Friday, June 8, 2012

Pagan Blog Project-L is for Litha Recipes

I don’t know where everyone is located who reads my blog, but I am here in SW Louisiana, and here in June, summer has been in full swing since April J. The temps here vary from 85-100 degrees right now and during the day time, homes get very warm, especially mine as I live in a mobile home. So what is a witch to do? Well fix non cook recipes of course, keep that kitchen cool J. Most of these recipes are from Martha Stewart and are some of my favorites. There is also a grilling recipe for spending some quality time outdoors with mother nature and father sun J.

Hummus From Martha Stewart

Store hummus in an airtight container in the refrigerator for up to one week.


 2 cans (15.5 ounces each) chickpeas

 1/3 cup fresh lemon juice

 1/4 cup tahini

 2 cloves garlic, chopped

 1/8 teaspoon cayenne pepper

 1 1/4 teaspoons coarse salt


1.       Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

Cherry Tomato Salad from Martha Stewart


 1 teaspoon Dijon mustard

 1 tablespoon fresh lemon juice

 1 tablespoon olive oil

 Coarse salt and ground pepper

 2 pints cherry tomatoes, halved


1.       In a medium bowl, combine mustard, lemon juice, and oil; season with salt and pepper, and whisk to combine. Add tomatoes, and toss to coat.

Panzanella Bread Salad From Martha Stewart


 1/4 cup red-wine vinegar

 1/4 cup olive oil

 Coarse salt and ground pepper

 3 cups large cubes country bread (5 to 6 ounces)- I prefer my bread grilled J

 1 pound plum tomatoes, cut into small pieces

 1 English cucumber, thinly sliced crosswise

 1/4 medium red onion, very thinly sliced

 4 ounces provolone cheese in one piece, diced

 1/4 cup fresh basil leaves, torn


1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.

 2. Add  bread, tomatoes, cucumber, onion, and cheese. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. Just before serving, stir in basil. **The recipe also came with beans, however we are not a bean family. But if you are, feel free to add them J.

Spinach Salad from Martha Stewart


 1 bunch spinach, (about 6 cups), preferably flat-leaf, roughly chopped

 1/3 cup dried sour cherries or cranberries

 3 scallions, thinly sliced

 1 green apple, cored and thinly sliced

 1/2 cup seedless red grapes, cut in half

 1/4 cup walnuts, coarsely chopped

 2 teaspoons apple-cider vinegar

 2 tablespoons extra-virgin olive oil

 Salt and freshly ground black pepper

 1/3 cup crumbled goat cheese, (about 2 ounces)


1.       Combine spinach, cherries, scallions, apple slices, grapes, and walnuts in a large bowl. Whisk together vinegar and olive oil; season to taste with salt and pepper. Pour vinaigrette over salad; toss in cheese, and arrange on salad plates.

 Grilled Tomatoes  (or grilled veggies)

Beefsteak tomatoes or other veggies you love

Parmesan cheese or whatever cheese  you like


1.            Slice tomatoes fairly thick. Coat with olive oil for grilling.

2.            Grill one side a couple of minutes until grill marks appear. Turn.

3.            Grill other side till done. Grilling times varies as to how you like your veggies done.

4.          Add parmesan cheese or any other cheese you love.

Happy eating. May this Litha season see all of your heart’s desires come true.


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