This Lent, we have an opportunity to fast and sacrifice from certain foods.  Yet Lent also provides us a chance to be creative, bold, and daring in our attempts to follow the letter and the spirit of the Lenten Practices.  So I’ve provided a rather delicious, not so simple, but definitely family-friendly recipe fit for a true food lover.

Scallops (Serves 2):
6 scallops per serving (3 per person)
½ cup sweet corn flakes
2 Tbs olive oil
1 tsp salt
½ tsp pepper
Instructions:

Sweet Pea Risotto (Serves 2):
1 cup arborio rice
1 Tbs butter
2 Tbs olive oil
1 cup sweet peas blanched and pureed
1 shallot, minced
1 clove garlic, minced
1 tsp salt
½ tsp pepper
3-4 Tbs grated Parmesan cheese
2 cups white wine
1 quart vegetable stock (or more depending on desired consistency)

Instructions for Scallops:
Rinse scallops in cold water and dry with a paper towel.  Season with salt and pepper.  Dredge both sides of the scallops in the corn flakes.  Heat olive oil in a nonstick pan.  Place scallops in the oil and sear both sides of the scallops, 3-5 minutes on each side.  Remove from oil and rest before serving.

Instructions for Risotto:
Heat olive oil and butter over medium heat.  Sweat shallots and garlic.  Add rice, and mix and stir until rice becomes slightly translucent.  Add white wine, and stir until wine practically evaporates.  Add the pea puree and one cup of broth at a time until rice is fully cooked.  Before serving, add Parmesan cheese.

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Mushrooms Stuffed with Honey Sausages

INGREDIENTS

Olive oil

Mushrooms

Sausage

Honey

Blue Cheese

Fresh Spinach

INSTRUCTIONS

Add olive oil to Pan.  Cut stems off large mushrooms and place cap-up in the pan.  Carmelize  for a few minutes.  Remove casing from sausage. Form meat into mini meatballs  and cook in a second pan.  Add ½ cup water and allow meat to cook in the steam.  Add a few tablespoons of honey and blue cheese to the pan.  Fill mushrooms with meatballs and pour honey sauce over top.  Add Spinach to the pan and sauté for a few minutes. Plate spinach on place mushrooms around it in a circle.

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Ingredients

1.5 cups olives

Garlic

Anchovies 

Lemon

Parsley

1 baugette 

Instructions  

Add olive oil into pan over low heat.   Slice baguette and place in pan.   
Add  olives,  garlic, one anchovy,  lemon juice and fresh parsley  to a food processor.  Blend for a few minutes, adding additional olive oil as needed.  Sprinkle with salt.   Remove bread from pan and spoon olive paste on top.

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