🍄🍓Beltane Recipes Part 2🧊🥗 (Patreon)

Here are some more Beltane recipes for you! I tried to keep it simple but still seasonal with the sabbat. These are just some of my favorite finds! What recipes do you enjoy making for Beltane?

Strawberry Spring Salad (from The Kitchen Girl)

INGREDIENTS

For the Salad:

- 6 cups Spring Mix Salad

- 1 cup Strawberries, sliced

- 1 cup Red Grapes, halved

- ½ cup Candied Walnuts (recipe below), or plain walnuts, chopped

- 2 tablespoons Dried Cranberries, chopped

- ¼ cup Feta Cheese, crumbled

For the Dressing:

- ¼ cup Extra Virgin Olive Oil

- 1 large Lemon, juiced (about 3 Tbsp)

- 2 teaspoon Honey, or Maple Syrup

- 1 teaspoon Dijon Mustard

- ⅛ teaspoon Sea Salt

INSTRUCTIONS

Strawberry Salad

• Note: See recipe footnotes for 'candied walnuts' recipe instructions. In a large salad bowl, combine SPRING MIX, STRAWBERRIES, GRAPES, WALNUTS, CRANBERRIES, and FETA CHEESE. Cover and refrigerate until ready to serve.

Lemon Dijon Vinaigrette

• In another mixing bowl, whisk (or blend) OLIVE OIL, LEMON JUICE, HONEY, DIJON, and SALT.
• Refrigerate in an airtight container until ready to serve.
• To serve, allow vinaigrette to sit at room temperature a few minutes if it's too thick from being chilled. Toss salad with vinaigrette and serve.

How to make candied walnuts

• Place ½ cup WALNUTS and 1 Tbsp SUGAR (white or brown) in a small skillet over medium heat.
• Stir the walnuts continuously until the sugar turns into a sticky liquid and coats the walnuts (about 5 minutes).
• Remove walnuts from skillet and set on a baking sheet to cool.

Fairytale Tomato Mushrooms (from Taste of Home)

Ingredients:

• 4 hard-boiled large eggs, peeled
• 2 plum tomatoes
• 1/3 cup mayonnaise
• 1 package (9 ounces) fresh baby spinach

Directions

• Cut tomatoes in half widthwise; scoop out and discard pulp. Invert onto paper towels to drain. Carefully push each tomato half onto the narrow end of an egg.
• Cut a small hole in the corner of a small plastic bag; fill with mayonnaise. Pipe dots onto tomato tops. Place on a spinach-lined serving plate.

Baby Beet and Carrot Salad with Herbed Yogurt Ranch (from The Kitchn)

INSTRUCTIONS:

• To make the dressing, whisk to combine green onion, garlic, and lemon zest and juice, onion and garlic powder, and sea salt in a small mixing bowl. Set aside to marinate for a few minutes. Fold in Greek yogurt, followed by the fresh herbs. Taste and add sea salt as needed. Cover and set in fridge to chill. Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.
• Preheat oven to 425°F.
• Trim all but 1/4-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables.
• Set unpeeled beets in a small, 2-inch-deep baking pan. Add 1/2 inch of cold water and cover tightly with foil. Slide into oven and roast until beets are fork-tender, 20 to 25 minutes. Take care to avoid the hot steam plume when checking beets. Halve carrots and cut on the bias into 4-inch spears. Toss with olive oil and a pinch each sea salt and pepper. Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.
• While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter.
• Uncover beets, drain hot water, and set beets aside until cool enough to handle. Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler. (Skin will come off very easily.) Quarter beets and sprinkle with sea salt.
• Tuck beets and carrots into the greens. Spoon on ranch dressing, and finish with a few twists of pepper and minced parsley. Serve immediately.

INGREDIENTS:

For the dressing:

• 2green onions, minced
• 1 teaspoon finely minced garlic (about 2 cloves)
• 1 teaspoon lemon zest plus 2 tablespoons juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon coarse sea salt, plus more to taste
• 1/2 cup Greek yogurt
• 2 tablespoons minced dill
• 2 tablespoons minced parsley
• 1 to 2 tablespoons water

For the salad:

• 1 pound baby beets with greens (about 1-inch thick)
• 1 pounds lender young carrots with greens (about 1/2-inch thick)
• 1 tablespoon extra-virgin olive oil
• Sea salt
• Freshly ground pepper
• 1 teaspoon minced parsley

Butterfly Pea Tea Lemonade (by Cooking with Nart)

Ingredients

• 3 cups warm water
• ⅓ cup granulated sugar
• ½ cup fresh or dried butterfly pea flowers
• ⅓ cup lemon juice
• 3 cups ice
• 3 cups soda water
• Pieces of lemon and rosemary sprigs for garnishes optional

Instructions:

• Make butterfly pea tea by placing the fresh or dried butterfly pea flowers in a bowl and add the warm water. Soak for a few minutes.
• Use the back of a spoon to press the flowers against the bottom of the bowl to extract the color. Once the color is vivid enough, strain and discard the flowers.
• Add the sugar to the butterfly tea and use a spoon to stir until fully dissolved.
• Mix the lemon juice with the sweetened butterfly pea tea.
• Fill 3 glasses with ice.
• Pour the butterfly pea lemonade over the ice, up to about half of each glass.
• Fill the rest of each glass with soda water.
• Garnish with pieces of lemon and rosemary sprigs and stir to enjoy.

Notes

• You can substitute lemon juice for lime juice and soda water with drinking water.
• If you don't want to add any soda water or drinking water at all and want to have just a pure purple butterfly pea lemonade, simply mix the butterfly pea tea with sugar and lemon juice and keep tasting and adjusting until you get the taste you like. Just remember this drink is supposed to be sour and sweet, so don't use too much sugar.
• Because this drink contains lemon juice, if you don't finish it in one sitting, store it in a bottle with a lid in the fridge and finish it within the next few days. If using soda water, remember to only add it when ready to drink. This is really important because you don't want it to go flat while sitting in the fridge.

How to Make Flower Ice Cubes (from Garden Therapy)

Learn how to make flower ice cubes that will add a pretty pop to practically any beverage.

Equipment

• Ice cube tray

Ingredients

• boiled water to make clear ice
• edible flowers violas, rose, nasturtium, lavender, dandelions

Instructions

• Pick flowers at the peak of their freshness.
• Fill up the ice cube tray halfway with water.
• Add flowers to the ice cube tray. If needed, separate petals from large flowers to help them fit.
• Pour a few drops of water on top of the flowers to help them stay in place, then freeze for about 24 hours.
• Remove the ice cube tray from the freezer and immediately add more cold water to fill the tray up.
• Refreeze and enjoy!

Sources:

https://gardentherapy.ca/flower-ice-cubes/

https://www.thekitchn.com/recipe-marinated-baby-beet-and-carrot-salad-with-herbed-yogurt-ranch-230583

https://www.cookingwithnart.com/butterfly-pea-tea-lemonade/

https://www.tasteofhome.com/recipes/fairy-tale-mushrooms/

https://thekitchengirl.com/strawberry-spring-salad/