Holy Week: menu for every day

ApproachingHoly Week, which in 2021 will be from April 26 to May 1. The longest and most serious Lent of the year is coming to an end. Finally, there is the most severe period – Holy Week.

The Orthodox menu at this time should exclude not only meat and fish products, eggs and milk, but also dishes cooked on fire and even vegetable oil. During Holy Week, it is recommended to eat only once a day.

If you strictly adhere to fasting, then Holy Week, the menu of which corresponds to the church canons, is as follows: on Monday, Tuesday, Wednesday, Thursday and Saturday, dry eating without vegetable oil is allowed, i.e. vegetable food, raw, pickled or canned vegetables and fruits, dried fruits, nuts, bread, honey, juices. The exception is Good Friday, during which complete abstinence from food is required.

But even with such strict fasting, you can prepare delicious, healthy and varied dishes from the permitted products. Read the Holy Week menu from MustHub.

Monday

Mushroom salad with vegetables

Ingredients:

• 300 g pickled mushrooms,
• 1 tomato,
• 1 bell pepper,
• 0.5 onion,
• dill,
• 1 tablespoon brine or vinegar,
• salt to taste.

Preparation:

1. Drain the liquid from the mushrooms. Cut the large mushrooms, leave the small ones whole.
2. Cut the onion into thin half-rings, sprinkle with vinegar or brine.
3. Cut the bell pepper into strips.
4. Cut the tomatoes into slices.
5. Dill is crushed.
6. Combine all the vegetables, add the mushrooms, season the salad with brine to taste, add salt and mix..

Tuesday

Vegetable salad with dried tomatoes

Ingredients:

• 4 tomatoes,
• 1 cucumber,
• 0.5 red onion,
• 1 bunch salad mix,
• 50 g dried tomatoes,
• 1 tablespoon sesame seeds,
• lemon juice to taste,
• salt to taste.

Preparation:

1. Cut tomatoes and cucumbers into slices.
2. Cut the onion into thin half-rings.
3. Chop the sun-dried tomatoes.
4. Put the vegetables on the salad mix, add lemon juice, salt, sprinkle with sesame seeds and mix gently. 

Wednesday

Celery salad with ginger

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Ingredients:

• 2 pcs celery stalks,
• 0.7 cm ginger root,
• 0.5 green apple,
• 50 g walnuts,
• dill,
• 1 tablespoon lemon juice,
• salt to taste.

Preparation:

1. Cut the celery and apple into cubes.
2. Nuts are crushed.
3. Rub the ginger.
4. Finely chop the dill.
5. Combine all the ingredients and mix. Season the salad with lemon juice, salt and mix.

Thursday

Salad with beans and oranges

Ingredients:

• 400g canned red beans,
• 1 orange,
• green onions,
• 1 clove of garlic,
• bunch of coriander,
• dried herbs (oregano, basil),
• ground black pepper to taste,
• salt to taste.

Preparation:

1. Remove the zest from the orange and squeeze out the juice.
2. Whisk the garlic, zest and herbs in a blender, then add the orange juice and whisk again.
3. Drain the liquid from the beans, wash with boiled water and dry.
4. Chop the green onions and coriander, combine with the beans, add the dressing and mix.

Saturday

Carrot salad with nuts

Ingredients:

• 4 carrots,
• 50 g of nut mix (walnuts, hazelnuts, cashews),
• 30 g of raisins,
• 0.5 lemon,
• a bunch of parsley,
• 1 tablespoon mustard,
• 1 teaspoon of honey,
• salt to taste,

Preparation:

1. From the lemon, rub the zest and squeeze out the juice.
2. Mix lemon juice, zest, mustard, honey, salt, pepper and mix until smooth.
3. Grate the carrots on a Korean grater.
4. Chop the nuts.
5. Finely chop the parsley.
6. Mix carrots, parsley, raisins and nuts.
7. Fill the salad with dressing, stir and let stand for 15 minutes.

Bon Appetit!