• 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise

  • 1 tablespoon olive oil

  • Coarse salt and ground pepper

  • 1 cup fat-free (skim) milk

  • 3 tablespoons all-purpose flour

  • 2 garlic cloves, minced

  • 1 cup homemade or best-quality store-bought marinara sauce

  • 1/2 cup grated part-skim mozzarella

  • 1/3 cup grated Parmesan



  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

  • Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.


  • Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan.

  • Bake on upper rack until browned and bubbling, 10 to 15 minutes.


  • 1/4 cup mayonnaise

  • 3 cloves garlic, minced

  • 1 tablespoon lemon juice

  • 1/8 cup olive oil

  • 1 cup sliced red bell peppers

  • 1 small zucchini, sliced

  • 1 red onion, sliced

  • 1 small yellow squash, sliced

  • 2 (4-x6-inch) focaccia bread pieces, split horizontally

  • 1/2 cup crumbled feta cheese



  • In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

  • Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil.

  • Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes.

  • The peppers may take a bit longer. Remove from grill, and set aside.  Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables.

  • Enjoy as open faced grilled sandwiches.


  • Asparagus Cashew Rice Pilaf

  • 1/4 cup butter

  • 2 ounces uncooked spaghetti, broken

  • 1/4 cup minced onion

  • 1/2 teaspoon minced garlic

  • 1 1/4 cups uncooked jasmine rice

  • 2 1/4 cups vegetable broth

  • salt and pepper to taste

  • 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces

  • 1/2 cup cashew halves



  • Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in 3spaghetti, cooking until coated with the melted butter and lightly browned.

  • Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

  • Place asparagus in a separate medium saucepan with enough water to cover.</li>

  • Bring to a boil, and cook until tender but firm

  • Mix asparagus and cashew halves into the rice mixture, and serve warm.


  • 1 cup water

  • 1/2 cup uncooked Arborio rice

  • 2 green bell peppers, halved and seeded

  • 1 tablespoon olive oil

  • 2 green onions, thinly sliced

  • 1 teaspoon dried basil

  • 1 teaspoon Italian seasoning

  • 1 teaspoon salt

  • 1 pinch ground black pepper

  • 1 tomato, diced

  • 1/2 cup crumbled feta cheese



  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

  • In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.

  • Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. 

  • While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.

  • Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. 

  • Return to the oven for 5 minutes.

  • Serve immediately. 



These are just a few recipies.  Get creative, have fun, but most importantly, spend time with God during this critical season.  


  • 1 pound uncooked spaghetti

  • 1 cup broccoli florets

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 cup fresh sliced mushrooms

  • 1 cup sliced carrots

  • 2 (8 ounce) cans tomato sauce



  • Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.

  • Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.



  • 1/2 cup seashell pasta

  • 1 cup tomato sauce

  • 1/2 cup mushrooms, diced

  • 1/4 cup crumbled firm silken tofu

  • 1/4 cup shredded mozzarella cheese

  • 2 tablespoons grated Parmesan cheese



  • Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Preheat oven to 400 degrees F (200 degrees C).

  • In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.  In a small casserole dish layer pasta mixture and cheeses.

  • Bake in preheated oven for 30 minutes, or until lightly browned