50+ Easy and Delicious Sunday Dinner Recipes for Family Gatherings

Sunday dinner is more than just a meal—it’s an opportunity to gather with loved ones, share stories, and create lasting memories around the dinner table.

Whether you’re preparing for a family gathering, a quiet night in, or celebrating a special occasion, Sunday dinner should be something special—something that feels comforting and indulgent, yet manageable to prepare.

With so many recipes to choose from, it can be overwhelming to find the perfect one for your family’s taste.

That’s why we’ve compiled a list of 50+ Sunday dinner recipes, from savory roasts and braised meats to vibrant vegetarian dishes and comforting casseroles.

No matter your preference, you’ll find something to satisfy every palate and suit your time constraints.

Our collection of Sunday dinner recipes is designed to help you prepare delicious, hearty meals without the stress.

From slow-cooked stews and casseroles that let you sit back and relax while they cook, to quick and easy weeknight favorites, you’ll find plenty of recipes that make Sunday dinner a breeze.

And, whether you’re feeding a crowd or keeping it simple for your close family, we’ve included recipes that can scale to meet your needs.

50+ Easy and Delicious Sunday Dinner Recipes for Family Gatherings

Sunday dinner is a tradition that brings families together, and with these 50+ recipes, you’ll never run out of ideas to make each week’s dinner extraordinary.

Whether you crave the richness of a roast, the comfort of pasta, or the flavors of a light yet satisfying vegetable dish, our collection offers something for every taste.

Cooking for your family doesn’t have to be complicated or time-consuming; it’s all about enjoying good food and great company.

So, gather your loved ones around the table, and let these recipes inspire your next Sunday dinner.

Garlic Herb Roasted Chicken with Vegetables

This classic Sunday dinner recipe combines the comforting flavors of a tender roasted chicken with aromatic garlic, fresh herbs, and perfectly cooked vegetables. The dish is hearty, flavorful, and creates a warm, inviting atmosphere for family meals.

Ingredients:

• For the Chicken:
  • 1 whole chicken (about 4–5 lbs)
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tsp fresh rosemary, chopped
  • 2 tsp fresh thyme leaves
  • 1 tsp paprika
  • 1 lemon, halved
  • Salt and black pepper to taste
• For the Vegetables:
  • 4 medium potatoes, quartered
  • 3 carrots, peeled and cut into large chunks
  • 2 red onions, quartered
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Rub this mixture generously over the chicken, including under the skin.
3. Stuff the cavity of the chicken with the lemon halves. Tie the legs together with kitchen twine.
4. In a large roasting pan, toss the potatoes, carrots, and onions with olive oil, garlic powder, salt, and pepper. Arrange them around the chicken.
5. Roast in the preheated oven for 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Stir the vegetables halfway through to ensure even cooking.
6. Let the chicken rest for 10–15 minutes before carving. Serve with the roasted vegetables on the side.

This dish perfectly encapsulates the essence of a hearty Sunday dinner. The combination of succulent chicken and roasted vegetables creates a comforting and satisfying meal that’s bound to bring everyone to the table.

Slow-Cooked Beef Pot Roast with Gravy

Rich, tender beef pot roast slow-cooked to perfection is the ultimate centerpiece for a cozy Sunday dinner. The savory gravy and soft, flavorful vegetables make it a comforting and indulgent meal.

Ingredients:

• For the Roast:
  • 3 lbs beef chuck roast
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
• For the Vegetables:
  • 4 medium potatoes, peeled and quartered
  • 3 carrots, peeled and chopped
  • 2 celery stalks, diced
• For the Gravy:
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned.
2. Transfer the roast to a slow cooker. Add onions, garlic, potatoes, carrots, and celery around the roast.
3. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the roast and vegetables.
4. Cook on low for 8 hours or high for 4–5 hours, until the beef is tender and easily shredded.
5. Remove the beef and vegetables from the slow cooker and set aside. Skim off excess fat from the cooking liquid.
6. To make the gravy, mix cornstarch and water into a slurry. Stir it into the cooking liquid and cook on high until thickened.
7. Serve the roast sliced with the vegetables and gravy on top.

This dish is a time-honored favorite that fills your home with delicious aromas. The tender beef and flavorful gravy make every bite memorable, perfect for sharing stories and laughs around the table.

Creamy Mushroom Pasta with Garlic Bread

Indulgent yet easy to prepare, creamy mushroom pasta paired with homemade garlic bread is a delightful vegetarian option for Sunday dinner. The rich, velvety sauce and crispy bread are sure to please everyone at the table.

Ingredients:

• For the Pasta:
  • 12 oz fettuccine or tagliatelle pasta
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 lb mushrooms (button or cremini), sliced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
• For the Garlic Bread:
  • 1 baguette, sliced lengthwise
  • 1/4 cup unsalted butter, softened
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped

Instructions:

1. Cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. Heat butter and olive oil in a large skillet over medium heat. Add garlic and mushrooms, cooking until the mushrooms are golden and tender.
3. Reduce heat to low, stir in heavy cream, Parmesan, thyme, salt, and pepper. Simmer for 5 minutes until slightly thickened.
4. Toss the cooked pasta in the sauce, adding reserved pasta water as needed to adjust consistency. Garnish with parsley.
5. For the garlic bread, mix butter, garlic, and parsley. Spread evenly on the baguette halves. Broil for 3–5 minutes until golden and crisp.
6. Serve the pasta with garlic bread on the side.

This pasta dish strikes the perfect balance between creamy indulgence and hearty comfort. Paired with warm garlic bread, it makes for a complete, satisfying Sunday dinner that’s quick to prepare yet rich in flavor.

Herb-Crusted Pork Loin with Apple Chutney

Juicy, tender pork loin coated with a flavorful herb crust and served with a sweet-and-tangy apple chutney is an elegant yet comforting choice for Sunday dinner. This recipe balances savory and fruity notes, making it a standout dish.

Ingredients:

• For the Pork Loin:
  • 2 lbs pork loin
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
• For the Apple Chutney:
  • 2 large apples, peeled and diced
  • 1/2 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 cup raisins

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the pork loin with olive oil, then coat with Dijon mustard. Season with garlic powder, thyme, rosemary, salt, and pepper.
3. Place the pork in a roasting pan and cook for 40–50 minutes, or until the internal temperature reaches 145°F (63°C). Allow it to rest for 10 minutes before slicing.
4. While the pork cooks, prepare the apple chutney. In a saucepan, combine diced apples, apple cider vinegar, brown sugar, cinnamon, ginger, and raisins. Cook over medium heat, stirring occasionally, for about 20 minutes, or until the mixture thickens.
5. Serve slices of pork loin topped with warm apple chutney.

The herb-crusted pork loin delivers a satisfying savory experience, while the apple chutney adds a delightful sweetness and tang. It’s an ideal dish for a relaxed yet refined Sunday gathering.

Baked Ziti with Italian Sausage

This cheesy, saucy baked ziti is the ultimate comfort food. With layers of pasta, rich tomato sauce, flavorful Italian sausage, and gooey melted cheese, this dish is a guaranteed hit for Sunday dinner with the family.

Ingredients:

• 1 lb ziti pasta
• 1 tbsp olive oil
• 1 lb Italian sausage (mild or spicy), casing removed
• 1 small onion, diced
• 3 garlic cloves, minced
• 3 cups marinara sauce
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the ziti in salted boiling water until al dente. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add the sausage, breaking it up into pieces, and cook until browned. Add onion and garlic, cooking until softened. Stir in marinara sauce, oregano, and basil. Simmer for 5 minutes.
4. In a large bowl, mix cooked pasta with the sausage sauce. Layer half the pasta mixture in the baking dish. Spread ricotta cheese on top, followed by half the mozzarella and Parmesan. Add the remaining pasta, then top with the remaining cheeses.
5. Bake for 20–25 minutes, or until the cheese is bubbly and golden. Garnish with fresh basil before serving.

This baked ziti is hearty, cheesy, and perfect for sharing. Its rich layers make it a warm and filling dish that encourages family and friends to linger at the table.

Pan-Seared Salmon with Lemon Dill Sauce

Light yet satisfying, this pan-seared salmon recipe is elevated by a bright, creamy lemon dill sauce. It pairs beautifully with roasted vegetables or a simple salad, making it an elegant Sunday dinner option.

Ingredients:

• For the Salmon:
  • 4 salmon fillets (skin on or off)
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Lemon Dill Sauce:
  • 1/2 cup Greek yogurt or sour cream
  • 1 tbsp fresh dill, chopped
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper.
2. Sear the salmon, skin-side down first, for 4–5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
3. In a small bowl, whisk together Greek yogurt, dill, lemon juice, Dijon mustard, salt, and pepper to make the sauce.
4. Serve the salmon with a generous dollop of lemon dill sauce on top.

This dish offers a fresh, vibrant alternative to heavier Sunday dinners. The richness of the salmon is perfectly balanced by the tangy, herby sauce, making it an elegant yet approachable meal to share with loved ones.

Honey-Glazed Ham with Roasted Sweet Potatoes

This honey-glazed ham is a show-stopping centerpiece for a Sunday dinner. Paired with roasted sweet potatoes, it offers the perfect balance of savory, sweet, and comforting flavors that are ideal for a family meal.

Ingredients:

• For the Ham:
  • 1 pre-cooked bone-in ham (about 6–8 lbs)
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1/4 tsp ground cloves
• For the Sweet Potatoes:
  • 4 large sweet potatoes, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp paprika
  • Salt and black pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C). Place the ham in a roasting pan.
2. In a small saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Heat over low until the sugar dissolves. Brush half of the glaze over the ham.
3. Bake the ham for about 1 1/2 hours, brushing with the remaining glaze every 30 minutes.
4. Toss the diced sweet potatoes with olive oil, cinnamon, paprika, salt, and pepper. Spread them on a baking sheet and roast alongside the ham for 30–40 minutes, stirring occasionally.
5. Serve slices of ham with a side of roasted sweet potatoes.

This recipe brings together rich, caramelized ham and warmly spiced sweet potatoes, creating a harmonious and inviting meal that feels special enough for Sunday dinner but is easy to prepare.

Classic Beef Stroganoff with Buttered Noodles

This creamy, comforting beef stroganoff is a perfect Sunday dinner option. Tender beef strips in a rich mushroom sauce served over buttered egg noodles make for a cozy and satisfying meal.

Ingredients:

• 1 lb beef sirloin, sliced into thin strips
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 lb mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp paprika
• Salt and black pepper to taste
• 12 oz egg noodles
• 2 tbsp butter
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the egg noodles in salted boiling water until tender. Drain, toss with butter, and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Sear the beef strips until browned, then remove and set aside.
3. Add onion and garlic to the skillet, cooking until softened. Add mushrooms and cook until golden brown.
4. Stir in beef broth, sour cream, Dijon mustard, and paprika. Simmer for 5–7 minutes, then return the beef to the skillet and cook for an additional 3 minutes.
5. Serve the stroganoff over buttered noodles, garnished with parsley.

Beef stroganoff delivers the perfect combination of hearty and creamy. It’s a timeless classic that brings warmth to your Sunday table, making it a dish your family will ask for again and again.

Chicken Cacciatore with Polenta

Chicken cacciatore, a rustic Italian dish braised in a rich tomato sauce with vegetables, is the ultimate comfort food. Served over creamy polenta, it creates a flavorful and satisfying Sunday dinner.

Ingredients:

• For the Chicken:
  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup chicken broth
  • 1/2 cup dry red wine (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
• For the Polenta:
  • 4 cups water
  • 1 cup polenta (cornmeal)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown on both sides. Remove and set aside.
2. Add onion, garlic, and bell peppers to the skillet, cooking until softened. Stir in diced tomatoes, chicken broth, wine (if using), oregano, and basil. Bring to a simmer.
3. Return the chicken to the skillet, cover, and cook on low heat for 30–35 minutes, or until the chicken is tender and cooked through.
4. Meanwhile, bring water to a boil in a saucepan. Gradually whisk in the polenta and cook, stirring often, for 20 minutes or until thickened. Stir in Parmesan, butter, and salt.
5. Serve the chicken cacciatore over the polenta, spooning sauce and vegetables on top.

This dish embodies rustic comfort with its robust flavors and creamy polenta base. It’s a wholesome and hearty Sunday meal that feels both indulgent and nourishing.

Chicken Alfredo with Garlic Parmesan Breadsticks

Rich, creamy chicken Alfredo paired with homemade garlic parmesan breadsticks is a comforting and indulgent Sunday dinner. The silky pasta and tender chicken smothered in a velvety sauce make this dish a crowd-pleaser.

Ingredients:

• For the Chicken Alfredo:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 12 oz fettuccine pasta
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 2 cups heavy cream
  • 1 1/2 cups grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp dried Italian seasoning
  • Fresh parsley, chopped, for garnish
• For the Garlic Parmesan Breadsticks:
  • 1 package pizza dough (or homemade dough)
  • 1/4 cup unsalted butter, melted
  • 2 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until golden brown and cooked through. Slice the chicken thinly and set aside.
3. Cook the fettuccine pasta according to package instructions. Drain and set aside.
4. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add heavy cream and bring to a simmer. Stir in Parmesan, mozzarella, and Italian seasoning. Simmer for 5 minutes until the sauce thickens.
5. Toss the cooked pasta in the Alfredo sauce, adding a little pasta water if needed to thin the sauce. Serve the chicken slices on top and garnish with fresh parsley.
6. For the breadsticks, roll out the pizza dough and brush with melted butter, garlic, and Parmesan. Cut into strips and bake on a lined baking sheet for 10-12 minutes, until golden brown. Sprinkle with fresh parsley before serving.

This Chicken Alfredo with Garlic Parmesan Breadsticks offers a satisfying, creamy meal with a perfect blend of textures. It’s an ideal Sunday dinner that will keep everyone coming back for more.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers filled with a hearty mixture of quinoa, black beans, and vegetables are a wholesome and vibrant choice for a lighter Sunday dinner. This dish is nutritious, easy to make, and full of flavor.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
3. Heat olive oil in a pan over medium heat. Add onion and garlic, and cook until softened. Stir in quinoa, black beans, corn, cumin, paprika, salt, and pepper. Cook for 5 minutes, until heated through.
4. Stuff each pepper with the quinoa mixture, pressing down to pack it tightly. Top each with a generous amount of shredded cheese.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a perfect combination of flavor, nutrition, and color. The quinoa and black beans provide a satisfying base, while the melted cheese adds richness. It’s a fresh and healthy option for a Sunday meal.

Roast Leg of Lamb with Mint Yogurt Sauce

A tender and flavorful roast leg of lamb, seasoned with garlic, rosemary, and thyme, served with a refreshing mint yogurt sauce, is an elegant Sunday dinner option that’s perfect for special occasions or family gatherings.

Ingredients:

• 1 leg of lamb (about 4–5 lbs)
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and black pepper to taste
• 1/2 cup dry white wine (optional)
• For the Mint Yogurt Sauce:
  • 1 cup Greek yogurt
  • 2 tbsp fresh mint, chopped
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine minced garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and pepper. Rub this mixture all over the leg of lamb.
3. Place the lamb on a roasting rack in a roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350°F (175°C) and roast for an additional 1 hour and 20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
4. Remove the lamb from the oven and let it rest for 15 minutes before carving.
5. While the lamb rests, prepare the mint yogurt sauce by mixing Greek yogurt, mint, lemon juice, honey, salt, and pepper in a bowl.
6. Serve the sliced lamb with a drizzle of mint yogurt sauce.

The roast leg of lamb, with its rich flavors and tender meat, is beautifully complemented by the tangy and refreshing mint yogurt sauce. This dish is both luxurious and comforting, making it an ideal Sunday dinner choice for a memorable meal.

Beef Wellington with Roasted Vegetables

Beef Wellington is the ultimate indulgence for a Sunday dinner. A perfectly cooked beef tenderloin wrapped in a layer of rich mushroom duxelles and puff pastry, then baked to golden perfection. Paired with roasted vegetables, this dish will be the star of your dinner table.

Ingredients:

• 1.5 lbs beef tenderloin (center-cut)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp Dijon mustard
• 1 lb cremini mushrooms, finely chopped
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 tsp thyme leaves
• 1 package puff pastry (about 2 sheets)
• 1 egg, beaten (for egg wash)
• For the Roasted Vegetables:
  • 4 large carrots, peeled and sliced
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp rosemary, chopped
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 2–3 minutes per side. Brush the beef with Dijon mustard and set aside to cool.
3. For the duxelles, melt butter in the same skillet and cook garlic until fragrant. Add the chopped mushrooms and cook until most of the moisture evaporates, about 10 minutes. Add wine and thyme, cooking until the mixture is dry. Let cool.
4. Roll out the puff pastry on a floured surface. Spread the mushroom duxelles over the pastry, then place the beef in the center. Roll the pastry around the beef, sealing the edges. Brush the outside with the beaten egg.
5. Bake the Wellington for 25–30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
6. While the Wellington bakes, toss carrots and potatoes with olive oil, rosemary, salt, and pepper. Roast for 25–30 minutes, or until tender and golden.
7. Slice the Beef Wellington and serve with the roasted vegetables.

Beef Wellington is a luxurious, impressive dish that combines tender beef with savory mushrooms and a crisp, buttery pastry. Paired with roasted vegetables, it’s a perfect Sunday feast that will leave everyone feeling satisfied.

Pasta Primavera with Lemon Basil Pesto

This light yet flavorful pasta primavera features fresh, seasonal vegetables tossed in a zesty lemon basil pesto sauce. It’s a colorful and vibrant dish that’s perfect for a refreshing Sunday dinner.

Ingredients:

• 12 oz pasta (spaghetti, fettuccine, or penne)
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, julienned
• 1 cup cherry tomatoes, halved
• 1 cup fresh peas (or frozen peas)
• Salt and pepper to taste
• For the Lemon Basil Pesto:
  • 1 1/2 cups fresh basil leaves
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup pine nuts (or walnuts)
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Juice and zest of 1 lemon
  • Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add zucchini, yellow squash, bell pepper, and peas, cooking until tender, about 5–7 minutes. Add cherry tomatoes and cook for another 2 minutes. Season with salt and pepper.
3. For the pesto, blend basil, Parmesan, pine nuts, garlic, lemon juice, lemon zest, olive oil, salt, and pepper in a food processor until smooth. Add a little pasta water if needed to thin the sauce.
4. Toss the cooked pasta with the sautéed vegetables and pesto until well combined. Serve immediately.

This pasta primavera is fresh, vibrant, and packed with flavor. The tangy lemon basil pesto ties everything together, making it an easy yet delicious choice for a Sunday dinner that’s light but satisfying.

Slow-Cooked Short Ribs with Mashed Potatoes

Slow-cooked short ribs are rich and tender, falling off the bone after hours of braising. Paired with creamy mashed potatoes and a savory gravy, this dish offers a hearty and comforting meal, perfect for a cozy Sunday dinner.

Ingredients:

• 4 bone-in short ribs (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 2 carrots, peeled and chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp fresh thyme
• 1 bay leaf
• For the Mashed Potatoes:
  • 2 lbs potatoes, peeled and cut into chunks
  • 1/2 cup milk
  • 1/4 cup butter
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear on all sides until browned, about 2–3 minutes per side. Remove the ribs and set aside.
3. Add onion, carrots, and garlic to the pot, cooking until softened, about 5 minutes. Stir in red wine, scraping the bottom of the pot to release any browned bits. Add beef broth, thyme, and bay leaf.
4. Return the short ribs to the pot, cover, and cook in the oven for 3–4 hours, until the meat is tender and falls off the bone.
5. For the mashed potatoes, cook potatoes in boiling salted water until tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper.
6. Serve the short ribs on a bed of mashed potatoes, spooning the gravy over the top.

Slow-cooked short ribs with mashed potatoes offer a comforting and rich meal. The tender meat and savory gravy pair perfectly with the creamy mashed potatoes, making it a luxurious choice for Sunday dinner.

Note: More recipes​ are coming soon!