Ingredients:

• 2 cans whole tomatoes

• garlic

• onion

• basil

• 2 cups vegetable broth

• ½ cup heavy cream (optional)

To make:

• peel and quarter the onion, place into a pot and sear

• Pour in the cans of whole tomatoes and bring to a low boil

• Chop garlic (however much you like!)

• Pour the tomatoes into a blender and remove the onion quarters

• Add chopped garlic. Blend until smooth

• Pour back into the pot and add chopped basil (to taste) and vegetable broth

• Bring to boil, then cook on low heat

• If desired, add heavy cream to the last 30 minutes of heating

Ingredients for Grilled Cheese:

• 5tbsp of butter

• enough slices of whatever bread you prefer to make enough sandwiches

• sliced cheese

To make:

• heat a sautee pan or griddle to low/medium heat

• Butter two slices of bread and place in the warm pan butter side down

• Place sliced cheese on the bread

• Cover the bread and cheese with a pan lid until the cheese is melted

• Put sandwich together

Ingredients:

• 1lb bag of frozen shrimp

• garlic

• olive oil or butter

• lemon

• zucchini, bell peppers or other veggies you have on hand

To Make:

• sautee garlic in butter or olive oil for a few minutes

• Add vegetables and sautee for a few minutes

• Push the vegetables to the side of the pan and add more butter to sautee the shrimp until pink

• Sprinkle with lemon and serve

• Serve with pasta or rice

Ingredients:

• 1 bag of your favorite pasta (penne, manicotti, and shells work great for this!)

• 1 cup mozzarella cheese

• marinara sauce

• chopped spinach.

To Make:

• layer the cooked pasta, marinara, spinach, and mozzarella in a casserole dish

• Layer until full

• Cover with foil and bake at 350 degrees for 35 minutes

• Serve with fresh bread or salad!

Ingredients:

• canned tuna or boiled eggs

• mayonnaise

• mustard to taste

• chopped celery stalks

To Make:

• combine all ingredients above and serve on sandwich bread

• Serve with fruit, salad, or meatless soup!

Ingredients:

• 3 cans of rinsed and drained black beans

• 3 celery stalks chopped

• 1 large onion chopped

• 1 jalapeno (optional) seeded and chopped

• 4 minced garlic cloves

• 1 box of vegetable broth

• 1 can diced tomatoes with green peppers and onions

• seasoning to taste with: 3 tsp cumin, 1 ½ tsp ground coriander, 1 tsp hot sauce, ¼ tsp pepper, 1 bay leaf, 1 tsp lime juice

To Make:

• rinse and drain the cans of black beans and add to a crock pot or stove pot.

• Gently sautee garlic, onions, and jalapeno, then add to pot.

• Add in the other ingredients and bring to a boil.

• Once boiled for 10-12 minutes, bring the heat down to a low simmer until beans are heated through.

Ingredients:

• your favorite salmon cut

• 1 juiced lemon

• salt, pepper, dill

• your choice of rice

To Make:

• season your salmon with the salt, pepper, dill, and ¾ of the juiced lemon

• Boil water for the rice and add the rest of the lemon juice

• Cook rice

• Bake salmon at 350 until done

Ingredients:

• flour tortillas

• 3 cans black beans, rinsed & drained

• 1 can diced tomatoes with green peppers and onions

• 1 can of your choice of enchilada sauce

• shredded cheese

To Make:

• rinse and drain black beans.

• Mix with the diced tomatoes with green peppers and onions.

• Place a scoop of the bean and tomato mixture in a flour tortilla and roll, then place into a casserole dish.

• Do this for as many enchiladas as you would like to make.

• Cover the enchiladas with your enchilada sauce and top with shredded cheese. Bake uncovered at 350 for 20 minutes or until beans are fully cooked.

Ingredients for Fish Tacos:

• 1 pound cod, or similar fish

• salt and pepper

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ¼ teaspoon ground cumin

• ¼ teaspoon chipotle chili powder

• flour or corn tortillas

• pickled onions, for topping

• crumbled cotija cheese, for topping

• fresh cilantro, for topping

• fresh lime wedges, for spritzing

Ingredients for Jalapeño Corn Slaw:

• 1 small green cabbage, thinly sliced

• 2 to 3 ears of grilled corn, corn cut from the cob

• 2 jalapeño peppers, thinly sliced and seeds removed

• ⅓ cup chopped cilantro

• 2 tablespoons freshly squeezed lime juice

• 2 tablespoons olive oil

• salt and pepper

To make:

• Preheat your grill to the highest setting. As a note, I like to grill the corn for the slaw. Sometimes I will do that first and then make the slaw, because the fish cooks so quickly!

• Pat the fish dry with a paper towel. Season it all over with salt and pepper, then sprinkle all over with the spices. Place the fish on a grill pan (or directly on the grates if you’re not using one).

• Place the grill pan directly on the grill. You can also place a few ears of corn on the cob directly on the grill grates to use for the slaw if you didn’t do that yet.

• Grill the fish for 2 to 3 minutes with the lid closed, then gently flip the fish and grill for another 2 to 3 minutes more. It should be flaky and opaque when finished.

• Warm the tortillas if you wish. To assemble the tacos, add the fish on first then top with the slaw, some pickled onions, cotija cheese and cilantro. Spritz with lime.

Jalapeño Corn Slaw

• Place the cabbage, corn peppers and cilantro in a large bowl. Add a big pinch of salt and pepper. Add in the lime juice and the olive oil. Toss a bunch of times with kitchen tongs until combined. Taste and season with more salt and pepper if necessary.

Ingredients:

• 1 cup uncooked orzo

• ¼ cup chopped fresh herbs, like parsley and basil

• 1 lemon, zest freshly grated and then sliced

• 1 tablespoon olive oil

• 6 tablespoons unsalted butter

• 4 garlic cloves, minced

• 4 cod filets, I use ones that are about 4 to 5 ounces each, thawed if frozen

• 1 pound asparagus spears, woody ends removed

• 1 cup cherry tomatoes

• 4 green onions, sliced

• kosher salt and pepper

To make:

• Preheat the oven to 400 degrees F. Have 4 sheets of parchment paper ready to go. Season the cod all over with salt and pepper. As a note, if your asparagus spears are thick, I suggest cutting them in half lengthwise since we're only roasting for 15 minutes.

• Cook the orzo in salted water according to the package directions. This most likely calls for boiling it for 8 to 10 minutes. Drain the orzo and drizzle it with the olive oil. Toss with the fresh lemon zest and the ½ cup chopped herbs.

• While the orzo cooks, make the garlic butter. Heat the butter in a saucepan over low heat until it melts. Stir in the garlic. Remove from the heat.

• Make the parchment paper packet. I use a rectangular sheet of parchment that is 8x12 inches. I fold up short sides. I place ½ cup of the orzo in the center. I add in a few asparagus spears, cherry tomatoes and green onions (all divided evenly between 4 packets). I usually spray the vegetables with some olive oil spray and then season with salt and pepper. Place the cod filet on top.

• Drizzle the fish and vegetables with some of the garlic butter - 1 tablespoon or a little more. Place a lemon slice or 2 on top. Fold up the long edges over the fish until they touch, then fold them down together to one side, continuing to tighten and roll the packet until it’s sealed.

• Place all the packets on a sheet pan. Roast for 15 to 18 minutes, or until the fish is easily flaked with a fork.

• Remove from the oven and serve the packets. If you have extra garlic butter leftover, drizzle it on and serve!

Ingredients:

• 2 pounds salmon, cut into chunks

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• kosher salt and pepper

• 1 tablespoon olive oil

• 4 green onions, thinly sliced

• 1 cup sliced cucumbers, for serving

• 1 large carrot, finely grated, for serving

• jasmine rice, for serving

Bang Bang Sauce:

• ½ cup mayonnaise

• ⅓ cup sweet thai chili sauce

• 2 teaspoons sriracha

• 1 teaspoon honey

• 1 teaspoon rice vinegar

To make:

• Cut the salmon into 1-inch chunks. Season all over with salt and pepper and the smoked paprika and garlic powder, making sure all sides are seasoned.

• Heat the olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer (you may have to do this in a double batch so they all fit). Cook for 2 to 3 minutes until deeply golden brown. Flip each piece of salmon and cook on the other side until golden. At this point, the salmon should be done but you can check by cutting into a piece or two. Transfer the salmon to a large plate and repeat with the remaining salmon if needed.

• Cover the salmon all over with green onions, sprinkling a few more into the bang bang sauce.

• To assemble the bowls, spoon some rice on the bottom. Top with the cucumbers and carrots. Add the salmon. Drizzle the sauce all over the bowls. Serve!

Bang Bang Sauce

• Whisk together the ingredients until creamy and smooth and combined. This stays great in the fridge for a few days.

Ingredients:

• 1 cup (1/2 pound) dry chick peas (not canned)

• 1/2 onion, roughly chopped

• 1 bunch fresh parsley

• 4 cloves garlic

• 1 rounded tablespoon flour

• 1 1/2 teaspoons salt

• 1 teaspoon ground cumin

• 1/2 teaspoon baking soda

• 1/4 teaspoon black pepper

• 1/4 teaspoon crushed red pepper flakes

• 1/2 teaspoon ground coriander

• vegetable oil for frying

• tzaztiki, tahini, or shawarma sauce for dipping

• 1 cup (1/2 pound) dry chick peas (not canned)

• 1/2 onion, roughly chopped

• 1 bunch fresh parsley

• 4 cloves garlic

• 1 rounded tablespoon flour

• 1 1/2 teaspoons salt

• 1 teaspoon ground cumin

• 1/2 teaspoon baking soda

• 1/4 teaspoon black pepper

• 1/4 teaspoon crushed red pepper flakes

• 1/2 teaspoon ground coriander

• vegetable oil for frying

• tzaztiki, tahini, or shawarma sauce for dipping

To make:

• Soak the chickpeas covered with cold water overnight in a large bowl. They will double in size so make sure there's plenty of water.

• Drain the soaked chickpeas well.

• Place the garlic cloves in a food processor and pulse until finely chopped.

• Add parsley leaves and thin stems and chop with garlic.

• Now add the chickpeas, onions, salt peppers, flour, baking soda and coriander. Pulse until everything comes together and is finely chopped. It should hold together. You may add a bit more flour if you need to so that it holds.

• Transfer the mixture in a bowl and cover tightly with wrap. Refrigerate at least 1-2 hours or overnight.

• Heat the oil to about 370 °F.

• Form the falafel balls using a small ice cream scoop. You can also make patties if you prefer (like mini burgers).

• Fry about 5-6 at a time so that they cook evenly and the oil's temperature does not drop too much.

• Fry for about 4-5 minutes or until beautifully golden brown all around.

• Place cooked falafel on a plate lined with paper towels to absorb excess oil.

• Serve these with tzatziki, pita bread and chopped salad (cucumber, bell pepper, onion).

• Enjoy!!

Ingredients:

For the starter:

• 1 cup lukewarm (115 °F) water

• 2 teaspoons granulated sugar

• 1 and ½ teaspoons instant yeast

• ¼ cup bread flour

Remaining Ingredients:

• 3 and ¾ cups (565 grams) bread flour

• 1 and 1/2 teaspoons salt

• 1/4 cup olive oil

• ¾ - 1 cup lukewarm water

• 1-2 sprigs fresh rosemary

• ¼ cup fresh chopped basil leaves

• 1/3 cup chopped Kalamata olives

• 1/3 cup chopped sun-dried tomatoes

• Black sesame seeds for the top

Optional fillings:

• scallions, caramelized onions

To make:

• ​Note: The dough for this recipe can be prepared in a table top stand mixer or in a large bowl and kneaded by hand. If kneading by hand, increase the kneading time to 10 minutes.

• Make the starter: Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 25-30 minutes.

• Note: A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with different yeast. Yeast very rarely goes bad, but when it does, it cannot be used.

• Combine the remaining flour and salt in a bowl and whisk together.

• Add the flour mixture along with the olive oil and remaining water to the yeast mixture. Knead on low speed for 7 minutes. Add the chopped olives and sun-dried tomatoes to the dough and either knead it 1 more minute in the machine or by hand.

• Note: The dough should remain sticky. If it is dry, knead in about ¼ cup more water. A soft sticky dough will yield a light, airy bread.

• ​Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.

• ​Punch down the dough and cut into 2 equal portions.

• ​Line 2 baking trays with parchment paper.

• ​Using your fingertips or a rolling pin, roll out each piece of dough into a rectangle about the same size of the pan, about 10 inches by 14 inches.

• ​This is a rustic bread, so shape it however you like. Rectangular shapes are very common.

• ​Cover with a clean kitchen towel and set aside to rise about 30 minutes.

• In the meantime, preheat the oven to 425 °F, 220 °C.

• ​Place a cast iron pan (or a baking pan) on the bottom rack of the oven to warm up while the oven is preheating.

• ​It is also a good idea to keep a pizza stone on the rack that the bread will bake on. (center rack)

• ​If you do not have a pizza stone, a ceramic tile will do the trick. Just make sure to keep it in the oven while it is preheating. Placing a cold stone/tile in a hot oven will cause it to crack. I leave my stone inside the oven at all times.

• ​The cast iron pan along with the pizza stone/ceramic tile will create bakery style bread.

• After 30 minutes, using your fingertips, press into the dough to create the characteristic dimples of lagana bread.

• Brush the dough with water and sprinkle sesame seeds or your favorite herbs on top.

• ​Bake the trays one at a time.

• ​Place the tray onto the pizza stone/tile and bake for 15 minutes or until the bread is golden.

• ​Allow the bread to rest about 8-10 minutes then serve.

• ​Enjoy!

Check out this free Meatless Meals for Lent cookbook. Little Rose Shop is a Catholic webstore. They crowdsourced from real Catholic families to compile this free cookbook!

We hope you enjoy! Click here.