This Echiopian vegetarian staple is as hot as the summer sun and packed with protein! Add 2 T. olive oil to a pot and heat on medium for 2 minutes. Add the chopped onion and cook for 6 minutes. Add in the garlic and tomato paste. Cook for 1 minute, stirring constantly. Toss in the [read more]

Its springtime and everything is turning green and lush. Celebrate with this cool as a cucumber cocktail (or mocktail). Add everything to a blender and pulse until smooth. For an alcohol free version, omit the tequila and double up on the elderflower tonic water. Serve in chilled glasses with lime salt around the rim and [read more]

The ancient Greeks gave beetroots as offerings to Apollo! Make this dish as an offering to yourself (and maybe share it with friends). For ease, we’re using canned beets. Beets are messy, so make sure to put a towel on your work surface. Preheat oven to 350°F. Dice the beets. Put the beets, yogurt, vinegar, [read more]

What do you do with all those dyed Ostara eggs? Make egg salad of course. This version is a little different and perfect for brunch. Hard boil 6 eggs. When they are cool enough to handle, peel them and cut them lengthways. Add the remaining ingredients to a bowl and stir with a fork or [read more]

Lamb is often associated with the feasting at Imbolc. Nothing pairs with roast lamb better than garden fresh mint sauce. Here’s a simple, traditional recipe: Cut the stems off the mint. Roughly chop the mint leaves. Pack into a mason jar. Add the sugar and salt. Pour boiling water over the mint, then let it [read more]

Heat a large pot over medium heat. Add olive oil. Wait 1 minute, then add onion and celery. Cook for 5 minutes, stirring occasionally. Add garlic and cook for 2 minutes. Toss in the next 10 ingredients. Give everything a good stir. Put a lid on the pot and let simmer for 60 minutes. Carefully [read more]