Horiatki Salata #SundaySupper

Horiatki Salata aka Greek Village Salad is simple, light and amazingly delicious. If this is how the villagers eat....I need to rethink things a bit. You know that saying "less is more"? Well it certainly applies here...in a big way!

I found this recipe in It's All Greek To Me by Debbie Matenopoulos. Its one of many recipes in this book that I've attached a post-it to. If you want to lighten things up a bit during the holidays, Greek food is the way to go.

Let me go on to say that typically, I'm not a huge fan of feta cheese. Nor am I a fan of kalamata olives. For some reason, when combined with the ingredients in this salad, and once coated and marinated with lemon juice and extra virgin olive oil.....these two ingredients seem to take advantage of being in their element and shine like nobodies business.

It says that this salad is an everyday traditional side dish but you know what? It holds it's own as a main dish. The only dish. Great for lunch...a light dinner. You don't feel like you've missed out on anything!

Horiatki Salata

From the It's All Greek To Me cookbook
Serves 4-6

1 English cucumber, peeled and sliced (it says seedless but that wasn't available)
4-5 large tomatoes, sliced
1 large red onion, sliced
1 large bell pepper, sliced (it says green but I prefer orange, red or yellow)
1 cup kalamata olives (I recommend pitted) plus more if desired
1/4 lb Greek feta cheese, packed in brine, drained and sliced
1 teaspoon dried oregano
2 tablespoons capers, drained and rinsed
Juice from 1 lemon (about 2 or 3 tablespoons)
1/3 cup extra virgin olive oil
1 lemon cut into wedges to garnish

In a large bowl, toss together the cucumber, tomatoes, onion, bell pepper and olives. Top with the slices of feta cheese. Crush the dried oregano in the palm of your hand to release the fragrance and natural oils and sprinkle over the top along with the capers. Drizzle the lemon juice and then the evoo over the salad. Set aside and let marinade for about 20 minutes before serving.

Looking for more ideas on light meals during the holidays? Check out what Sunday Supper has in store for you!

Drinks

• Lightened Up Eggnog by The Redhead Baker
• Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee

Appetizer or starter

• Gruyere Cheese Puffs by Sustainable Dad
• Lighten-up Sausage Rolls by Jane's Adventures in Dinner
• Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
• Lightened Up Cornbread Stuffing by Cindy's Recipes and Writings
• Spicy Eggplant Dip by Cooking Chat
• Carciofi alla Trapanese by Manu's Menu
• Fresh Salmon Carpaccio by Food Lust People Love

Main Dishes

• Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
• Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
• Grandma's Mac n' Cheese by What Smells So Good?
• Lean Mean Cheeseburger Soup by The Foodie Army Wife
• Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma's Kitchen Chaos
• Lightened-Up Fettuccine Alfredo by Bobbi's Kozy Kitchen

Side Dishes

• Roasted Brussels Sprouts by Brunch with Joy
• Butternut Squash Orzo Pasta by Life Tastes Good
• Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
• Quick and Easy Sweet Potato by The Educators' Spin On It
• Lentil & Mushroom Stuffing by Foxes Love Lemons
• Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
• Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
• Honey Ginger Glazed Carrots by Ruffles & Truffles
• Shrimp Salad with White Wine Vinaigrette by eating in instead
• Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
• Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
• Green Beans with Rosemary Garlic Butter by Hezzi-D's Books and Cooks
• Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
• Leaner Green Beans by Noshing With The Nolands
• Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
• Horiatki Salata by Peaceful Cooking
• Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
• Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
• Roasted Parsnip and Apple Soup by Curious Cuisiniere

Desserts

• Pumpkin Cheesecake Dip by Peanut Butter and Peppers
• Sweet Apple Bites by Mama's Blissful Bites
• Individual Cheesecakes by Nosh My Way
• Light and Luscious Chocolate Cheesecake by A Kitchen Hoor's Adventures
• Pumpkin Pie Pudding by The Life and Loves of Grumpy's Honeybunch
• Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
• Peanut Butter Coconut Mini Bars by Basic N Delicious
• The Blondie Recipe by Wallflour Girl
• Cinnamon Roll Granola Bars by Pies and Plots
• Skinny Ninja Cheesecake by NinjaBaker.com
• Chocolate Chip Oatmeal Pumpkin Blondie by Sue's Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Roasted Kabocha Squash #SundaySupper

Squash. When I was a kid, I didn't think I liked "squash". Probably more cuz of the name than anything. It just didn't sound right. Squash. Thank God, I figured out as an adult that I really love the stuff!

Learning all the wonderful ways squash can be made didn't hurt either. Steamed, pureed in a pie, soup, sauce, roasted, BBQ'd etc, etc....it's all good. My favorite is roasted. Soups and sauces are runner-ups for sure. Oh wait...grilled...man oh man. Like I said...its all good!

It is the season for squash-a-plenty. This Sunday Supper is all about giving you ideas on what to do with your squash and how to enjoy the bounty, whether its from your garden, the farmers market or your local grocery store. Do you know what I recommend? Make a pledge to try a new kind of squash this season. There are so many different kinds out there....why limit yourself to the well known few?

When I saw this kabocha sitting in the bin at the market, I had no clue what it was. I wasn't even sure it was edible. Whaaaaat? I dunno....maybe it was one of those kinds you use to decorate, ya know? So I googled it right then and there and bought it.

Kabocha is an Asian winter squash, commonly called a Japanese pumpkin. It resembles a pumpkin in texture but is more like a mild butternut squash, maybe a bit sweeter. The sweetness will vary depending on how ripe your kabocha is.

(note: I noticed as I was about to begin making my dish that there was a "blemish" on top of my kabocha. Once I cut it open, I saw that it was very superficial and just cut it out. Not point in wasting the whole thing for one small area.)

To prepare, I sliced it in half, scooped out the seeds, cut it into manageable sections, then cut the skin away.

Easy peasy....chop it up and its ready to roast.

Roasted Kabocha
Inspired by Anne Burrell

4 cups kabucha cut into 1/2" cubes
Olive Oil
1/2 teaspoon ground cinnamon
Crushed red pepper flakes to taste
Salt
1 lb greens beans
1 lb fresh mushrooms (I used crimini), sliced
1/2 cup roasted pepitas for garnish
1 bunch fresh chives, finely diced for garnish

Preheat the oven to 375' F

In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast until very soft, about 30 minutes.

In a large bowl, toss the green beans in olive oil, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast for about 15 - 20 minutes.

In a large bowl, toss the mushrooms in olive oil, crushed red pepper flakes and salt. Soread out onto a baking sheet and roast for about 7 - 10 minutes.

Once everything has roasted, combine them all together.

Look at those bright, beautiful colors! Everything roasted separately to keep their flavors individual. Garnish with the pepitas and chives and serve warm.

This was the perfect side dish for crispy lemon chicken. I even drizzled the vegetables with a bit of lemon and it was delish!

I was telling my daughter that this might even make it on this years Thanksgiving table. I'm always looking for ways to cook vegetables that will stand up to a turkey and I believe I have found the perfect mix.

There are so many difference kinds of squash and ways to use prepare them, check out the rest of Sunday Supper's squash recipes below.


Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane's Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spinach Salad with Curried Apple and Cashew Dressing #SundaySupper

As hot as it is during the summer, it's also a time to chill. Whether you're cooling off in front of the a/c or taking a dip in the pool. Or maybe it's a time to relax and enjoy the season. Ooooor, maybe it's time to enjoy foods that are served chilled.

I prefer to have all 3 versions of chill happening in tandem.

That's where Summer Chillin' comes into full play on Sunday Supper this weekend. It's all about serving food that's perfect for helping you accomplish the summer chillin trifecta.

Typically I love a loaded salad. The more stuff going on, the better. But there are days when I need to put in as little effort as possible to get the job done. Simplicity is key. When you have a simple salad with simple ingredients, I feel that the dressing needs to step up and be the hero.

In this case...I was not disappointed.

Let me introduce you to yet another wonderful recipe from Anne Byrn's cookbook.....'What Can I Bring?'. Seriously, if Anne really asked me that question, I wouldn't ask her to bring this salad because it's what I'd bringing!

The salad in and of itself is the simplest of simples. A few perfectly chosen ingredients, most of which need zero prep. Its the dressing that has me singing praises. If you don't have all of the ingredients already, you'll have no problem finding them.

Spinach Salad with Curried Apple and Cashew Dressing
Printable Version

For the salad dressing:
2 tablespoons white wine vinegar
1 tablespoon dry white wine
2 teaspoons Dijon mustard
1 teaspoon soy sauce
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil

For the salad:
10 oz (about 8 cups loosely packed) lettuce, rinsed and drained
5 oz (about 4 cups loosely packed) fresh spinach leaves, rinsed and drained
1 medium Granny Smith apple, cored and chopped into 1/2" pieces
1/3 cup cashews
1/4 cup craisins
2 scallions. chopped
1 tablespoon toasted sesame seeds (browned in a skillet over medium heat for about a minute or two)

Making the dressing: In a medium sized bowl, whisk together all of the ingredients except the oil. Gradually add the oil just a little at a time while whisking. Continuing whisking for a couple seconds until the dressing thickens a tad.

Taste. Taste again because you can't believe how good it is. Taste it yet again because you are loving it! If needed, adjust the sugar or salt or pepper.

For the salad: Toss everything together. Serve with the dressing. Pour yourself a glass of wine, sit back and chill.

(Leftover dressing can be stored in the fridge for up to two weeks)

I really love the flavor combinations in this salad...the apple, craisins, cashews...and especially the dressing! But then again, I really like curry. The dressing is on the sweeter side (or course you can alter that according to your taste) and the curry flavor is perfect....a nice hint without being over powering.

For more great recipes to help you chill this summer, take a look at what my Sunday Supper friends put together.....

Summer Chillin' Recipe Preview: Brisk Beverages

• Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
• Mocha Madness Milkshake from Desserts Required
• Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue's Nutrition Buzz
• Skinny Watermelon Mojito from Peanut Butter & Peppers
• Southern Sweet Tea from Gluten Free Crumbley
• Strawberry Mango White Sangria from The Texan New Yorker
• The Polar Cap Drink from Seduction in the Kitchen
• Vanilla Root Beer Cream Soda from Feed Me, Seymour

Chilled Starters

• Avocado Hummus Dip from Shockingly Delicious
• Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
• Cucumber-Watercress Soup - Gazpacho Style from The Wimpy Vegetarian
• Gazpacho from Jelly Toast
• Green Gazpacho from The Not So Cheesy Kitchen
• Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
• Mexican Flag Guacamole from What Smells So Good?
• Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
• Tuna Tartare from Kimchi Mom
• White Gazpacho from The Little Ferraro Kitchen

Snappy Salads and Sides

• Antipasto Tortellini Pasta Salad from Neighborfood
• Broccoli Salad from Flavor Mosaic
• Cantaloupe Risotto from Confessions of A Culinary Diva
• Cold Peanut Noodles from girlichef
• Korean Salad from Noshing With The Nolands
• Layered Salad with Green Goddess Dressing from Delaware Girl Eats
• Pesto Pasta Salad from Supper for a Steal
• Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
• Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
• Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
• Tuna and Potato Salad from Cindy's Recipes and Writings
• Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
• Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca

Refreshing Main Dishes

• Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
• Chicken Bacon Ranch Pasta Salad from Cookin' Mimi
• Jalapeno Ham Salad from Bobbi's Kozy Kitchen
• Shrimp Ceviche from Kudos Kitchen by Renee
• Surimi Salad from Pescetarian Journal
• Zucchini Lasagna from Nosh My Way

Cool Confections

• Berry Ice Cream Bomb from Jane's Adventures in Dinner
• Cherry Cream Cheese Ice Cream from Magnolia Days
• Lemon Curd Parfait from Life Tastes Good
• Lemon Thyme Ice Pops from Country Girl in the Village
• Mocha Latte Ice Cream from The Foodie Army Wife
• No Maker Required Berry Ice Cream from Hot Momma's Kitchen Chaos
• No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
• No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
• No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
• Nutella and Pistachio Gelato from La Bella Vita Cucina
• Olive Oil Gelato from The Girl in the Little Red Kitchen
• Pluot Ice Cream from Crazy Foodie Stunts
• Raspberries and Cream Panna Cotta from A Kitchen Hoor's Adventures
• Salted Caramel Gelato from Manu's Menu
• Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
• Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
• Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
• Vanilla Bean Chia Seed Pudding from Pies and Plots
• White Chocolate Fruit Dip from Hezzi D's Book and Cooks

  Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Mushroom and Gruyere Cheesecake #SundaySupper

Summer is in full swing! We have bbq's and picnics to plan and attend, with the promise of great food and good times ahead, and memories to be made.

Some of our best memories have been made during the summer months when we gather with our closest friends and family, spending hours around the pool, eating, drinking, playing games and then finishing the night off gathered around the fire pit as things wind down.

One of my dearest friends gave me wonderful cookbook several years ago called What Can I Bring by Anne Byrn. This book is a great resource for bbq's and picnics. Some time ago (as in a few years ago) this savory cheesecake recipe really caught my eye. I've been wanting to make it but was having a difficult time wrapping my head around a cheesecake that wasn't dessert.

Silly me!!

Think of it as a cheese frittata of sorts. The crust is made with bread crumbs, although I think crackers would work wonderfully. Of course there's no sugar involved. It's just creamy cheesy deliciousness that seriously makes you wish that it wasn't so high in calories cuz you really want another slice. 

Mushroom and Gruyere Cheesecake
recipe from What Can I Bring by Anne Byrn
Printable Recipe

The Crust
1 tablespoon unsalted butter, room temperature
1 1/3 cups fine bread crumbs (I used plain)
5 tablespoons unsalted butter, melted
1/4 to 1/2 teaspoon garlic powder (optional)

The Filling
3 tablespoons unsalted butter
8 oz mushrooms, finely chopped (about 2 cups). I used cremini
3 8oz packagers of cream cheese, room temperature
1/4 cup heavy whipping cream
Salt
1/2 to 1 tsp powdered garlic (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 large eggs
4 oz shredded Gruyere cheese (about 1 cup)
1 10oz package of frozen chopped spinach, thawed and well drained
2 tablespoons chopped green onions
Ground Pepper

The Crust Instructions
Preheat the oven to 350'F. Prepare a 9" springform pan by rubbing the tablespoon of butter on the bottom and around the side. Set aside.

Spread the bread crumbs on a baking sheet and allow them to toast in the oven for about 8-10 minutes. Place toasted crumbs in a small bowl. Add the melted butter and optional 1/4 teaspoon to 1/2 teaspoon (depending on taste) and stir to combine.

Transfer the buttered bread crumbs to the springform pan and press firmly along the bottom and about 1/2 way up the sides.

Place the springform pan back into the over for an additional 8-10 minutes or until the crust is a nice golden brown. Remove from oven and set aside to cool.

The Filling Instructions
Reduce the oven temperature down to 325' F

In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add the chopped mushrooms and saute, stirring often until the mushrooms release their liquid. This should take about 8-10 minutes. Season with salt and pepper to taste. Set aside to cool.

In a mixing bowl cream the cream cheese, 1/2 teaspoon of salt, the option 1/2 to 1 teaspoon of garlic (depending on taste), the nutmeg and cayenne pepper and mix until smooth. Add the eggs one at a time, mixture until just combined before adding the next egg. 

Divide the cream cheese mixture evenly between two bowls. In one bowl, add the spinach and green onions, stirring to combine. Spoon into the bottom of the crust.

Spoon the sauteed mushrooms over the spinach filling.

In the second bowl cream cheese mixture, stir in the Gruyere cheese and carefully spoon over the mushrooms.

Place the springform pan onto a cookie sheet and bake for about 1 hr and 15 minutes, or until just set.

Turn the oven off and open the oven door slightly (you can use a kitchen towel to keep the oven door slightly ajar) and let the cheesecake sit in there to rest for an hour. Then place it on a cooling rack and allow to cool to room temperature before serving (about 30 - 40 minutes).

If you're making this ahead of time, by all means store it in the fridge over night.

Here's the beauty of this magnificent beast....it tastes best at room temperature. It's good cold too. Warmed up? It loses something. The texture is altered and the flavors aren't as predominant. This is what makes it such a great picnic food! No worries about keeping it hot or cold....its best as is!!

For more wonderful picnic food ideas, take a look at what some of the others have made:
Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Irish Meatball Soup

I love corned beef with cabbage and potatoes.

My family doesn't.

Not a single one of them.

Such a pity, really.

Rather than continuing my yearly torture of a traditional St. Patrick's Day feast that only I enjoy, I have recently started a new one. I don't know if this is actually an authentic Irish anything, but it contains lamb, cabbage and potatoes. With a side of some sort of soda bread, it's Irish enough for me.

Lamb...some people aren't much into lamb. To be honest, I'm one of those people. But what I do is mix it wish some bison and wow! It's rich and delicious without being overpowering in any way. I know they're both an expensive meat...but after all, I only make it once a year. And it's worth it. Especially when everyone loves it and I'm not left eating a whole corned beef on my own. If you can't get or don't like either of the meats I use...by all means, use ground beef.

Irish Meatball Soup
Printable Version

Soup
8 cups chicken stock (I sometimes use turkey stock)
1 russet potato, peeled and cubed
1 medium onion, diced
1 leek (white and light green parts) sliced
7 carrots, peeled and sliced
1/4 - 1/2 (depending on the size) head of cabbage, roughly chopped
3 garlic cloves, minced
3 TB barley
Salt and pepper to taste
Bouquet bag of a sprig of parsley, a couple of sprigs of thyme, 1 bay leaf (you can make a bouquet bag using cheesecloth or by using a tea strainer)
2 lbs meatballs, partially cooked (recipe below)
Garnish with a nice herb butter made with melted butter with added minced parsley, chives and thyme

Meatballs
1 lb ground bison
1 lb ground lamb
1/4 cup diced onion
4 TB minced garlic
1/4 cup minced parsley
1/3 cup panko crumbs
2 eggs
3/4 tsp salt
3/4 tsp pepper

To make the meatballs:
Mix together all of the ingredients and gently stir until just combined. Don't squish it around too much or you'll end up with a dense, dry meatball.

Roll about a tablespoon of the meat into 1 inch balls. In a medium-hot pan drizzled with a little oil. brown on all sides and set aside. You will do this in batches....probably 3 batches.

To make the soup:
Pour the chicken stock into a large pot. Add the vegetables and seasoning. Heat to just before a boil and reduce heat a bit, allowing it to barely bubble but not boil. Cook for about 30 minutes. Add the meatballs and continue to cook until the vegetables and meatballs are cooked through, about 15 more minutes.

Remove the bouquet bag and adjust seasoning if necessary.

Drizzle each serving with the herb butter.