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Lughnasadh Recipes and Foods

A festive table for the Lughnasadh pagan holiday, laden with traditional foods and drinks

July 29, 2024
Estimated Read Time: 17 Minutes

Lughnasadh, also known as Lammas, marks the beginning of the harvest season. It’s a time of abundance, gratitude, and community. As we gather to honor the earth’s bounty, it’s the perfect occasion to enjoy the rich flavors of late summer and early autumn. This sacred festival invites us to celebrate with a feast that highlights the season’s freshest ingredients. It connects us to the cycles of nature and the fruits of our labor.

In this blog post, we provide a list of traditional Lughnasadh foods and drinks. Following this, we offer a selection of tasty recipes using these ingredients. These recipes will give you ideas to add to your feast.

Whether you’re hosting a gathering or enjoying a quiet meal of reflection, these recipes will help you celebrate Lughnasadh with joy and abundance. Let’s dive into the bounty of the season and explore the delicious possibilities that await us.

Lammas Foods and Drinks

Vegetables

  • Corn
  • Squash
  • Zucchini
  • Tomatoes
  • Cucumbers
  • Peppers
  • Carrots
  • Potatoes
  • Onions
  • Garlic
  • Beans
  • Beets
  • Cabbage
  • Kale
  • Spinach

Fruits

  • Apples
  • Blackberries
  • Blueberries
  • Pears
  • Plums
  • Grapes
  • Peaches
  • Raspberries
  • Strawberries
  • Cherries
  • Figs

Grains and Breads

  • Wheat
  • Barley
  • Rye
  • Oats
  • Corn
  • Bread
  • Rolls
  • Biscuits
  • Crackers

Herbs

  • Basil
  • Mint
  • Rosemary
  • Thyme
  • Sage
  • Oregano

Honey

  • Raw honey
  • Honeycomb

Nuts and Seeds

  • Sunflower seeds
  • Pumpkin seeds
  • Hazelnuts
  • Walnuts
  • Almonds

Beverages

  • Mead
  • Ale
  • Beer
  • Cider
  • Wine

Lammas Bread Recipe

Lammas Bread Recipe
Ingredients
  • 1/4 cup warm water
  • 3/4 cup rolled oats
  • 1/2 cup warm milk
  • 1/2 cup honey
  • 2 tablespoons instant dry yeast
  • 1 1/2 teaspoons salt
  • 2 tablespoons melted butter
  • 1 egg
  • 1 tablespoon lavender buds
  • 5 cups flour
  • 2 tablespoons olive oil
Directions
  1. First, you’ll want to combine a quarter cup of warm water with three-quarters of a cup of rolled oats. After letting that sit for a while, add half a cup of warm milk and the same amount of honey into the bowl along with two tablespoons of instant dry yeast. Stir the mixture up and let it rest before adding one and a half teaspoons of salt and two tablespoons of melted but cool butter.
  2. Now, it’s time for the good stuff. Crack one egg into the forming dough along with a tablespoon of clean lavender buds. Make sure the lavender hasn’t been treated with pesticide — ideally, you would get it from your garden.
  3. Finally, you can start adding your flour, all the while mixing and then kneading the dough. You won’t need more than five cups. Stop adding flour when the dough is no longer sticky and bounces back after you poke it. Needless to say, you can incorporate kitchen magick throughout this process.
  4. Once the dough is formed, put it in an oiled container and cover it with a cloth rag before setting it aside. If you leave it in a warm spot, it’ll double in size within an hour. At that point, you can transfer it to a baking pan without kneading it, brush it with melted butter, and bake until golden!

Blackberry Cobbler

Lughnasadh Blackberry Cobbler Recipe
Ingredients
  • 1 C sugar
  • 1/3 C stick butter, softened
  • 2 C flour
  • 2 tsp baking powder
  • 1 C milk
  • 1 tsp salt
  • 4 C fresh blackberries
  • 2 Tbs sugar
  • 1/2 tsp cinnamon
  • 2 C boiling water
Directions
  1. Preheat oven to 350 degrees.
  2. Cream together sugar and butter until light and fluffy. Add in the flour, baking powder, milk and salt. Blend until creamy, and spread into a greased 12 x 8″ baking pan. Pour blackberries over batter, and sprinkle with remaining sugar and cinnamon. Pour boiling water over the top, and then bake for 45 minutes or until golden brown. Serve warm with a scoop of vanilla ice cream, or with fresh cream.

Source: https://www.learnreligions.com/recipes-for-the-lammas-sabbat-4140665


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Lammas Fry Bread

Lammas Fry Bread Lughnasadh Recipe
Ingredients
  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup warm water
  • vegetable oil for frying
Instructions
  1. In a medium bowl, whisk flour, baking powder, and salt.  Slowly stir in warm water with a fork.  Mix just until the dough comes together. Use only as much water as you need for the dough to come together. Cover with wrap and let rest for 1 to 2 hours. Flour your hands and the working surface. Pull off a piece a little smaller than a golf ball. Roll into a ball, then pat it out to 1/8 to 1/4 inch thick.
  2. In a heavy pan, heat 1-2 inches of oil to 375 degrees. Fry until the bread is golden brown and puffs up, about 2-3 minutes.  Flip halfway through to brown the other side. Remove to paper towels to drain.

Source: https://www.smalltownwoman.com/indian-fry-bread-navajo-tacos

Beef and Barley Soup

Ingredients
  • 2 pounds stew meat or chuck roast, trimmed and cut into 3/4-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion diced
  • 3 large carrots peeled and sliced
  • 3 celery stalks, leaves included, washed and sliced
  • 3 cloves garlic minced
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 1 cup red wine of choice
  • 1 tablespoon Frank’s Hot Sauce
  • 1 32-ounce can fire-roasted tomatoes
  • 1 cup barley, rinsed
  • 2 32-ounce boxes beef stock
  • 1/2 tablespoon Kosher salt divided
  • 1 teaspoon black pepper
  • 1 tablespoon fresh flat leaf parsley minced
Instructions
  1. Preheat oven to 275 degrees.
  2. In a large dutch oven or oven-safe pot, heat two tablespoons olive oil over medium heat. Add the meat to the pot and liberally salt and pepper the meat. Stir occasionally until the meat is browned on all sides, about 3 to 4 minutes. Turn the heat off to the pot and use a slotted spoon to transfer the meat to a plate.
  3. Add the onion, carrot and celery to the pot. Turn the heat to the stove back on to medium-low and using a wooden spoon, scrape up any little brown bits left on the bottom of the pot. Sprinkle the vegetables with salt and pepper, continuing to stir occasionally until the onion is translucent, about 5 to 6 minutes.
  4. Add the garlic, bay leaf and thyme to the pot, giving the mixture a good stir. Add the meat back into the pot along with the red wine, fire-roasted tomatoes, Frank’s hot sauce and rinsed barley. Stir constantly for 2 to 3 minutes while the flavors combine and the barley soaks up the flavors. Stir in the beef stock and add one more pinch of salt and pepper. Allow the soup to come to a slow boil, stirring often. Cook on the stove for about 30 minutes.
  5. After the 30 minutes, turn the heat off to the pot. Place the lid on the pot and place on the center rack of the pre-heated oven. Allow the soup to simmer in the oven for at least two hours before serving.
  6. To serve the soup, remove the pot form the oven. Use a potato masher to gently break up the stew meat. Ladle soup into bowls and garnish with flat-leaf parsley. Serve with crusty warm bread.

Source: https://www.thesaltandstone.com/blog/2023/11/29/beef-and-barley-soup

Summer Veggie Goulash for Lammas

Summer Veggie Goulash for Lammas
Ingredients
  • 1 lb of ground beef
  • 3 lbs of potatoes, diced
  • 1 bag of frozen corn
  • 1 green bell peppers, diced
  • 2 medium onions, diced
  • 1-2 stalks celery, sliced
  • 1 bag of frozen cut green beans
  • 1-2 cans of tomato sauce
  • 1/2 c. Heinz Ketchup
  • 1 dash of worcestershire
  • Garlic
  • Water
  • Salt and pepper to taste
  • Dried rosemary
  • Dried thyme
Instructions

In a large pot, brown the ground beef. As it browns, salt and pepper. Once the meat is browned, remove it from the pot. Drain the grease, leaving enough to coat the bottom of the pot. In the same pot, saute the onion, pepper, and celery. When the onions start to get translucent, add the garlic. If you add it too soon it will burn. Add the ground beef back as well as the potatoes, corn, and green beans. Give this all a nice good stir and add the cans of tomato sauce and ketchup. Add water until the veggies and meat are just submerged. Add the herbs, salt and pepper to taste, and boil on medium-high, stirring occasionally. Once the potatoes are soft, it is done.

Adapted from: https://recipesforapagansoul.weebly.com/lammas-aug-1.html

Raspberry and Pear Salad with Candied Walnuts

Raspberry and Pear Salad with Candied Walnuts for Lammas
Ingredients

For Candied Walnuts:

  • 2 tsp butter
  • 1 tb sugar
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 tb water
  • 2/3 cup walnuts, halved
  • For Salad Dressing:
  • 3 tb raspberry vinegar
  • 1 tb honey
  • 1 tb cooking oil
  • 2 tsp sesame oil

For Salad:

  • 3 bunches of lettuce
  • 2 asian pears, cubed
  • 8 oz rasberries
  • 1/4 of a red onion, chopped
  • 8 oz blue cheese, crumbled
  • In a small skillet, melt butter. Add sugar, salt, pepper and water and stir til smooth. When it’s bubbling, add walnuts and stir until well coated. Cook for about 5 minutes until walnuts are carmelized.  Set aside and cool before putting on salad.
Instructions

Whisk honey and vinegar until until smooth. Add oils and stir until creamy. Mix Salad ingredients together into large salad bowl.  Add walnuts. Then toss in dressing.

Source: https://autumnearthsong.com/2011/07/09/lughnasadh-recipes-2/

Scottish Oat Cakes

Scottish Oat Cakes Lughnasadh Recipe
Ingredients
  • 2 cups old fashioned rolled oats (not quick cooking or instant)
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cups butter – cut into 1″ cubes
  • 1/4 cup very hot water
  • Maldon flaky Sea Salt for finishing
Instructions
  1. Preheat the oven to 375° F. Line a baking sheet with parchment paper and set aside.
  2. Place the oats, flour sugar, salt and baking soda in a food processor. Scatter the butter cubes over the dry ingredients.. Pulse until the mixture looks like coarse grains of sand. Add the hot water slowly, using only as much as you need to get the oat/flour/butter mixture to form into thick dough.
  3. Dust the counter with some extra flour and turn the dough out onto the work surface. Roll the dough out to a 1/4″ thickness. Use a cookie cutter to cut out the oatcakes.
  4. Place the oat cakes on the prepared sheet. Sprinkle a small amount of Maldon sea salt over the cakes. Bake for 15 – 20 minutes until lightly browned.
  5. Remove cookies to a rack to cool.
  6. Enjoy!

https://leaandjay.wordpress.com/2020/04/24/scottish-oat-cakes

Tomato Sandwich

Tomato Sandwich Lughnasadh Recipe
Ingredients
  • Fresh garden tomato(beefsteak work great)
  • Lettuce(optional)
  • Potato bread(or your favorite bread)
  • Mayonnaise
  • Salt
Instructions
  1. Put the bread in the toaster
  2. Cut the tomato into thick slices
  3. Salt both sides of the tomato
  4. Spread mayonnaise on both pieces of toasted bread
  5. Assemble, cut, and enjoy

Summer Roasted Vegetables Recipe

Summer Roasted Vegetables Lughnasadh Recipe
Ingredients
  • 2 medium zucchini, sliced into rounds
  • 2 yellow squash, sliced into rounds
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 yellow onion, cut into wedges
  • 10 whole garlic cloves, peeled
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Olive oil to coat
  • (optional) 1 Lemon, halved
  • (optional) Grated Parmesan cheese, for serving
Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the zucchini, yellow squash, bell peppers, onion, and whole garlic cloves.
  3. Add the olive oil, dried oregano, thyme, rosemary, salt, and pepper to the bowl.
  4. Toss the vegetables until they are evenly coated with the oil and seasonings.
  5. Spread the seasoned vegetables in a single layer on a baking sheet.
  6. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking.
  7. Remove the vegetables from the oven and transfer them to a serving dish.
  8. Squeeze lemon juice and sprinkle grated Parmesan cheese over the roasted vegetables before serving.

Enjoy!

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