Ostara Recipes: 11 Spring Equinox Foods And Meals (2024)

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• 3 cups cubed winter squash
• 2 carrots (diced)
• 1 cup kale leaves (chopped)
• ½ cup green beans (cut into pieces)
• ¼ cup peas (fresh or frozen)
• 1 can diced tomatoes
• 2 tablespoons barley flakes
• 4 cups vegetable broth or stock (or use water)
• Salt & pepper to taste
• Optional: herbs such as oregano or thyme for flavor

• In a large pot over medium heat, add the winter squash and carrots. Saute until vegetables are lightly browned. Add the kale leaves and sauté for another minute.

• Add in the green beans, peas, tomatoes and barley flakes. Stir everything together.

• Pour in the vegetable broth or stock (or water). Bring to a boil then reduce heat to low and simmer for 30 minutes or until all vegetables are tender.

• Add salt & pepper to taste along with any herbs if desired. Serve hot and enjoy!

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• 2 cups all-purpose flour
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 4 tablespoons butter (melted)
• 1 egg
• 1/2 cup raisins or currants

For the Crosses:

• 2 tablespoons all purpose flour
• 2 tablespoons warm water

For the Glaze:

• 2 tablespoons apricot jelly or jam (or other fruit spread)

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking sheet; set aside.

• In a large bowl, whisk together the flour, spices, sugar, baking powder and salt until combined.

• In a separate bowl combine milk, butter and egg; stir into dry ingredients just until blended. Fold in raisins or currants.

• Turn dough out onto lightly floured surface; knead 8 to 10 times until smooth. Divide dough into 12 equal pieces; shape each piece into a bun shape and place on prepared baking sheet.

• To make crosses: mix together flour and water until thick paste forms; spoon mixture into pastry bag fitted with small round tip or use plastic bag with corner snipped off; pipe crosses onto tops of buns.

• Bake in preheated oven for 20 minutes or until golden brown on top and cooked through in center when tested with toothpick inserted into center of bun. Remove from oven and let cool slightly before glazing with apricot jelly or jam warmed over low heat if necessary to thin it out enough for brushing on buns evenly; serve warm or cooled completely as desired. Enjoy!

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• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Pinch of salt and pepper
• 4 slices cooked bacon (crumbled)
• Paprika (optional)

• Start by cutting each egg in half lengthwise. Carefully remove the yolks from all 12 halves and place them into a medium bowl. Mash the yolks together until they are smooth.

• To the mashed yolks, add the mayonnaise, Dijon mustard, salt and pepper, and mix until completely combined. Taste and adjust seasonings if needed.

• Spoon or pipe the yolk mixture back into each egg white half using a pastry bag or spoon. Sprinkle each deviled egg with crumbled bacon pieces and paprika (if desired). Serve immediately or refrigerate until ready to serve. Enjoy!

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• 1 9- inch pie pastry crust
• 2 tablespoons butter
• 1 onion (diced)
• 2 garlic cloves (minced)
• 6 ounces smoked salmon (cut into cubes)
• 4 ounces baby spinach leaves (chopped)
• 3 eggs
• ¼ cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup grated cheddar cheese (plus more for topping)

• Preheat oven to 375°F. Place the pie shell on a baking sheet. Bake for 10 minutes until lightly browned. Set aside.

• Heat the butter in a skillet over medium heat. Add the onions and garlic and sauté until softened and fragrant, about 5 minutes. Stir in the smoked salmon and baby spinach leaves until warmed through, about 2 minutes more. Remove from heat and set aside.

• In a medium bowl whisk together eggs, cream, salt and pepper until combined; stir in the cheese then add the salmon mixture to combine everything together well.

• Pour mixture into prebaked pie shell and top with some extra grated cheese if desired. Bake at 375°F for 30–35 minutes or until golden brown on top and center is set when tested with a toothpick or knife tip inserted in center of quiche comes out cleanly without any uncooked egg remaining on it.. Let cool before serving warm or cold with salad greens as side dish! Enjoy!

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• 1 kg leg of lamb
• 8 small new potatoes
• 2 tablespoons olive oil
• 1 tsp salt
• ½ tsp ground pepper
• 2 tbsp. fresh rosemary (chopped)

• First, you need to prepare the lamb. Clean it thoroughly and remove excess fat and tendons. Place the leg in a bowl and add olive oil, salt, pepper and rosemary. Massage everything well into the meat. Cover the bowl and let the lamb marinate in the refrigerator for at least 30 minutes. Meanwhile, you can take care of the potatoes.

• Wash and peel the potatoes, cut them into slices or cubes and place them on a baking sheet. Add olive oil, salt and pepper and mix everything well with the potatoes.

• Now preheat the oven to 175°C. Take the lamb out of the refrigerator and place it in an oven-safe pan or dish. Place the potatoes next to the lamb on the baking tray. Slide both into the oven rack and let bake for about 45 minutes, or until the lamb's juices run clear. When cooked, serve hot with fresh bread or crisp vegetables on the side. Enjoy your meal!

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• 2 potatoes (sliced)
• 1/4 cup sour cream
• 1/2 cup dry yeast
• 1/4 cup bean sprouts
• 2 cups leafy green vegetables (chopped into small pieces)
• 1 raw egg

• Preheat oven to 375 degrees F.

• Place sliced potatoes in a large baking dish and spread evenly over the bottom of the dish.

• In a separate bowl, whisk together sour cream, dry yeast, bean sprouts, and chopped leafy green vegetables until well combined. Sprinkle with cheese.

• Pour the mixture over the potatoes and bake uncovered for 30 minutes or until the top is golden brown.

• Meanwhile, bring a pot of salted water to a boil and add the raw egg. Boil for 8 minutes before removing from heat and draining away any excess water. Allow the egg to cool before carefully peeling it off its shell, then cut it into slices.

• Once the potato bake is finished baking, remove from oven and top with sliced boiled egg for garnish. Serve warm!

• For this main course we recommend you delicious Roasted Brussels Sprouts With Caramelized Walnuts And Cranberries as an accompaniment!

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• 1 pound fresh Brussels sprouts (washed and trimmed)
• 2 tablespoons extra virgin olive oil
• Salt and pepper (to taste)
• ¼ cup raw walnuts
• 2 tablespoons pure maple syrup
• ¼ cup dried cranberries

• Now that we have all our ingredients ready, let’s begin cooking! Preheat your oven to 425°F (218°C). Place the trimmed Brussels sprouts in a baking dish or on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly. Spread out into one layer. Bake in preheated oven for 20 minutes until lightly browned and tender when pierced with a fork.

• While the Brussels sprouts are roasting in the oven, start preparing your caramelized walnuts. In a small skillet over medium heat, add walnuts along with maple syrup. Stir constantly until walnuts are evenly coated and lightly browned. Remove from heat and set aside.

• When finished roasting in the oven, remove Brussels sprouts from baking dish or pan and transfer them to a large bowl. Add caramelized walnuts and cranberries, tossing everything together until well mixed.

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• 2 packages Pillsbury pastry sheets
• 1 cup shredded cooked bacon cubes
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• ½ teaspoon salt – 4 eggs (cracked)
• ½ cup chopped green peppers
• ½ cup onions (finely diced)
• ¼ cup mayonnaise
• 2 tablespoons mustard
• 1 teaspoon Worcester sauce
• ¼ cup fresh chopped parsley

• Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) cake pan or line it with baking paper. Place the packets of leaves in the pan and press down firmly so that the edges overhang. Prick the bottom several times with a fork. Bake for 15 minutes until the bottom is crisp. Remove and let cool.

• In a medium skillet, fry the bacon over medium heat until golden brown. Add the oil and add the onions; fry until softened, about 5 minutes. Add the peppers and fry for another 3 minutes until everything is well mixed. Remove from heat and let cool. In a bowl, mix the mayonnaise, mustard, Worcester sauce, salt and pepper. Then add the eggs and mix well. Finally, add the bacon and vegetable mix and stir in the parsley – mix everything together well .

• pour everything into the bottom of the cake and smooth it. Bake in the preheated oven for 25-30 minutes or until the cake batter is golden brown on top . Let cool and serve! Enjoy your Ostara Egg Hunt Pie!

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• 2 cups all purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons freshly squeezed lemon juice
• Zest from 1 medium lemon (about 1 tablespoon)
• 1 cup buttermilk or plain yogurt
• 6 tablespoons melted butter or vegetable oil
• 1 large egg (lightly beaten)
• 3/4 cup fresh blueberries Ingredients for Streusel Topping:
• 4 tablespoons cold butter (diced into cubes)
• 2/3 cup all purpose flour
• 4 tablespoons brown sugar

• Preheat oven to 375F degrees. Grease 12 regular size muffin cups or line with paper liners.

• In a medium bowl whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt. In a separate bowl mix together the wet ingredients: lemon juice, zest, buttermilk (or yogurt), melted butter (or oil), and egg. Make sure everything is well combined.

• Add wet ingredients to dry ingredients and stir just until combined – do not overmix.

• Gently fold in blueberries. Divide batter among prepared muffin cups until they are almost full (about 3/4 full).

• Prepare streusel topping by combining cold cubed butter with flour and brown sugar using your hands or a pastry cutter until crumbly texture forms.

• Sprinkle on top of muffins before baking. Bake for 18 minutes or until golden brown on top and cooked through when tested with toothpick inserted into center of muffin comes out clean.

• Let cool in pans for 5 minutes before transferring onto cooling racks to cool completely. Enjoy!

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For the base you will need:

• 220 g butter cookies
• 1 cup butter (soft)
• 2 tablespoons sugar
• 1 tsp vanilla extract
• 1/2 cup lemon zest

For the filling:

• 500 g cream cheese (room temperature)
• 200 ml cream
• 140 g powdered sugar
• juice of 3 lemons (about 5 tablespoons)

• The first thing you need to do is prepare the base. Mix the cookies in a small bowl or in a blender to fine crumbs. Then stir the butter, sugar and vanilla extract into the cookie crumbs.

• Spread the dough evenly on the bottom of a 22 cm springform pan and press it down. Then put it in the refrigerator for 30 minutes.

• After that, you can prepare the filling. To do this, stir the cream cheese until smooth and slow at room temperature. Then whip the cream until stiff and gently fold it into the cream cheese. Now add powdered sugar and lemon juice and mix everything together thoroughly.

• Spread the batter on the pre-made base and refrigerate for about 2 hours to firm up the cake. Your delicious lemon cream cake is ready! Enjoy it right after serving – it tastes best fresh!

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• 2 egg yolks
• 1/4 cup honey
• 2 tablespoons of orange zest
• 2 tablespoons of peanut butter
• 3 egg whites
• 1/2 cup of hot water

• Preheat oven to 350°F and line a single layer cake pan with aluminum foil.

• In a medium bowl, whisk together the egg yolks, honey, orange zest and peanut butter until well combined.

• In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped eggs into the mixture.

• Slowly add the hot water to the mixture while stirring constantly. This will ensure that the batter is evenly mixed. Pour it into the prepared cake pan, and spread it out so that it is level. For extra decoration, you can place orange slices on top of the cake before baking.

• Bake for 25 minutes at 350°F or until a toothpick inserted in the center comes out clean. Let cool before cutting into small pieces. Enjoy!