TAKEN FROM VOLUME V-LENT, OF “THE LITURGICAL YEAR” BY DOM PROSPER GUERANGER The Forty Days’ Fast, which we call Lent [In most languages the name given to this Fast expresses the number of the day, Forty. But our word Lent signifies the Spring-Fast; for Lenten-Tide, in the ancient English-Saxon language, was the season of Spring....Read More

Roasted Cauliflower Soup Submitted by Pam Schulien Ingredients: 2 heads cauliflower 3 garlic cloves 2 shallots 2 tablespoons olive oil 3 cups chicken broth 1 cup water 1 teaspoon finely chopped fresh thyme leaves 1 bay leaf 2 cups heavy cream Instructions:  Preheat oven to 425°F. Cut cauliflower into 1-inch flowerets (about 10 cups). In a...Read More

Olive Bread Submitted by Matt Jones Eliopsomo (eeleeOPsomo) = traditional Greek olive bread. This no-knead, slow-rise, authentically vegan recipe takes five of the most basic ingredients and turns them into heaven. In an effort to reproduce an authentic Greek bread baking method using clay covered bakers, I use a clay bread cloche. These are easy to...Read More

Quinoa & Black Beans Submitted by Matt Jones Ingredients: 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, chopped 3/4 cup quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and ground black pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed...Read More

Restorative Vegetable Broth Submitted by Matt Jones Here is a simple broth to make on Ash Wednesday or on Good Friday when we are fasting and are so mindful of our food consumption.  It is also great for when you are sick. (This will be paired with the Olive Oil Fasting Bread on Wednesdays and Fridays...Read More

Roasted Cauliflower & Goat Cheese Frittata Submitted by Scott Keller Ingredients: 1 small red onion, halved and thinly sliced lengthwise 2 Tbs. distilled white vinegar Kosher salt 2 cups 1-inch cauliflower florets (about 1/2 small head) 2 Tbs. plus 2 tsp. extra-virgin olive oil Freshly ground black pepper 8 large eggs 2 Tbs. chopped fresh...Read More

Spring Risotto with Asparagus and Herbs Submitted by Scott Keller Serving Size: 4 Ingredients: 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil 1 yellow onion, diced Kosher salt and freshly ground pepper 2 garlic cloves, minced 2 cups (14 oz./440 g) Arborio rice 1/2 cup (4 fl. oz./125 ml) white wine 4 cups (32...Read More

Vegetarian Chili Submitted by Paul Schulien Ingredients:  ¼ cup onion ¼ cup (each) red yellow and orange mini peppers ¼ cup celery 1-2 cloves garlic (finely chopped) 1-2 packets Goya Sazon 1 tsp cumin 15 oz can dark red kidney beans, drained and rinsed 15 oz can light red kidney beans, drained and rinsed 15...Read More

Homemade Black Bean Veggie Burgers Submitted by Matt Jones Ingredients:  1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion, cut into wedges 3 cloves garlic, peeled 1 egg 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon Thai chili sauce or hot sauce 1/2...Read More

Cavatelli & Broccoli Submitted by Sandi Juliano This is a pretty standard Italian dish, with the option to go dairy free. Ingredients: 1 package frozen Cavatelli pasta (check for serving size) Fresh broccoli, rinsed, trimmed to florets 2 med clove garlic, chopped fine 1 cup Favorite vegetable stock or vegetable bouillon Salt pepper Olive oil...Read More

Vegetarian Stir-Fry Submitted by Jennifer Barket Stir-Fry meals are easily customizable to make good use of last night’s leftovers. Slight variations in spices can take you from a more Asian inspired dish to curry or middle eastern. Ingredients: Leftover rice (white, wild rice, your preference) Fresh vegetables Green onion Sesame oil Soy sauce Salt pepper...Read More

Homemade Tortillas Submitted by Ryan Juliano Ingredients: 2 cups Masa Harina 1.5 cups warm water ½ tsp. Kosher Salt Instructions: Mix all Masa Harina with about 1.25 cups of warm water. Work the masa with your hands, noting how wet/dry the dough is. The consistency you want is for the dough to form a smooth...Read More

Russian Pierogies Submitted by Cezary (The Pole) Quantity: approximately 40 Dough Ingredients:  300g Wheat Flour Pinch of salt 1 egg yolk 30g butter 150ml boiling water Filling Ingredients: 250g farmer’s cheese 250g potatoes, peeled and rinsed 2 tsp salt (or to taste) ½ tsp ground black pepper 1 small onion, finely chopped 1 stick butter...Read More

Ad Rem Guest post by Brother André Marie, M.I.C.M. The best penances are those that God sends us. These penances are immediately consequent upon His “will signified,” that is, the natural moral law and any positive law to which we are bound in conscience, e.g., the Church’s laws on fast and abstinence, or the rule...Read More

Baked Sweet Potato & Egg Submitted by Sandi Juliano This is a simple but delicious recipe that can be used for breakfast or dinner. Depending on the size of the potato, a large (once baked and split in half) can serve two people. Select the potatoes which will easily hold a whole raw egg, like...Read More

Watercress Salad with Honey-Lime Vinaigrette Submitted by Maggie O’Connell Ingredients: 2 tbsp. lime juice 1 tbsp. olive oil 1/2 tsp. honey 1/2 tsp. salt 1/4 tsp. pepper 1 jalapeño (sliced) 1 large bunch watercress 1 Granny Smith apple (thinly sliced) 1 large kiwi (peeled and sliced) 1 avocado (sliced) among plates 1 scallion (thinly sliced) vinaigrette dressing Instructions:  In a bowl, whisk together 2 Tbsp lime...Read More

Homemade Granola Submitted by Maggie O’Connell This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings. Ingredients: 4 cups old-fashioned rolled oats (use certified...Read More

Avocado Caprese Salad with Balsamic Glaze Submitted by Maggie O’Connell Ingredients: 1 lb. sliced buffalo mozzarella 2 large ripe tomatoes, sliced 1 large avocado, sliced 1/4 cup basil leaves 1 Tbsp. olive oil 1/4 tsp. dried oregano salt and fresh cracked pepper Glaze:  1/4 cup balsamic vinegar (use good quality vinegar) 1 Tbsp. coconut sugar Instructions: Heat vinegar and sugar in a small pan over medium heat, whisking to...Read More

Mjadra – Lebanese Cuisine Submitted by Jennifer Barket Ingredients: 1 cup uncooked lentils 4 cups water 1 large onion, chopped ½ cup olive or vegetable oil ¼ tsp pepper ¼ tsp cumin (optional) Salt to taste ½ cup uncooked rice Instructions:  Rinse lentils and place in a pan with water. Boil for 20 minutes on...Read More

Shrimp Egg Rolls Submitted by Jennifer Barket Ingredients: Shrimp, peeled, deveined, and roughly chopped Cabbage, thinly sliced Green onions Carrots thinly sliced Sesame oil Salt Pepper Vegetable oil for frying Egg roll wrappers Instructions: In a large bowl, mix together ingredients and season lightly with salt, pepper, and soy sauce. Place mixture in the center...Read More