Pan-Fried Gnocchi with Roasted Tomato Pesto

Most Lents, God does a far better job than I do of picking penances for me. Take this year for example. I thought I’d do the usual no sweets, get to daily Mass more, and go light on Facebook before noon. He laughed and said, “How about bridesmaids’ dresses?”

Seriously.

Trying to find bridesmaids dresses for my postpartum, nursing, 30-something, moms of many bridesmaids, all of whom have completely different body types (and who happen to currently reside in Michigan, Illinois, and Washington State respectively) has been the bane of my existence these past four weeks. Throw in the comments of my (otherwise very supportive) mother, who is less than fond of my color selection, and this Lent almost has me recalling with wistful fondness my “vegan, Mormon, celiac on a diet” Lent.

Almost. Because if that were this Lent, I wouldn’t be eating today’s meatless Friday recipe.

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Simple Lentil Dhal

It is one of the great ironies of the culinary world. Few things on earth are as tasty and hearty as a simple Indian Dhal. But few thing things on earth are also as unappetizing looking as a simple Indian Dhal.

In theory, I knew this. But I was so excited to share this tasty vegetarian recipe with you this week, that I completely forgot about its less than photogenic qualities…until it came time for Dhal’s photoshoot.

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Creamy Curried Lentils

Sorry there hasn’t been much food blogging these past couple of weeks. I’ve been traveling, traveling, traveling—including to beautiful South Carolina, where I gave a talk for the Diocese of Charleston—and writing, writing, writing—big project, ghosty one, all very hush, hush.

Both have been fun and helped pay the bills, but neither have allowed time for much cooking. Tuesday night, however, I finally had a couple hours alone in my kitchen and set about satisfying the craving I’ve had for all of my wandering, writing days…or at least the last 10 of them.

Creamy Curried Lentils.

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