Dying Easter eggs using plant-based dyes is a tradition in Eastern Europe. It’s so easy to do, and everyone should give it a try at least once! To create these gorgeous eggs you need some herbs and colorful veggies. You can use spinach leaves, beets, red cabbage, or onion skins for the dyes. As for the designs, herb leaves work well, or you can go outside and look for interesting leaves and plants. What better way to welcome spring than with some natural Easter eggs decorated by Mother Nature herself? Let’s get started!

Supplies:

1) A dozen eggs

2) Vegetables, fruits, and spices (red cabbage, spinach, carrots, onion skins, blackberries, blueberries, paprika, and turmeric are dyes that work well)

3) About 1 1/2 cups of white vinegar

4) Salt

5) Leafy herbs or fresh leaves that you’ve found outside

6) Two pairs of sheer stockings, cut into tubes

7) Pots (each dye will need its own pot)

Step #1:

The first step is to make your dyes. To make a green dye, add about 5 cups of water to a pot with 1 pound of fresh spinach leaves. Add in a pinch of salt and bring it to a boil. After it starts boiling, turn down the temperature to a simmer. Allow the dye to simmer for 1 hour. If you would like an orange dye, add about 5 cups of water, 10 carrots, 5 tbsp of paprika, and a pinch of salt to a pot. As before, bring it to a boil and then turn down the temperature to a simmer for 1 hour. For a blue dye, do the same using 1 whole red cabbage. If you’d like a reddish-brown dye, use onion skins (you need about 5-6 onions worth of skins). For a pink dye, use beets (about 3 cups). If you want your dye to be yellow, use turmeric (2 tbsp). When your dyes are ready, strain the vegetables and fruits, leaving only the liquid. Pour your dyes into a measuring cup to see how much dye you have. For every cup of dye, you need 3 tbsp of white vinegar. When you’ve measured out the amounts of dye, pour the dyes back into their pots and add the required amount of vinegar.

Step #2:

Once you have made your dyes, it’s now time to decorate your eggs! Rub a paper towel soaked in vinegar over each of the eggs. Place an herb leaf on each egg and arrange it any way you want. Take a stocking tube and place the egg inside the tube. The stocking will hold the leaf in place. Tie the ends of the stocking and repeat this process with all your eggs.

Step #3:

Place your eggs in the dye pots and boil them for 10 minutes. When the 10 minutes are up, take them off the heat and allow them to cool completely. Place them in the fridge overnight. If you’d like them to be a pale color instead of a vibrant color, keep the pots in the fridge for 1 hour.

Step #4:

When the eggs have reached the shade you like, you can take them out of the stockings and place them on a wire rack to dry. When the eggs have dried, you will notice that the colors may not seem so bright. To make them shiny, you can rub a tiny bit of oil over them to bring out the beautiful colors.

Photos: Adventures in Cooking, Craft Hubs, Indulgy.

If you enjoy gardening, it’s time to start your garden NOW! Many veggies can be sown in March, and it’s great to get a head-start for spring! Carrots, kale, peas, spinach, and turnips can all be sown outdoors straight away. Take a look at our complete list of veggies and herbs you can plant in March!

1) Carrots

Carrot seeds can be sown in light soil that’s free of stones.

2) Parsley, Dill, and Chives

These herbs can be sown either in containers, or straight into the soil.

3) Turnips

If you want to get a head-start on your turnips, you can sow the seeds directly into the soil.

4) Spinach

Spinach thrives in soil that’s loaded with nutritious compost. You can plant spinach outside straight away.

5) Parsnips

If your soil isn’t too hard, you can plant your parsnip seeds in rows. Make sure the seeds are about 30 cm apart.

6) Spring Onion

It’s called spring onion because it’s ready to eat in the spring! You can get them started directly outside and they make a fantastic addition to salads!

7) Kale

Kale is ready in the summer, so get it started now by planting seeds outside in a well-prepared garden.

8) Peas

Peas can be planted directly into the ground. If you’ve got a problem with mice or other small critters, you can start them off in containers before transferring them to your garden.

Photos: Img Arcade, Kids Quest Museum, Wikipedia, Grit, Gardening Know How, Img Buddy, Gorsia, Bonnie Plants, Away to Garden.

Dining al fresco is when you eat your meal outside. Enjoying the fresh air and sunshine (or under the stars!) always makes food taste way better than when you eat it inside! This simple grilled cheese sandwich is the perfect light food for any outdoor party, or get-together. Melted provolone cheese, bell peppers, onion, and spinach come together in this mouth-watering grilled cheese sandwich. Serve it with a nice, light salad with balsamic vinegar dressing to complete the meal.

Veggie Stuffed Grilled Cheese Sandwich

This delicious, vegetarian-friendly sandwich is perfect for your next al fresco get-together! Make it in a pan, or make it on the grill for a smokey flavor!

Ingredients

• 1 red bell pepper
• 1/2 yellow onion
• 1/2 tsp olive oil
• 4 slices bread, thickly sliced
• butter, softened
• 8 slices provolone cheese
• 1 cup baby spinach

Instructions

1. Slice pepper and onion into thin slices. Heat oil over medium heat in a saute pan. Saute until soft, about 5 minutes and set aside.
2. Spread butter on one side of every slice of bread.
3. Place 4 slices of bread (butter side down) on a large skillet (or over the grill) over medium heat. Place a slice of cheese on each slice of bread and top it with the sautéed bell pepper and onion. Top with spinach and another slice of cheese and another slice of buttered bread (butter side up).
4. Flip the sandwiches over and grill for 2 minutes more or until bread is golden. Remove and serve.

Photos: First Slice, Spoonful.