Today we’re celebrating Asian and Pacific Islander Heritage Month with a delicious, sweet sticky rice recipe! We invite you to scroll through the Smithsonian Asian Pacific American Center’s "Care Package" and read/listen to/watch Asians, Indians, Native Hawaiians and Pacific Islanders demonstrate their heritages and cultures and discuss their lived experiences.
 

The 2nd Sunday in May (May 11) is World Fair Trade Day. It encourages us to make Fair Trade purchases that promote Principles of the Franciscan Economy and gain economic justice, taking a stand for workers, farmers, and business around the world.  Try a delicious recipe for Banana “Nice” Cream and explore Fair Trade products like coffee, tea,nuts, chocolate and bananas!

As we celebrate Arab American Heritage Month this April, try out this recipe using the Arabic spice blend “za’atar” and learn about its historical significance. Watch this short video on the geopolitics of harvesting za’atar, and write to the Editor of your local newspaper or contact your representative to speak up for Palestinians living under illegal occupation.

Convenience is “king” in the typical US kitchen. “From scratch” cooking doesn’t have to be drudgery, and is a great way to limit consumption of  the many “ultra-processed” foods that line our grocery shelves. You are invited to make a quick recipe for Baking Mix and enjoy simple or fancy pancakes from a few pantry staples. 

Enjoy a family recipe for Crispy Pan Fried Fish and read the Story about Fish for the Future. Join in to help FSPA and the Sierra Club to STOP LINE 5. Line 5 is a fossil fuel pipeline that puts in jeopardy the waterways, land and way of life of tribal people and all creatures who need clean water. You can even create simple origami fish to protect Sister water!

The Seasoned Franciscan is back with a recipe for Fresh, Healthy Sprouts! You are invited to contribute to its focus on Cooking Joyfully. Going forward, each post’s Story section will connect the recipe or its ingredients to an FSPA Provocative Movement or a Laudato Si Goal.  You will be offered links for learning and acting on Franciscan values. Also, enjoy a Story of Sprouting Seeds: Physically, Spiritually and in Actions to Effect Policy.

The grape harvest is near. In Italy, some folks grab handfuls of red grapes to top a celebratory flat bread called “Spianata for the “Madonna of the August Harvest”. Sprinkled with sugar, the grapes burst in the oven, creating a sweet syrup. Delicious bread for August 15, the Feast of Mary’s Assumption into heaven!

Many gardeners plant zucchini, but somehow they don’t remember in May exactly how many zucchini will appear in July. This Summer Zucchini Pasta Recipe is retaliation. It's cooked in one pot, with mostly raw ingredients, and is perfect on a hot summer night. This post also includes a summer prayer to be receptive to the life force of God in us and in all.

Mexican foods are popular and it's tomatillo time in the garden. Enjoy “Quick Roasted Tomatillo Salsita” aka salsa verde.  The recipe comes from Pati Jinich, a chef and a Border Ambassador, says the Council of the Americas. Her PBS series “La Frontera” which means “the border”, explores the food, culture and challenges on and south of the U.S. / Mexico border.

Garlic season has more than a culinary value in our family. Planting it in early October with my grandfather’s instructions is a fall ritual. Roasted Garlic White Chicken Pizza is one of the first recipes we enjoy after the harvest. The mild, creamy roasted garlic sauce makes it!  Get the recipe and tips for to plant, cook and preserve garlic.

Dill weed is great in potato salad, macaroni salad, fish and seafood like shrimp! Dill weed and lemon are great on fresh salmon or trout just out of the oven or frying pan.  In a recipe for “Sauteed Shrimp Cakes”, Chef Joe Randall pays homage to African American food and makes use of fresh dill and easy Herb Mustard sauce that will melt in your mouth!

Seasonal transitions take time. And so seasonal eaters observe and learn what is in season...and wait.  These days, we wait until local green beans are ripe and just tender to make Three Bean Salad. When beans and other favorite seasonal foods arrive, we taste, enjoy and offer mindful gratitude.  Praise to you, for Sister Earth!