Bear Woznick

Stephanie Mann

Dr Kyle Washut

Kevin Prendergast

Dr John Bergsma

Rita Heikenfeld

Gary Michuta

Courtney Brown

Danielle Bean

Fr John Nepil

Fr Boniface Hicks

Brady Stiller

Switch to Catholic Radio for Lent! Download our PDF,  cut up the cards, and hand them out to your friends who are looking for something edifying to listen to during Lent…

Switch to Catholic Radio for Lent – Download and Print

*****

Good morning! On today’s show, Matt Swaim and Anna Mitchell talk to Rita Heikenfeld about more meatless recipe ideas for Lent. Other guests include Courtney Brown from Ruah Woods to discuss Theology of the Body, and Gary Michuta from Hands On Apologetics. Plus all the latest news, weather, sports, and more…

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Prayer of St. Hilary of Poitiers

Father, keep us from vain strife of words.
Grant to us constant profession of the Truth!
Preserve us in a true and undefiled faith
so that we may hold fast to that
which we professed when we were baptized
in the Name of the Father, Son and Holy Spirit,
that we may have Thee for our Father,
that we may abide in Thy Son
and in the fellowship of the Holy Spirit.
Through Jesus Christ, Our Lord.

*****

RECIPES FROM RITA: WHOLE WHEAT SPAGHETTI WITH LEMON AND BASIL, TOPPED WITH SALMON AND TOASTED BREAD CRUMBS

This is so yummy, and if you don’t have capers, no worries. They do lend a briny, sort of salty flavor which we love. 

Ingredients:

Spaghetti

1/2 pound whole-wheat or regular spaghetti
Several handfuls  fresh baby spinach leaves, arugula, mixed greens – whatever – a good two cups or so

1 large clove garlic, minced
2 tablespoons extra-virgin olive oil plus more for drizzling
1-2 teaspoons dried basil

2-3  tablespoons lemon juice

1-3 tablespoons capers, rinsed – I used a generous 1 tablespoon and smooshed them down a bit
1/2 teaspoon ea salt and pepper, plus more for seasoning

Fish

1 tablespoon olive oil
3-4 (4-ounce) pieces salmon

For garnish: toasted bread crumbs and Parmesan

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Right before it’s done, stir in greens to let them wilt a little bit. 

Now while the pasta is cooking, in a large bowl, stir together minced garlic, olive oil, basil, capers and lemon juice. Set aside until pasta is done.

Meanwhile, cook the salmon.  Drizzle a tablespoon of olive oil into a nonstick pan and get it hot over medium heat. 

Season fish to taste, then cook a couple minutes or so on each side – it won’t take long to cook. I usually let it cook to what I call the “cook line” before turning –  look at the side of the fish and when it’s cooked halfway up, then turn. Don’t overcook!! 

After pasta is done, drain – just use tongs to pull the pasta and greens out of the water and let a little water cling to it – helps moisten the sauce. Put in large bowl, then add the garlic, olive oil, basil, capers and lemon juice. Toss and add salt and pepper. Drizzle with a bit more oil. 

Put on plates and serve salmon on top. Sprinkle with toasted bread crumbs and Parmesan. 

How to toast bread crumbs:

Just heat a tiny bit of butter or olive oil in a skillet, stir in fresh bread crumbs until golden, stirring all the while. This only takes a couple of minutes. 

*****

Brady Stiller, author of Your Life is a Story

Full list of guests

Switch to Catholic Radio for Lent!&nbsp;<a href="https://www.sacredheartradio.com/wp-content/uploads/2025/03/Switch-Cards.pdf">Download our PDF</a>, &nbsp;cut up the cards, and hand them out to your friends who are looking for something edifying to listen to during Lent&hellip;
<a href="https://www.sacredheartradio.com/wp-content/uploads/2025/03/Switch-Cards.pdf">Switch to Catholic Radio for Lent &ndash; Download and Print</a>
*****
Good morning! On today&rsquo;s show, Matt Swaim and Anna Mitchell talk to Rita Heikenfeld about more meatless recipe ideas for Lent. Other guests include Courtney Brown from Ruah Woods to discuss Theology of the Body, and Gary Michuta from Hands On Apologetics. Plus all the latest news, weather, sports, and more&hellip;
*****
Prayer of St. Hilary of Poitiers
Father, keep us from vain strife of words. Grant to us constant profession of the Truth! Preserve us in a true and undefiled faith so that we may hold fast to that which we professed when we were baptized in the Name of the Father, Son and Holy Spirit, that we may have Thee for our Father, that we may abide in Thy Son and in the fellowship of the Holy Spirit. Through Jesus Christ, Our Lord.
*****
RECIPES FROM RITA: WHOLE WHEAT SPAGHETTI WITH LEMON AND BASIL, TOPPED WITH SALMON AND TOASTED BREAD CRUMBS
This is so yummy, and if you don&rsquo;t have capers, no worries. They do lend a briny, sort of salty flavor which we love.&nbsp;
Ingredients:
Spaghetti
1/2 pound whole-wheat or regular spaghetti Several handfuls&nbsp; fresh baby spinach leaves, arugula, mixed greens &ndash; whatever &ndash; a good two cups or so
1 large clove garlic, minced 2 tablespoons extra-virgin olive oil plus more for drizzling 1-2 teaspoons dried basil
2-3&nbsp; tablespoons lemon juice
1-3 tablespoons capers, rinsed &ndash; I used a generous 1 tablespoon and smooshed them down a bit 1/2 teaspoon ea salt and pepper, plus more for seasoning
Fish
1 tablespoon olive oil 3-4 (4-ounce) pieces salmon
For garnish:&nbsp;toasted bread crumbs and Parmesan
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the&nbsp;bite, stirring occasionally, about 8 to 10 minutes. Right before it&rsquo;s done, stir in greens to let them wilt a little bit.&nbsp;
Now while the pasta is cooking, in a large bowl, stir together minced garlic, olive oil, basil, capers and lemon juice. Set aside until pasta is done.
Meanwhile, cook the salmon.&nbsp; Drizzle a tablespoon of olive oil into a nonstick pan and get it hot over medium heat.&nbsp;
Season fish to taste, then cook a couple minutes or so on each side &ndash; it won&rsquo;t take long to cook. I usually let it cook to what I call the &ldquo;cook line&rdquo; before turning &ndash;&nbsp; look at the side of the fish and when it&rsquo;s cooked halfway up, then turn. Don&rsquo;t overcook!!&nbsp;
After pasta is done, drain &ndash; just use tongs to pull the pasta and greens out of the water and let a little water cling to it &ndash; helps moisten the sauce. Put in large bowl, then add the garlic, olive oil, basil, capers and lemon juice. Toss and add salt and pepper. Drizzle with a bit more oil.&nbsp;
Put on plates and serve salmon on top. Sprinkle with toasted bread crumbs and Parmesan.&nbsp;
How to toast bread crumbs:
Just heat a tiny bit of butter or olive oil in a skillet, stir in fresh bread crumbs until golden, stirring all the while. This only takes a couple of minutes.&nbsp;
*****
Brady Stiller, author of&nbsp;<a href="https://www.amazon.com/Your-Life-Story-Chesterton-Paradox/dp/1685780911">Your Life is a Story</a>
<a href="https://www.sacredheartradio.com/local/20005">Full list of guests</a>

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. 

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. <a href="https://www.ewtn.com/radio/podcasts/son-rise-morning-show-~NZ"></a>

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