Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Jim Schroeder to talk about maintaining mental health as things open up from the pandemic. Other guests include Kevin Prendergast on good and bad forms of meditation, Joseph Pearce on Catholic themes in Shakespeare, and Katie Prejean McGrady with resources to help us better understand Catholic social teaching. Plus news, weather, sports and more…
Katie Prejean McGrady is online at avemariapress.com.
Kevin Prendergast is online at athenaeum.edu.
Dr. James Schroeder is online at james-schroeder.com.
Joseph Pearce, author of The Quest for Shakespeare
Dr. John Bergsma, author of A Catholic Guide to the Bible: The Old Testament
Rita Heikenfeld is online at abouteating.com.
Wilfrid Stinissen, author of Bread that is Broken.
Matt Fradd is online at mattfradd.com.
John Hehman is online at covingtoncharities.org.
Dr. John Pepino is online at instituteofcatholicculture.org.
Fr. Jeffrey Kirby, author of Thy Kingdom Come
Msgr Charles Pope, author of blog.adw.org.
RITA HEIKENFELD’S STRAWBERRY FETA SPINACH SALAD
4 cups baby spinach or regular spinach, torn into pieces
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 container strawberries, sliced
1 cup walnuts, toasted and chopped
Feta cheese – as much as you like
Whisk together oil, vinegar and pepper. Pour over spinach. Toss to combine, then add strawberries and nuts and toss again. Add feta and combine.
RITA HEIKENFELD’S CLASSIC STRAWBERRY SPINACH SALAD
An acquaintance shared this recipe. It’s among the most popular versions of this classic salad.
10-12 oz. fresh spinach, torn if large, or enough to serve 4 persons
(If you have any other salad greens, toss some of those in if you like, as well)
2 tablespoons sesame seeds
1 tablespoon poppy seeds
Up to 1/2 cup sugar – start with 1/4 cup
1/2 cup olive oil
1/4 cup white balsamic, regular balsamic, white wine vinegar or regular white vinegar or bit more to taste
Couple dashes Worcestershire sauce
Minced onion to taste – start with 1 tablespoon
Strawberries, a quart or so, sliced
Paprika – optional but a few pinches are nice
1/3 cup slivered almonds, toasted just a bit
Whisk together seeds, sugar, olive oil, vinegar, Worcestershire, onion and paprika. Chill about an hour or longer.
Combine spinach, strawberries and almonds. Pour dressing over salad, and toss.
Jack’s chocolate covered strawberries
1 pound strawberries with stems
12 oz. favorite chocolate morsels
Rinse, but do not hull berries. Drain and pat completely dry. Melt chocolate and remove from heat while you still see some lumps. Stir until smooth. Holding berries by stem, dip 3/4 way up. Set on sprayed pan or parchment paper. Put in frig, uncovered, to set. Store, covered, in frig for a day.
Make these with dark chocolate for anti-oxidant qualities!