A Midsummer Day's Salad

Did you appreciate my take on Shakespeare? No? Everyone's a critic!

Anyway, this salad is a delightful, refreshing recipe that is perfect for any hot summer day, but especially when the sun shines the strongest at Midsummer.

This is my take on tabbouleh - a Middle Eastern salad with bulgur wheat and lots of parsley. I have updated it a bit by using quinoa because it's delicious, easy to digest, full of protein, and just really, really good for you.

Another change I've made is with the tomatoes. Please, use tomatoes if you like them, but I do not care for raw "maters". My substitute? Watermelon! It was incredibly delicious, and the flavors worked together beautifully. Seriously, this is something you shouldn't knock until you've tried it. You'll be pleasantly surprised, I think.

Midsummer Tabbouleh

1 cup quinoa, uncooked

1 cup finely minced parsley - use a food processor
1/2 cup finely minced mint
1 cup finely sliced green onions
1 large hothouse cucumber, sliced into half moons
1 cup watermelon, cut into small chunks (I used seedless because I'm lazy)

1/4 cup each fresh squeezed lemon juice and extra virgin olive oil
salt and pepper to taste

To prepare:

 Cook the quinoa according to package directions.  While quinoa cooks, prepare dressing by whisking together lemon juice, olive oil, salt and pepper.  When quinoa is done, allow to cool for about 10 minutes before tossing with 1/2 the dressing. Chill for approximately 1 hour. Combine the rest of the ingredients with the quinoa and the rest of the dressing. Toss gently to combine. Place back in the refrigerator to chill completely and allow flavors to meld.

L is for Litha

Background

Summer is here!  Time for grilling, catching (and releasing) lightening bugs, and handfastings.  Winter was long and harsh. Quite frankly, I wasn’t sure it was going to end.  But now, it’s summer, finally!  Oh, summer, I am so glad to see you.  Bring on longer days. Bring on the warmer (hotter) temperatures. Bring on the thunderstorms!  We’ve been having a lot of those lately.

Litha, or Midsummer, celebrates the longest day of the year and the power of the sun.  The crops are flourishing from the power of rain and sun.  The earth is alive and kicking and we come together to give thanks for the food that is growing and for a break from the long, dark nights of winter. 

Litha honors the power of the sun and of the God.  Fire figures prominently into this sabbat, and the Oak King currently reigns supreme.   

Summer is my second favorite season, after autumn.  I love this time of year because of the variety of fruits and vegetables that are available.  As Litha approaches, I begin to think more about the strength of the sun and the power of the God.  Without the sun, there would be no life on earth.   This is a time when the Earth Mother depends upon the Sun to help bring forth life.  Litha is a time to honor father gods and mother goddesses.  Fertility is still in the air (and in the ground).

Herbs collected at dawn are especially potent.  Some believe the fairies come out to par-tay at Litha as well.

Colors of Litha are the colors of the sun, of flames, and of the growing plants – red, gold, blue, green.  These colors decorate altars and tables in the forms of candles and summer flowers.  Symbols include fire, summer greenery, and representations of the sun.

My Litha

As a kitchen witch, I delight in coming up with ideas that use the amazing produce this time of year provides us.   I like to use the sun/fire theme in my cooking for this sabbat and make meals that have some SPICE to them!  I want to feel the heat of the sun on my skin and in my bones, to warm myself from the inside out. 

I recommend decorating with strings of dried red chilies and oranges to represent flames and the sun.  Pick a yellow, red, or gold candle to burn in the kitchen on this day.  Put on some lively music – pipes, for example.   The goal is to bring the vibrancy of the season into the kitchen along with the rest of the home. 

Smudge anything and everything with sage first to get it ready to really welcome the God into your home. 

The menu calls for fresh food, food cooked over a fire (grill), and spicy dishes to reflect the heat of the 

summer sun.   Think fiery Indian or Thai cuisine for your menu plans.  Spices and chilies not only kept food from spoiling in the tropical heat, it also stimulates the appetite and the sweat glands, helping you cool off a bit. 

Menu

Grilled and chilled vegetables with curry dip

Beef curry  - I am (in)famous for this dish

Rice

Mango lassi

Grilled and Chilled Vegetables

3 bell peppers – green, red, orange – seeded and quartered

1 lb asparagus, trimmed

12 green onions, trimmed

2-3 small zucchini, cut into slices

2 Japanese eggplant, cut into slices

¼ cup olive oil

Salt and pepper

Preheat your grill or use a grill pan on medium-high heat. 

Brush the washed, trimmed vegetables with olive oil.  Season with salt and pepper

·         Bell peppers:  8-10 minutes on the grill, turning 1-2 times

·         Asparagus and green onions:  4-6 minutes on the grill

·         Zucchini and eggplant:  7-8 minutes

Work in batches.  Keep the peppers together, and so on.

Remove the vegetables from the grill and allow them to cool to room temperature or chill them in the refrigerator.

Curry Dip

½ cup plain yogurt or sour cream

¼ cup mayonnaise

Juice of ½ lemon

1 garlic clove

2 teaspoons curry powder

Salt and pepper

Combine ingredients in a food processor, beginning with the garlic to chop it finely.  Chill and serve with grilled vegetables.

Beef Curry

2 lbs boneless chunk, cut into 1-inch pieces

1 large onion, chopped

6 cloves garlic, chopped

4 red chili peppers, finely sliced (Serranos work nicely)

1 inch ginger, grated

½ teaspoon ground cardamom (or about 3 whole pods)

1 ½ teaspoons ground cinnamon  (or two whole sticks)

1 ½ tablespoons ground cumin

1 tablespoon ground coriander

1 teaspoon ground turmeric

2 whole cloves or 1/8 teaspoon ground

3tablespoons oil or ghee

1 to 1 ¼ cup water

Heat oil or ghee on medium-high heat.

Cook onions 5 minutes.  Reduce heat to medium and cook 10 minutes.

Add garlic, ginger, and chilies.  Cook until garlic is soft and fragrant, 3-4 minutes.

Add the turmeric, cumin, coriander, cinnamon, and cloves.  Toss to coat everything with spices.  Cook 2-3 minutes.

Add beef and stir again to coat.

Pour in water.  Cover and simmer on medium-low heat for approximately an hour.  Stir occasionally.

Remove lid, stir, and allow beef to finish cooking until tender, another 20-30 minutes.   If whole spices were used, remove cloves, cardamom pods, and cinnamon sticks before serving.

Serve with steamed rice.

Mango Lassi

1 cup plain yogurt

½ cup milk of choice – dairy, almond, whatever

1 ¼ cup mango, cubed and frozen

Sugar or honey to taste, optional

Combine ingredients in a blender and blend until smooth.  Sprinkle with cardamom before serving, if desired. 

Midsummer: Ideas and a Quick Ritual

At Midsummer, the strength of the sun is honored.  The sun is necessary for life to exist and flourish.  The sun helps nourish crops that will soon be harvested. As a kitchen witch, this is a time to honor the strength of the sun.  Here is a simple kitchen witch ritual and a few ideas to celebrate Midsummer. 

This ritual is best done alone in the kitchen.  Send everyone else out to tend to the grill or drink lemonade while they watch the sunset.

Place a gold, red, orange, yellow, or white candle on the stove and light it.  Offer your kitchen deity a bit food such as grain (it can be in bread form).   You may also offer other seasonal foods such as fresh berries.

   Sit where you can see the candle.  Breathe deeply a few times, drawing in cleansing breath.  Ground in your own way.  Close your eyes and focus on the candle flame with your third eye.   

You may wish to contact your particular hearth deity, patron god or goddess, fertility or harvest deity at this time.  Feel the presence of the divine within and without. 

When the time feels right, give thanks for the season.  I might say something like:

“I give thanks for the longer days and the warm weather that helps the crops flourish. I am thankful for the extra time to spend with loved ones.  I give thanks for the bounty of the season.  I look forward to the upcoming harvests with gratitude.” 

Share some of the berries with loved ones and leave the rest as an offering.  

*Decorate your Midsummer table with candles the colors of flame.

 *Add yellow and orange flowers.

*Serve spicy fare that captures the very heat of the summer sun (think: Tex-Mex dishes or vibrant Thai or Indian curries using local, seasonal veggies).

*Use your grill (outside hearth) if you have one.  

*Visit your local farmer’s market to gather produce for your meal.    

*Don’t forget to donate some non-perishables to your local food pantry as well.  We kitchen witches want all to be fed!

This post is copyright to the author and may not be reused, reprinted, or otherwise reproduced without the permission of the author.  

Midsummer

Midsummer is only a few short weeks away. I'm happy to say I will be back in my home state during that time, but as of yet I have no plans for the actual celebration.

Midsummer celebrates the God in all his glory. The Goddess is heavy with child, as the trees and plants grow heavy with their bounty. The Oak King and the Holly King are one. The Oak King is young and full of vigor, while the Holly King represents maturity and wisdom. Midsummer is a classic time to perform all kinds of magick. Herbs harvested at dawn on this day are considered to be especially potent.

Some symbols of Midsummer are the sun, fire, blades, oak leaves, mistletoe, sun wheels, and faeries.

Some of the foods and herbs in tune with this holiday include lemons, oranges, , fresh vegetables, lavender, chamomile and thyme.

Decorate your table/altar with herbs, flowers, fruits and vegetables of the season, blue and green candles, and burn lavender, rose, cinnamon, or citrus incense.

Set up tables outside in your yard if you can, or find a nice park. Provide your loved ones with the following feast and nourish their bodies they can perform their healing, purifying, or love magick. They will be fed in body and spirit.

Midsummer Menu

Chamomile-Lavender Iced Tea with Honey

Pumpernickel Bread (with spinach-dill dip)

Grilled Vegetable Salad with Goat Cheese

Grilled Summer Salmon with Herbs

Key Lime Pie



Iced Tea
This couldn't be simpler. Depending on the amount of iced tea you want to make, steep chamomile tea bags in hot water for a few minutes, along with a good tablespoonful of dried lavender buds, wrapped in cheese cloth. Sweeten with honey. Chill. Serve over ice and garnish with lemon wedges, if desired.

Grilled Veggie Salad

1 each red and orange/yellow bell pepper
2 small zucchini
1 small eggplant
4 Portobello mushrooms, cleaned
1 red onion
3 small leeks (optional, if you don't want too much onion flavor)
Assorted salad greens
Extra virgin olive oil
Balsamic vinegar
Salt and Pepper
1 Tbsp fresh thyme, chopped
4-6 ounces goat cheese

Rub the bell peppers with oil and roast on the grill until the skins blacken. Place in a bowl and cover with plastic wrap. Allow the peppers to sit and steam for about 10 minutes. When they are cool enough to handle, peel, core and slice into strips.

Preheat the grill. Blanche the leeks (carefully cleaned) and the red onion (sliced into wedges) in salted boiling water for 2 minutes. Slice the zucchini and eggplant into 1/2-inch thick slices. Brush all the vegetables with olive oil and season with salt and pepper. Grill the vegetables separately until barely done, about 5-7 minutes, turning once. Slice the mushrooms into strips after they come off the grill.

Whisk together olive oil and balsamic vinegar in a 2:1 (oil to vinegar) ratio. Add the fresh thyme and season with salt and pepper. Toss the salad greens with the dressing and arrange on plates. Top with the grilled vegetables and chunks of goat cheese. If desired, a little extra balsamic vinegar can be drizzled over the grilled vegetables. If you aren't a fan of goat cheese, some shaved Parmesan would also do nicely, or leave the cheese out completely.


Grilled Summer Salmon with Fresh Herbs

4 medium to large salmon fillets
4 sprigs each fresh thyme, basil and rosemary
1/2 cup parsley
3 cloves garlic
Juice of 1 lemon
3 - 4 Tbsp olive oil
Salt and Pepper

In a blender combine everything except the salmon. If using fillets that have the skin, apply the herb mixture on the skinless side. On a preheated grill that has been sprayed with nonstick spray, grill the salmon 3-4 minutes on each side.

Stay tuned for Pumpernickel Bread with Spinach-Dill Dip and Key Lime Pie

I need a typing break! :)