Hey, friends!
Are you looking forward to spring as much as I am? I've been singing U2's "Beautiful Day" and Katrina and the Waves' "I'm Walking on Sunshine" with a spring in my step for the coming longer days and azalea blooms! It's right around the corner and we are here for it!
With that in mind, I wish I could teleport Devotions for the Spring in your hands right now. It's lovely — the perfect preparation for spring. It includes 45 devotions, beautiful photography, simple ideas to welcome spring, and yummy recipes that I'm already enjoying! You'll love it.
Some other new and notable arrivals in the FaithGateway store —
- The King Is Coming by John Bevere unpacks why the Second Coming of Jesus is not only relevant but essential to the Christian faith. Beyond salvation, it's the second most discussed topic in the New Testament and was a cornerstone of early church teaching. But this isn't just a book about prophecy—it's a transformational guide to living fully prepared for Christ's return, reshaping how we love, serve, and glorify God in our daily lives.
- You love Hey-O! Stories of the Bible, well now there's a Hey-O Coloring Book! Developed by Saddleback Church, this fun coloring book is filled with the whimsical and engaging artwork from Hey-O! Stories of the Bible and animated videos, which have more than 28 million views on YouTube. Kids will color some of their favorite biblical characters — Noah, David, Esther, Jesus, and more.
- Simple Recipes for Busy Seasons Devotional Cookbook — What's that you say? A devotional that's also a cookbook?? YES, please! This is on my "To Buy Immediately" list.
- Also… The Living Table by Abby Turner is another big win. A devotional cookbook with ideas for hospitality. It's spring, so let's open our doors and have friends over!
It's not too late to join us for In the Footsteps of the Savior Online Bible Study with Max Lucado (It just started yesterday!). Or maybe you'll want to join our OBS that is centered all around Easter. Easter isn't just a holiday—it's our identity. We are Easter people. Redeemed. Set free. Loved beyond measure. Transformed by Jesus' ultimate sacrifice for us on the cross. But here's the thing: we don't want to just celebrate that truth once a year—we want to live it every single day. That's why I'm so excited to invite you to The Promise and Power of Easter OBS starting March 9th! It's not too late to join, and it's going to be GREAT!
I also invite you to read our blog about one of my favorite Bibles – Discovering Jesus on Every Page: Why I Love The Jesus Bible. If you're looking for a new Bible, you'll love it! There are even floral covers perfect for the fresh, new season.
for behold, the winter is past; the rain is over and gone. The flowers appear on the earth, the time of singing has come, and the voice of the turtledove is heard in our land. — Song of Solomon 2:11-12, ESV
Grace and peace,
Laurie McClure, Editor
P.S. –During our Early Bird Easter Sale, you can get up to 60% Off + Free Shipping with code MIRACLE, so get shopping!
P.P.S. – I've been in the mood for Italian food lately, so here's a wonderful, fresh veggie-filled recipe from Devotions for the Spring for you to enjoy, too!
PASTA PRIMAVERA
Makes 4 servings
12 ounces dried penne pasta
1 tablespoon olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
2 cups broccoli, chopped into bite-sized pieces
2 medium carrots, peeled and sliced into matchsticks
1 yellow squash, sliced into coins and then quartered
Salt and pepper
2 tablespoons butter
1 large shallot, finely chopped
3 garlic cloves, minced
1 cup chicken or vegetable broth
1 /2 cup heavy cream
1 /2 cup Parmesan cheese, freshly grated (not pre-grated), plus more for serving
1 cup frozen peas
1 cup cherry tomatoes, halved
3 tablespoons fresh basil, chopped
- In a large pot, bring 4 quarts of water to a boil and cook pasta according to package directions, until al dente. Reserving 1/2 cup of the pasta water, drain pasta and set aside.
- In a large sauté pan or Dutch oven, heat the olive oil over medium heat until shimmering. Add the asparagus, broccoli, carrots, and squash and cook, stirring occasionally, for 7 to 10 minutes until slightly tender but still crisp. Season to taste with salt and pepper. Remove vegetables from skillet and set aside.
- Return skillet to stove and heat the butter until melted. Add the shallot and cook, stirring, for 5 to 6 minutes or until shallot is fragrant and softened. Add the garlic and cook for 20 to 30 seconds longer, taking care not to burn the garlic.
- Increase heat to medium high and stir in the chicken broth. Heat until boiling, then reduce heat and simmer for 4 to 5 minutes until liquid reduces by about half. Stir in the heavy cream and Parmesan cheese. Bring sauce back to a boil and continue to cook 1 to 2 minutes, stirring, until the cheese is melted and the sauce is bubbling. Remove from heat.
- Stir peas, tomatoes, and basil into the sauce and let sit for about 1 minute to warm. Add additional salt and pepper if desired, to taste. Gently stir the cooked vegetables and pasta into sauce, adding a small amount of the reserved pasta water if needed to help coat the pasta and vegetables. Serve with grated Parmesan cheese.
Enjoy!
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