Source: Catherine Marshall ("When You Fast") - http://www.amazon.com/When-You-Fast-Recipes-Seasons/dp/088141
If cannellini beans (white kidney beans) are not available, user another white bean, such as Great Northern. Tomatoes may be omitted if desired.
Course: Main Dish
119-ounce cancannellini beansdrained, rinsed, and 2 T liquid reserved
6Tred wine vinegar
3/4tprepared yellow mustard
Black pepperfreshly ground
Place tomatoes, green pepper, celery, scallions, garlic, parsley, and beans in a serving bowl.
In a small bowl, combine the vinegar, sugar, salt, mustard, and the 2 T reserved bean liquid with pepper to taste. Whisk vigorously with a small whisk or a fork until the sugar is dissolved, and the liquid is slightly thickened. Pour over the vegetables in the serving bowl and toss gently to combine. Allow to sit at room temperature, covered with plastic wrap, for about 1 hour to marinate.
Using a regular or slotted spoon, place portions of the mixture in pita halves or over toasted bread, not allowing all the dressing to drain away.
This recipe from the recipe book “From a Monastery Kitchen” is a classic Pascha basket recipe – a delicious, rich bread topped with a sweet glaze. Often, people in my parish put their Paschal candles in the top of the bread.
Source: Whole Foods Market Servings: 6 Toss with peeled, cooked shrimp to make a complete meal Ingredients 2 teaspoons extra virgin olive oil 1 medium zucchini, halved and thinly sliced 1 1/4 teaspoons fine sea salt, divided 1 1/4 cups quinoa, rinsed for 1 minute under running water 2 1/2 cups water Zest of 1…