Laudato Si Reflection
With Contributions by Fr. James DiLuzio, CSP, Team Member
A YOUNG ADULT RETREAT ON ENVIRONMENTAL CARE
The Bethany Center is located in Highland Mills New York, set in 75 forested acres on Cromwell Lake and its mission includes developing a healthy and nurturing human relationship with Nature. The Center is offering a Saturday Retreat Day April 18 to Young Adults -College age and higher on a sliding scale cost from $30 to $60 for the day including meals. Free transportation van leaves Manhattan at 9:30 AM. Details below:
“Bethany Center Hudson Valley, a center for ecological education and ecological spirituality, invites you to register for a young adult retreat day on April 18. Join us to slow down, reflect and reconnect with God, with nature, and with each other. Limited scholarships and van transportation are available. Follow us on Instagram!”
ONGOING ADVOCACY
We invite you to take some time over the next few weeks to explore and understand the International Fossil Fuel Treaty endorsed by Laudato Si International.
LAST CHANCE TO MARK YOUR CALENDARS: TWO TERRIFIC EARTH DAY EVENTS
Support Saint Paul the Apostolis Parishioner and Laudato Si Team Member Erik Mencos.
MANNA FROM HEAVEN – Food, Climate Change, and the Word of God’ (CLIMATE 101)
EARTH DAY APRIL 22ND at Saint Paul the Apostle Parish Center 6:30 PM
Snacks Provided
RSVP HERE: https://forms.gle/mGo5nkENiKj2fMe49
Apostolist and Laudato Si Team Member Erik Mencos is Senior Research Associate at the Columbia University Climate School and the NASA Goddard Institute for Space Studies, where he serves as Program Manager for the Agricultural Model Intercomparison and Improvement Project (AgMIP). He was a Contributing Author and Chapter Scientist for the Food Security chapter in the United Nations Intergovernmental Panel on Climate Change (IPCC) Special Report on Climate Change and Land. Erik has a Master’s in Climate and Society from Columbia University and a Bachelor’s in Chemical Engineering from the Tecnológico de Monterrey in Mexico.
For In-depth study on this topic, go to:
The Columbia University Climate School: https://people.climate.columbia.edu/users/profile/erik-mencos-contreras
And the NASA Goddard Institute for Space Studies: https://science.gsfc.nasa.gov/sci/bio/erik.a.mencoscontreras
Fordham’s Institute on Religion, Law & Lawyer’s Work
THE EARTH IN TRUST:
Law, Faith Traditions, and the Work of Environmental Accountability
Thursday, April 23 6:30 p.m. – 8:30 p.m.
Fordham University – Lincoln Center School of Law, Moot Court, Room 1-01
150 West 62nd Street New York, NY 10023
Continuing Education
Laudato Si International is offering 4 Webinars on Environmental Science and Advocacy – April 15, 22, 29 and May 6.
For more information: Laudato Si’ Animators Formation 2026
https://laudatosianimators.thinkific.com/courses/LSAFormation2026
RECIPE OF THE WEEK
Whole Roasted Cauliflower With Pistachio Pesto
Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it’s topped with a verdant blend of herbs and pistachios. This version delivers a browned cauliflower that ends up soft enough — custardy almost — to serve with a spoon. And it all comes together in one pan, with water added right to the skillet to steam and soften the cauliflower while it roasts over caramelized onions. Sprinkling some Parmesan on top is a nice way to finish this dish.
Source: https://cooking.nytimes.com/recipes/1021963-whole-roasted-cauliflower-with-pistachio-pesto?unlocked_article_code=1.a1A.CKte.N6Hj18_ZcItX&smid=share-url
Ingredients
Yield: 4 to 6 servings
For the Cauliflower
- 1 head cauliflower, preferably orange (about 1½ pounds)
- 2 tablespoons extra-virgin olive oil
- 2 small yellow onions, sliced ¼ inch thick lengthwise
- ¾ teaspoon kosher salt
- Pinch of black pepper
For the Pesto
- Zest of 1 lemon
- ½ cup lightly packed cilantro and flat-leaf parsley leaves, plus more for garnish
- ¼ cup extra-virgin olive oil
- ¼ cup raw shelled pistachios
- 1 garlic clove, sliced
- ¼ teaspoon kosher salt
- Pinch of black pepper
Preparation
Step 1
Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and ¼ teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in ¾ cup water and remove from the heat.
Step 2
Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining ½ teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.
Step 3
Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.
Step 4
Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding ¼ cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.