Seasonal Recipe

Beltane 2019
Shining Fire, Nos Calan Mai

May Day, the boundary between Winter and Summer in Celtic tradition. To chase Winter away bonfires are lit and celebrated. Two large bonfires are lit and as flames leap skyward and smoke bellows and swirls animal herds are sent between the fires on their way to summer pastures. This protective spell keeps the herd safe from weather, wolves and rough terrain until it is driven home for the winter. As we celebrate in early May among the flowers and garlands, light a fire to dance about. Let the smoke rise around you for protection, send fertility petitions to the Gods on the smoke, jump the flames while chanting your wishes and sprinkle bonfire ash on the garden to ensure a bountiful harvest. Ah May, the lust month of May.

Beltane Menu
Strawberry Lemonade
Greek Yogurt and fresh herb dip
Assorted crackers, breads and raw veggies
Grilled chicken breasts
Grilled Portobello mushrooms
Spinach & Strawberry Pasta Salad
Roasted Asparagus
Rosemary cheese biscuits
Chocolate cake topped with strawberries and whipped cream

Spinach & Strawberry Pasta Salad
8 oz. pasta of your choice
1/3 cup olive oil
1/4 cup balsamic vinegar
1 shallot, finely chopped
2 Tbsp. basil cut in fine ribbons
salt and pepper to taste
4 cups baby spinach, torn into small pieces
1 cup sliced strawberries
sunflower seeds

Cook pasta per package. Whisk together oil, vinegar, shallot, basil, salt and pepper. Pour over pasta and toss to coat. Add spinach and strawberries, fold into pasta. Top salad with avocado and sunflower seeds.

Roasted Asparagus
1 lb. asparagus
1 Tbsp. butter or olive oil
2 cloves garlic, minced
salt and pepper to taste
2 small sprigs of rosemary or thyme or tarragon

Wash and trim asparagus. Place in center of a sheet of aluminum foil. Melt butter. Pour over asparagus. Place remaining ingredients on the asparagus. Seal up foil package and place on hot grill for 10 minutes.