Seasonal Recipe

Vernal Equinox 2021
Ostara, Gwyl Canol Gwenwynol

The landscape is tinged with pink and white and pale green as Spring Equinox approaches. With days equally balanced between light and dark our spirits are lifted. We long for warm, sunny days when we are free to greet our friends and family, share a hug and spend time together. Spring rain drops soften the earth and the strengthening rays of sunlight warm the soil, preparing to welcome our seeds. Seeds of hope, seeds to nourish, seeds to visually delight. The miracle of renewal is all around us. Time, once again, to honor Gaia and the youthful God, as the earth unfolds before our eyes.

Spring Equinox Menu
Spring Egg drop Soup
Savory Crepes
Pea Shoots Salad
Potato Waffles
Chess Pie



Spring Egg drop Soup
3 eggs, slightly beaten
4 cups chicken or vegetable stock
1 Tbsp. corm starch or arrowroot powder
1/2 tsp. grated ginger (less to taste)
1 Tbsp. soy sauce (more or less to taste)
3 spring onions, chopped
1/2 cup sliced mushrooms of choice
1/2 cup slivered snow peas
1/2 cup spinach, cut into small ribbons
toasted sesame oil
salt and pepper to taste

Combine corn starch and 1/2 cup of stock, mixing into a slurry. Set aside. Put stock, ginger, soy sauce, onions, mushrooms, snow peas and spinach in a pot and bring to boil. Reduce heat to a simmer and slowly stir in the cornstarch slurry to slightly thicken the broth. Slowly pour in the beaten eggs, gently stirring so the thread of egg does not break up as it cooks in the hot soup. Eat soup right away with a drizzle of toasted sesame oil on top.

Savory Crepes
1 favorite crepe recipe

Crepe Filling
roasted asparagus
sautéed spinach and garlic
sautéed mushrooms
feta or ricotta cheese

Pea Shoots Salad
1 container pea shoots
1/2 container radish sprouts
1 grated carrot
Lemon Balsamic Vinegar

Toss sprouts and carrots together. Drizzle with vinegar to taste.

Potato Waffles
2 large russet potatoes, peeled and grated
1 small onion, peeled and finely chipped
1/4 cup chopped parsley
2 Tbsp. chopped chives
1 egg
1 Tbsp. flour
2 Tbsp. melted butter
salt and pepper to taste

Place grated potato and onion on paper towels or a clean dish towel. Roll towel up around the grated potato and onion. Squeeze out as much moisture as possible. In a large bowl combine all the ingredients and stir until well mixed. Heat the waffle iron to high. Place approximately 1/3 cup of the potato mixture in each section of the hot waffle iron. Close the lid and cook until brown and crisp. Serve hot. Can be topped with sour cream or grated parmesan cheese.

Chess Pie
1 pie shell
2 cups sugar
1/2 cup melted butter
1 tsp. vanilla extract
4 eggs
2 Tbsp. cornmeal
1 Tbsp. flour
1/4 cup low fat milk, evaporated milk or half and half
1 Tbsp. distilled white vinegar
1/8 tsp. salt

Line 9 inch pie pan with rolled pie crust and crimp edges. In large bowl mix sugar, butter and vanilla. Beat in the eggs. Stir in the cornmeal, flour, milk, vinegar and salt until well blended and smooth. Pour into pie crust. Bake for 10 minutes in preheated 425 degree oven. Reduce heat to 325 degrees and bake for approximately 40 minutes or until center is just wobbly. Cool before slicing. Can be topped with whipped cream and toasted coconut.

For lemon coconut version add zest from one lemon, juice from two lemons and stir in 1 cup toasted coconut before baking.

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