Laetare Sunday – 4th Sunday in Lent

Today is Laetare Sunday. I’ve always considered myself to be a learned Catholic, with a fairly strong grasp on Church Teachings and traditions. I will confess, I hadn’t a clue what Laetare Sunday meant until recently.

This is the 4th Sunday in the Lenten Season. It marks the half-way point. Rejoice, O Jerusalem – for today we are to be encouraged with our Lenten Journey and see ahead, knowing that this too shall come to pass with the joy of Easter Sunday. Laetare Sunday has a counterpart in the Advent Season, with the third Sunday of Advent. All the other Sundays of Advent are purple, but the 3rd Sunday we light a Rose or Pink Candle. It is a turning point in the journey, just as today is a turning point in our Lenten Season.

As always throughout the year, Sundays belong to the Lord. They are meant to celebrate with great joy. It is not just a day of rest, but a day for relection. As we gather with those we hold dear, let us call to mind the blessings we have recieved by the grace of God. Blessings are not found in your zip code, the make of car you drive or the lables on your clothes. God could care less about material things. To love and be loved is a blessing – a great blessing. To care for others is a blessing. To walk through life humbled is a virtue, one that brings forth a closeness with God in ways we dare not imagine. Thank you, God, for this day. In Christ’s name, thank you.

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Laetare Sunday Feast
Greek Salad with Kalamáta Olives
Mediterranean Skillet Chicken with Tomatoes
Mediterranean Yellow Rice

Greek Salad with Kalamáta Olives
The Salad
1 head Romaine Lettuce
2 Firm Red Tomatoes
1 English Cucumber
1 small Red Onion
1 cup Kalamáta Olives, pitted

Wash lettuce well. Tear leaves into bite-size pieces. Spin or pat dry. Place lettuce into a large bowl or serving platter.

Cut tomatoes in half, core and seed each half. Cut tomatoes into large pieces. Add tomatoes to the lettuce.

Cut cucumber lengthwise in half. Cut each half in half again to create quarter strips. Cut the strips of cucumber width-wise into 1-inch sticks. Add to the lettuce mixture.

Peel and thinly slice the red onion into rings. Break up the rings and add to the salad bowl. Cut olives in half, toss into the salad mixture.

Toss salad well to evenly distribute the vegetables throughout the bowl or platter. Cover and chill until ready to serve.

The Dressing
3 tablespoons Olive Oil, extra-virgin best
1 lemon, freshly squeezed
1/2 teaspoon dried Oregano
Kosher Salt to taste
Freshly ground Black Pepper to taste
1/2 cup Feta Cheese, crumbled

Measure olive oil in a non-reactive container such as a jar with a tight-fitting lid. Squeeze lemon over the olive oil. Add oregano, a pinch or so of salt and the fresh ground pepper. Shake jar to emulsify the ingredients. Taste and adjust seasoning as desired. Set aside until ready to use.

To serve: Shake dressing well, pour over the salad. Toss to coat in the dressing mixture. Crumble feta cheese over the top and serve.

Mediterranean Skillet Chicken
4 boneless Chicken breasts
Salt to taste
Black Pepper to taste
16 pitted Greek Olives, sliced
3 tablespoons Capers
3 tablespoons Basil Olive Oil
1 pint Grape Tomatoes

Heat oven to 475-degrees.

Season chicken breasts with salt and pepper, set aside. Drain olives, slice and set aside. Rinse capers, pat dry and set aside.

In a large ovenproof skillet, heat oil over medium heat. Add seasoned breasts and cook until golden brown, about 3 minutes per side. Remove skillet from heat.

Scatter tomatoes, olives and capers around the chicken. Place skillet, uncovered, into the heated oven. Bake breasts for about 15 minutes or until cooked through, with an internal temperature of 165-degrees.

Mediterranean Yellow Rice
1/4 cup Pine Nuts
1/2 Yellow Onion
3 Garlic Cloves
2 tablespoons Basil Olive Oil
1 cup Jasmine Rice
2 cups Chicken Stock
1 teaspoon Turmeric
Pinch Crush Oregano
1/4 teaspoon Cumin
Black Pepper to taste

Place pine nuts in a small, dry pan over medium heat. Toast nuts until golden-brown, about 3 minutes, shaking pan often to prevent burning. Set aside. Peel and finely mince half the onion. Peel and finely mince garlic, set aside.

Heat olive oil in a medium saucepan over medium heat. Add onions, sauté for 2 minutes. Add garlic, continue to sauté for another minute. Scatter rice into the pan, lightly toast for about 2 minutes, stirring constantly.

Add chicken stock and turmeric to the rice. Place oregano in the palm of your hand, then crush it between your fingers into the pan. Season with cumin and black pepper. Bring rice to a boil, cover and reduce heat to a simmer.

Simmer for 25 minutes or until the liquid has been absorbed. Remove from heat, let sit for 5 minutes. Remove cover; fluff with a fork and stir in the toasted pine nuts.

Transfer to a serving bowl.

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Let my tongue be silenced, if I ever forget You!