Recipes
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Ostara Egg Salad
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]
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Mint Sauce
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]
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Heartwarming Split Pea and Ham Soup
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]
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Traditional English Yorkshire Pudding
Serve as a side dish with any roast dinner or eat them cold the next day with jam and clotted cream. The secret to Yorkshire puds is hot, hot oil. Preheat the oven to 375°F. Add 1 tsp. of vegetable oil to each cup of a 6-cup muffin pan and put it in the oven […] [read more]
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Spicy Pumpkin Soup
3 lb. eating pumpkin, peeled, seeded, and cut into chunks4 garlic cloves, minced1 large yellow onion, diced1 in. ginger root, grated1 dried ancho chilli, chopped1⁄2 t ground coriander1⁄2 t ground cumin4 T olive oil4 c vegetable stock2 c milk1 lime4 slices chevre1⁄4 c cilantro, chopped finelyBlack pepper to taste Preheat oven to 350°F. Add first […] [read more]
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Chocolate Zucchini Muffins
Harvested more zucchini than you know what to do with? Think dessert! 2 medium zucchini (about 1 c)1 c butter2 eggs1⁄4 c milk1 t vanilla extract1⁄4 c sugar1⁄2 t salt1⁄2 t baking soda2 T all purpose flour Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking spray. Set aside. Shred the zucchini with […] [read more]
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Honey Ginger Basil Lemonade
When life gives you lemons, you W know what to do. Grated ginger and fresh basil leaves make this the perfect summer tonic. 2 in. fresh ginger, peeled and sliced as thin as you can1/2 cup honey (or agave for a vegan op, tion)1 cup boiling water5 lemons1 bunch basil Add the ginger and honey […] [read more]
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Pippin’s Pop-up Pancakes
Ingredients: 4T butter 3 eggs 1/2 c egg whites 1 c milk 1/2 t salt 1 c flour Directions: Add butter to 9×13 pan and place in 400° oven. In a mixing bowl, add eggs, egg whites, milk, and salt and blend. Add flour and mix till lumpy. Take the pan out of the oven, […] [read more]
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Salmon Quinoa Bowl
Ingredients: 1 c quinoa 6 baby red potatoes, diced 3 stocks celery, diced 1 med. white onion, diced 12 oz. wild caught salmon olive oil Himalayan pink salt black pepper garlic powder Old Bay seasoning Directions: Follow cooking instructions for quinoa… Typically add 2 cups of water and 1 cup of quinoa to pan. Bring […] [read more]