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Beetroot Dip
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,… [keep reading]
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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… [keep reading]
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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… [keep reading]
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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… [keep reading]
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Spicy Pork, Cranberry, and Sage Stuffing
1 lb. ground pork1⁄2 t salt1⁄2 t black pepper1 medium apple, shredded3⁄4 c dried cranberries1⁄4 c chopped pine nuts1⁄4 c chopped cilantro1⁄2 small orange, zested1 T olive oil20 sage leaves1⁄4 lb. chorizo Preheat oven to 400°F. Combine the first 8 ingredients in a bowl. Lightly grease a 12-in. sheet of aluminum foil with olive oil.… [keep reading]
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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… [keep reading]