Recipes - Edge of the Woods

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 small onion, finely diced
• 1 cup firm tofu, diced into small cubes
• 1 cup diced squash (scooped from the acorn squash or use butternut)
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme, sage, or rosemary
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 medium zucchini, diced
• -1 cup green beans, cut into 1-inch pieces
• 2 medium tomatoes, chopped (or 1 can diced tomatoes)
• -2 cups butternut squash or pumpkin, peeled & cubed
• 1 cup corn kernels (fresh or frozen)
• 1 cup of peas (fresh or frozen)
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt & black pepper to taste
• 1 (15 oz) can cannellini or kidney beans, drained & rinsed
• 2 cups chopped kale or Swiss chard
• Fresh parsley for garnish