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Lent 2019
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...
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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...
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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....
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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Taco Soup w/ Quinoa Submitted by Matt Jones Ingredients: 2 lbs ground sirloin or venison, browned and drained OR 2 cups cooked & drained Quinoa 1 package taco seasoning 2 pkgs ranch dressing mix 1 can pinto beans 1 can navy beans 1 can black beans, rinsed 1 small can corn, drained 2 cans rotel tomatoes...
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Oven Toasted Ceci Submitted by Sandi J Ceci, also known as garbanzo or chickpeas, are a versatile and delicious bean. The key ingredient for falafel, they can also be used to jazz up your salads in place of traditional croutons, or just serve as a tasty snack. Ingredients: 1 can chickpeas, rinsed & drained 2...
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Winter Toast w/ Topping Options Submitted by Sandi J. Originally from Cardamom & Tea – Assyrian inspired recipes. Six recipes that will make you the toast of the home. Tahini + Banana + Cardamom + Honey *  Combine 1 part honey with 2 parts tahini, and spread it on toast. Top it with banana slices, sprinkle...
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Shakshuka Submitted by Sandi J Shakshuka or Beata’t tdamata is the Assyrian name for shakshuka, a delicious North African and Levantine dish that many Americans know about through Yotam Ottolenghi and Sami Tamimi. There are many different ways to make eggs and tomatoes, bur according to Tamimi, the crucial factor is that you cook the eggs...
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Red Lentil Soup Submitted by Sandi J Ingredients: 3 tablespoons olive oil (divided into 2 and 1) 1 medium onion, small diced 2 large carrots, small diced 3 cloves garlic, crushed through a press or finely minced 2 teaspoons ground coriander * 1 tablespoon turmeric * 2 teaspoons ground cumin * 1 1/2 teaspoons ground fenugreek...
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Kale & Brussel Sprout Salad Submitted by Sandi J Take a break from your usual salad and try out this delightful option that even stays good for the next day. Substitute your favorite stone ground mustard for the thin Dijon and this will really pack a punch. Use half the amount of cheese and add...
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Cuban Black Beans Submitted by Ryan J Black beans are a staple food in Cuban cuisine. Traditionally, the dried beans are soaked overnight and cooked for a couple of hours. This recipe recreates the beans my grandmother made for me as a child, in a fraction of the time. My grandmother, who came to the...
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Armenian Potato Salad Submitted by Sandi J. This homemade recipe was an attempt to recreate a delicious dish from Seta’s Cafe in Belmont, MA. The salad is fragrant from the lemon and packed with flavor. Add some red pepper flakes for a little heat. Ingredients:  5lb Potatoes, Yukon gold or new medium red onion, diced...
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Meatless Spaghetti Submitted by Jeff & Brenda Korson Ingredients:  Olive Oil 8oz can tomato sauce 1 whole green bell pepper chopped 1 tsp salt ½ Tbsp chopped garlic 1 Tbsp dry oregano 3 Tbsp chill powder 3 Tbsp hot sauce 1 12oz can crushed peeled tomatoes 2 Tbsp sugar (Add water as need to obtain...
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Sourdough Pretzel Submitted by Jeff & Brenda Korson Yield: 12 pretzels Ingredients: 3/4 cup lukewarm water * 1 cup sourdough starter, unfed/discard (recipe immediately following) 3 cups unbleached All-Purpose Flour 1/4 cup Dry Milk or nonfat dry milk 2 tablespoons (1/2 ounce) non-diastatic malt powder or 1 tablespoon sugar 1 tablespoon butter or vegetable oil...
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Homemade Wheat Thins Submitted by Candace Church Serving Size: approximately 60 crackers Ingredients: ¾ cup all-purpose flour ½ cup whole-wheat flour 1 ½ tablespoons sugar ½ teaspoon Kosher salt, plus extra for sprinkling ¼ teaspoon paprika ¼ cup unsalted butter, cubed ¼ cup plus 2 tablespoons water (or more if dough is too dry) ¼...
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Veggie Linguine Submitted by Candace Church Prep Time: 10 minutes Cook Time: 15 minutes Serving Size: 2 Ingredients: ¼ lb of linguine 1 large zucchini 2 pints cherry or grape tomatoes, halved 3 tablespoons olive oil 2 garlic cloves, thinly sliced ¼ teaspoon red pepper flakes 1 tablespoon lemon juice, or more to taste Crumbled...
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Mandeville, La. – Thank you to a fellow Crusader, we are compiling a list of wonderful Lenten Recipes for our extended Crusade Family. All recipes submitted will be posted under the Lent 2019 tab. You can ‘search’ for specific products like cabbage, carrots or almonds by using the search box. Please submit all recipes to...
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