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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.

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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. 

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Brady Stiller, author of Your Life is a Story

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