50 Ostara Recipes to Try This Year

Ostara is the modern pagan holiday that celebrates the Spring Equinox, which occurs between March 19th and March 23rd in the Northern Hemisphere. The holiday honors the goddess Eostre and the fertility of the spring season with symbols like eggs, rabbits, flowers and greens.

Some ways you can celebrate the Wheel of the Year holiday include making seasonal recipes like those that include eggs, decorating your Ostara altar with flowers like daffodils and violets, and doing a bit of spring cleaning to shoo any lingering winter energy out the door.

While eggs are the most recognizable food of Ostara, traditional spring equinox foods go far beyond that. Below, you’ll find a mix of traditional ingredients, symbolic foods, and modern recipes to help you build a beautiful Ostara menu for your celebrations.

What Is Ostara?

Ostara is the Wiccan and modern pagan holiday that celebrates the first day of Spring. It is one of the Lesser Sabbats and represents the Spring Equinox (also known as the Vernal Equinox). This is one of the two times of the year when night and day are approximately equal in length.

For Wiccans, Ostara is when the Goddess is in her Maiden aspect and when the God is a young man.

What Are the Traditional Foods of Ostara?

Eggs and foods made with eggs are the most important traditional foods of Ostara. Eggs symbolize fertility both literally and metaphorically, representing potential, possibility, and what is beginning to take shape as the Wheel turns toward warmer days.

Although Ostara is a modern holiday, the Spring Equinox has been celebrated for thousands of years across cultures as a time when the earth awakens after winter. Plants are starting to peek out from the soil, baby animals are born, and longer days return. If this sounds similar to Easter, you’d be correct. Many Easter traditions were influenced by older spring traditions.

Some traditional foods of Ostara include:

• Eggs
• Honey
• Hot Cross Buns
• Lemon
• Sprouted Greens
• Spring Greens
• Asparagus
• Violets
• Lavender
• Mint

Ostara Recipes

These Ostara recipes are inspired by the foods enjoyed during the Spring Equinox. You’ll find some foods are similar to those served at the early spring holiday of Imbolc. The most important food of Ostara is eggs, but, spring vegetables, bright foods like lemons, and sweet honey are also commonly served on the day.

Ostara Brunch and Breakfast Ideas

Eggs are a staple of Ostara recipes because they symbolize fertility and potential. Spring vegetables like asparagus, peas, kale, arugula, and mustard greens also begin appearing in abundance around this time, making them perfect additions to your equinox table.

• Sous Vide Poached Eggs – Silky, custardy yolks wrapped in delicate whites, these precision-cooked eggs feel elevated without being fussy. Perfect for layering over toast, asparagus, or spring greens.
• Easy Veggie Omelet – Fluffy eggs folded around sautéed spring vegetables like spinach, scallions, and bell peppers.
• Asparagus and Eggs – Tender roasted or sautéed asparagus topped with perfectly cooked eggs creates a dish that feels like a classic spring dish.
• Deviled Eggs – These are easy to customize with herbs, paprika, or even a touch of honey. They’re a natural fit for an Ostara brunch or side dish.
• Egg Muffins – These baked egg cups are ideal for brunch spreads or for making ahead for your week.
• Egg Salad Sandwich – Creamy, tangy, and simple, this classic sandwich turns those pretty boiled eggs into a crowd-pleaser.
• Avocado Egg Salad Sandwich – Creamy avocado blended with chopped eggs to create a new spin on the traditional spring sandwich.
• Wild Violet Muffins – Light, floral muffins that capture the sweetness of spring.
• Savory Asparagus Galette with Vegan Ricotta – Flaky pastry filled with asparagus and creamy vegan ricotta for a simple, but pretty brunch option.
• Asparagus Quiche with Sweet Potato Crust – A hearty, naturally gluten-free quiche packed with spring flavor.
• Roasted Lemon Pepper Asparagus – Bright, zesty, and perfect alongside eggs or quiche.
• Bacon-Wrapped Asparagus – Though boar is more traditional for Yule, bacon-wrapped asparagus is downright delicious.
• Vegan Asparagus Tart – A plant-based tart layered with asparagus and creamy filling.
• Fresh Lemon Asparagus Tart – Buttery crust, bright lemon, and tender asparagus? Yes please.

Ostara Breads

• Hot Cross Buns – In modern times, we associate Hot Cross Buns with Christianity and the symbol of the cross. However, Gather Victoria suggests they have been incorporated into holiday festivals for much much longer. “According to a variety of food scholars, early Goddesses such as Inanna, Ishtar, Isis, Hathor, Artemis, Aphrodite and Venus were all offered small round buns marked with a cross during springtime religious festivals.” The markings represented the lunar cycle.
• Easy Hot Cross Buns – These are perfect served fresh from the oven with butter and honey for an Ostara brunch side.
• Lemon Bread – An easy bread loaf that’s packed with citrus flavor.

Main Courses for Ostara and the Spring Equinox

When it comes to main courses and dinner, lemon is a classic ingredient. While many citrus fruits are considered winter produce, lemons also bloom in the spring. Their bright, refreshing flavor is evocative of the holiday and the season.

• Creamy Lemon Basil Spaghetti – An easy dish to make that’s both citrus and herb-forward.
• One Pot Lemon Ricotta Pasta – This bright, creamy pasta is delicious and has minimal cleanup.
• Slow Cooker Lemon Chicken – for a protein-rich meal, this chicken is an easy set-it-and-forget-it option for the holiday.
• Asparagus Basil Pesto – A fresh vibrant pesto that pairs beautifully with pasta or bread. Or a spoon.
• Wild Garlic Pesto – Another pesto option if asparagus isn’t your vibe.
• Asparagus Mushroom Pasta – A satisfying pasta dish full of spring vegetables.
• Lemon Asparagus Pasta – Another lemon dish, but this one incorporates asparagus for added greens.

Spring Equinox Sides, Soups, and Salads

• Fried Eggplant with Honey – Crispy, golden slices of eggplant drizzled with warm honey create a perfect balance of savory and sweet.
• Baked Brie with Fig Jam and Honey – Soft, melty brie wrapped in flaky pastry or baked until gooey, topped with fig jam and a glossy drizzle of honey.
• Lemon Curd – This bright, tangy curd works well for spreading on crackers as part of a cheese plate or filling desserts.
• Vegan Lemon Chive Dip – Smooth, tangy, and herb-forward, this creamy plant-based dip blends bright lemon with fresh chives for a clean, spring-ready flavor.
• Asparagus Soup – This soup highlights the natural sweetness of fresh asparagus. Light enough for a spring lunch but also comforting for cooler equinox evenings.
• Lemon Orzo Salad with Asparagus and Feta – Tender orzo tossed with crisp asparagus, feta, and a lemon dressing.
• Potatoes with Garlic and Spring Greens – Roasted or sautéed potatoes combined with fragrant garlic and tender greens for a dish that’s rustic and seasonal.

Ostara Desserts

Lemons, lavender, mint, and violet are all flavors you can incorporate into your Ostara desserts. In Ireland, the dog violet blooms around March and in addition to being a gorgeous flower, it can be used in recipes. In fact some of my favorite cookies have violets in them!

• Honey Cookies – These lightly spiced cookies are sweetened with honey and also work well as an offering on your altar.
• Lemon Blueberry Cupcakes – Fluffy cupcakes bursting with juicy blueberries and fresh lemon zest. Tart and sweet in perfect balance, they bring color and brightness to any spring table.
• Lemon Roll Cake – A tender sponge cake rolled around a smooth lemon cream filling. Light, airy, and visually impressive. Recommended for intermediate or experienced bakers.
• Lemon Blueberry Tart with a Chocolate Crust – A crisp chocolate crust layered with tangy lemon filling and sweet blueberries.
• Lemon Brownies – These have the fudgy texture of a brownie and the vibrant flavor of citrus.
• Lemon Olive Oil Cake – Moist and tender with a delicate crumb, this cake combines fruity olive oil and fresh lemon for a sophisticated spring dessert.
• Lemon Sandwich Cookies – Soft, buttery cookies filled with creamy lemon frosting.
• Mint Chocolate Cheesecake – Decadent and refreshing, this is a bold addition to a spring dessert spread.
• Mint Brownies – To me, mint feels like Spring. And that’s not just because Girl Scout Cookies are available. The fragrant herb is abundant all year round, but especially so in March and beyond.
• Lavender Earl Grey Shortbread Cookies – Buttery shortbread infused with fragrant lavender and bergamot from Earl Grey tea.
• Lavender Cake – This one is floral without being overpowering.
• Violet Lemon Poppy Seed Cake – This cake pairs together lemons and violets for a magical spring cake.
• Violet Jelly – Translucent, jewel-toned jelly infused with wild violets. Also great on a cheese board.
• Candied Violets – Learn how to make fresh violets crystallized in sugar for a sparkling, edible garnish.

 

Ostara Drinks

• Lavender Lemonade – Fresh lemon juice blended with lavender syrup for a drink that’s bright, lightly floral, and refreshing. It’s a pretty addition to a spring gathering.
• Lavender Syrup – Simple syrup infused with culinary lavender. Perfect for sweetening teas, cocktails, lemonade, or drizzling over desserts.
• Violet Flower Syrup – Floral syrup made from fresh violets for cocktails, sparkling water, or desserts.
• Blueberry Lavender Smoothie – This smoothie blends blueberries with lavender for a refreshing brunch drink.
• Mint Lemonade – Mint mixes with lemonade for a classic refreshing spring mocktail.
• Violet Lemonade – Elevate classic lemonade with violet syrup for a pastel-hued drink that feels magical and seasonal.