Ostara makes me feel young and enthusiastic—in an older, mellower sort of way. It makes me aware of the burgeoning life force that is so apparent everywhere I look. Daffodils and hyacinths emerge with vigor. The first tiny leaves of wild edibles present themselves, a prelude to their cultivated cousins. It is a time of gathering together after winter’s seclusion, a time to breathe in the sweet air of spring, and revel in friendships new and perennial.
Hashbrown Casserole
with Sausage and Three Cheeses
You can trade out any number of ingredients in this casserole for variety, such as adding bell pepper or a different type of sausage or using frozen potatoes or even different cheeses. This recipe works well because it feeds a crowd without anchoring you to the stove schlepping out individual omelets. I love breakfast food no matter what time of day, but for the Spring Equinox celebration, this seems perfect to me. Just so you know, this is not a low-calorie dish.
Prep time: 20 minutes
Cook time: 45 minutes
Serves: 8
4 cups shredded cooked potatoes (Note: Cook and shred the potatoes the day before and refrigerate overnight.)
1 medium onion, chopped
1 tablespoon butter, plus extra for pan
2 cups milk
10 eggs
Dash nutmeg
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons prepared Dijon mustard
1 pound breakfast sausage, well-browned and drained
8 slices French bread, torn roughly into 1-inch pieces
1 cup shredded cheddar cheese (about 4 ounces)
1 cup shredded Parmesan cheese
2 cups shredded Monterey jack cheese
Butter a 9 × 13-inch pan with butter and set aside. Preheat oven to 350 degrees F. In a small skillet, sauté onion in butter until translucent, and toss with shredded potatoes.
In a large mixing bowl, beat milk and eggs together with seasonings and mustard.
To assemble in prepared pan, first layer potatoes and onions, next the bread, the browned sausage, the milk-egg mixture, then most of the cheese. Bake for about 40 minutes or until mostly set, then sprinkle with remaining cheese just long enough to melt. Serve hot from the oven.
Asparagus and Black Bean Salad
While I wouldn’t usually consider combining asparagus with any type of cooked dry bean, this beautiful and unique salad certainly turned my head when circle sister Jan served it for the feasting. I have wanted to share it with others ever since.
Prep time: 15 minutes working time, plus 4 hours chill time
Cook time: About 10 minutes for the asparagus
Serves: 6
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
¼ cup olive oil
2 tablespoons apple cider vinegar
½ teaspoon cumin seed, crushed
½ teaspoon salt, or to taste
Black pepper to taste
1 16-ounce can black beans, drained and well rinsed
1 red bell pepper, cut small
1 tablespoon minced sweet onion
1 tablespoon chopped fresh cilantro
Steam asparagus until just done, drain, and set aside. In another bowl, combine olive oil, vinegar, cumin, salt, and pepper, whisking to blend. Stir in the beans. Gently mix in the asparagus along with the pepper and onion, and then finally the cilantro. Refrigerate for at least 4 hours before serving.
Lemon Dessert Bread
I have a whole stack of lemony dessert recipes, so making me pick one for the Ostara feast is like asking me what kind of chocolate I like—I really love lemons. And they always make me feel “sunshiny.” I think this sweet lemon bread will make you feel that way too.
Prep time: 15 minutes, plus 2 hours for cooling
Cook time: 1 hour
Serves: 6–8
1½ cups all-purpose flour
½ cup almond meal (pre-ground or grind your own)
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, room temperature
¾ cup natural sugar
2 eggs
½ cup milk
1 teaspoon lemon flavoring
For the syrup:
¼ cup sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Grease and flour a loaf pan and preheat oven to 350 degrees F. Mix the flour, almond meal, baking powder, and salt in a bowl; set aside.
In a large bowl, beat the butter and sugar until soft. Blend in the eggs one at a time, then stir in the milk and flavoring. Add the dry ingredients to the moist ingredients, blending well. Spread evenly in a prepared pan. Bake about 1 hour or until done.
While bread is baking, make the syrup, making sure the sugar is well dissolved in the lemon juice. (I would say to use powdered sugar, but most of it has cornstarch added, which we don’t want here.)
When bread is done remove from oven and, using a skewer, poke holes all over the loaf while still in the pan, then pour the syrup over all, sprinkling with lemon zest. Cool in pan 15 minutes, then remove to wire rack to cool completely before serving.
Fruity Citrus Floats
All the kids will like this fruity delight, and why not let them dish it up? It’s their celebration too.
Prep time: 10 minutes
Serves: 6
4 cups orange juice
1 cup grapefruit juice
1 cup pineapple juice
1 tray ice cubes
1 pint raspberry sorbet
Mix all the juices in a large pitcher and stir in a tray of ice cubes. To serve, pour some juice into a tall glass then top with a scoop of sorbet, remembering to hand everyone a straw and a long-handled spoon. Let the games begin!