The Cross and the Cleaver: What Would Jesus have Eaten?

April 17, 2022

2 minutes read

Easter is fast approaching. Some of us will participate in the religious observances of the season. Many, with or without religious background or identity will have a family gathering and, as often seems the case, family dinner. Almost all Easter-time meals are products of the religious, cultural, and ethnic influences. I am sure most of us could name all the Easter dinner dishes, but would we know how they ended up on our tables?

Within the Christian tradition Maundy/Holy Thursday is an important day. Some consider it the day when Christ established the priesthood. For some, Christ washing disciples’ feet is more important. It is a story of faith that is foundational to our understanding and practice of Communion/Eucharist/Lord’s Supper/Lord’s Table. Different churches use different vocabulary, different churches practice it differently. In some (most?) churches you will hear a reference to the Last Supper as a Passover meal, some will use a word Seder supper. As a result of my studies, reflection on those, and prayer, I do not believe it was such. I believe the Last Supper was a meal, nothing more and nothing less. As I mentioned previously, it was likely a blend of Roman, Jewish, and middle eastern dishes; ethnic buffet if you like. Jesus used the food to enable all those gathered around the table, to remember Him after His death. Don’t you remember a person or an event every time a specific dish appears on the table?

To continue our exploration of “what would Jesus have eaten?” how about we try those two recipes below? Both can be accompanied by pita or naan bread, brushed with olive oil, dusted with Italian seasoning blend, and heated through (but NOT fried or burned!!!) on a grill pan, BBQ or plain frying pan.

LENTIL AND BARLEY STEW
– 3 tbsp olive oil
– 1 large garlic clove minced
– ½ cup diced celery
– 1 cup lentils (red)
– 1 tsp cumin
– ¼ tsp black pepper
– 1 cup chopped onions
– ¼ cup peeled and diced carrots
– 4 cups vegetable stock
– ½ cup barley
– ½- 1 tsp salt
– 1 bay leaf

Sauté onions, garlic and carrots in the olive oil until soft. Add remaining ingredients. Cover and bring to boil and then simmer over a low heat for about 45 minutes until barley and lentils are tender. Discard bay leaf and season to taste.

CUCUMBER AND LEEK SALAD
– 2 cucumbers, thinly sliced
– 2 leeks, washed and thinly sliced
– 1 tsp. Salt 1 red onion thinly sliced
– 3 Tbsps chopped fresh dill or 1 tsp dehydrated
– 1 tsp dried mint 2/3 cup sour cream or plain yogurt
– 1 Tbsp white vinegar
– Black pepper to taste

Rinse the cucumber slices in water and drain and place in a bowl. Add sliced onion to the bowl with the salt and chopped dill, combine well. In another bowl, stir the vinegar into the sour cream or yogurt and season with pepper. Pour the sour cream over the cumber mixture and chill for at least an hour before serving.