Author: Lenten Season

This cheese paska recipe from the cookbook “From a Monastery Kitchen” is great for those of us who have trouble getting a smooth texture with the traditional farmer’s cheese based paska recipe. It’s delicious!

Serves 4. Lamb Chops Ingredients 8 lamb chops 1 tablespoon mustard 4 tablespoons extra virgin olive oil 2 tablespoons fresh mint, chopped 2 tablespoons fresh thyme, chopped 2 shallots, minced Preparation Marinate the lamb for at least 12 hours. You … Read More

The somber tone of Holy Week is preceded by a two day feast commemorating the resurrection of Lazarus who had been dead for 4 days, and the triumphant entry of our Lord into Jerusalem. It is significant that Holy Week … Read More

[link-preview url=”https://slate.adobe.com/cp/U0cyt/”] “Great Lent and Holy Week are two separate fasts, and two separate celebrations. Great Lent ends on Friday of the fifth week (the day before Lazarus Saturday). Holy Week begins immediately thereafter. Let’s explore the meaning of each … Read More

One of the most versatile breads, naan flat bread can be used for almost anything – from pizzas, dips, sandwiches and more. Simple, quick and delicious!… Read More

This protein-packed dish is easy and tastes great!
… Read More

Dear Faithful,   We have reached the last Sunday of Great Lent.  On this last Sunday, the Church presents before us the quintessential example of repentance—the life of St. Mary of Egypt. The Church has put repentance before us as … Read More

St Zosimas (April 4) was a monk at a certain Palestinian monastery on the outskirts of Caesarea. Having dwelt at the monastery since his childhood, he lived there in asceticism until he reached the age of fifty-three. Then he was … Read More

To wish many years to a family moving away from our church and to let them know that we will miss them, I made a Lenten cake for them. It was a pull-apart cupcake-cake in the shape of a cross. I … Read More