Celebrate May Day With These 5 Scrumptious Recipes

Every first day of May is the International Workers' Day, also called Labour Day. After working hard the whole year, you deserve a little (or a lot!).

History of May Day

May Day is an ancient festival of spring, still celebrated in some European cultures, marked with singing, dancing, and lots of cake. The connection between May and International Workers’ Day began in the United States of America in the 19th century. This was as a result of the Industrial Revolution that advocated for better working conditions. At the time, thousands of men, women, and children were dying every year due to poor working conditions and long hours.¹

The Federation of Organized Trades and Labor Unions, which was later renamed the American Federation of Labor (AFL), organized a convention in Chicago in 1884. The convention proclaimed that the legal day's labor will be eight hours a day from May 1, 1886. In 1989, the Socialists and Communists selected May Day to mark the Haymarket affair in Chicago.²

Although May Day didn't start as International Workers’ Day, it is now an official holiday celebrated by 66 countries as a workers’ holiday.  However, it is ironic that it is not officially recognized in the U.S, although it originated there.²

So, how do you celebrate May Day? Get out, make a bonfire, and dance around a maypole. But a celebration isn't complete without food, and if you're at a loss on what to make, try these May Day recipes. Today, you can eat all the cake you want; you deserve it.

Springtime Strawberry and Ricotta Muffins³

Time – 35 minutes

These tender, slightly sweet muffins celebrate the brightness of spring with rich ricotta and bursts of strawberry in every bite. Made with freeze-dried strawberries, they’re perfect for shelf-stable baking without sacrificing flavor or texture.

Ingredients

• 1 cup freeze-dried strawberries, lightly crushed
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup granulated sugar
• ¼ teaspoon ground nutmeg
• 2 large eggs
• ¼ cup butter, melted and cooled
• ½ cup cold water
• 1 cup ricotta cheese

Instructions

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray or butter.

2. Mix Dry Ingredients:

   • In a large bowl, sift together the flour, baking powder, sugar, and nutmeg to eliminate clumps and evenly distribute the leavening.

3. Combine Wet Ingredients:

   • In a separate bowl or measuring cup, whisk together the eggs, melted butter, and water.

4. Make the Batter:

   • Pour the wet mixture into the dry ingredients and stir just until combined.

   • Gently fold in the ricotta and freeze-dried strawberries. Be careful not to over-mix, or the muffins may become dense.

5. Fill Muffin Tins:

   • Divide the batter evenly between 12 muffin cups, filling each about ¾ full to allow room for rising.

6. Bake:

   • Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7. Cool and Serve:

   • Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Best enjoyed warm, but they store well at room temperature for 2–3 days or can be frozen.

May Day Rum Cocktail⁴

What's a celebration without a drink with a punch? Make this rum for yourself and your guest, and enjoy celebrating your day in style. This May Day recipe takes 5 minutes to make.

Ingredients

• 1​ cup ice (crushed)
• ½ cup sliced freeze-dried strawberries
• ½ cup freeze dried peach dices
• 2 passionfruit (or ¼ cup passionfruit pulp or juice)
• 2 teaspoons ginger, grated
• ½ cup rum (white or golden)
• ½ cup apple juice 
• 1 tablespoon superfine sugar (or simple syrup)
  
• Apple slices or fans, for garnish

Instructions

1. Prep the Fruit:

   • If using whole passionfruit, scoop out the pulp and discard the rind.

   • Optionally rehydrate the strawberries and peaches in a small amount of water for 3–5 minutes if you want a juicier texture.

2. Blend the Base:

   • Add crushed ice, freeze-dried strawberries and peaches, passionfruit pulp, and grated ginger to a blender or food processor. Pulse until the mixture is finely chopped and well mixed.

3. Add the Liquids:

   • Pour in the apple juice, rum, and sugar. Blend again until smooth and slushy.

4. Serve:

   • Pour into chilled glasses. Garnish with apple fans or slices on the rim.

Warm Eggplant with Baked Goat Cheese

This elegant yet rustic dish brings together tender eggplant, creamy goat cheese, and fresh herbs on a bed of greens. It’s a beautifully balanced main or side that serves four—perfect for a springtime family dinner.

Ingredients

• 4 cups diced eggplant

• 1 large garlic clove, minced (or 1 teaspoon granulated garlic)

• 1½ tablespoons dried chives

• 2 ounces soft goat cheese, divided into 4 rounds

• 2 cups mixed lettuce or spring greens

• 1 tablespoon chopped dried parsley (rehydrated)

• 2 tablespoons chopped dried tarragon (rehydrated)

• 2 tablespoons chopped dried marjoram (rehydrated)

• ½ cup fresh or edible flowers (like nasturtium), optional for garnish

• 2 tablespoons white wine

• 2 tablespoons olive oil (plus more for baking sheet)

• Salt and pepper, to taste

• Optional: splash of vinegar (white wine or balsamic) for finishing drizzle

Instructions

1. Sauté the Eggplant:

   • Heat 2 tablespoons olive oil in a skillet over medium heat.

   • Add garlic, eggplant, and dried chives. Cook for about 8–10 minutes, stirring occasionally, until the eggplant is soft and lightly golden.

   • Season with salt and pepper to taste, then remove from heat.

2. Assemble and Bake:

   • Lightly oil a baking sheet.

   • Divide the sautéed eggplant into 4 piles on the sheet.

   • Place a round of goat cheese in the center of each pile.

   • Bake at 400°F (200°C) for 5–7 minutes, or until the cheese is soft and slightly browned.

3. Prepare the Salad:

   • While the eggplant bakes, rinse and dry the lettuce and herbs.

   • Toss together in a bowl with the edible flowers if using.

   • Arrange the greens on 4 warmed plates.

4. Make the Pan Sauce:

   • Return the skillet to medium heat. Add the white wine to deglaze, scraping up any bits from the bottom. Simmer until slightly reduced, about 2–3 minutes.

5. Plate and Serve:

   • Scoop the warm eggplant and melted goat cheese over the plated greens.

   • Drizzle with the warm pan sauce and a splash of vinegar if desired.

   • Serve immediately.

Garlic Butter Vegetables⁶

This vibrant medley of buttery vegetables comes together in just 20 minutes, making it the perfect side dish or even a light main. Using freeze-dried and dried veggies means it's ready when you are—no chopping required.

Ingredients

• 2 cups freeze dried peas
• ½ cup dried carrots
• ½ cup freeze dried green beans
• 2 cups dried organic crunchy sweet corn
• 1 cup low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 2 teaspoons granulated garlic (or 2 cloves fresh garlic, minced)
• 2 tablespoons butter
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon fresh minced flat-leaf parsley
• Salt and pepper, to taste

Instructions

1. Simmer the Vegetables:

   • In a medium skillet, bring the chicken broth to a simmer over medium heat.

   • Add peas, carrots, green beans, and corn. Stir occasionally and let cook for about 10 minutes, or until vegetables are fully rehydrated and tender.

2. Drain and Return to Pan:

   • Once vegetables are tender, strain any remaining broth. Return the vegetables to the skillet.

3. Add Garlic and Butter:

   • Add the butter and granulated garlic to the pan. Cook over medium heat for another 5 minutes, stirring constantly, until the butter is melted and the garlic is fragrant.

4. Finish and Serve:

   • Season with salt and pepper to taste.

   • Stir in grated Parmesan and parsley.

   • Serve warm as a main or a flavorful side.

Spinach Mashed Potatoes⁷

You can rarely go wrong with mashed potatoes, which is a perfect May Day recipe for the whole family.  This spinach recipe will take 50 minutes to prepare and cook.

Ingredients

• 2 cups dried spinach
• 2 cups freeze-dried potatoes
• ½ cup butter
• 1 cup sour cream
• 1 tablespoon dried chopped onion, rehydrated
• ¼ teaspoon dried dill weed
• 1 teaspoon salt
• 1 cup shredded Cheddar cheese

Instructions

1. Preheat the Oven:

   • Set oven to 350°F (175°C). Grease a casserole dish with a little butter.

2. Rehydrate the Spinach:

   • Soak dried spinach in 2 cups of warm water for 15 minutes. Drain well, pressing out excess moisture.

3. Rehydrate and Cook the Potatoes:

   • Place freeze-dried potatoes in 2 cups of boiling water. Simmer in a skillet or saucepan, covered, for 5 minutes or until tender. Drain and let cool slightly.

   • Mash until smooth and lump-free.

4. Combine the Mixture:

   • In a large bowl, mix together the mashed potatoes, rehydrated spinach, butter, sour cream, rehydrated onion, salt, and dill. Stir until fully combined.

5. Assemble the Casserole:

   • Spread the mixture evenly into the greased casserole dish. Top with shredded Cheddar cheese.

6. Bake:

   • Bake uncovered for 20 minutes, or until cheese is bubbly and lightly browned on top.

7. Serve:

   • Remove from oven, let cool slightly, and serve warm as a main or side dish.

Final Words

Enjoy your May Day recipes, and remember to take a basket or bowl of goodies to your friends and neighbors. Buy the freeze dried ingredients from Mother Earth Products and try out these recipes. Do share the outcome of these recipes in the comment section below.

References

1. https://en.wikipedia.org/wiki/May_Day
2. https://www.history.com/topics/holidays/history-of-may-day
3. https://www.socialmoms.com/live/food/celebrate-may-day-with-traditional-recipes/
4. https://www.thespruceeats.com/may-day-cocktail-recipe-760543
5. https://www.motherearthliving.com/food-for-health/bringing-in-the-may
6. https://www.yellowblissroad.com/how-to-cook-frozen-vegetables/
7. https://www.allrecipes.com/recipe/42936/sallys-spinach-mashed-potatoes/

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