The first week of Lent was full of slow days and cozy nights, as it coincided with a few days off of work. I was able to sink into the Lenten traditions of baking sourdough, serving tasty fish, and exploring different ways to enjoy meals even when turning towards a lighter, meat-free meal plan.

A Hearty Meal for Non Fasting Days

The night before Ash Wednesday, otherwise known as Shrove Tuesday or Mardi Gras, marked the last time we would be settling in for a stick-to-your-ribs dinner – at least for a few days. I decided on a Classic Meatloaf – a dish that compensates it’s ordinary appearance with savory flavor and a full belly.

I didn’t use a singular recipe, but took bits and bobs from different ones online. An interesting addition was the use of Stove Top Stuffing Mix instead of the usual Italian Breadcrumbs that I always have on hand. I always have a box or two of stuffing mix leftover from Thanksgiving – it’s an item I buy for a just-in-case situation (even though that never seems to happen). For this night, though – it was meant to be, and it always gives me an extra rush of adrenaline when I get to use up a pantry item that I otherwise don’t ever a have a use for. Score!

As the meatloaf was packed into a tin and baking away in the oven, I had plans for a tower of Sweet Potato Mash that was streaked with maple syrup and sprinkled with chives. It only seemed natural to make another smushed-up dish alongside the solid brick of a meatloaf slice. It was as simple as chopping, boiling, smashing, and then mixing up the potatoes with a glossy drizzle of syrup. A recipe is almost unnecessary.

Peeping in between the meatloaf and the mash is a big bowl of mixed greens, something I buy in the off-season and something I grow a ton of in the planting season. It’s a standard table item in our house, and makes its appearance for every meal (yes – even breakfast). More on that later!

Traditional Sourdough for the Kitchen Table

I don’t have a name for my sourdough starter, but it’s been with us for about two years. She has survived, so I believe I bestow a name upon her. If you have any name ideas, put them in the comments below!

I was lucky this year that Ash Wednesday fell on a school break, which means I was able to attend mass and receive ashes. In the past, I was only able to do the latter after a long day of work and afterschool pick-up. It was a beautiful service, one that made the day of fasting a bit easier to handle (plus – I could still feel that meatloaf and mash from the night before).

Baking bread and preparing fish for Ash Wednesday dinner is a tradition as old as time. I use an overnight proof method that has never failed me yet, and I have Feast at Home to thank for it. I am not a baker as much as I am a cook, and I do not kid myself into thinking that I can develop a pristine bread recipe in the little time I have between work and rest. With that in mind, an overnight proof method was just what I needed to ensure I was able to put fresh bread on the table with little active time.

It’s not entirely technical, though I still read the recipe every time to ensure I get the weights correct. Measuring by weight rather than by cup had been the best advice I’ve ever followed. Just look at these beauties below!

A Fish Dinner to go with The Bread

Fish is standard fare in our house, with due respect given to my seafood-allergic husband. I take good care of him, I promise!

But I can’t sustain the Mediterranean culture without a good deal of fish, so I take advantage of any opportunity I have to make up some delicious seafood.

Tilapia has always been both affordable and accessible for us – plus, I can buy it frozen in bulk. As quickly as I was able to defrost the fish, I was able to melt the butter, squeeze some lemon, and toss in some capers. That’s the thing I love about fish – it’s so fast to make without skimping on the flavor.

It goes without saying that the bread above was slathered in the flavor-packed juices of the skillet below.

A Whole Grain Protein-Packed Breakfast Bowl

When there’s a day of fasting ahead of me, I ensure I have a solid breakfast to take me through the day. It’s no secret that I spend significant time stocking my pantry full of grains that don’t just include rice. I also consider making a good breakfast as necessary as breathing, so the bowl I prepared below was a win-win.

Quinoa packs a good amount of protein – a complete protein, I’ve since learned, as it contains all the amino acids necessary to digest it. I added a handful of almonds and a tumble of blueberries to make it a breakfast worth fasting for. When one tends to suffer from anemia, as I do, this kind of breakfast takes care of all the blood sugar and metabolic needs to make it to the next meal.

I have to admit, the kids aren’t a fan of the almonds. It’s no loss to take them out and substitute with a banana. Actually, there’s no way to lose when there’s grains and fruit in a bowl!

What Have You Been Eating Lately? Share in the Comments!

The highlights of this past week reminded me that as long as there’s good food on the table, everything else seems to take care of itself. The season of Lent has always been a time of renewal and refreshment, and eating together as a family takes on a whole new meaning.

When every dish is prepared with intention, every meal is an act of love and prayer itself. I’d love to know the meals you make for the Lenten season! Share below!

More to come next week. Have a Blessed Sunday ✝️