Lenten Recipes: Week 4: Kale, Butternut Squash, Feta and Golden Raisin Salad with Classic Mustard Vinaigrette

1. Break down and roast 1 butternut squash according to the procedure found here

2. Wash and spin one bunch of kale (or pat thoroughly dry if you don’t have a salad spinner)

3. Roughly chop 2 handfuls of walnuts

4. Crumble 3 ounces of feta from an 8-ounce block (never buy pre-crumbled feta; pure-sheep feta is best, then sheep-goat, then pure-goat; cow feta is not recognized as legitimate feta)

5. Add golden raisins to taste

6. Make a vinaigrette according to this procedure, making changes as you wish to suit your tastes

7. Combine ingredients

8. Toss

9. Serve

Lenten Recipes, Week 3: Simple Pasta Puttanesca with Tuna

1. Place the contents of one can of tuna into a saucepan.

2. Begin to cook the tuna, seasoning it with paprika, garlic powder, salt, and pepper.

3. Either make a tomato sauce from fresh using this recipe or use a jarred sauce.

4. Slice as many olives as you’d like (and/or use capers) and place them in the sauce, being careful not to oversalt the sauce if using a jarred one.

5. Prepare a long pasta according to the package’s instructions and drain when al dente.

6. Combine the sauce and the pasta in the larger of the two pans.

7. Serve, without garnishing with cheese. Italians in general never mix cheese and fish (or seafood in general). 

 

(Photo credits to the Wikimedia Commons)

Lenten Recipes, Week 2: Oven-Roasted Salmon Filet with Dijon-Mayonnaise Sauce

1. Line an oven-safe dish with aluminum foil and preheat your oven to 350 Fahrenheit.

2. Mix together 1 part water, 3 parts mayonnaise, and 2 parts Dijon or whole-grain mustard.

3. Season with salt, freshly ground black pepper, garlic powder, and onion powder.

4. Pat dry 1 salmon filet piece per person, and season with freshly ground black pepper.

5. Place salmon pieces on foil skin-side-down, and then spoon over soy-oyster glaze.

6. Place in oven. Remove after 25 minutes.

7. Serve with rice and vegetables as desired.

Lenten Recipes, Week 1: Simple Soy-Oyster Glazed Salmon

1. Line an oven-safe dish with aluminum foil and preheat your oven to 350 Fahrenheit.

2. Mix together 1 part water, 2 parts soy sauce, and 2 parts oyster sauce.

3. Taste this to see if more salt is necessary. If so, add it. If the sauce is too salty, dilute it with more water.

4. Season this liquid with garlic powder and onion powder, and with freshly ground black pepper.

5. Pat dry 1 salmon filet piece per person, and season with freshly ground black pepper.

6. Place salmon pieces on foil skin-side-down, and then spoon over soy-oyster glaze. Add sesame seeds to glaze if desired. 

7. Place in oven in middle rack. Remove after 25 minutes.

8. Serve with rice; the rice should finish in the amount of time it takes to cook the salmon.