I checked out The Catholic Home: Celebrations and Traditions for Holidays, Feast Days, and Everyday by Meredith Gould from the library. In it she explains that The Ascension of Mary can be celebrated with fruits. So that's what I did for dinner.
For Dinner: Moroccan Apricot Chicken and Couscous
For Dessert: Strawberries in syrup
2 Tbsp paprika
1 tsp kosher salt (or regular if you don't have kosher)
1 tsp sugar
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp ground fenugreek (I didn't have any so it can be omitted but its good if your lactating)
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp cayenne pepper
To prepare chicken:
You can use skinless boneless chicken breast or thighs. Can cook up to eight pieces.
Take 2 Tbsp of Moroccan rub and coat chicken. Cook chicken on grill or on a grill pan until cooked thoroughly. Brush on apricot preserves.
2 cups chicken broth
1 Tbsp of Moroccan rub
1/2 cup of chopped dried apricot
1/3 cup of snipped fresh cilantro (I omitted it. Hubby doesn't care for it.)
1/4 cup of toasted silvered almonds (I omitted them because I don't care for nuts.)
1 1/3 cup uncooked couscous
In microwave heat broth and rub until mixture comes to a boil (2 or 3 minutes). You can also use stove stop. Put chopped dried apricots and couscous into the mixture and microwave 5 or so minutes until liquid is gone. Same for stove top. Stir in almonds and cilantro.
1 pint of fresh strawberries
Wash and slice strawberries thinly. Sprinkle a decent coating of sugar. Turn strawberries. Add more sugar. Turn strawberries again. Add more sugar. Let sit for an hour or so at room temperature. It should form a syrup. If it doesn't add more sugar and wait another hour. Serve as is or add to vanilla ice cream. It's good to prepare while working on dinner so that it has time to form a syrup if you plan on eating it right after dinner.
Happy Ascension of Mary and Bon Appetit!