Ostara Recipes

From the “dark” to the “light,” a time of joyous celebration

     Copyright © 2002 Scott Cunningham
Ostara, the spring solstice, marks the astronomical start of spring. This was a time of joyous celebration, for the killing months of winter were over. Plants sprang from the ground in ways that seemed miraculous to our ancestors.

Because the burgeoning growth hasn’t yet fruited, sprouts are very appropriate. Seeds of any kind (including pine nuts, sesame, poppy, sunflower, and pumpkin) and green, leafy vegetables also vibrate with the season’s energies.

Flower dishes are also traditional. Rose, mustard, squash blossom, nasturtium, carnation—all can be added to more conventional dishes to bring the flavor and energies of the season into your diet. Never use flowers that have been sprayed with pesticides.

Eggs are a welcome addition to the diet. If you wish, color them red, yellow, and gold in honor of the sun. Flavor foods with sage for good health.

Ostara Recipes:

Deviled eggs.

Deviled eggs.

Deviled Eggs


6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard powder 

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve

Ham and spinach quiche.

Ham and Spinach Quiche

Ham and Spinach Quiche


1 Pillsbury pie crust
1 c. chopped ham
1 c. chopped onion
1 pkg. frozen chopped spinach (10 oz. size)
4-6 eggs, slightly beaten
1 c. milk
1 c. shredded cheese 


Place pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes, remove from oven. Set aside.

Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust. Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges.

Spinach quiche.

Spinach quiche.

Spinach Quiche


1 tbsp. and 1 tsp. reduced calorie butter
1 c. onions, diced
1 sm. clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach
1 c. frozen egg substitute, thawed
3 oz. reduced-fat Swiss cheese, shredded, divided
Dash nutmeg
Dash white pepper
1 med. tomato, thinly sliced


In 9 inch nonstick skillet melt butter, add onions and garlic and saute over medium heat until onions are softened, about 2 minutes. Cook spinach according to package directions and drain thoroughly. Add spinach to skillet, stir. Cook until moisture has evaporated, about 1 minute. Transfer to medium mixing bowl, let cool slightly. Preheat oven to 350 degrees. Add to spinach mixture: egg substitute, half of the cheese, nutmeg and pepper, stir well. Spray 10 inch quiche dish with non-stick cooking spray. Spread mixture in dish, top with tomato slices and sprinkle with remaining cheese. Bake until quiche is set, about 20 minutes.

Cream bisquits.

Cream biscuits.

Cream Biscuits

Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely.


* 4 1/2 cups (or more) bleached all purpose flour
* 2 tablespoons baking powder
* 1 tablespoon coarse kosher salt
* 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
* 1 1/2 cups heavy whipping cream
* 3/4 cup half and half


Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Combine 4 1/2 cups flour, baking powder, and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir just until mixture is moistened and begins to clump together. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to 1/2-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals. Using 2 3/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart. Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total. Transfer biscuits to cooling racks and cool slightly.

DO AHEAD: Biscuits can be baked 4 hours ahead. Let stand uncovered at room temperature. Place biscuits on ungreased rimmed baking sheets and rewarm in 375°F oven for 5 minutes before serving.

This and More Can be Found Here:

Wicca in the Kitchen by Scott Cunningham.

There's a reason caviar has a reputation as a love food, but a little vanilla or peppermint can work wonders too! You'll savor mushrooms like never before after experiencing their intuitive-raising effects, and a munch of celery will resonate with new meaning as it boosts your sexual desire and psychic awareness.

Virtually any item in your pantry can be used for personal transformation. From artichokes to kidney beans to grape jelly, food contains specific magical energies you can harness for positive results. This encyclopedia of food magic offers twenty-seven of Scott Cunningham's favorite recipes. Magical menus for more than ten desired goals including love, protection, health, money, and psychic awareness are provided as well.

This commemorative edition also presents special features and articles celebrating Scott Cunningham's remarkable life.

Cunningham's Encyclopedia of Wicca in the Kitchen by Scott Cunningham.

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