Witchy Recipes

Green Goddess Dressing -- The Seattle Times March 26, 2000
¾ c gently packed fresh French tarragon leaves ½
t salt
¾ c snipped fresh chives
6 T extra-virgin olive oil
¾ c gently packed fresh flat-leaf parsley leaves
¾ c sour cream or yogurt
6 anchovy fillets
freshly ground black pepper to taste
¼ c freshly squeezed lemon juice

Puree herbs, anchovies, lemon juice and salt in food processor or
blender. With machine still running, add oil in slow stream. Scrape
down sides. Add sour cream and pepper; process until smooth. Store
tightly covered in refrigerator for up to 3 days.

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Ingredients:
Leaves from 4 sprigs of mint
1/4 cup sugar
4 cups seltzer water
6 cups passion fruit juice
1 lime
ice cubes
6 passionflowers
Instructions: Bruise the mint leaves with the sugar in a mortar and pestle. Transfer the mix to your punch bowl. Pour seltzer water and fruit juice over the leaves. Squeeze in the juice of the lime. Add ice cubes and garnish with passionflowers. Substitute club soda or sparkling water for seltzer water if desired. One note for serving: You should NEVER get passionflowers that have been grown non-organically, because they will almost definitely have chemicals on them that you do NOT want near your food! If you have no way to acquire passionflowers (or even if you do and you just like this idea), I might suggest investing in some rose-shaped cake pans--they're usually in a set of four or six and make cupcake-size cakes--and filling them with water and freezing to make big pretty flowery ice cubes. You can even sprinkle some mint leaves in there to freeze into the cubes. It looks beautiful, but believe me, it won't last long under the hot sun!

Yield: Serves 8 to 10
Source: Wood, The Wicca Herbal
Use for: Litha