What is Lent, exactly? It's the annual season of fasting and penitence in preparation for Easter, beginning on Ash Wednesday and lasting 40 weekdays to Easter

Side Door Deli -Quick Fish Lunch Options

Crispy Pollock Sandwich is all made up for you with a warm bun, lettuce and tartar on the side.  Ready to grab and go!

Swai and Thai Sesame Kale Wrap

Ingredients

  • 2 pieces of fried Swai fish from your local Martin’s Side Door Deli
  • ¼ cup of Thai Sesame Kale Sale salad from your local Martin’s Deli
  • Tortillas –choose your favorite!

Instructions

Place on Swai and the Kale salad and wrap up in your favorite large tortilla! Wrap up tightly and enjoy!

Note:  Swai are farm-raised and are a member of the catfish family native to Southeast Asia. Often compared to mild cod and sole, they are an excellent source of omega-3 fatty acids, and they are naturally low in saturated fat and cholesterol. Much like the American catfish, Swai are light, sweet and flaky.

Salmon en Papillote with a variety of Wild Mushrooms

Ingredients

  • 2 8‐oz salmon fillets, no skin
  • Salt and pepper
  • 1 pound fresh mushrooms; enoki, oyster, crimini
  • 2 Tbsp unsalted butter
  • 1 shallot, finely chopped
  • 1 small garlic clove, finely chopped
  • 3 mini sweet peppers (red, green, yellow), finely chopped
  • ½ cup chicken stock or fish stock
  • ½ cup Madeira wine
  • 2 Tbsp finely chopped parsley
  • 1 egg white

Method

1.     Preheat oven to 450F

2.     Season the fillets with salt and pepper.

3.     Roughly chop the mushrooms into medium pieces.

4.     Sauté the mushrooms in butter over medium to high heat until tender, careful not to let the butter burn.

5.     Add shallots and peppers then add garlic and cook about 5 minutes. If the mushrooms release liquid, continue cooking until all the liquid evaporates.

6.     Pour the stock and wine into the pan of mushrooms, sprinkle on the parsley and boil over high heat until the liquids reduce by half.

7.     Let the mixture cool and season it to taste with salt and pepper.

8.     Cut 4 squares of parchment paper about 12”on each side and place a slice of salmon just off center. Spoon on the mushrooms and their cooking liquid.  Add some egg white around the edges. Fold the squares over, pressing against the egg white to create a seal.

9.     Fold the parchment edges over into small straight folds to make a seal.

10.  Bake the en papillotes until they puff up, about 10 minutes per inch of thickness. Fish baked en papillote cooks faster than most baked fish because the fish actually steams. Immediately slide the paper onto a warmed plate and cut open to smell the beautiful aromatics.

11.  Ready to enjoy! Serve with some delicious whole grain item like quinoa, rice pilaf or couscous.

 

Creamy Butternut Squash & Sage Pasta

Don't feel like fish? Try this delcious Lenten Vegetarian Entree.
Serves 4-6

Ingredients

  • 1 tablespoon olive oil
  • 1 large shallot, diced
  • 1 medium/large butternut squash (6 – 8 cups), diced
  • 6 – 7 large sage leaves (about 2 – 3 tablespoons), chopped or 1 tablespoon dried
  • Just a pinch of red pepper flakes
  • Just a pinch of nutmeg
  • 1 1/2 cups vegetable broth
  • 1/2 – 1 cup almond milk, plus more as needed
  • 1 cup cooked cannellini or great northern beans, optional
  • Kosher salt & fresh cracked pepper, to taste
  • 12 – 16 oz pasta of choice
  • Toasted walnuts or pine nuts, to serve

Method

1.     Slice the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook or buy the precut squash in your Martin’s produce dept).

2.     Cook pasta of choice according to package directions, set aside.

3.     In a large pot, heat oil over medium heat, add shallots and saute a 3 -4 minutes or until softened. Add butternut squash and herbs, cook another 4 minutes stirring occasionally.

4.     Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8 – 10 minutes. Let cool a few minutes.

5.     Add milk and beans to the pot to make the sauce creamier and packed with protein. Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). Taste for seasoning. Add back to the pot and heat before serving if necessary.

6.     To serve, add a little sauce to the bottom of your dish. Place pasta on top and cover with more sauce. Top with toasted nuts and fresh cracked pepper and serve with grilled ciabatta!