup (for shine)

Instructions
1. Preheat oven to 400°F
2. In a large bowl, gently mix strawberries, rhubarb, sugar, cornstarch, lemon juice,
vanilla, and salt. Let sit for 10–15 minutes.
3. Place bottom crust in a 9-inch pie dish.
4. Pour in filling and spread evenly.
5. Add top crust (full or lattice style). Seal and crimp edges.
6. Brush with egg wash or vegan plant milk mixture.
7. Cut small vents if using a full top crust.
8. Bake for 45–55 minutes, until bubbling and golden brown.
9. Let cool at least 2 hours before slicing (this helps it set).

Tips for the Best Pie
– If the edges brown too quickly, cover with foil halfway through baking
– Add a sprinkle of coarse sugar on top for a bakery-style finish
– Serve with vanilla ice cream or a dairy free topping

A pot of homemade vegetable soup is one of life’s simple joys. Inspired by actor,
producer, director and writer, Stanley Tucci, this hearty, healthy, recipe can be easily
adjusted to add or substitute whatever fresh vegetables you have on hand. We have all
that you’ll need at Edge of the Woods!

Ingredients
– 3–4 tbsp olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 zucchini, chopped
-1 small cabbage or a handful of chopped kale
-1 can cannellini beans (or other white beans), drained
-1 can diced tomatoes (optional but common in versions of the soup)
-6–8 cups vegetable broth

-1 Parmesan rind (optional but highly recommended)
– Salt and pepper to taste
– A handful of small pasta (ditalini or similar) or rice (optional)
– Fresh parsley or basil for garnish
– Grated Parmesan cheese for serving
Instructions
1. Start the base:
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and
celery. Cook about 5–7 minutes until softened.
2. Add garlic & vegetables:
Stir in garlic, zucchini, and cabbage or kale. Cook another few minutes.
3. Build the soup:
Add beans, tomatoes (if using), broth, and the Parmesan rind. Bring to a gentle
boil.
4. Simmer:
Lower heat and simmer about 30 minutes so the flavors blend.
5. Add pasta or rice (optional):
Stir in a small handful and cook until tender.
6. Finish:
Remove the Parmesan rind, season with salt and pepper, and ladle into bowls.
7. Serve:
Top with fresh herbs, grated Parmesan, and a drizzle of olive oil.
Tucci-style tip: This soup is meant to be flexible—use whatever vegetables you have
in your refrigerator. It’s rustic, nourishing, and even better the next day.

A warm, cozy dessert filled with sweet apples, juicy pears, and bright citrus, topped
with a golden oat crumble. Naturally sweet and wonderfully fragrant, this dessert
celebrates the beautiful fruits still abundant in early spring.
Ingredients
Fruit Filling
-3 apples, peeled and sliced
-3 ripe pears, peeled and sliced
– Zest of 1 orange
– Juice of ½ orange
– 2 tablespoons maple syrup
– 1 teaspoon cinnamon
– ¼ teaspoon nutmeg
– 1 tablespoon cornstarch or arrowroot
– Pinch of sea salt
Crumble Topping
– ¾ cup rolled oats
– ½ cup flour (whole wheat or oat flour works well)
– ¼ cup brown sugar or coconut sugar

– ¼ cup chopped walnuts or pecans
– ½ teaspoon cinnamon
– ¼ cup melted butter or coconut oil
– 1 tablespoon maple syrup
Instructions
1. Preheat oven to 350°F.
2. In a bowl, gently toss apples and pears with orange zest, orange juice, maple
syrup, cinnamon, nutmeg, cornstarch, and sea salt.
3. Spread the fruit mixture into a lightly greased baking dish.
4. In another bowl, combine oats, flour, sugar, nuts, and cinnamon. Stir in melted
butter and maple syrup until crumbly.
1. Sprinkle the topping evenly over the fruit.
2. Bake 35–40 minutes, until the fruit is bubbling and the topping is golden brown.
3. Let cool slightly before serving.
Serving Ideas
– Serve warm with vanilla ice cream or coconut whipped cream
– Add a spoonful of vanilla yogurt for a lighter option
– Sprinkle with extra orange zest for a bright finish
Tip: This dessert is wonderful with a cup of tea or coffee and makes the whole house
smell like early spring.

This warm, comforting bowl is perfect for February—hearty, nourishing, and easy to make on a chilly day.

Ingredients (Serves 2–3)

• 2 medium sweet potatoes, peeled & cubed
• 1 can chickpeas, drained & rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt & pepper to taste
• 2 cups cooked quinoa (or brown rice)
• 2 cups baby spinach or kale

Simple Tahini Drizzle

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• Warm water to thin
• Salt to taste

 Instructions

1. Preheat oven to 400°F.
2. Toss sweet potatoes and chickpeas with olive oil, paprika, cumin, salt & pepper.
3. Spread on a baking sheet and roast 25–30 minutes, stirring halfway, until golden.
4. Whisk tahini, lemon juice, garlic, salt, and enough warm water to make it drizzle-smooth.
5. Assemble bowls: quinoa → greens → roasted veggies → drizzle with tahini.

Optional Add-Ins

• Sliced avocado
• Toasted pumpkin seeds
• A sprinkle of feta or vegan feta
• Hot sauce or chili flakes for warmth

Why it’s great for February:

• Seasonal sweet potatoes
• High-fiber & plant protein
• Comforting yet light
• Meal-prep friendly

We have everything you’ll need to make this delicious and nourishing meal or side dish.