During the Lenten season, the faithful abstain from meat on Fridays and undertake specific fasts on both Ash Wednesdays and Good Friday as a way of remembering Christ’s 40 days in the desert and preparing for His Crucifixion.
At the National Shrine of St. Jude, we have thoughtfully curated a collection of Lent-friendly recipes. These culinary creations aim to not only cater to your taste buds but also enhance the shared experience of reflection and devotion for you and your family throughout this sacred season.
Focusing on prayer, fasting, and almsgiving during Lent is an important way to foster a sense of community and spiritual nourishment. May the grace of God be with you throughout this season of renewal, in anticipation of the joy of Easter.
FISH TACOS
INGREDIENTS
- 1 pound white fish fillets (tilapia or cod)
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- vegetable oil
- 8 small tortillas
- 2 cups shredded cabbage
- 1/2 cup chopped cilantro
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
DIRECTIONS
Mix the flour, cornmeal, cumin, chili powder, salt, and pepper in a bowl. Dip the fish fillets in the beaten egg, then coat with the flour mixture. Fry the fish in vegetable oil until golden brown and cooked through. For the slaw, mix the shredded cabbage, cilantro, mayonnaise, lime juice, salt, and pepper in a bowl. Warm tortillas in a pan. Assemble the tacos and serve with lime wedges.
GRILLED CHEESE
INGREDIENTS
- sliced sourdough bread
- 1/4 cup grated Swiss cheese
- 1/4 grated white cheddar cheese
- 1/2 onion, sliced
- 1/4 cup grated parmesan cheese
- 2 tomatoes, sliced
- 2 tablespoon butter
- 1 tablespoon pesto
DIRECTIONS
In a small skillet on medium-high heat, sweat down the sliced onion in 1 tablespoon of butter until caramelized. While the onion cooks, lightly spread the rest of the butter on the outside of the sliced bread. Spread pesto on the other side of the bread. Top slices of bread, pesto side up, with a mix of
grated Swiss, cheddar, and parmesan cheese, caramelized onions, and tomato slices. Close the sandwich. In a medium-sized skillet on medium-high heat, grill each side of the sandwich until the cheese is melted and the bread is toasted.
LENTIL SOUP
INGREDIENTS
- 2 cups diced yellow onions
- 2-3 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup dry lentils
- 1 bay leaf
- 4 tablespoons fresh lemon juice
- 32 oz canned chopped tomatoes
- 1 15-ounce jar of artichoke hearts drained
- 1/4 teaspoon crushed red pepper flakes
- 4-6 cups low sodium broth of choice
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
DIRECTIONS
Add onions and garlic to a large saucepan with olive oil and sauté on medium heat for about 5 minutes, until golden. Add the 4 cups broth, water, cumin, coriander, lentils, bay leaf, lemon juice, tomatoes, artichoke hearts, and crushed red pepper and bring to a boil. Lower the heat and simmer for about 20-30 minutes or until the lentils are tender. Add additional chicken broth if desire less thickness. Remove and discard the bay leaf. Add salt and pepper to taste.
POTATO PANCAKES
INGREDIENTS
- 2 pounds russet potatoes (about 4 large)
- 1/4 cup grated onion
- 2 eggs, slightly beaten
- 2 tablespoon flour
- 1/2 tablespoon baking powder
- 3/4 tablespoon salt
- Dash pepper
- Dash nutmeg
DIRECTIONS
Grate potatoes, and squeeze through cheesecloth to get out almost all of the juice. Mix in all other ingredients. Shape into thin, 3-inch round patties. Pan fry in oil, turning halfway through, until golden brown. Serve with sour cream, syrup, or apple sauce.
QUICHE
INGREDIENTS
- 1 cup sliced mushrooms
- 1 cup chopped onion
- 1/2 cup butter
- 3 cloves garlic, minced
- 1 10-ounce package of frozen chopped spinach, thawed and drained
- 16-ounce package shredded parmesan cheese
- 18-ounce package of shredded Swiss cheese
- 19-inch unbaked pie crust
- 6 eggs, beaten
- 2/3 cup cream
- 1 cup milk
- Salt and pepper to taste
DIRECTIONS
Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Sauté garlic, onion, and mushrooms until lightly browned. Stir in spinach, mushrooms, Swiss, and 1/2 cup parmesan cheese. Season with salt and pepper. Add to pie crust. In a medium bowl, whisk together eggs, cream, milk, and salt and pepper. Pour carefully over the spinach mixture into the pie crust. Lightly tap, or jiggle to help the egg mixture to thoroughly combine with the spinach mixture. Bake in preheated oven for 15 minutes. Sprinkle top with remaining parmesan cheese, and bake an additional 30 to 40 minutes, until set in center or knife comes out clean. Allow to stand 10 minutes before serving.
VEGETABLE LASAGNA
INGREDIENTS
- 6-ounce can of tomato paste
- 8-ounce can of tomato sauce
- 16-ounce crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 3/4 cups water
- 2 eggs
- 1 pint ricotta cheese
- 1/2 teaspoon salt
- 1 10-ounce package of frozen chopped spinach, thawed and drained
- 1 package shredded Parmesan cheese
- 1 package shredded mozzarella cheese
- 1 16-ounce box of lasagna noodles
DIRECTIONS
Preheat oven to 350 degrees. In a medium saucepan add tomato sauce, tomato paste, crushed tomatoes, 6-ounce water, oregano, basil, garlic, and salt and pepper to taste. Bring to a boil and let simmer for at least 1 hour. In a large pot boil lasagna noodles until they are slightly undercooked (4- 6 mins). Remove noodles from the pot and rinse under cold water. In a medium bowl, beat the eggs and combine them with the ricotta, salt, spinach, and 1/4 cup of Parmesan cheese. Spread sauce into the prepared baking dish. Layer enough noodles to cover the sauce, spread with half the spinach mixture, and half the mozzarella cheese, and top with sauce. Repeat layers, with ingredients. Top with sauce and parmesan cheese. Bake for 1 hour. Let stand for 10 minutes before cutting and serving.
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Find more Lent-friendly recipes at https://www.shrineofstjude.org/learn/lent-recipes
