Tag Archives: sunday supper

Sausage & Peppers

This time of year is cold, wet, gray and freezing outside. All we can do is wait for Spring. I swear it’s coming. In the meantime I try to come up with tummy warming menus and one of my favorites is a classic… sausage and peppers. This comfort food favorite is a great Sunday Supper option as it’s easy to prepare, delicious, and serves a crowd. Add some crunchy bread and a salad and you’re all set.

Here’s my recipe from Picture Perfect Parties, my cookbook. Give it a try and let me know what you think.  Cheers to Spring showing up soon! x

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Sausage and Peppers for a Crowd
Serves 8
You will need:

– 6 Italian sausage
– 2 red peppers sliced
– 2 hot banana peppers sliced
– 1 jalapeno pepper minced
– 2 green peppers sliced
– 2 cups canned crushed tomatoes
– 4 cloves of garlic minced
– ¼ cup olive oil
– 1 teaspoon salt

Preparation:

Preheat the oven to 350 degrees F.

Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

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Roasted Butternut Squash with Charmoula

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Here’s a perfect fall side dish. In my cookbook Picture Perfect Parties I have a recipe for the most delicious condiment, Charmoula. Charmoula is an herby pesto, perfect for soup, fish, meat and side dishes like roasted vegetables. I recently thought to toss it into my favorite fall vegetable: butternut squash. No surprise… it was absolutely delicious! This side is perfect for a chilly fall evening with a roast chicken or roast beef.

First things first, make up a batch of Charmoula…

Charmoula

1 cup fresh Italian parsley

1 cup fresh cilantro

2 inch piece of ginger

3 cloves of garlic

Juice of 1 lemon

1 cup of oil

Salt and pepper

2 teaspoons coriander seeds

Preparation:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute

*Note is a great herby spicy sauce great with meat and fish, one of my go to recipes

*Note this is best made a day ahead, along with the Charmoula, and stored covered in the refrigerator over night.

Roasted Butternut Squash with Charmoula

Serves 4

Preheat oven to 400 degrees F

4 cups of cubed squash (cubes should be about 2 inches square)

4 tablespoons of prepared charmoula

3 tablespoons of olive oil

1 teaspoon of salt

Preparation:

Combine the Charmoula, oil and salt in a large bowl.

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Add the cubed squash and toss with a spoon

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Place the marinated squash into a 12″x 8″ baking dish.

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Place into the oven for 1 hour until golden brown.

Serve warm

#Sundaysupper: Chicken with Hot Peach Jam, Pickled Watermelon Rind, Collards with smokey mushroom salt, Roast Butternut Squash with Charmoula

it was a really delicious Sunday Supper!

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what’s for supper {a heading into summer dinner party}

i know you guys love it when i post dinner suggestions. here is the menu for the dinner party i threw last weekend. it’s a great way to welcome summer with an outdoor casual dinner for friends. have them bring the wine and you bring the rest. warning you are going to need plenty of fire for this one.

Menu~

  • Mussels in white wine with shallots and plenty of french bread for soaking up the goodness.
  • Filets on the grill naked dressed with spicy Charmoula
  • Deconstructed green bean salad with beets, pistachios and lemon oil
  • Roasted mini red potatoes with sea salt and olive oil
  • Grown up s’mores by the fire.

Mussels in wine

3 lbs mussels

1 small shallot diced

1 small clove of garlic minced

1/4 cup olive oil

2 cups white wine

3 tablespoons butter

1 teaspoon hot pepper flakes

1 cup marinara sauce ( jarred is fine , although I freeze my homemade, perfect for this)

1 cup chopped parsley

In a large stock pot, place shallots, garlic. oil and salt saute until the shallots are translucent. Add mussels and wine and butter, cook until mussels open, discarding any mussels that have not opened.Add marinara and pepper flakes and parsley , serve with french bread.

 

Filets with Charmoula

Charmoula, is a great herby spicy sauce great with meat and fish, one of my go to recipes

1 cup fresh Italian parsely

1 cup fresh cilantro

2 inch piece of ginger

3 cloves of garlic

Juice of 1 lemon

1 cup of oil

salt and pepper

2 teaspoons coriander seeds

In a food processor, add all ingredients and pulse until it forms a loose smooth sauce.

* note this is best made ahead, I usually make it in the morning and leave it out all day.

Serve on the side of any meat or fish. btw it’s great with the roasted potatoes as well.

 

Deconstructed Salad

1 pound green beans (haricots vert)

red beets, roasted, peeled and sliced

1 cup roasted pistachios

1/2 cup cubed feta cheese

1/2 cup thinly sliced onion

2 cups small heirloom tomatoes sliced in half

2 cups watercress

1/4 cup O&CO lemon oil

1/4 cup fine balsamic vinegar

Salt and pepper.

Assemble the salad artistically on a platter ( a rectangular platter will make it easier * see photo)

assemble ahead of time and place in the fridge. pull it out right before serving and dress with oil, vinegar, salt and pepper. Guests make their own combination.

 

Roasted red potatoes

preheat the oven to 450 degree F

1 1/2 pounds of small red potatoes

1/4 cup of olive oil

3 teaspoons of sea salt

cut potatoes in half, toss with oil and salt in a large bowl, transfer to a ceramic baking dish.

bake for 1/2 hour at 450 degrees F and then reduce the oven to 350 for another hour. Make sure to shake the pan to loosen potatoes half way through the cooking process.

Pull out of the oven and serve warm with Charmoula and grilled Filets

 

Grown up S’mores 

Marshmallows

Vosges Chocolate, I like spicy pepper, bacon, and a dark choice

Ginger Snaps, I also Pinoli Cookies as an alternative to Graham Crakers.

You know what to do next…think about your days at camp, boy scouts or girl scouts.

Assemble and enjoy…

 

 

 

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