25+ Hearty and Healthy Sunday Lunch Recipes to Try This Weekend

Sunday lunches have always held a special place in our hearts—whether it’s a gathering of loved ones or a peaceful meal to enjoy before the busy week begins.

The comfort of a well-prepared meal, shared around the table, is something we look forward to every week.

If you’re seeking inspiration for your next Sunday lunch, you’re in the right place.

In this blog, we’ve curated a diverse list of over 25 mouthwatering recipes that cater to every taste and dietary preference, from hearty comfort foods to light, refreshing options.

Whether you’re in the mood for a classic roast, a vegetarian feast, or something a little more adventurous, we have the perfect dish to make your Sunday special.

From rich, satisfying meals like Lemon Herb Roasted Chicken with Garlic Mashed Potatoes to fresh, vibrant options such as Shrimp and Avocado Salad with Lime Dressing, you’ll find dishes that are not only delicious but easy to prepare, giving you more time to relax and enjoy your meal.

These recipes are all about bringing families together and elevating your weekend dining experience.

So, let’s dive in and discover the best Sunday lunch recipes that will have everyone asking for seconds!

25+ Hearty and Healthy Sunday Lunch Recipes to Try This Weekend

No matter the size of your gathering or your cooking preferences, there’s something for everyone in this collection of 25+ Sunday lunch recipes.

From quick and easy meals to more elaborate dishes for special occasions, these recipes offer a range of flavors, textures, and ingredients that will transform your Sunday lunch into an unforgettable feast.

Remember, the key to a perfect Sunday lunch is not just the recipe, but the joy of sharing a meal with those you love.

So, pick your favorite recipe, gather your ingredients, and enjoy a Sunday meal that is sure to leave everyone satisfied and content.

Lemon Herb Roasted Chicken with Garlic Potatoes

A classic, juicy lemon-herb roasted chicken paired with golden garlic potatoes is perfect for a Sunday family gathering. The blend of fresh herbs, lemon zest, and garlic creates a savory, aromatic flavor that permeates each bite. With a crispy skin and tender, succulent meat, this dish brings warmth and satisfaction, making it ideal for a relaxing afternoon.

Ingredients

• 1 whole chicken (around 4 lbs)
• 4 cloves garlic, minced
• 1 lemon, zested and sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 lb baby potatoes, halved
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven.
2. In a small bowl, mix the minced garlic, lemon zest, olive oil, salt, pepper, rosemary, and thyme.
3. Pat the chicken dry, rub half the mixture under the skin, and coat the rest over the chicken.
4. Place lemon slices inside the cavity of the chicken, and truss the legs if desired.
5. Arrange the halved baby potatoes around the chicken in a roasting pan. Drizzle melted butter over the potatoes and season with salt and pepper.
6. Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Stir the potatoes halfway through for even cooking.
7. Let the chicken rest for 10 minutes before carving.

This roast delivers the perfect balance of fresh lemon and herbs that permeates each bite, making the chicken succulent and the potatoes flavorful. The buttery texture of the potatoes complements the tender chicken, creating a warm and inviting meal that’s perfect for sharing and savoring on a Sunday afternoon.

Mushroom and Spinach Lasagna

This mushroom and spinach lasagna is a hearty, vegetable-packed twist on the Italian classic. Layers of tender pasta, creamy ricotta, fresh spinach, and earthy mushrooms make it both comforting and nutritious. This lasagna brings indulgence with a touch of health, while the rich flavors are sure to please everyone gathered around the table.

Ingredients

• 12 lasagna noodles
• 3 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, sautéing until mushrooms are golden and tender.
4. Add spinach to the skillet and cook until wilted. Season with salt and pepper, then set aside.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer noodles, ricotta, mushroom-spinach mixture, mozzarella, and marinara sauce. Repeat until you have three layers, finishing with a top layer of noodles, sauce, and mozzarella.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until bubbly and golden on top.
7. Garnish with fresh basil and let rest for 10 minutes before slicing.

This lasagna is packed with nutrients from the spinach and mushrooms, making it a satisfying and balanced meal. The creamy layers and melty cheese give every forkful richness, while the fresh basil garnish adds a touch of brightness. Perfect for a Sunday gathering, this dish brings a comforting yet refreshing element to the table.

Honey Mustard Glazed Salmon with Roasted Vegetables

This honey mustard glazed salmon is a beautiful, delicious main course that’s simple yet elegant. Paired with vibrant roasted vegetables, this meal is full of flavor and nutrients, making it both a tasty and health-conscious option for Sunday lunch. The sweetness of honey and the tanginess of mustard give the salmon a mouthwatering caramelized glaze that pairs beautifully with roasted veggies.

Ingredients

• 4 salmon fillets
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix honey, Dijon mustard, whole grain mustard, minced garlic, salt, and pepper.
3. Place the salmon fillets on one side of the prepared baking sheet and brush each fillet generously with the honey mustard glaze.
4. On the other side of the baking sheet, arrange cherry tomatoes, bell peppers, and zucchini. Drizzle olive oil over the vegetables and season with salt and pepper.
5. Roast in the oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
6. Serve the salmon with the roasted vegetables on the side.

This salmon dish is a delightful balance of tangy and sweet flavors, which enhances the natural richness of the salmon. The roasted vegetables provide a fresh, colorful contrast, and their caramelized edges bring depth and warmth. A light yet fulfilling choice, this dish is perfect for a cozy, nourishing Sunday lunch that everyone will enjoy.

Herb-Crusted Rack of Lamb with Rosemary Potatoes

This herb-crusted rack of lamb is a sophisticated yet comforting Sunday lunch option. The juicy lamb coated in fragrant herbs pairs beautifully with rosemary-infused roasted potatoes, offering a meal that’s as aromatic as it is delicious. Perfect for impressing guests or simply treating yourself to a gourmet experience at home.

Ingredients

• 1 rack of lamb (about 8 ribs)
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix 2 tablespoons of olive oil with minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture over the rack of lamb.
3. In a separate bowl, toss halved potatoes with the remaining tablespoon of olive oil, rosemary, salt, and pepper.
4. Place the lamb and potatoes on a baking sheet, arranging the potatoes around the lamb.
5. Roast for about 25-30 minutes, or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare.
6. Let the lamb rest for 10 minutes before slicing. Garnish with fresh parsley and serve with the roasted potatoes.

This dish brings out the best in both the lamb and potatoes. The herb crust adds a crisp, flavorful layer to the tender lamb, while the rosemary gives the potatoes a warm, earthy taste. Together, they create a meal that’s both comforting and elegant, making it ideal for a leisurely Sunday lunch.

Spinach and Ricotta Stuffed Shells

This dish offers a rich and creamy take on pasta, filled with spinach, ricotta, and parmesan, then baked to bubbly perfection. The hearty stuffed shells, nestled in marinara sauce and topped with melted cheese, provide a satisfying and flavorful meal, perfect for a cozy Sunday afternoon.

Ingredients

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 1/2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions, then drain and set aside.
3. In a large bowl, mix ricotta cheese, spinach, half of the mozzarella, Parmesan, egg, salt, and pepper.
4. Fill each shell with the ricotta mixture, then place them in a baking dish.
5. Pour marinara sauce over the shells and sprinkle the remaining mozzarella on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

These stuffed shells offer creamy, cheesy comfort in every bite. The spinach adds a fresh note that balances the richness, while the marinara sauce brings a burst of flavor that makes this dish irresistible. This meal is perfect for a relaxed Sunday lunch, giving a feeling of indulgence with a touch of homemade warmth.

Maple-Glazed Pork Tenderloin with Roasted Carrots

This maple-glazed pork tenderloin is juicy, tender, and coated in a sweet, caramelized glaze that beautifully complements the natural sweetness of roasted carrots. The tenderloin is quick to cook, making it ideal for a Sunday lunch that feels special without requiring hours in the kitchen.

Ingredients

• 1 pork tenderloin (about 1 lb)
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and pepper to taste
• 1 lb carrots, peeled and sliced
• 1 tbsp olive oil
• 1/2 tsp fresh thyme, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Place the pork tenderloin on a baking sheet and brush with half of the maple glaze.
4. In a separate bowl, toss carrots with olive oil, thyme, salt, and pepper. Arrange the carrots around the tenderloin on the baking sheet.
5. Roast for 20-25 minutes, brushing the pork with the remaining glaze halfway through. The pork should reach an internal temperature of 145°F (63°C).
6. Let the pork rest for 5 minutes before slicing.

This maple-glazed pork tenderloin combines the mild, tender meat with a sweet-savory glaze that’s both comforting and satisfying. The roasted carrots add color and natural sweetness, making this meal feel wholesome and balanced. This simple yet elegant dish is an ideal choice for a warm, cozy Sunday lunch that’s sure to be enjoyed by everyone at the table.

Baked Ziti with Sausage and Ricotta

This baked ziti with sausage and ricotta is a comforting, cheesy pasta dish perfect for a Sunday lunch. The savory sausage, rich ricotta, and melted mozzarella combine to create a hearty, filling meal that’s ideal for a family gathering or a quiet weekend at home. It’s flavorful, satisfying, and easy to prepare.

Ingredients

• 1 lb ziti pasta
• 1 lb Italian sausage, removed from casing
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp garlic powder
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti according to package instructions, drain, and set aside.
3. In a large skillet, cook the sausage over medium heat, breaking it up as it cooks, until browned and fully cooked. Drain excess fat if needed.
4. In a mixing bowl, combine ricotta, egg, garlic powder, mozzarella (reserve 1/2 cup for topping), Parmesan, basil, salt, and pepper.
5. In a large baking dish, mix the cooked ziti, sausage, and marinara sauce. Stir in the ricotta mixture until everything is well combined.
6. Top with the reserved mozzarella cheese and bake, covered with foil, for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
7. Let rest for 5 minutes before serving.

This baked ziti is a flavorful, cheesy masterpiece that brings together the richness of sausage, the creaminess of ricotta, and the freshness of basil. The dish is filling and comforting, perfect for a Sunday lunch with family or friends. The bubbling mozzarella on top adds a golden, crispy finish, making this a satisfying meal that’s easy to love.

Grilled Vegetable and Quinoa Salad

A light yet satisfying option for a Sunday lunch, this grilled vegetable and quinoa salad is full of vibrant flavors and textures. The smoky grilled vegetables are paired with protein-packed quinoa and tossed in a tangy dressing, creating a refreshing and healthy dish. It’s perfect for those who want a wholesome meal without compromising on flavor.

Ingredients

• 1 cup quinoa
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 eggplant, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook the quinoa according to package instructions, then fluff and set aside to cool.
2. Preheat your grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, eggplant, and cherry tomatoes with olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes, turning occasionally, until they’re charred and tender.
4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
5. In a large mixing bowl, combine the cooked quinoa, grilled vegetables, feta cheese (if using), and parsley.
6. Drizzle the dressing over the salad and toss everything gently to combine.
7. Serve warm or at room temperature.

This grilled vegetable and quinoa salad is both light and nourishing. The quinoa adds a nutty, hearty base, while the grilled vegetables bring a smoky depth of flavor. The tangy dressing ties everything together, and the optional feta cheese adds a creamy touch. This dish is refreshing yet filling, perfect for a healthy and satisfying Sunday lunch.

Stuffed Bell Peppers with Ground Turkey and Rice

These stuffed bell peppers are filled with a flavorful mixture of ground turkey, rice, and seasonings, creating a complete and hearty meal. The bell peppers become tender during baking and are perfectly complemented by the savory filling. This dish is not only nutritious but also visually appealing, making it an excellent choice for a Sunday lunch.

Ingredients

• 4 bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked rice
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
3. In a skillet, cook the ground turkey over medium heat until browned, breaking it up with a spoon as it cooks. Add the onion and garlic, and sauté until softened.
4. Stir in the diced tomatoes, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
5. Mix the cooked rice into the turkey mixture.
6. Stuff the bell peppers with the turkey and rice mixture, packing it in tightly.
7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle the stuffed peppers with cheddar cheese, and bake for another 5-10 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a balanced, satisfying meal, combining lean turkey, rice, and vegetables in one flavorful dish. The cheese adds a melty richness, while the spices provide a warm, savory kick. This dish is perfect for a Sunday lunch when you want something hearty but not too heavy. It’s an easy and delicious way to enjoy a complete meal in one bite!

Chicken Parmesan with Spaghetti

Chicken Parmesan is a classic Italian-American dish that combines breaded chicken cutlets, marinara sauce, and melted cheese. Paired with a side of spaghetti, it’s the perfect comfort food for a Sunday lunch. This dish is simple to prepare but always delivers a satisfying, delicious meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs (preferably Italian-style)
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tbsp olive oil
• 1 lb spaghetti
• Fresh basil for garnish
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine the breadcrumbs and Parmesan cheese. Season the chicken breasts with salt and pepper, then dip each one in the beaten eggs, followed by the breadcrumb mixture, pressing to coat evenly.
3. Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 3-4 minutes per side, until golden brown. Transfer the chicken to the prepared baking sheet.
4. Spoon marinara sauce over each chicken breast and sprinkle with mozzarella cheese. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
5. While the chicken is baking, cook the spaghetti according to package instructions. Drain and set aside.
6. Serve the chicken Parmesan over a bed of spaghetti, garnished with fresh basil.

Chicken Parmesan is the ultimate comfort food that combines crispy, tender chicken with gooey cheese and savory marinara sauce. The addition of spaghetti makes it even more satisfying, creating a complete meal that’s perfect for a Sunday gathering or a cozy family dinner.

Roasted Butternut Squash Soup

This roasted butternut squash soup is creamy, velvety, and packed with flavors that are perfect for a fall or winter Sunday lunch. The roasting process caramelizes the squash, deepening its natural sweetness, while the addition of coconut milk gives the soup a rich, smooth texture. It’s both comforting and nutritious, ideal for a light yet hearty meal.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the roasted butternut squash, cumin, and cinnamon to the pot. Stir to combine, then pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 10-15 minutes to let the flavors meld together.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
5. Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme.

This roasted butternut squash soup is a rich and flavorful dish that’s both light and satisfying. The sweetness of the squash balances beautifully with the warmth of the cumin and cinnamon, while the coconut milk adds a creamy, tropical richness. It’s an excellent option for a warming, healthy Sunday lunch that’s perfect for cooler months.

Beef Stroganoff

This classic beef stroganoff features tender strips of beef in a creamy, savory sauce served over egg noodles. The richness of the sour cream and the earthy mushrooms make this dish a comforting and indulgent choice for a Sunday lunch. It’s an easy-to-make meal that feels elegant and special.

Ingredients

• 1 lb beef sirloin or tenderloin, sliced into thin strips
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/2 cup beef broth
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 lb egg noodles
• Salt and pepper to taste

Instructions

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Season the beef strips with salt and pepper, then cook in batches for 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
3. In the same skillet, add the onion and garlic, cooking until softened, about 3-4 minutes. Add the mushrooms and cook until they release their moisture and become golden, about 5 minutes.
4. Stir in the beef broth and Dijon mustard, scraping up any bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.
5. Lower the heat and stir in the sour cream. Return the beef to the skillet and cook for an additional 2-3 minutes until the beef is heated through.
6. Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley.

Beef stroganoff is a luxurious, comforting dish that combines tender beef, savory mushrooms, and a creamy sauce. The noodles soak up the rich sauce, making each bite a delightful experience. It’s a classic Sunday lunch meal that feels indulgent but is surprisingly easy to prepare, perfect for treating yourself or sharing with loved ones.

Lemon Herb Roasted Chicken with Garlic Mashed Potatoes

This lemon herb roasted chicken is juicy, aromatic, and bursting with fresh flavors. Paired with creamy garlic mashed potatoes, it makes for the ultimate Sunday lunch that feels both comforting and elegant. The lemon, garlic, and herbs infuse the chicken with a zesty fragrance, while the mashed potatoes offer a smooth, rich contrast.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 1/2 lbs russet potatoes, peeled and cubed
• 1/4 cup milk
• 4 tbsp butter
• 2 cloves garlic, minced
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. Rub the whole chicken with olive oil, then season generously with salt, pepper, thyme, rosemary, and minced garlic. Squeeze the lemon halves over the chicken, then place them inside the cavity with the smashed garlic cloves.
3. Roast the chicken in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 10 minutes before carving.
4. While the chicken roasts, cook the potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and return to the pot.
5. In a small pan, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the garlic butter to the potatoes along with the milk, then mash until smooth and creamy. Season with salt and pepper to taste.
6. Serve the roasted chicken with garlic mashed potatoes, garnished with fresh parsley.

This lemon herb roasted chicken is a showstopper that will elevate any Sunday lunch. The fresh herbs and lemon create a savory, bright flavor that complements the richness of the garlic mashed potatoes. Together, they make a perfectly balanced meal that’s both indulgent and satisfying.

Shrimp and Avocado Salad with Lime Dressing

This shrimp and avocado salad is a light, refreshing dish perfect for a Sunday lunch when you want something healthy but still flavorful. The combination of tender shrimp, creamy avocado, and a zesty lime dressing makes for a satisfying salad that feels both fresh and indulgent.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil (for dressing)
• 1 tsp honey
• 1 tsp Dijon mustard

Instructions

1. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, then sauté for 2-3 minutes per side until they’re pink and cooked through. Remove from heat and set aside to cool.
2. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, honey, and Dijon mustard to make the dressing. Season with salt and pepper to taste.
4. Add the cooled shrimp to the salad and pour the dressing over everything. Toss gently to combine.
5. Serve immediately, garnished with extra cilantro if desired.

This shrimp and avocado salad is a vibrant, light dish that’s bursting with fresh flavors. The sweetness of the shrimp pairs perfectly with the creaminess of the avocado, while the lime dressing adds a zesty kick that ties everything together. It’s a perfect choice for a Sunday lunch that feels healthy, refreshing, and full of flavor.

Pork Tenderloin with Apple and Onion Relish

This pork tenderloin is tender and juicy, with a savory apple and onion relish that adds sweetness and tang. The caramelized apples and onions perfectly complement the pork, making it a deliciously balanced dish that feels both comforting and fresh. It’s an ideal Sunday lunch when you want something flavorful but easy to prepare.

Ingredients

• 1 pork tenderloin (about 1 lb)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 apples, peeled, cored, and sliced
• 1 onion, thinly sliced
• 1 tbsp butter
• 1/2 tsp ground cinnamon
• 1 tbsp apple cider vinegar
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Season the pork tenderloin with salt and pepper, then sear it on all sides until golden brown, about 3-4 minutes per side.
3. Transfer the skillet to the oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 5-10 minutes.
4. While the pork is roasting, heat the remaining tablespoon of olive oil and butter in a large skillet over medium heat. Add the sliced apples and onions, and cook until softened and caramelized, about 10 minutes.
5. Stir in the cinnamon, apple cider vinegar, and thyme. Cook for another 2 minutes, until the vinegar has reduced and the mixture has thickened slightly.
6. Slice the pork tenderloin and serve with the apple and onion relish on top.

This pork tenderloin with apple and onion relish is a perfect balance of savory and sweet. The pork remains tender and flavorful, while the apple and onion relish adds a comforting, slightly tangy twist. It’s an elegant yet simple dish that’s perfect for a relaxed Sunday lunch with family or friends.

Note: More recipes​ are coming soon!