Ostara Recipes

Ostara Recipes

Originally Posted: November 3rd, 2007. Updated: February 10th, 2009

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Baby greens and radishes with strawberry sauce

  • 4 cups assorted baby greens or mesclun mix
  • 1 cup Easter egg radishes, cut into wedges (or red radishes cut in a criss-cross pattern to expose the white flesh)
  • 3/4 cup sliced mushrooms
  • 1/4 cup grated carrots


    Strawberry Sauce:
  • 3/4 cup strawberry yogurt
  • 2 TBSP milk
  • 2 TBSP walnut or vegetable oil
  • 1 TBSP vinegar
  • 1 tsp poppy seeds
  • 1/2 tsp fennel or anise seeds
  • 1/4 tsp pepper (optional)


    Layer all salad ingredients in a large bowl with the greens in the bottom and the radishes on top. Whisk together all dressing ingredients and toss with the salad or serve on the side. Garnish with edible flowers or sliced strawberries if desired. 6 servings.

    New Red Potato Salad with Egg

  • 8 small red potatoes, skin on, cut into large cubes
  • 1/2 cup mayonnaise
  • 1/4 cup minced yellow onion
  • 1 TBSP mustard
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery salt
  • 1/2 cup chopped celery
  • 3 hard boiled eggs, coarsely chopped


    Steam the potatoes until soft, but not crumbly. While potatoes are steaming, combine all remaining ingredients in a large bowl except the eggs. Add the potatoes to the mayonnaise mixture and mix until blended. Add the eggs, tossing gently until blended. Chill for several hours before serving for best flavor. 6-8 servings.

    Baby Vegetables in Pastry Eggs

    For the filling:
  • 4 baby crookneck or zucchini squash, washed and trimmed
  • 1 cup baby carrots
  • 1 cup petite broccoli florets
  • 1 cup pearl onions, peeled, trimmed and cut in half
  • 1 12 oz can baby corn, drained
  • 1/2 cup snow peas, sliced on the diagonal
  • 1/2 cup enoki mushrooms, trimmed to 2 inches long
  • 1 TBSP parsley, minced
  • 1 tsp salt
  • 1/4 tsp black or white pepper


    For the crust:
  • Ready-made pie crust, or your favorite recipe

    For the garnish:
  • 1/2 cup Chinese hoisin sauce, chilled

    Steam squash, carrots, broccoli and onions until just tender, but not soft. Carefully transfer to a colander and run under cold water immediately to stop the cooking. Set aside the squash, and place the carrots, broccoli and onions in a large bowl. Add the corn, snow peas and mushrooms. Sprinkle parsley, salt and pepper over the vegetables and lightly toss to season them.

    Preheat the oven to 400 degrees F. and lightly grease a cookie sheet. Divide the crust dough into four portions and roll out each into a rough circle. Lay one squash in the center of a dough circle, then pile a fourth of the vegetables over it. Fold up the edges of the circle and begin pinching the dough together until you completely enclose the filling. Carefully flip the pocket over and place it on the cookie sheet, gently pushing it into an egg shape. Repeat for the other three pastry eggs. Bake for about 12-15 minutes, or until the crust is a nice golden brown.

    Just before serving, spoon the chilled hoisin sauce into a pastry bag with a medium lettering tip or a condiment squirt bottle. Decorate the eggs just like you were decorating an Easter egg. Use dots, lines, zigzags, and other designs. You could also do this right at the table for an extra flashy show. Serve immediately, serves 4.

    *Excerpt taken from: Sabbat Entertaining: Written by: Willow Polson; Citadel Press, Kensington

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