Llewellyn's 2023 Sabbats Almanac by Elizabeth Barrette

Author:Elizabeth Barrette
Language: eng
Format: epub
Tags: CVR08232021;CVR08232021;llewellyn almanacs;llewellyn datebooks;2023 sabbats almanac;llewellyn's 2023 sabbats almanac;sabbats;sabbats datebook;2023 datebook;llewellyn 2023 almanac;2023 almanacs;almanacs and datebooks;CVR04062022
Publisher: Llewellyn Worldwide, LTD.
Published: 2022-06-08T12:56:49+00:00

[contents]

Feasts and Treats

Gwion Raven

The Spring Equinox brings to mind fairy tea parties, decorating Ostara eggs, and the promise of warmer days to come. Words like “burgeoning” and “verdant” and “renewal” appear like so many spring flowers popping up in meadows and hedgerows everywhere.

There are two words I dread though: egg salad. Now, I like a good egg salad sandwich as much as the next person, but there’s more to a good Spring Equinox brunch than egg salad. Look at the colours in these meals too. There are reds and yellows and shades of green, just like a springtime posey.

Each of these dishes can be enjoyed separately or as one meal.

Hard-Boiled Eggs with Tahini

and Sumac (GF & Vegetarian)

Here’s a play on egg salad that’s a little lighter and packed with flavour. If you’re super fancy, you can pipe the tahini mix into little flower designs on top of the hard-boiled eggs. I typically drizzle the eggs liberally so the sauce runs down the sides, and then I lick the spoon. If you’re not familiar with tahini, it’s ground-up sesame seeds. Sumac is made by grinding the berries of the wild sumac flower. Sumac is slightly acidic and tastes like lemons.

Prep time: 5 minutes

Cooking time: 25 minutes

Servings: 4

6 large eggs

3/4 cup plain Greek yogurt

¼ cup tahini

1 tablespoon lemon juice

2 tablespoons olive oil

1 garlic clove, finely chopped

¼ teaspoon sumac

Hard boil eggs. Run under cold water and refrigerate for 15 minutes. While the eggs are cooling, mix the remaining ingredients in a bowl until they are smooth and incorporated.

Peel the eggs and halve them lengthwise. Arrange them on a plate, like a flower petal design, with bigger ends toward the middle and the yolks facing up. Drizzle or pipe the tahini mixture over the eggs. Sprinkle with a little more sumac.

Spring Peas, Leeks, Lettuce, and Mint

in a Bowl (GF & Vegetarian)

If you could take spring and magically distill it down to one meal, this would be that meal for me. Fresh peas, the subtle flavour of leeks, and sweet lettuce are the stars of this incredibly simple recipe. I’ve eaten this meal for breakfast, lunch, and dinner. I don’t mean I’ve served it at each of these times; I literally mean I’ve eaten this three times in one day! By the way, did you know lettuces are part of the daisy family and have been cultivated for over 6,000 years? Lettuces appear in Sumerian and Egyptian mythology.

Prep time: 5 minutes

Cooking time: 15 minutes

Servings: 4

4 tablespoons unsalted butter

1 leek, white and pale green parts, sliced into rounds

¼ teaspoon salt

2 cups fresh peas (frozen peas work too)

1 head of butter lettuce, torn into pieces

1 tablespoon fresh mint, chopped

Black pepper to taste

Heat a skillet over medium heat for 1 minute. Add 2 tablespoons of butter and let it melt. Add the leeks and salt and cook over low heat for 3 minutes, making sure the leeks are well-coated in the butter. Add the peas to the leeks and cook for 5 more minutes, stirring frequently. Grab the torn lettuce leaves, stir them into the leeks and peas, adding the remaining butter.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.