A Sunday Supper Menu Idea
Add this savory Sunday supper menu to your repertoire for a delicious meal worthy of gathering around the table.
Sunday suppers were one of those Southern traditions we adhered to with dependability when I was growing up. My whole family would amass at grandpa and grandma's house for a feast she miraculously assembled somehow between shaking the preacher's hand and a 20 minute drive.
It was always a feast that made your mouth water, your stomach grumble, and your nose inhale with delight:
Fluffy biscuits or cornbread...
Green beans, cabbage, collards, mashed potatoes...
Baked chicken, beef stew, or a roast...
Fried okra, fried chicken, or fried squash....there was lots of frying going on!
None of her food was ever overly complicated or pretentious. No odd ingredients or counting calories just good honest mountain fare entirely homemade -- usually a meat and three as they say.
In summers when the house was hot, we sat out at this long trestle table with benches in the country kitchen and ate off plates piled with vegetables picked from right outside the door. Meat wasn't even a wish because the tomatoes were acidic and juicy, the cucumbers crisp, the corn sweet, and the fried okra crunchy perfection! We'd all hold hands and grandpa would say our prayer then we set in on the feast.
Looking back to those Sunday suppers fills me with warmth and joy and a longing so keen I can feel my tummy start to grumble.
When S. and I first got married, I did my grandmother proud fixing classic Sunday suppers with twists here and there, trying a new spice or a slightly less butter infused recipe. 7 years later we still sit down on Sunday for this special meal. Our menu is decidedly less fried and a much wider range of ingredients and recipes have worked their way into my repertoire, but every now and again I long for one of my grandmother's abundant meals and all the savory flavors.
This Sunday supper menu idea is in homage to her and some of the classics she fixed -- though as every cook ought, I've put my own spin on things. I think you'll find rich and delicious flavors worth savoring over the dinner table with loved ones!
A Sunday Supper Menu:
Spinach Salad with Warm Bacon Vinaigrette
Roast Pork Loin with French Onion Au Jus
Red Bliss Mashed Potatoes with Ranch Seasoning
Steamed Broccoli
Recipes:
Spinach Salad with Warm Bacon Viniagrette
Ingredients:
For the Vinaigrette
2 Slices Crispy Bacon Crumbled
4 Tbsp Red Wine Vinegar
1 Green Onion Sliced
Dash of Garlic Powder, Salt, Pepper
1/2 Tsp Dried Oregano and Basil
2 Tbsp EVOO
For the Salad
4 Cups Fresh Baby Spinach
1 Cup Sliced Cherry Tomatoes
4 Slices Crispy Bacon Crumbled
2 Green Onions Sliced
4 Hard Boiled Eggs
2 Cups French's Fried Onions Toasted
To Make:
Serves 4
In a small bowl mix the red wine vinegar, bacon, green onion, and seasonings. Whisk in the EVOO until dressing emulsifies.
Heat in microwave for about 30 seconds to warm. Set aside while you prepare the salad. Be sure to let flavors marinate for at least 15 minutes.
Prepare the salad by mixing the above ingredients in 4 individual bowls, layering first the spinach then the bacon, green onion, tomatoes, eggs, and topping with the French's onions.
When ready to serve, heat vinaigrette in microwave again for about 30 seconds, stir then pour over the salads.
Roast Pork Loin with French Onion Au Jus
Ingredients:
1-3 Lb Pork Loin
Tsp Salt & Pepper
1/2 Tbsp Mrs. Dash Seasoning
1 Medium Onion Sliced
4 Small Cloves Garlic Mashed
2 Tbsp Butter or EVOO
1 1/2 Cups Beef Broth or Stock
2 Tbsp Dry White Wine or Sherry
2 Tsp Worcestershire Sauce
To Make:
Serves 3-5, depending on size of loin
Pre-heat oven to 325 degrees convect.
Rub the thawed pork loin in the salt, pepper, and Mrs. Dash seasoning and let sit for 30 to 45 minutes, coming to room temperature.
When loin is ready heat butter or EVOO in a Dutch oven and sauté the onion and garlic for a few minutes. Pushing onions to side of pan, add pork loin to sear. Sear for 4 to 5 minutes each side.
In separate bowl mix together the broth, dry white wine, and Worcestershire sauce. Then pour mixture over pork loin in dutch oven. Stir around pan coating loin and onions to deglaze.
Cover Dutch oven and place in oven to finish cooking for about 20 minutes, depending on size of loin. Check with meat thermometer to test. Loin should reach 160 degrees for medium to well done. Allow to rest before slicing.
Red Bliss Mashed Potatoes with Ranch Seasoning
Ingredients:
5-6 Medium Sized Red Bliss Potatoes Cooked
1/2 Cup Whole Milk
2 Tbsp Butter
1/2 Cup Sour Cream or Plain Greek Yogurt
1 1/2 Tbsp Ranch Seasoning
2 Green Onions Sliced
2 Slices of Crispy Bacon Crumbled
To Make:
Serves 4-5
Wash potatoes and cube to boil in water. Leave skins on. Cook until fork tender. Drain water.
In separate bowl mix milk, butter, sour cream, and ranch seasoning. Once potatoes are cooked and drained, stir and mash in mixture with potatoes.
Add green onion to mix, and allow potatoes to sit for about 10 minutes with lid on in pan. Serve with bacon sprinkled on top.
I hope you enjoy cooking and tasting my savory Sunday supper menu! If you are looking for more classic Southern recipes check out this one for collard greens.
Or if you want something sweet to follow up this meal, don't miss this cupcake recipe!