🍇🍅Lughnasadh Recipes🌽🥔 (Patreon)

Here are some recipes you could try making for Lughnasadh or get some inspiration from if you are interested! Southern Hemisphere witches, you can find Imbolc recipes by going to the Magickal Witch Coven homepage and clicking on the tags! There’s a tag for Imbolc and a tag for recipes, you can check out either one. Is anyone making anything special for Lughnasadh or Imbolc? All credits for recipes are listed down below in the sources!

🍞1.) Oat Nut Bread by Autumn Earth Song🍞

1 cup rolled oats

1/4 cup honey

1 tb butter

1 tsp salt

2 cups boiling water

4 cups unbleached flour, divided 1 packet dry yeast

1/4 cup water, 90 degrees temp

1 cup pecans, broken

Place oats, honey, butter, and salt into a large mixing bowl. Pour 2 cups of boiling water over them and stir well. Stir in 2 cups of flour. While this mixture cools, dissolve the dry yeast in 1/4 cup of 90-degree water. After about 10 minutes, stir the yeast mixture into the oat mixture, mixing thoroughly. Stir in 1 cup of pecans. Work in 2 cups of flour. Turn the dough out onto a floured board, and with floured hands, knead the dough for 8 – 10 minutes. Keep enough flour on the board and your hands to prevent the dough from sticking. Place the dough in a greased bowl and cover it with a damp cloth. Let the dough rise in a warm, draft-free place for 1-1/2 hours, or until it has doubled in bulk. Punch the dough down, and turn it out onto a floured board, this time kneading it for about 5 minutes. Shape the dough into two equal-sized loaves, place them in two greased loaf pans. Let the loaves rise, covered with a damp cloth, in a warm place until they have doubled in bulk, about 1 hour. Bake in a pre-heated 375-degree oven for about 45 minutes. Turn out onto wire racks to cool. Let loaves cool completely before wrapping to store.

🌽2.) Sweet Corn Bread by Autumn Earth Song 🌽

1 cup all purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 tsp salt

3 1/2 tsps baking powder

1 egg 1 cup milk

1/3 cup vegetable oil

Preheat oven to 400 degrees F. Spray or lightly grease a 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

🥗 3.) Raspberry and Pear Salad with Candied Walnuts by Autumn Earth Song🥗

For Candied Walnuts:

2 tsp butter

1 tb sugar

1/2 tsp salt

1/8 tsp cayenne pepper

1 tb water

2/3 cup walnuts, halved

For Salad Dressing:

3 tb raspberry vinegar

1 tb honey

1 tb cooking oil

2 tsp sesame oil

For Salad:

3 bunches of lettuce

2 asian pears, cubed

8 oz rasberries

1/4 of a red onion, chopped

8 oz blue cheese, crumbled

In a small skillet, melt butter. Add sugar, salt, pepper and water and stir til smooth. When it’s bubbling, add walnuts and stir until well coated. Cook for about 5 minutes until walnuts are carmelized.  Set aside and cool before putting on salad.

Whisk honey and vinegar until until smooth. Add oils and stir until creamy.

Mix Salad ingredients together into large salad bowl.  Add walnuts.  Then toss in dressing.

🦀 4.) Hot Crab Dip by Autumn Earth Song🦀

1 can crabmeat, drained

1 8 oz pkg. cream cheese, softened

1 tb horseradish

1 tb minced onion

1 tsp worchesteshire sauce

salt & pepper to taste

Mix above ingredients together and place in a greased casserole dish.  Sprinkle with paprika. Bake at 325* for 30 minutes or until bubbly.

*Great with grainy crackers, veggies etc.

🧈 🌽 5.) Corn on the Cob with Basil-Parmesan by the Sub Urban Soap Box🌽 🌿

1/4 cup (1/2 stick) unsalted butter, softened

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons finely chopped fresh basil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed garlic

4 ears corn, husked

In a small bowl, mash together butter, cheese, basil, salt, pepper, and garlic.

Brush about 1 tablespoon of seasoned butter over each ear of corn. Grill directly over medium heat until browned in spots and tender, 10 to 15 minutes, turning occasionally.

Serve warm with remaining butter.

*I think this would be really great with rosemary instead of basil or cilantro!  With cilantro, you can squeeze some lime juice on the corn as well…yummy! I’ll be trying that soon!

🫑 6.) Oven Roasted Summer Vegetables by Autumn Earth Song🍅

1 med zucchini, sliced

1 med summer squash, sliced

1 med red bell pepper, chopped

1 med yellow bell pepper, chopped

1 lb fresh asparagus,  cut in 1 inch pieces

1 med red onion, chopped

3 tbs olive oil

1 tsp salt

1 tsp pepper

Pre-heat oven to 450*

Put all veggies into large roasting pan and cover with other ingredients

Spread evenly in pan

Roast for 30 min.s, stir occasionally until lightly brown

*Use more oil if you’d like

🥔 7.) Potato/Zucchini Grill Pockets by Autumn Earth Song🥔

Using heavy tin foil, tear off however many pieces you need, one for each person, and enough to make a rectangular tin foil packet.

Slice one potato, thin, for each packet

Slice about 1/2 zucchini, thin, for each packet

Slice yellow onion, in thin rings, and put desired amount in each packet

salt & pepper to taste

Top with pats of butter and/or olive oil

Seal packet by closing sides and rolling across the top

Place on a med temperature grill and cook for about 30 minutes..until everything is soft.  Really fresh and delicious.

🍇 8.) Grape Salad Autumn Earth Song 🍇

2 lbs white seedless grapes

2 lbs red seedless grapes

1 cup sugar

1 tsp vanilla extract

8 oz sour cream

8 oz cream cheese, softened

1 cup brown sugar

1 cup pecans, crushed

Wash grapes and remove any stems, and set aside.

Mix cream cheese and sour cream with sugar and vanilla in a large bowl. Mix Well.  Stir in grapes. Top with brown sugar and pecans.  Refrigerate overnight.  Sounds yummy doesn’t it!

🍎 9.) Caramel Apple Walnut Squares by Autumn Earth Song🍎

1 3/4 cups all purpose flour

1 cup quick cooking oats

1/2 cup packed brown sugar

1/2 tsp baking soda

1/2 tsp salt

1 cup cold butter

1 cup chopped walnuts

20 caramels

1 14 oz can sweetened condensed milk

1 21 oz can apple pie filling   * I see no reason why you can’t just thinly slice fresh apples and sprinkle a little sugar on them for this recipe.

Preheat oven to 375*.  In a large bowl, combine flour, oats, sugar, baking soda and salt; cut in butter until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of a 13″ x 9″ baking pan.  Bake 15 mins.  Add walnuts to reserved crumb mixture.

In a heavy saucepan, over low heat, melt caramels with condensed milk, stirring until smooth.  Spoon apple filling over prepared crust, top with caramel mixture, the top with reserved crumb mixture.

Bake 20 mins or until set.  Cool.  Serve warm with ice cream if desired.

🍲10.) Beef Barley Soup by Recipes for a Pagan Soul🍲

Ingredients:

2 quarts water

Soup bone with the meat on

1/2 cup celery tops

1 tbsp salt

1/2 tsp pepper

1/2 cup uncooked barley

3 cups coursely chopped cabbage

1 cup sliced celery

2 cups sliced parsnips

2 cups thinly slice onions

1 can 12 oz tomato paste

What to do:

Combine water, bone and celery tops

Bring to boil and cover lightly.  Simmer for 2 hours

Remove bone and chop meat

Stir in barley and chopped meat. Cook 30 minutes

Add remaining ingredients and simmer for 30 minutes or until veggies are tender.

🧄11.) Garlic Lughnasadh Nut Bread by Recipes for a Pagan Soul 🧄

(It has been pointed out to me that this is supposed to have garlic in it, but it is missing from the recipe. I have misplaced the recipe, so if anyone can suggest how much garlic to add to it, then please let me know!)

Ingredients:

12 oz malted brown flour

5 oz strong white flour

1 tsp salt, sugar

1 tbsp olive oil

1 tbsp chopped nuts and sunflower seeds

1 pkt yeast (7g)

300 ml warm water

Sesame or poppy seeds

1 egg, 1/2 tsp salt, and 2 oz milk beaten together lightly

What to do:

Before you start, bless the flour by holding your palms above it and drawing the pentagram of earth across it. Blessing flour, wheat, and bread in this way is traditional at this time of year.

Mix all of the ingredients together with 300ml of warm water and turn out onto a clean work surface. Knead the dough for at least 10 minutes then form into the shape of a man, and brush on the egg and milk.

Remember to keep the shape simple and thinner than you want the finished bread to be, because it will grow in size whilst cooking. Now cover with cling wrap and allow it to rise in a warm, draft-free area until it doubles in size.

Prior to cooking, re-apply the egg and milk and sprinkle with the sesame or poppy seeds. Cook at 450F in a preheated oven for approximately 30 minutes, or until golden brown.

1 cup plus 3 tablespoons all-purpose flour1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspooon finely chopped fresh sage

1 teaspoon finely chopped fresh chives

1 teaspoon finely chopped fresh flat-leaf parsley

2 1/2 tablespoons vegetable shortening

3 tablespoons milk

1/2 teaspoon coarse salt , for sprinkling

1 tablespoon extra-virgin olive oil, for brushing

In the bowl of a food processor, combine the flour, baking powder, salt, sage, chives, and parsley; process for 5 seconds to combine. Add vegetable shortening and process until well combined, about 15 seconds. Add milk and 2 tablespoons water, and process until the dough comes together, about 7 seconds. Transfer dough to a lightly-flowered surface and knead for about 1 minute, forming it into a ball. Cover with plastic wrap and let stand for 30 minutes. Heat the over to 200° with a baking sheet set on the rack. Heat a medium cast-iron skillet over medium-high heat until very hot. Meanwhile, cut the dough into 3 equal pieces and form each piece into a ball. On a lightly floured surface, roll one of the pieces of dough out into a very thin circle (it should be less than 1/16 inch thick and about 6 1/2 inches in diameter). Using a fork, prick the dough 7 or 8 times. Lightly brush one side of the dough with olive oil and sprinkle it lightly with salt. Transfer round of dough, with the oiled side down, to the hot skillet and reduce heat to medium; cook until surface is covered with golden to dark-brown speckles, about 1 to 2 minutes on each side. If the flatbread begins to burn, lower the heat and continue to cook. Remove bread from skillet and transfer to the baking sheet in the oven. Repeat the rolling and cooking process with the remaining 2 pieces of dough. Cut the bread into wedges with a pizza wheel or sharp knife, and serve warm.

🫐 12.) Lammas Berry Soup from Spiral Nature and Adapted from The Druid's Egg 🥣

Ingredients: 

- 8 oz strawberries

- 8 oz raspberries

- 8 oz blackberries

- 8 oz blueberries

- 4 tablespoons sugar (more or less)

- 4 cups apple juice

- Crushed ice

- 6 cups water

- 3 oz tapioca or sago

What to do:

• Bring water to boil and add sago/tapioca.
• Boil uncovered 7 minutes.
• Turn off heat, cover and leave for 10 minutes more.
• Rinse with cold water, strain and cool.
• Remove stems from berries, wash and drain.
• Save a few of each type berry, then purée then rest with sugar.
• Stir in apple juice, then add 1 cup tapioca/sago mixture.
• Cover and chill for at least 1 hour.
• Ladle into soup plates and serve with crushed ice (or ice cubes) and top with remaining whole berries.

🌽 13.) Lammas Corn Fritters from Spiral Nature and Adapted from Sacred Mists🌽

Ingredients:

- 1 can corn kernels

- 1 cup flour

- 1 tsp. salt

- 1 tsp. baking powder

- 2 eggs

- 1/2 cup milk

- 1 tsp salad oil

What to do:

- Mix together flour, baking powder, salt, eggs and salad oil in a bowl until the batter is smooth.

- Add the can (or 1 cup of fresh) corn kernels and mix well.

- Heat 1/4 ” of salad oil in a frying pan and drop fritters by level tablespoon full into the hot oil.

- Fry until golden, turning once. Drain and serve.

🍅14.) Garden Vegetable Couscous by Recipes for a Pagan Soul 🍅

Ingredients:

1 cup couscous

1/2 small orange bell pepper, stem and seeds removed

4 small scallions, white and light-green parts only

12 small yellow cherry tomatoes, halved

2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice, plus grated lemon zest, for garnish (optional)

Salt and freshly ground black pepper

Place couscous in a medium heatproof bowl. Pour 1 cup boiling water over the couscous, cover, and let stand 10 minutes. Fluff with a fork. Cut bell pepper into 1-inch-long matchsticks, and add to the warm couscous. Thinly slice the scallions crosswise, and add to the bowl. Add cherry tomatoes. In a small bowl, whisk olive oil and lemon juice together. Season with salt and pepper. Drizzle over couscous, vegetables, and toss. Garnish with lemon zest, if desired, and serve

🥔15.) Summer Veggie Goulash for Lammas 🥔

Ingredients:

I1 lb of hamburger

3-5 lbs of potatoes, diced

3-4 ears of corn for fresh kernels

2-3 green bell peppers, diced

1 medium onion, diced

2 lbs of green beans, diced

1-2 cans of tomato sauce

1/2 c. Heinz Ketchup

Garlic Salt

Water

Fresh or dried herbs: I like rosemary, thyme, dill and/or basil

How to cut fresh kernels:

Stand ear of corn on it's end. While holding the ear at a diagonal, use a sharp, unserrated knife to cut down the edge of the corn, freeing the corn from the ear. The kernels will fall to the bottom (so do this on a cutting board). Turn the corn a bit and repeat. Free all the kernels from the corn before starting this recipe.

In a large pot, brown the hamburger. As it browns, sprinkle with garlic salt and pepper. You can add other spices at this stage. Once the meat is cooked, drain it and remove the hamburger. In the same pot, saute the onion in a bit of oil. After the onion has cooked for a bit, add the green peppers and saute both until they are about 3/4 cooked. Add the hamburger back as well as the potatoes, corn, and green beans. Give this all a nice good stir and add the cans of tomato sauce and ketchup. Add water until the veggies and meat are just submerged. Add the rest of the herbs and boil on medium-high, stirring occasionally. Once the potatoes are soft, it is done.

Sources:

https://autumnearthsong.com/2011/07/09/lughnasadh-recipes-2/

https://www.tasteofhome.com/recipes/raspberry-pear-salad-with-glazed-walnuts/

https://www.bigoven.com/recipe/oat-nut-bread/167048

https://www.eaglebrand.com/recipe-detail/caramelappleoatsquares-4594

https://thesuburbansoapbox.com/basil-parmesan-grilled-corn-cob/

https://pixabay.com/photos/soft-fruits-blueberries-raspberries-3504149/

https://www.spiralnature.com/spirituality/lughnasadh-feast-grain-berries/

http://recipesforapagansoul.weebly.com/lammas-aug-1.html

https://autumnearthsong.com/2011/07/09/lughnasadh-recipes-2/