Zesty Beet Orange Salad

Salad bars are a real favorite at the Convent. They always bring a happy response from the sisters. With a variety of so many healthy wholesome food to choose from, everyone is sure to find something they like. Recently we roasted fresh beets intending to use them in a familiar salad. While they were being cut up my eyes fell on some beautiful oranges nearby- loving the colors of both I could not resist the urge to combine them. The result was a very different dish from what it started out to be! Not only did the rich colors complement each other, so did their flavors. Baking beets brings out their flavor as no other way of cooking them can. Combining them with fresh orange zest and fruit, red onions and red wine vinegar gives them a surprising zip and mouthwatering brightness.

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Zesty Beet Orange Salad
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
1hour
PREP TIME
30minutes
READY IN
1.5hours

Ingredients

Instructions

  1. Place beets in a foil lined pan and roast for an hour or until tender. Cool. Peel and cut into wedges.
  2. Place oil and vinegar into a mixing bowl.
  3. Grate 1 tablespoon full of the red onion into the bowl.
  4. Zest 1 tablespoon of orange rind into the bowl.
  5. Add finely chopped parsley, 1 tablespoon onion salt, freshly ground black pepper and marmalade.
  6. Whisk together and pour over beets. Cut rind off from oranges and cut fruit into slices or wedges. Combine with beets.

 

Vegetable and Lentil Soup from a Monastery Kitchen

Our Lenten journey has begun.  The church has been dressed in violet and our promises to God for these forty days have been made.  The chants for the season speak of hope, transformation and a return to God.  In the monastery, it is traditional to simplify life, not only in our work but also in our attitudes and our eating.  Many monastic houses fast from meat during Lent – a simple soup and bread for lunch and dinner are the norm.  As we harvest the last of our winter squash from our garden, this simple yet hearty soup is the perfect beginning to this special season of the church year.

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Vegetable and Lentil Soup from a Monastery Kitchen
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
25minutes
PREP TIME
45minutes
READY IN
75minutes

Ingredients

Instructions

  1. Melt the butter and olive oil in a heavy bottomed stock pot. Add the diced leeks, celery, carrots, parsnips, butternut squash and a small amount of the dill and parsley and sauté until golden and the vegetables are beginning to soften, stirring occasionally. Adjust the heat so the vegetables are sauteing, but not burning.
  2. Add the lentils and continue to sauté for a few more minutes.
  3. Add 6 cups of hot chicken or vegetable stock and freshly ground pepper (to taste)
  4. Cook for about 8 min. over medium heat, simmer, but do not boil.
  5. Add the diced zucchini and continue simmering until the lentils are cooked and the vegetables are softened, about 15 min.
  6. Remove from heat and add the baby spinach, the herbs and the lemon zest and juice and adjust seasonings with salt and pepper. If desired, serve with grated parmesan cheese.

Lamb Shanks Ossobuco

As we head into the cold, long days of winter, I find myself craving comfort food that warms every part of you. A bowl of steaming stew, perfect buttery mashed potatoes or even a simple bowl of spaghetti Bolognese can fill the bill on any particular day.

I found lamb shanks on sale at the store this week and was delighted to pair them with this ossobuco style recipe for the ultimate comfort food. Usually made with veal, lamb is a nice change and the succulent meat falls off the bone when made overnight in your slow cooker. The word literally means hollow-bone and refers to the middle part of the hind shank, which has tender meat around the marrowbone. Served with risotto or polenta, ossobuco makes a delicious and satisfying meal.

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Lamb Shanks Ossobuco
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
6hours in slow cooker
PREP TIME
30minutes
READY IN
7hours

Ingredients

Instructions

  1. Cut through the tendon that connects the meat to the bone at the bottom of the shank -this will allow the meat to bunch up nicely. Season the shanks generously with salt and pepper.
  2. Heat a large frying cast iron skillet or heavy fry pan over high heat. Add 2 tablespoons of olive oil, and brown the shanks a couple at a time, turning until dark brown all over (browning creates a great depth of flavor you get once they’re cooked). Set the shanks aside in a slow cooker.
  3. Reduce the heat to medium and add the 3 Tbsp. olive oil, butter, onions, carrot, celery and garlic to the same frying pan. Cook, stirring, for 10 minutes until the vegetables are golden and soft.
  4. Turn up the heat to high, add the wine, bring to a rapid simmer and let it bubble for 30 seconds or so to burn off the alcohol.
  5. Add the tomato paste, thyme, rosemary, stock, tomatoes, bay leaves and sugar to the pan and stir to combine. Pour or spoon carefully over the shanks. Cover with the lid and cook in the slow cooker on low for 6 hrs., spooning liquid over the shanks every now and then. The meat should be almost falling off the bone by the end.
  6. Gently remove the shanks using tongs or a large spoon (careful as they will be very delicate) and set aside in a dish covered in foil.
  7. Put the cooking into a large saucepan, add the butter to the sauce and boil for about 10 minutes to reduce slightly, or until it’ a nice pouring sauce. You may need to add 2-3 tsp cornstarch mixed with 1/4 cup cold water to thicken it up. Season to taste with salt and cracked pepper.
  8. Serve the shanks over creamy mashed potatoes, polenta or risotto alongside steamed green vegetables. Pour the sauce generously over the top. Sprinkle with parsley and lemon zest if you like. Andiamo mangiare!

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Brother Lawrence’s Stuffed Turkey Cutlets

After a dramatic religious conversion, young soldier Nicholas Herman decided to devote his life to following God and learning more about Christ. He joined a monastery and took the name Brother Lawrence of the Resurrection. There, he spent the rest of his life working in the kitchen and repairing his brothers’ sandals. But during his decades of doing seemingly menial jobs, Brother Lawrence discovered a profound truth about having a relationship with God: Experiencing His presence can—and shouldhappen everywhere.  He spent his life serving others.  His letters were later compiled into the now classic book The Practice of the Presence of God.

“He does not ask much of us, merely a thought of Him from time to time, a little act of adoration, sometimes to ask for His grace, sometimes to offer Him your sufferings, at other times to thank Him for the graces, past and present, He has bestowed on you, in the midst of your troubles to take solace in Him as often as you can. Lift up your heart to Him during your meals and in company; the least little remembrance will always be the most pleasing to Him. One need not cry out very loudly; He is nearer to us than we think.”  ― Brother Lawrence, The Practice of the Presence of God

 

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Brother Lawrence's Stuffed Turkey Cutlets
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15 mins
PREP TIME
10mins
READY IN
30 mins

Ingredients

Instructions

  1. ​Between 2 sheets of plastic wrap, pound your turkey cutlets with a meat hammer until thin. Melt 2 Tbsp. each of butter and olive oil in a stove to oven safe skillet such as Calphalon or cast iron. Add your sliced onion and saute until lightly golden and soft. Add baby spinach, sun dried tomatoes, herbs and cook over low heat until soft and fragrant. Add the garlic (if desired) and wine. Cook over low heat until the flavors absorb into the tomatoes and onions.
  2. ​Lay your turkey cutlets on a cutting board. Zest the lemon over each one. Lay your mozzarella cheese on one end. Spoon the onion mixture over your cheese, and then top with a generous grating of fresh Parmesan. Starting w/ the cheese end, roll up each cutlet tightly. Sprinkle some bread crumbs into a shallow bowl, and roll each cutlet in to coat.
  3. ​Add the remaining 2 Tbsp of butter and olive oil back to your pan, melt over medium heat and add the cutlets. Sautée each side of the cutlets until golden and then place the skillet in a 300 degree oven for about 12​-15​ min. to cook through.
  4. Take the remaining spinach,and microwave for about one minute until just limp. Sprinkle with onion salt and lay on a platter. Place the cutlets on top of the spinach to serve. Pour the juices along the sides of the cutlets just before serving.

cuetlet2

Summertime Spinach and Turkey Cutlet Salad

This salad is a lovely and light “one platter” meal for those hot summer days. The warmth of the cutlets over the chilled baby spinach, cooks the leaves slightly, allowing you to bite into a refreshing combination of textures — soft and crunchy. I first served this on a hot day in Italy, and was taken by not only the beauty of the fabulous colors on the platter, but also the lemony and nutty flavors of the greens. Arugula can be substituted for the spinach, which will give it a more “peppery” flavor. Accompanied by a freshly made basket of rolls, you now have an elegant lunch. Andiamo Mangiare!

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Summertime Spinach and Turkey Cutlet Salad
SERVINGS
6
CHANGE SERVING SIZE
COOK TIME
20mins
PREP TIME
20mins
READY IN
1hr

Ingredients

Instructions

  1. Make your coating for the cutlets according to instructions above
  2. Salad Dressing: Mix all ingredients in a jar and shake well to combine. Taste and adjust seasonings as needed.
  3. Coating for Cutlets: Combine all of the above in a blender until fine crumbs are made – adjust seasonings to taste If cutlets are thick, pound with meat hammer until the cutlets are about ¼” thick. Put coating mixture in a small pan and coat both sides of the cutlets well with the crumbs.
  4. Coat the bottom of a cast iron or other heavy duty skillet with olive oil and 1 Tablespoon of butter (to prevent burning) and heat. Once sizzling, reduce the heat to medium, add the cutlets and brown on both sides. Tip: don’t turn the cutlets over until they are ready to “release” from the pan or else all the coating will come off the cutlet!
  5. Meanwhile, prepare your vegetables and fruit for the salad (slicing etc)
  6. Fill the bottom of your serving platter w/ the baby spinach and toss lightly with the dressing and then a sprinkling of onion salt and fresh parmesan cheese (or dress in a bowl and transfer to platter afterwards).
  7. Once the cutlets are cooked and while they are still warm, lay them over the bed of baby spinach, overlapping slightly to create some height in the center of your platter. Your baby spinach is going to cook slightly from the heat of the warm cutlets.
  8. Creatively, arrange your fruit and vegetables on top of the meat, and finish with a sprinkling of freshly grated parmesan cheese and red onion.
  9. Serve while the cutlets are still warm.

Bacon Asparagus Roll-Ups

Springtime is asparagus time! When I was just a young novice  one of my most favorite morning responsibilities was to check the asparagus patch. What a way to start the day!  The sight of new spears shooting up through the soil was an absolute delight. Then to calculate how many would reach their full height by the end of the day was a “lifegiving” exercise.

Because their growth is so rapid and so obvious from hour to hour, it is unlike most other growing edibles except perhaps mushrooms. In any case, the sight, as well as the taste, of asparagus still pleases me to no end.
Whether it be out in the garden straight from the soil, whether it be simmered and slightly salted right out of the pot at the stove  or  topped with hollandaise at the dinner table, I always welcome them.

Now that they are so popular roasted I have come up with this simple version that many people seem to like ……bacon wrapped and roasted with a touch of brown sugar and crispy crumb topping.

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Bacon Asparagus Roll-Ups
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15-20mins
PREP TIME
10mins
READY IN
25-30mins

Ingredients

Instructions

  1. Heat oven to 400º Fahrenheit. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel; toss well.
  2. Microwave bacon till fat is melted and the slices are easy to roll around the asparagus.
  3. Divide asparagus into 4 equal bundles. Loosely wrap each bundle with one slice of bacon. Press brown sugar onto bacon. Press crumbs onto sugared bacon. Place prepared asparagus into shallow baking dish. Brush asparagus tips with oil. Bake uncovered until bacon is crisp – 15”-20”.