ay - Sunday Supper
Tired of pasta? Try this Italian cornmeal staple instead.
Preheat oven to 375°F. Warm 3 Tbsp. vegetable oil over medium-high heat. Add 1 sliced onion and 1 sliced red bell pepper; sauté until softened, 5 minutes. Add 1 minced garlic clove, 2 sliced zucchini and 2 sliced yellow squash; cook, stirring, until vegetables are tender and begin to brown, 10 minutes. Season with salt and pepper.
Mist an 8-inch, square baking dish with cooking spray. Cut a 17-ounce tube of prepared polenta into 18 slices. Spread 1/2 cup jarred marinara sauce in bottom of dish. Top with 9 slices of polenta, then half of vegetable mixture. Sprinkle 1 cup shredded Italian cheese blend over vegetables. Repeat layering, beginning with sauce, followed by polenta, then vegetables and then cheese.
Bake until heated through, cheese is melted and sauce bubbles, 35 minutes. Let rest for 10 minutes before serving. Serve hot.
Make dressing: Whisk together lemon juice and zest, mustard, garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Set aside.
Make salad: In a heavy skillet over medium-high heat, toast almonds until golden, about 3 minutes, stirring often. Immediately remove to a bowl and let cool.
I n a separate bowl, toss together shredded carrots, onion and parsley. Toss with dressing. Sprinkle almonds over top just before serving.
1. Place onion in a large skillet and drizzle with canola oil. Season with salt and pepper. Cook over low heat, stirring occasionally, until onions are very soft but not browned, 20 to 25 minutes. Transfer onions to a bowl to cool.
2. Bring a large pot of salted water to a boil. Add green beans and cook until tender yet crisp, about 5 minutes. Pour into a colander and rinse under cold running water. Drain well and pat dry with paper towels.
3. In a large bowl, whisk together vinegar and soy sauce. Whisk in olive oil and season with salt and pepper. Add onions and beans and toss well. Season with additional salt and pepper. Serve at room temperature.
Serve a beef roast for Sunday supper this week. This one-dish meal has everything you need for a filling dinner.
1. Preheat oven to 325°F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.
2. Melt butter and 1 Tbsp. oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides, about 15 minutes total.
3. Place carrots and potatoes in a large bowl and toss with remaining 1 Tbsp. of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140°F for medium rare, 1 hour 30 minutes to 1 hour 45 minutes.
4. Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they're easily pierced. If they're not, return roasting pan with vegetables to oven to continue cooking while roast rests.
5. Thinly slice roast and serve warm with carrots and potatoes.
Unexpected flavors make this dinner of Roasted Chicken with Potatoes and Shallots restaurant quality worthy—and totally unforgettable! Substitute split bone-in, skin-on chicken breasts for the legs. If you have fresh rosemary, use 1 1/2 teaspoons.
1. Preheat oven to 450ºF. Line bottom and sides of a 9-by-13-inch baking pan with heavy-duty aluminum foil. In baking pan, toss potatoes and shallots with oil, rosemary and 1/2 tsp. salt. Roast for 15 to 20 minutes.
2. In a small bowl, combine soy sauce, honey and mustard. Remove baking dish from oven and stir potato mixture. Mist a wire rack with cooking spray and place it on top of baking dish.
3. Place chicken on rack. Brush with soy sauce mixture and roast until an instant-read thermometer registers 165ºF when stuck into thickest part of thigh, about 35 minutes (check chicken after 20 minutes; if skin is browning too quickly, tent chicken with foil). Let rest 5 minutes. Serve chicken with potato mixture.
Vegetable Polenta Lasagna
Green Bean Salad with Melted Red Onions
Sirloin Tip Roast with Carrots and Baby Red Potatoes
Roasted Chicken with Potatoes and Shallots
Relax at the table with favorite foods, loved ones and plenty of laughter.
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