A Summer Solstice Luncheon

The Summer Solstice is just around the corner, so our resident kitchen witch is sharing a magickal luncheon that’s packed full of summer freshness and flavor. The best part about this luncheon? It requires minimal cooking! With the exception of a little sauteing and baking, each recipe being shared today is made with fresh ingredients that can be eaten raw, making this Summer Solstice Luncheon an easy way to celebrate even if you aren’t the best cook.

Before we jump in, let’s talk a little about the Summer Solstice and what it represents. It's the official start of the summer season and the longest day of the year. Many cultures spend the day honoring the Sun since it is at the height of its power and influence.

It's around this time that crops and herbs are in full bloom, marking the Summer Solstice as the prime time to celebrate abundance and fulfillment. Traditionally, people would use seasonal produce and local honey to prepare feasts for the community, and as an offering to the God and Goddess! Bonfires have also been a traditional part of Summer Solstice celebrations, in honor of the fiery energy of the sun.

Now that you’ve had your crash course on the Summer Solstice, let’s get to kitchen witchin’ to celebrate this magickal day!

Honey Lime Fruit Salad

**Please note that you can use any fruit of choice for this dish. The list of fruits below is just my preferred choices for both taste and magickal properties**


  • Banana
  • Granny Smith Apple
  • Red Apple
  • Strawberries
  • Grapes
  • Oranges
  • Lime
  • Honey
  • Chop your banana, apples, and strawberries and place in a bowl.

Peel and slice the oranges and add to the bowl along with the grapes.

Squeeze the lime over the fruit and drizzle honey on top. Mix well.

Chill for 30 minutes and serve with yogurt or whipped cream.


Summer Garden Spread


  • 1/2 cup green onion, thinly sliced
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon olive oil
  • 8 oz. spinach, de-stemmed
  • 1 avocado, peeled, pitted, and diced
  • 1/4 cup chives, sliced
  • 1 Tablespoon freshly chopped dill
  • Fresh lime juice from 1 lime
  • 1/4 teaspoon salt
  • ½ cup sour cream (or plain yogurt)

In a non-stick skillet, saute the green onion and garlic in the olive oil for 2 minutes to soften.

Add the spinach and continue to saute until the spinach just wilts. Remove the skillet from the heat and set aside to cool completely.

Transfer the spinach mixture to a food processor or blender. Add the remaining ingredients, except the sour cream, and process/blend until smooth.

Add the sour cream and process well to combine.

Taste and add additional salt or lime juice if needed.

Transfer the mixture to a bowl, cover, and chill for 30 minutes.


Lemongrass Cookies


  • 1 cup Butter or margarine
  • 2 cups Sugar, divided
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 2 1/2 cups Flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/3 cup Lemongrass, finely chopped

Cream the butter and 1-3/4 cups sugar.

Add the eggs and vanilla. Beat well.

Combine the flour, baking powder, salt, and herbs. Add to the creamed mixture and mix.

Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet. Flatten slightly with a spatula. Sprinkle lightly with the remaining sugar.

Bake at 350 degrees for 8 to 10 minutes or until barely browned.

Cool slightly, then remove to a rack until ready to serve.


Sunshine Wraps


  • 10” Flour Tortillas
  • Fresh romaine lettuce, arugula, or spinach
  • Yellow Bell Peppers cut into strips
  • Red onion, chopped
  • Cucumber, chopped
  • Tomato, chopped
  • Carrot, shredded
  • Banana Peppers, sliced
  • Summer Garden Spread
  • Sharp Cheddar Cheese, shredded

Start by laying a tortilla flat on a surface and spreading roughly 1 Tablespoon of the Summer Garden Spread in the middle of the tortilla.

Next, assemble the veggies in layers. Make sure to only use enough of each for a single wrap. You don’t want it overstuffed when it’s time to wrap it!

Top with cheese and then fold over the tortilla as if it were a quesadilla. Using your fingertips, gently tuck the top of the tortilla around the fillings, slowly rolling it up.When you have roughly 2 inches of the tortilla unwrapped, take the ends and fold towards the center. Finish rolling and secure the seam with a toothpick.

Repeat this process until you run out of ingredients.

Arrange your wraps on a platter (you may opt to cut the wraps in half when doing this) and cover until ready to serve!

When you’re ready to celebrate, gather your prepared dishes and present them to those celebrating with you. You can choose to light yellow or orange candles to welcome fire energy to your luncheon. As you’re preparing a plate, focus your energy and intentions on all that is abundant in your life and what you wish to grow over the coming weeks. Make sure to prepare a separate plate to serve as an offering of thanks to the Universe for all that it provides!

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