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Saint Gianna Molla studied for her medical degree in Milan, and later specialized in pediatrics at the University of Milan. This restaurant-quality Chicken Milanese recipe also includes a tasty arugula and citrus salad, sure to get a doctor’s approval, and comes together in only 30 minutes, which any working mom can appreciate.

They are heavily spiced, sweetened with currants or raisins, and marked with a cross on top. We bake them each year and take them to the cemetery with us on All Souls’ Day, to exchange with friends who meet us there to pray for the dead.

Pope St. John Paul II’s favorite food, famously, is a puffed pastry and custard cream dessert now known as kremówka papieska or “papal cream cake.” Other than that, he was known for eating whatever was placed before him, and not making his food preferences known. I’d like to think that the Polish nuns who did his cooking might have occasionally made him something like this one-pan kielbasa skillet dinner!

Saint Blaise is the patron saint against throat ailments. What better way to remember this saint all year long than with this tasty and effective, all-natural throat soothing concoction? It’s time-tested, simple, and convenient. The jars are so pretty, they make great gifts for teachers and co-workers.

In Sweden, Saint Lucy saffron buns (also known as lussekatter) are eaten throughout Advent and especially on the feast of Saint Lucy. The curled S-shape with two raisins, reminds us of St. Lucy’s eyes. This dough comes together easily with a stand mixer, or by hand if you’re willing to work for it! If you don’t have vodka on hand to soak the saffron threads, just add them to the milk instead. All-purpose flour can be substituted. Kids love to help roll the dough, shape the curled-S eyes, and add the raisins.

The name of this rather obscure cocktail comes from a legend in which young maidens would seek to find the name of their true love by sipping on lavender brew while invoking Saint Luke with the words: “Saint Luke, be kind to me. In my dreams, let my true love see.”

To celebrate the feast we like to remember Matthew’s counting table and have silver dollar pancakes for dinner. This recipe makes great pancakes of any size.

Okay, it’s really “eclairs,” we know. But these delicious desserts have the perfect name for the feast of St. Clare!

A downloadable calendar to use with your July Medallions!

One of the best parts of my high school career was eating at the home of a friend who came from an Italian-American family. Every meal his mom cooked was amazing, but the most fun were the days when they would invite big groups of kids for what we called Pasta Alla Tavola or “Pasta on the Table.” Mrs. Vitale would dump pots of pasta with butter and parmesan cheese in the middle of the “table.” Then we would all eat it . . . with our hands. It was the BEST. It’s perfect for the feast of St. Joseph. As a carpenter, Joseph worked with his hands. In honor of his day, we eat with our hands! It’s not much of a “recipe,” per se, but here it is . . .

Saint Katharine Drexel was born in 1858. She was a wealthy Philadelphia socialite before renouncing the world and dedicating her fortune to the founding an order of nuns devoted to the service of black and Native American people in the American southwest and Haiti. Philadelphians Pat and Harry Olivieri are credited with inventing what’s now known as the Philly Cheesesteak Sandwich in the early 1930s. Mother Katharine lived to the ripe old age of 96 and died in 1955, but I don’t have any information about whether she ever enjoyed a Philly Cheesesteak herself.

A downloadable calendar to use with your February Medallions!

Making dried orange slices at home is easy, if not quick. They store beautifully and are useful as garnishes for beverages and desserts, or for snacks, and can also be strung up as festive holiday decor or added to potpourri. Bonus: They make the house smell great! Nota Bene: This same technique can be used for any type of orange, and also other citrus fruits.

At the birthday party, I serve blue food, as blue is Mary’s favorite color!

Learn more about Saint John the Baptist by reading about him in the bible, simply turn your spinner to reveal a new verse about his life!

Show some love for this relatively new Marian feast day by praying this prayer composed in her honor by Pope Francis in 2013.

On (or around) the feast of Epiphany we like to throw one last Christmas party, because it’s still Christmas! We encourage novelty Christmas accessories for the occasion. Because the Three Wise Men are traditionally understood to have come from different continents: Europe (Melchior), Asia (Caspar) and Africa (Balthasar), I like to serve various international “parcel”-type finger foods, so that our dinner spread is as universal as our Catholic/catholic faith.

I first saw this recipe in one of those parish fundraiser cookbooks at my grandmother’s house in Memphis, TN. It was called six-can soup, because each of the ingredients comes in a can. I like it as a simple, tasty, easy-to-assemble meal that’s all non-perishable. It can all be stored in a cupboard in case of unexpected guests or days when all of a sudden it’s 5:15pm and I haven’t planned dinner. It’s perfect for Saint Martin’s Day because all those cans can be put to good use as punched-tin lanterns. Just combine all the ingredients in a soup pot or the insert of a slow-cooker or instant pot the day before. Keep it in the fridge until you’re ready to heat it for your meal. Fill all the empty cans with water and put them in the freezer overnight. Then the next day, remove a can and place it on a large folded towel to keep it steady and protect your surface. Freehand or following a pattern, use a hammer, chisel, & awl (or nail) to create a pattern of holes in the can through which candle light can shine. Be sure to punch two holes at the top so you can secure a handle. Remove the ice by soaking in hot water when you’re done. Add a handle of wire or string and a tealight or votive candle and enjoy a traditional Martinmas lantern walk and a warm soup dinner in honor of the good bishop Saint Martin of Tours.

November 20 is often colloquially called “Christ the King,” but I prefer the longer, more of an absolute title “The Solemnity of Our Lord, Jesus Christ, King of the Universe.” It’s a name that seems deserving of quite a celebration, right? Right! Because it also marks the end of the liturgical year; Advent starts the new Church calendar. For this feast, a king cake seems appropriate, but Mardi Gras season has dibs on that recipe. So, we like this deliciously tart lemon cake, made in mini bundt molds to look like little crowns. I’d like to add some universe-y decorations some day, like star sprinkles, but I haven’t tried it yet - bonus points if you do!

Oeufs à la coque are traditionally served in a dedicated egg cup with mouillettes (toast fingers) on the side. If you don’t own egg cups, a napkin ring or an inch-and-a-half of a paper towel tube makes an acceptable substitute.

Inspired by St. Teresa’s writing on the interior castle, this historical English dessert, traditionally called “Castle Pudding”, is steamed in the microwave for a quick, tasty dessert, perfect for the fall!

Perfect for Lent, homemade pretzels are a great way to jump into bread making. Pretzels are historically associated with Lent, as their traditional shape is meant to look like arms folded in prayer ( with a twist!). This easy recipe makes chewy, yeasty homemade soft pretzels in only 40 minutes. My kids love to make the Lenten pretzels, even if the ones they make don’t necessarily end up looking pretzel-like. Don’t be scared of the baking soda bath. That’s what gives the pretzels their dark brown color and distinctive chewy texture. You can do it!

Another option for a warm spiced beverage on a cool day is mulled cider. Putting it together at home is simple and tastes so much better than pre-made! One spice bag will flavor up to 8 quarts of mulled cider in one batch. Just keep the ratio of one part orange to three parts apple juice.

The beauty of this traditional Rwandan milk tea is in its simplicity: just black tea, warm spicy ginger, milk, and sugar. It’s lovely hot or cold.

Eighteenth-century Jesuit missionaries like Father Sébastien Rale and Father Joseph-François Lafitau described the making and use of maple syrup by the indigenous peoples with whom they lived. Making maple snow taffy is a simple way to enjoy maple syrup as Saint Kateri might have! As you might have gathered from the name, this treat is usually enjoyed during the winter. We don’t have snow at our house, ever. So we might as well make this treat in the summer. All that’s required is to bring real 100% pure maple syrup to a boil, then pour it over “snow” (we make our own in a blender). It cools to a sticky maple taffy that can be rolled up onto a stick. We like to use backyard sticks, as they seem more authentic, but if you prefer your treats to be 100% tree bark-free you might prefer a popsicle stick. P.S. Snowball fight!

I was pretty excited to learn that there was in fact a traditional pastry meant to be eaten on Good Friday, and considered so Catholic that their sale was forbidden by decree of Elizabeth I (not a fan of Catholics). When I first looked up the recipe, they seemed awfully sweet and tasty for such a somber day. However, my love of tradition won out and now, I actually think their deliciousness adds to the mortification of having them for a collation. We WANT to eat ten of them, but we only eat two (and they are small). If you prefer, you can omit the icing cross and instead cut a cross into the top of each bun before baking.

Super simple, but sooooo fancy, fruit water is a perfect addition to tea parties, luncheons, and . . . water fights? I think so, anyway. It’s most flavorful when prepared ahead of time and left to steep for 2-4 hours (not more than 10-12). But it’s fun to set out various bowls of ingredients and let kids build their own concoctions and eat/drink them right away. Fresh or frozen fruit works

“Christmas Eve Salad” in English, Mexican Ensalada de Nochebuena (ehn-sah-LAH-dah de NO-chay BWAY-nah) is a cool/sweet/tart addition to any feast day table. It can also be made in a fruit salad-style without lettuce, but this recipe is how my family likes it best. Other common ingredients include grapefruit, prickly pears, beets, apples, pineapple, and pecans. Feel free to create your own combination!