Friday’s Ember Days of Summer

Today is the first Friday following Pentecost Sunday. It is the second of three Ember Days of Summer. Ember Days are an opportunity to give thanks to God. Thanks for all He has created.

Summer is a time to give thanks for the wheat. As a girl, I can remember a summer spend in Colorado. While you might not think wheat fields when you think of Colorado, I do. I can remember walking back to my aunt’s house at the end of a day of exploring. The sun was just beginning to set as my cousins and I walked home through a wheat field. Standing in that field, watching the sun hang low, I was so filled with the spirit. Life was beautiful. Simple and beautiful. His creations surround us. Look up – look out. His beauty is everywhere.

Lord God almighty, You never cease to give many riches in the dew that falls from heaven and the nourishment for life in the fertility of soil. We give thanks to You for the fruits of the earth, and the bounty of the sea. May we see you in all that is good. Amen.

Ember Days Tilapia Scampi Supper
Lemony Tilapia Scampi
Jasmine Vegetable Rice Pilaf
Smoky Pan-Seared Asparagus

Lemony Tilapia Scampi
8 Garlic Cloves
3/4 cup Butter
1-1/2 teaspoons Lemon Juice
4 (6 oz) Tilapia Fillets
1 tablespoon dried Parsley
1 Lemon for garnish

Heat oven to 350 degrees. Spray a baking dish with cooking spray, set aside.

Peel garlic, cut cloves in half. Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.

Rinse and pat dry fillets. Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.

Bake in the heated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

Slice lemon, garnish tilapia with a lemon twist when serving.

Jasmine Vegetable Rice Pilaf
1 small White Onion
1 cup frozen Peas and Carrots Mix
2 tablespoon Vegetable Oil
Salt to taste
Black Pepper to taste
1 teaspoon Minced Garlic from a jar
1 cup Jasmine Rice
1-1/2 cups Chicken Stock

Peel and finely dice onion, set aside. Place peas and carrots in a strainer. Rinse with cold water to gently thaw, drain and set aside.

Heat oil in saucepan over medium heat, add onions salt and pepper, cook 4 minutes, until tender, add garlic and cook another minute.

Add rice, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken broth, bring to boil, reduce heat to medium low, cover, simmer for about 20 minutes or until liquid has adsorbed and the rice is tender.

Uncover, fluff with a fork. Serve and enjoy.

Smoky Pan-Seared Asparagus
1 lb Asparagus
1 tablespoon Basil 0live Oil
1 tablespoon Butter
1/2 Lemon, juices freshly squeezed
Kosher Salt to taste
Freshly ground Black Pepper to taste

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long.

In a large frying pan, heat the olive oil and butter to sizzling. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned more or less evenly, about 10-15 minutes depending on the thickness of the asparagus. The spears will remain mainly green, with patches of crispy brown. Check for doneness by tasting a spear. It should be tender but slightly al dente.

Sprinkle the asparagus with lemon juice, salt and pepper, and transfer to a serving platter or individual plates.

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Today is also National Iced Tea Day. Iced Tea is the perfect complement to this amazing Ember Days meal. Enjoy!