What to serve for dinner on Fridays during Lent can prove something of a head-scratcher if you want to refrain from eating meat, but are not a fan of baked or fried seafood dishes.
Sure, you can order pizza or fill up on grilled cheese sandwiches, but that can get pretty old pretty quick. That’s especially the case when there’s so many wonderful plant-based dishes that are not only inexpensive and easy to whip up in short order, but just as filling as a meal centered around meat.
The recipes below offer two examples.
The first takes a favorite Pittsburgh fish-fry side dish — potato-and-cheese pierogies — and deconstructs it into a filling, stick-to-your ribs casserole.
This easy casserole boasts all the great flavors of an onion-and-cheese pierogi, but none of the hassle of having to make dough from scratch, roll it out and stuff into dumplings. It’s adapted from a recipe created by celebrity chef Michael Symon, whose mother grew up in Monessen, for the Food Network.