These recipes are for fasting days when fish, wine and oil are allowed, such as many of the days during the Apostles’ Fast and on weekends during the Nativity Fast.
Shellfish such as crab, lobster, shrimp, scallops, mussels and clams are allowed on all fast days. Since shellfish are not grouped with fish, you will find dishes with shellfish on other pages of the cookbook.
Sauteed Greens with Salmon
Makes 4+ servings.
Ingredients
Large bunch of greens: collard, kale, mustard–whatever you have available.
A chunk of smoked salmon, crumbled
A clove or two of garlic (minced)
2 TBS oil
red pepper flakes (optional)
salt and pepper to taste
Directions
Heat oil in frying pan and put in chopped greens, and put the lid on top of pan to help shrink down the greens (2 min), evenly stir greens, add garlic and sauté for another 2 min. then at the last minute add your salmon, cook just for 1 more min. Greens should be cooked, but still retain bright color.
Remove from heat and add salt, pepper and red pepper flakes to taste.
Submitted by Melissa K.
Tuna and Olive Salad (GF)
This tuna salad works well for a gluten-free lunch with mixed greens or as it was originally intended–as a sandwich filling. We served these sandwiches for lunch at one of our Fall Women’s Retreats.
Makes 4 servings. Easy to multiply for large groups!
Ingredients
1/4 cup mayo (substitute Vegenaise)
2 T fresh lemon juice
2 (6oz) cans light tuna packed in olive oil, drained
1/2 c roasted red peppers, drained and chopped
10 kalamata olives
1 large celery rib, chopped
2 T finely chopped red onion
1 baguette, if making sandwiches
green leaf lettuce
Directions
Make tuna salad: Whisk together mayo and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Layer baguette wtih lettuce, tuna salad, and top piece of baguette.
Submitted by Jennifer D. via Thomaida H. Originally from Gourmet Magazine, June 2000.
