If you’re struggling with what you can and can’t eat during Lent, there’s no need to worry. We’ve put together a list of food and drinks you can eat leading up to Easter, while still keeping your expert culinary status.
Challenge your technique and creativity with a seafood paella or with whole fried fish. When you’re avoiding meat entirely, there are plenty of bean dishes that will satisfy your cravings. Mint tea is a soothing substitute for caffeinated beverages and a soft poached pear or fresh fruit salad are satisfying, low-sugar desserts to satisfy your sweet tooth.
'Green' Gumbo (Gumbo Z'Herbes)
This meatless gumbo, made with various greens, is a traditional Lenten dish in Louisiana’s Catholic communities. Ham, sausage, or meat stock is often used in the soup at other times of the year. Get the recipe for ‘Green’ Gumbo (Gumbo Z’Herbes) »
Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde
The fillets of whole roasted fish are easy to remove and serve using a serving fork or spoon, thin knife, or a spatula. Get the recipe for Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde »
Sole Piccata
The recipe for this pan-fried fillet is finished with a white-wine butter sauce laced with lemon, capers, and shallots. Get the recipe for Sole Piccata »
Cod with Egg and Butter Sauce (Þorskur með Eggja og Smjörsósu)
Icelandic home cook Kjartan Ólafsson serves this baked cod dish drizzled with a luscious sauce of butter and chopped hard-boiled eggs at Þorláksmessa, Saint Thorlak’s mass on December 23. Get the recipe for Cod with Egg and Butter Sauce »
Acadian Salt Cod Cakes
Salt cod is mashed with fluffy potatoes to make these bite-size pan-fried cakes from Prince Edward Island. Get the recipe for Acadian Salt Cod Cakes »
Pan-Seared Cod with Spring Vegetables
Writer Isabel Gillies tosses together this summery dish with cod fresh from the Maine shoreline and seasonal garden greens. Rainbow chard, bibb lettuce, spring peas, and fresh herbs contrast with the richness of butter-basted pan-seared cod. Get the recipe for Pan-Seared Cod with Spring Vegetables »
Panko and Herb-Crusted Cod Fillets
Though you’ll often see cod fillets fried on American menus, cooking it under a broiler allows you to add layers of toppings, and the fish’s delicate flavor is brought out and brightened by the tang and aroma of citrus. This large-format recipe uses the full captain’s cut (the meaty top two-thirds of the fillet located near the head). It is relatively even in thickness, making it ideal for roasting and broiling, and can serve a crowd. Get the recipe for Panko and Herb-Crusted Cod Fillets »
Freekeh Salad with Fennel and Chiles
In Bishara’s family tradition, freekeh was prepared as a pilaf of sorts with chicken or meat. But this nutty grain also works well with spring and summer produce, like tomatoes, herbs, and fennel. This dish tastes just as good the second day. Get the recipe for Freekeh Salad with Fennel and Chiles »
Fava Bean, Herb, and Pomegranate Fattoush
Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. Get the recipe for Fava Bean, Herb, and Pomegranate Fattoush »
Swiss Chard with Borlotti Beans (Verdure con Fagioli)
Garlic and aromatic vegetables are folded into this brothy beans-and-greens side dish to add body and an earthy depth. Get the recipe for Swiss Chard with Borlotti Beans (Verdure con Fagioli) »
Mixed Berries and Mint with Berry Shrub
A sweet-sour syrup dresses this refreshing mixed berry salad. Prepare the berries in the morning, and toss the salad with the vinegar and mint immediately before serving. Get the recipe for Mixed Berries and Mint with Berry Shrub »
Shellfish Paella
A well-made paella contains a feast within a single pan. Get the recipe for Shellfish Paella
Moroccan Mint Tea
North African-style sweet tea braced with fresh mint is both soothing and stimulating. Get the recipe for Moroccan Mint Tea »
Frijioles de Olla (Stewed "Pot" Beans)
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods. Get the recipe for Frijioles de Olla »
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