As Holy Week approached this year, I felt overwhelmed. There was so much I wanted to say, and yet the words were not forthcoming. Instead, a question rose inside me. What is the true meaning and message behind Holy Week?
Imagine my surprise when I typed that very question into my search and the first thing that popped up was an AI summary of the key points regarding Holy Week. AI? It has no soul. And yet I was surprised by the wording and message contained within an artificial summary.
Palm Sunday – Jesus’ triumphant entry into Jerusalem
Maundy Thursday – Jesus instituted the Eucharist
Good Friday – The crucifixion and death of Jesus, with an emphasize on sacrifice and redemption
Holy Saturday – A time for reflection and mourning
Easter Sunday – the Resurrection of Christ, symbolizing hope, renewal and victory over sin and death.
I would have to say AI nailed it. But then again, artificial intelligence can only make a summarization based on the information given. Obviously Biblical teaching of faith was fed into this man-made brain. Faith. It is the answer to everything. Believing, without knowing is the crust of faith. It is trusting. We too can summarize based on what we can see all around us. Behold the beauty of a sunrise. Smell the flowers in bloom. Feel the wind against your face. There you will find the essence of God’s existence in the world. None of the world around us was an accident.
Just as nature is given the gift of renewal in sprig, we are given the gift of renewal in Easter. It begins with Holy Week as we enter into the city and stand as witnesses of the sacrifices made for us then and now. Lord, I am not worthy that you should come under my roof. But say the word, and my soul shall be healed.
Blessed be this Holy Week.
Mediterranean Chicken Cutlets
8 oz Brown Mushrooms
14 oz Grape Tomatoes
4 Garlic Cloves
1 tablespoons Oregano, divided
1 teaspoon Salt, divided
1 teaspoons Black Pepper, divided
4 Chicken Breast Cutlets
1/2 cup Flour for the chicken
Olive Oil as needed
2 teaspoons Flour for the sauce
1/2 cup White Wine
1/2 Lemon
3/4 cup Chicken Stock
Handful Baby Spinach
Clean mushrooms, trim and slice in half. Cut tomatoes in half. Peel and mince garlic. In a small bowl mix together 1/2 tablespoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Pat chicken cutlets dry. Sprinkle the chicken with the seasoning mix on both sides. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
Heat 2 tablespoons olive oil in a large skillet (with lid). Brown cutlets 3 minutes per side. Transfer chicken to a plate and hold.
In the same skillet, add more olive oil if needed. Add the mushrooms and sauté briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tablespoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle with 2 teaspoons flour. Cook for another 3 minutes or so, stirring regularly.
Add wine to the skillet, cook briefly to reduce slightly. Cut lemon in half, squeeze juice of half the lemon into the skillet. Add chicken stock. Bring the liquid to a boil, return chicken cutlets and heat briefly, about 3 minutes.
Cover skillet, reduce heat to low. Simmer for another 8 minutes until the chicken is fully cooked and tender. Scatter spinach into the pan, remove from heat and allow leaves to wilt just before serving.
Orzo Rice Pilaf
3 tablespoons Butter
1/2 cup Orzo Pasta
2 Garlic Cloves
1 cup White Rice
2-1/2 cups Chicken Stock
Kosher Salt to taste
Fresh Black Pepper to taste
2 Basil Leaves for garnish
In a sauce pot over medium low heat, melt the butter. Once the butter is melted, stir in the dry Orzo and cook just until the pasta begins to brown. Peel and press garlic directly over the pasta. Sauté until fragrant, about 30 seconds.
Stir in the rice and chicken stock. Increase heat to high and bring the rice to a rolling boil. Reduce heat to just above a simmer (medium-low); cover and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.
Remove from heat, keep covered and let stand for 5 minutes. Uncover, fluff with a fork. Taste and adjust seasoning as needed with salt and pepper.
While the rice is cooking, cut thin ribbons of basil leaves and set aside. When ready to serve, place the rice in a serving bowl, garnish with basil and enjoy.
Roasted Asparagus and Tomatoes with Feta
1 bunch Asparagus
3 tablespoons fresh Thyme Leaves
3 tablespoons Olive Oil
Kosher Salt to tste
Fresh Black Pepper to taste
Handful Grape Tomatoes
1/2 cup Crumbled Feta
Snap woody ends from each asparagus spear. Strip thyme leaves from the sprigs. Set aside.
Cover a baking sheet with foil. Spread trimmed asparagus evenly on the sheet pan. Drizzle with oil. Season with salt and pepper. Toss to coat evenly.
Adjust oven rack about 4 inches from heat source, heat broiler. Place baking sheet under the broiler for 3 minutes. Remove pan and give it a quick shake to rotate the asparagus. Add small tomatoes and sprinkle everything with fresh thyme leaves. Place under the broiler until tomatoes beginning to blister, about 3 minutes longer.
Arrange asparagus and tomatoes on a serving platter. Sprinkle with crumbled feta and enjoy.
Say to daughter Zion,
“Behold, your king comes to you,
meek and riding on an ass,
and on a colt, the foal of a beast of burden.”
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