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Crisp Topping

• 2½ cups rolled oat
• ½ cup almond flour
• ¼ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ½ cup brown sugar
• ¾ cup butter

Filling

• 4 eggs
• 3 T. cornstarch
• 1 tsp. vanilla extract
• 1 cup plain Greek yogurt
• ½ cup honey
• 5 cups blackberries
• 1 cup cubed frozen peaches

Preheat the oven to 350°F. Grease a 9 × 13-in. baking dish. Using a spoon, your hands, or a mixer, combine all the topping ingredients in a big mixing bowl until everything is incorporated. Set aside.

In another bowl, whisk the eggs and cornstarch. Add vanilla, yogurt, and honey and stir. Fold in the blackberries and peaches. Pour mixture into the baking dish and evenly cover with the crisp topping. Bake for 45 min. Serve with ice cream or just eat it by itself! Serves 6.

— Gwion Raven

When life gives you lemons, you know what to do. Grated ginger and fresh basil leaves make this the perfect summer tonic.

• 2 in. fresh ginger, peeled and sliced as thin as you can
• ½ cup honey (or agave for a vegan option)
• 1 cup boiling water
• 5 lemons
• 1 bunch basil

Add the ginger and honey to a small bowl. Pour 1 cup boiling water into the bowl and stir until the honey dissolves. Set aside for 15 minutes. Then strain the liquid, removing the ginger. Pour the remaining mixture into a 2-quart pitcher. Juice 4 of the lemons (about 1 cup lemon juice) into the pitcher. Fill the pitcher ¾ full with ice. Add cold water to fill the pitcher up completely. Give the lemonade a good stir.

Slice the remaining lemon into thin slices and stir them into the lemonade. Pour into glasses and add a sprig of basil. Serves 8.

You can also replace the water with sparkling water for bubbles.

Bubbles are fun, right?

— Gwion Raven

This Echiopian vegetarian staple is as hot as the summer sun and packed with protein!

• 3 T. olive oil
• 1 white onion, chopped
• 4 cloves of garlic
• 2 T. tomato paste
• 3 roma tomatoes, chopped
• 2-3 T. berbere spice mix
• ¼ tsp. salt
• 1 cup red lentils
• 2 cups vegetable broth
• ¼-½ cup water

Add 2 T. olive oil to a pot and heat on medium for 2 minutes. Add the chopped onion and cook for 6 minutes. Add in the garlic and tomato paste. Cook for 1 minute, stirring constantly. Toss in the tomatoes and 2 T. of berbere spice. Add the extra T. of spice if you really like it hot! Stir and cook for 1 minute.

Add the next four ingredients. Bring to a boil and reduce to a simmer.

Cook for about 30 minutes or until the lentils are soft and a little mushy.

Serve in bowls with traditional injera bread on the side. (You can substitute naan or pita bread.) Serves 4.

— Gwion Raven

Its springtime and everything is turning green and lush. Celebrate with this cool as a cucumber cocktail (or mocktail).

• 1 cup peeled and diced cucumber
• ¼ cup cane sugar
• ¼ cup lime juice
• ¼ cup fresh mint leaves
• 4 oz. tequila
• 4 oz. elderflower tonic
• 1 cup ice cubes

Add everything to a blender and pulse until smooth. For an alcohol free version, omit the tequila and double up on the elderflower tonic water.

Serve in chilled glasses with lime salt around the rim and a sprig of mint to garnish. Serves 2. Cheers!

— Gwion Raven

The ancient Greeks gave beetroots as offerings to Apollo! Make this dish as an offering to yourself (and maybe share it with friends). For ease, we’re using canned beets. Beets are messy, so make sure to put a towel on your work surface.

• 15-oz. can whole beets
• 1 cup plain Greek yogurt
• 2 T. white wine vinegar
• 2 cloves garlic, minced
• 2 tsp. olive oil
• ½ cup chopped walnut halves
• Salt and pepper to taste
• 2 T. chopped fresh mint

Preheat oven to 350°F. Dice the beets. Put the beets, yogurt, vinegar, and garlic in a food processor and pulse until blended. Add olive oil and pulse a couple more times. Pour the mix into a serving bowl and set aside.

Spread the chopped walnuts onto a baking tray and roast for 8 minutes.

Add walnuts to the beet mixture and gently stir them through. Sprinkle it with salt and black pepper. Top with chopped mint. Serve as a dip with raw vegetables like celery, carrots, or cauliflower. Serves 8.

— Gwion Raven

What do you do with all those dyed Ostara eggs? Make egg salad of course. This version is a little different and perfect for brunch.

• 6 eggs
• 1 cup mayonnaise
• 1 T. Dijon mustard
• MUSTA
• 2 tsp. lemon juice
• 2 tsp. white wine or rice vinegar
• ¼ tsp. fresh ground black pepper
• ⅛ tsp. salt

Hard boil 6 eggs. When they are cool enough to handle, peel them and cut them lengthways. Add the remaining ingredients to a bowl and stir with a fork or small whisk until smooth.

Arrange 12 egg halves on a plate, yolk-side down. I like to place them with the big ends to the center so it makes a petal design. Spoon the sauce over the eggs. Serve with crusty bread. Serves 4.

To really make the dish look festive, top with chives, microgreens, or edible flowers.

— Gwion Raven