05 May

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May 1, 2026

Scottish Summer Salad

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Scottish Summer Salad

May 1: Beltane

Today is considered the first day of summer in Scotland. The holiday known as Beltane is similar to May Day in many other cultures.

This ancient Gaelic and Celtic celebration marks the halfway point between the spring equinox and the summer solstice. Pre-Christian rituals involved bonfires with livestock driven to open pastures. Beltane celebrations waned since the post-medieval period. But some aspects were revived in the modern era, such as the Beltane Fire Festival in Edinburgh, Scotland. No magic spells as in ancient days—just entertainment, queen crownings and feasts to welcome a new, warmer and brighter season, although some Neopagans celebrate fertility, nature and culture.

Though not traditional, this light salad is perfect for a Beltane first course. It is nothing fancy but is healthy and refreshing, using produce gifted from the earth as the old Scots did. Welcome the next season (early) with a simple Scottish summer salad.

Recipe

(Adapted from Slurrp)

Ingredients

  • 4 cups mixed greens
  • 1 cup cherry or grape tomatoes
  • 1 small cucumber, sliced
  • ½ cup feta cheese, crumbled

For the dressing

  • 2 tablespoons lemon juice, fresh
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste

Directions

In a large bowl combine the mixed greens, tomatoes and cucumbers. Set aside. Make the salad dressing.

In a measuring cup or small bowl, combine the lemon juice with olive oil. Stir in the honey. Season with salt and pepper to taste. Pour the dressing over the salad and mix well. Portion into serving bowls and sprinkle with feta cheese. Serve immediately.

Notes:

 

May 13, 2025

Bahama Mama Cocktail

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Bahama Mama Cocktail

May 13: World Cocktail Day

North of the equator, spring has already sprung. But in the Southern Hemisphere, fall is just beginning. On World Cocktail Day, drinking a Bahama Mama can feel like an eternal summer vacation!

There are different versions of the Bahama Mama cocktail’s origin stories as there are recipes of this refreshingly cool cocktail. Prohibition in the United States boosted the Bahamas’ economy when Americans would visit for alcohol tourism and rum smuggling. Around this time, there was a song called “Bahama Mama: That Goombay Tune” (1932) that evoked a vacation vibe. The upbeat song was also revived during the Disco Era. This tropical cocktail was perfect for parties with music and dancing. Bahama Mama could also refer to Dottie Lee Anderson, the Caribbean entertainer famous in the 1950s. It was around this time that the cocktail became popular and was printed in different publications. The recipe contains at its very core rum, fruit juices, grenadine and ice.

No matter the mystery of the drink’s history or ingredient combinations—just “chillax” and enjoy a classic Bahama Mama on World Cocktail Day or year-round.

Recipe

(Adapted from Mashed)

Ingredients

  • 1 cup crushed ice
  • 2 ounces orange juice
  • 2 ounces pineapple juice
  • 1 ounce rum (dark, light, gold or spiced)
  • 1 ounce coconut rum
  • ½ – 1 ounce grenadine
  • Fruit garnishes

Directions

Fill a shaker with crushed ice. Pour in the orange and pineapple juices.

Pour in the rums and grenadine. Shake well. Pour into a glass. Garnish with orange slice, pineapple wedge and maraschino cherry.

Notes

  • For a frozen cocktail, blend the Bahama Mama ingredients and pour in a glass. Garnish with sliced/cut fruits.
  • Some recipes include fresh lemon or lime juice, banana-flavored liqueur and coffee liqueur.
  • Search our blog for other cocktail recipes (drinks or desserts).

 

May 1, 2024

Kachumbari

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Kachumbari

(Kenyan Tomato-Onion Salad)

May: National Salad Month

Islander’s brother, K, occasionally goes to Kenya as a guest speaker at one of the mission houses of his congregation. He stays for a week after his presentation, then enjoys going on a morning safari, mingling with his African brothers and priests and, of course, eating the local foods at the congregational buffet. 

Kenyan cuisine is influenced by local tastes, British colonial culture and Indian immigrants. So he was able to taste a wide variety of stews, starches, grilled meats and desserts. To stay healthy and balanced, he also ate the typical tomato-onion salad called kachumbari; in Swahili, it is basically “tomato and onion salad”. It reminded him of pico de gallo back in San Antonio, Texas (he has sinced moved to Ohio for a different ministry position).

During National Salad Month, try a simple salad from Kenya—kachumbari.

Recipe

(From Brother K via the Kenyan Cook)

Ingredients

  • ½ red onion, sliced lengthwise
  • Salt
  • Cold water
  • 3 Roma tomatoes, chopped
  • 1 cup cucumber, peeled and diced
  • 1 avocado
  • 1 lime or lemon
  • 2-3 tablespoons cilantro, chopped finely

Directions

Cut the onion down the middle and discard the outer skin layers. Use one half to slice into slivers. Place in a large glass or metal bowl. Sprinkle with a little salt to remove the sharpness. Pour cold water to cover the onions. Set aside. Meanwhile, chop the tomatoes. Peel and dice the cucumber. Drain the water from the onion bowl.

Add the tomatoes and cucumber into the onion bowl. Squeeze the lime or lemon juice over the bowl. Cut the avocado in half lengthwise. Remove the seed and skin. Chop into chunks. Gently mix avocado with the onions, tomatoes and cucumber. Stir in chopped cilantro. Transfer to individual serving bowls or small salad plates. Serve chilled. Yield: Approximately 4 servings.

Notes

  • Add a minced jalapeño or chili pepper for heat.
  • Search our blog for more salad recipes.
 

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