September brings with it the harvest season. Is many areas, summer is continuing while in others, fall is starting to bring cool evenings. There are several feast days in September that bring joy and inspiration (my favorite – the Feast of Padre Pio!). The simple recipes below are easy enough to make in any kitchen.

September 12: Feast of the Most Holy Name of Mary

Why celebrate this Feast?

The Feast of the Most Holy Name of Mary invites Christians to venerate the name of Mary, the mother of Jesus, and reflects on her role in salvation history. Celebrated since 1513, this feast was officially instituted after the Battle of Vienna in 1683, attributing victory to Mary’s intercession. It is a day to honor Mary’s humility, obedience, and unique role as the Mother of God, and to invoke her name for comfort, protection, and guidance.

Traditional Foods for the Feast of the Most Holy Name of Mary

The Feast of the Most Holy Name of Mary is celebrated with dishes that honor Mary’s purity and grace, often incorporating ingredients symbolizing her attributes. Blueberries or other blue-colored foods, such as a Marian Blueberry Tart, reflect Mary’s traditional color, while simple and pure dishes like rosemary and olive oil flatbread or stuffed artichokes honor her humility and maternal care. These foods represent the love and reverence Christians have for Mary as the Mother of God.

September Recipe for the Most Holy Name of Mary: Blueberry Galette

Ingredients:

• 1 puff pastry sheet, thawed
• 2 cups fresh blueberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 egg or 1 tbsp oil, for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface or silicone sheet. Prick the puff pastry with a fork.
3. In a medium bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla.
4. Pile the blueberry mixture int he middle of the puff pastry. Fold the sides of the puff pastry around the filling, overlapping if necessary. Brush puff pastry with egg or oil.
5. Bake for 45 minutes or until the puff pastry is golden brown on top.
6. Let the galette rest until room temperature. Slice and enjoy!

September 14: Feast of the Holy Cross

What is the Feast of the Holy Cross?

The Feast of the Holy Cross, also known as the Exaltation of the Holy Cross, commemorates the discovery of the True Cross by Saint Helena, the mother of Emperor Constantine, in Jerusalem in 326 AD. This feast celebrates the victory of Christ’s sacrifice and the life-giving power of the cross. It is a day to reflect on the significance of the cross in Christian faith, symbolizing both suffering and salvation, and is a reminder of Christ’s love and redemption for humanity.

Traditional Foods for the Feast of the Holy Cross

Traditional foods for the Feast of the Holy Cross often incorporate ingredients that symbolize the bittersweet nature of the day, such as pomegranates, which represent both the blood of Christ and the promise of eternal life, and walnuts, which symbolize wisdom and endurance. Dishes like pomegranate and walnut salad or baked goods shaped like a cross are common, reflecting the triumph of the cross and the resurrection.

September Recipe for Feast of the Holy Cross: Pomegranate and Walnut Salad

Ingredients:

• 1 cup pomegranate seeds
• 1 cup walnuts, toasted and roughly chopped
• 4 cups mixed greens (such as arugula, spinach, and baby kale)
• 1/2 cup feta cheese, crumbled1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil2 tablespoons pomegranate molasses (or balsamic vinegar)
• 1 tablespoon honey
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, pomegranate seeds, walnuts, red onion, feta cheese, and parsley.
2. In a small bowl, whisk together the olive oil, pomegranate molasses (or balsamic vinegar), honey, lemon juice, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients.
4. Serve immediately as a refreshing starter or side dish.

You may also be interested in…

• Catholic Feast Day Recipes for July
• Catholic Feast Day Recipes for August
• Celebrating Holy Week at Home
• Summer Plans & The Top 10 Lists
• Lemon and Herb Skillet Chicken Breast

September 21: Feast of St. Matthew the Apostle

Why celebrate the Feast of St. Matthew?

Saint Matthew, one of the twelve apostles and the author of the first Gospel, was a tax collector in Capernaum before being called by Jesus to follow Him. Renowned for his evangelization in Judea and beyond, Matthew’s Gospel emphasizes Christ’s fulfillment of Old Testament prophecies and presents Jesus as the Messiah and King. His feast day celebrates his conversion from a sinner to a saint and his role as a faithful disciple who spread the good news of Christ’s teachings.

Traditional Foods for the Feast of St. Matthew

For the Feast of St. Matthew, a tax collector turned apostle, Mediterranean dishes such as fish stew (Bouillabaisse) or grilled fish are traditional, symbolizing Matthew’s role as a “fisher of men.” Other foods like tabbouleh, made with fresh herbs and grains, reflect the transformative new life in Christ, which Matthew embraced. The simplicity of these dishes aligns with the spirit of repentance and renewal that characterizes his conversion.

September Recipe for the Feast of St. Matthew: Bouillabaisse

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 leeks, sliced
• 3 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 4 ripe tomatoes, chopped
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 4 cups fish or seafood stock
• Pinch of saffron threads
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 lb firm white fish (such as cod or haddock), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels or clams, cleaned
• Salt and pepper to tasteFresh parsley, chopped (for garnish
• )Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, leeks, and fennel, and sauté until softened, about 5-7 minutes.
2. Add garlic and cook for another 1-2 minutes.
3. Stir in the chopped tomatoes and tomato paste, cooking until the tomatoes begin to break down, about 5 minutes.
4. Add the white wine and simmer for 2 minutes. Pour in the fish or seafood stock, saffron, bay leaf, and thyme.
5. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
6. Add the fish, shrimp, and mussels or clams to the pot. Cover and simmer until the fish is cooked through and the shellfish have opened, about 5-7 minutes. Discard any shellfish that do not open.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and lemon wedges.

September 23: Feast of Padre Pio

Who is Padre Pio?

Padre Pio, born Francesco Forgione in 1887, was an Italian Capuchin friar and priest known for his deep spirituality, miraculous healings, and the stigmata—wounds resembling those of Christ—that he bore for 50 years. Canonized in 2002, Padre Pio is revered for his dedication to the confessional, his gift of reading souls, and his spiritual advice, which drew pilgrims from around the world. The Feast of Padre Pio honors his life of humility, suffering, and his profound devotion to prayer and the Eucharist.

Traditional Foods for the Feast of Padre Pio

Foods for the Feast of Padre Pio, an Italian saint, typically reflect the rustic simplicity of Italian cuisine. Comforting dishes like Eggplant Parmesan, pasta, and Tuscan soups are popular, honoring Padre Pio’s humble life and deep love for his homeland. Additionally, Italian desserts like cannoli or biscotti are enjoyed to celebrate his joyful spirit and love for sharing meals with others.

September Recipe for Feast of Padre Pio: Foccacia with Rosemary and Olives

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup olive oil (plus more for drizzling)
• 2 tablespoons fresh rosemary, chopped
• 1/2 cup black or green olives, pitted and halved
• Sea salt flakes, for topping

Instructions:

1. In a bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Preheat the oven to 400°F (200°C). Punch down the dough and press it into a greased baking sheet. Use your fingers to dimple the surface.
5. Drizzle olive oil over the dough, and sprinkle with chopped rosemary, olives, and sea salt flakes.
6. Bake for 20-25 minutes, or until golden brown. Let cool slightly before slicing.

September 29: Michaelmas (Feast of Sts. Michael, Gabriel, and Raphael)

What is Michaelmas?

Michaelmas is the feast day of St. Michael the Archangel, along with the archangels Gabriel and Raphael. It is a celebration of St. Michael’s victory over evil and his role as the protector of the Church. Traditionally, Michaelmas marks the end of the harvest season and the beginning of autumn, a time for reflection and renewal. The feast is observed with gratitude for the abundance of the harvest, as well as prayers for protection and guidance from the archangels in the months ahead.

Traditional Foods for Michaelmas

Traditional foods to celebrate Michaelmas often include ingredients from the autumn harvest. Roast goose is a popular dish, symbolizing protection and a successful harvest. Apples, representing the fruits of the season, are often baked into pies or crumbles. Blackberries are also customary, as folklore holds that St. Michael cast the devil out of heaven, who then fell onto a blackberry bush, cursing it; therefore, it’s considered unlucky to pick blackberries after Michaelmas. These foods bring a sense of warmth and festivity to the celebration of St. Michael and the changing season.

September Recipe for Michaelmas: Roast Chicken with Apples and Sage

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
• 3-4 apples, cored and cut into wedges (preferably a firm variety like Granny Smith)
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 cup chicken broth or white wine
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry with paper towels. Rub the entire chicken with olive oil, then season generously with salt, pepper, chopped sage, and thyme, making sure to season inside the cavity as well.
3. Stuff the cavity of the chicken with a few apple wedges, onion quarters, and garlic cloves. You can also place a few apple wedges under the skin if desired for extra flavor.
4. Place the chicken breast-side up in a roasting pan. Arrange the remaining apple wedges and onion around the chicken. Pour the chicken broth or white wine into the pan.
5. Brush the chicken with melted butter, then transfer the roasting pan to the preheated oven. Roast for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy. Baste the chicken with the pan juices every 30 minutes to keep it moist.
6. Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted apples and onions, and spoon some of the pan juices over the chicken.

Which September Feast Day Recipes will you try? Let us know below!

These September Catholic feast day recipes offer a wonderful way to celebrate the deep traditions and delicious flavors tied to each significant day. Delight in creating meals that reflect both your devotion and your passion for great cuisine.

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