Some Yummy Litha Recipes :)

As apart of the blog I have created and my Craft In a Year, I have

been on myself about going on a diet as well, so while I have been trying to eat healthier I have came across some Litha Recipes that sound real good and healthy at the same time.

Now Tea is one of my all time fav's in summer drinks and I ran upon this one...

Shakespeare’s Tea for a Midsummer’s Night

2 cups mint (peppermint or spearmint or 1 cup each)
1/2 cup marjoram
1/3 cup whole savory leaves
1/4 cup lavender flowers
Mix thoroughly and store in tightly covered container. To use, steep one teaspoon per cup of briskly boiling water for 10 minutes or so to taste.

And...

Solar Tea

1 large jar with a very tight fitting lid
cold water
2 tea bags for each quart of water
1 orange, unpeeled, well washed, and cut into small pieces
1/2 lemon, unpeeled, well washed, and cut into small pieces
Fill the jar with water. Add the orange, the lemon, and the tea bags. Place in full sunlight for two hours. Refrigerate immediately. Serve over ice.

And everyone is a fan of Pizza so Im planning on trying this one out...

Potato Crust Vegetable Pizza

4 medium baking potatoes, peeled
1 medium onion
2 beaten eggs
1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
1 medium yellow sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
1 5.3-ounce package soft chevre (goat cheese)
16 cherry tomatoes, quartered
2 tablespoons snipped fresh basil
1 cup shredded mozzarella cheese (4 ounces)
Fresh basil sprigs (optional)

1. Finely shred potatoes and onion into a bowl of water; drain well,
squeezing out excess moisture. In a large bowl combine potato mixture, eggs,
flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking
pan. Bake in a 425 degree F. oven for 15 minutes. Brush with 1 tablespoon of
the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5
inches from the heat for 2 to 3 minutes or until golden and crisp.

2. Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow
pepper, red onion, and garlic. In a large skillet heat the remaining oil;
cook the vegetable mixture, 2 cups at a time, until vegetables are
crisp-tender, stirring often. Spread goat cheese over potato crust; top with
cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in
a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If
desired, garnish with basil sprigs. Makes 8 to 10 servings.