By: The Food Hunter

As the weather warms up, there's nothing quite like a refreshing salad to complement your meals. This lemon and mint snap pea salad is the perfect dish for spring and summer, combining crisp snap peas with the zesty brightness of lemon and the refreshing taste of mint. It's an easy-to-make salad that's light, healthy, and full of flavor, making it ideal for brunches, picnics, potlucks, or any occasion where you want to impress with minimal effort. 

Tips and Variations:

• Extra Crunch: Add your favorite nut for an additional crunchy texture.
• Herbal Twist: Substitute basil or parsley for mint if you prefer a different herb.
• Spicy Kick: Sprinkle a pinch of red pepper flakes into the dressing for a subtle heat.
• Vegan Option: Omit the feta cheese or use a plant-based alternative.

Why You'll Love This Salad:

1. Quick and Easy: This salad comes together in just a few minutes, making it perfect for busy days or last-minute gatherings.
2. Fresh and Flavorful: The combination of crisp snap peas, bright lemon, and refreshing mint creates a burst of flavor in every bite.
3. Versatile: This salad can be a side dish, a light lunch, or even a main course when paired with grilled chicken or fish.

 

Lemon + Mint Snap Pea Salad

⅓ cup olive oil
1 tablespoon lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons maple syrup
1 cup snap peas, sliced thin
½ cup fresh mint leaves (not packed)
¼ cup walnuts, chopped
feta cheese
tomatoes, chopped

 
Mix together dressing ingredients. Add the dressing to the chopped peas, tomatoes and mint. Season with salt and pepper and toss to combine. Add walnuts and feta cheese.

Serve immediately! 

This lemon and mint snap pea salad is more than just a side dish—it's a celebration of fresh, seasonal ingredients that come together to create something truly special. Give it a try, and enjoy the refreshing, zesty, and minty flavors that make this salad a perfect addition to any meal. Happy cooking!

Italian Sausage & Rapini Stuffing

 By: The Food Hunter

This is my all-time favorite stuffing. It's a dish that is on on our table every Thanksgiving and is enjoyed by all. This particular recipe includes sausage, onion, celery, mushrooms, lots of fresh herbs and the star ingredient: rapini.  

If you aren't familiar rapini is a green vegetable that resembles broccoli but is more closely related to the turnip. It has a peppery, slightly bitter taste that you either love or hate.

This stuffing is truly delicious and really easy to make! I hope you give it a try.

Italian Sausage & Rapini Stuffing
1 loaf of Italian bread chopped into 1-inch cubes (8 cups)
1-2 bunches broccoli rabe
4 Tbsp. unsalted butter
1 Lb. sweet Italian sausage, crumbled
1 cup onion, diced small
2 celery stalks, diced small
1 package cremini mushrooms, chopped
10 fresh sage leaves, minced
1 Tbsp. fresh thyme, minced
1/2-1 cup grated pecorino cheese
1-2 cups chicken stock
salt and pepper to taste.

Preheat the oven to 350ºF.

Spread the bread onto a baking sheet and bake for 20 minutes, or until the bread is crispy.

In the meantime, bring a large pot of salted water to boil. Add the broccoli rabe and boil for 3 minutes. Remove from the water and submerge into an ice water bath for 2 minutes. Drain, and chop into small pieces.

Melt the butter on medium high heat in a large fry pan. Add the sausage, onions, celery, mushrooms, sage, and thyme, breaking up the meat into small pieces as you cook. Sauté until the vegetables are soft and the sausage is cooked through. Add the cooked chopped broccoli rabe to the mixture and stir to mix.

Remove from heat. Add the bread and pecorino, stir to combine. Add chicken broth and stir until all the bread is coated and wet. Season to taste with salt and pepper and pecorino.

Spoon into a baking pan. Cover the pan with tin foil and bake for 30 minutes. Remove the tin foil and continue baking for an additional 30 minutes. Serve warm.

Red Cabbage and Green Beans

By: The Food Hunter

Cabbage has long been a part of a healthy diet and red cabbage is said to have the most nutrients and fiber of all the cabbage varieties. One thing to note is that red cabbage typically has a more peppery taste than its green counterpart.

This classic German inspired recipe is one of my favorite ways to prepare red cabbage. The sugar and cider vinegar balances out the tartness of the cabbage making it more palatable. This recipe is the perfect side dish for chicken, pork or duck and leftovers will keep in the fridge for nearly a week. I actually think the cabbage tastes better the longer it sits. The cabbage itself, minus the green beans, would be wonderful served in a fish taco or as a topping for a pork sandwich.

 Red Cabbage and Green Beans

• 1 pound fresh green beans 
• 2 Tablespoons olive oil
  
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 3 tablespoons chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups shredded red cabbage

1. Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
2. In a large skillet, heat olive oil. Add the vinegar, sugar, onion, salt and pepper and bring to a boil.
3. Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. 
   

 

 

Braised Fennel with Capers and Olives

By: The Food Hunter

This delicious vegetarian dish has been adapted from Chef Yotam Ottolenghi, the popular Israeli-English chef based in London. It makes a fantastic side dish and a tasty light lunch. If you eat dairy it goes well over top of ricotta cheese. 

Braised Fennel with Capers and Olives

• 4 medium fennel bulbs
• 3 tbsp olive oil, plus extra for drizzling
• Salt and black pepper
• 15 large whole garlic cloves, skin on
• 4 tbsp verjuice (or 4 tbsp lemon juice mixed with 2 tbsp red-wine vinegar)
• 1 medium tomato, cut into 1cm dice
• 250ml fresh stock
• 20g capers, drained
• 25g black wrinkly olives, pitted and chopped in half
• 1 tbsp chopped thyme leaves

1. Prepare the fennel by trimming off and discarding the tops (reserve any leafy fronds for garnish) and cut each bulb in half from top to bottom; you want thick pieces.
2.  In a large frying heat two and a half tablespoons of oil on a medium to high heat. Add half the fennel with some salt and black pepper. Cook for five or six minutes, turning once, so it's nicely brown on both sides, remove from the pan and repeat with the remaining fennel.   
3. Remove fennel from pan and pour in the remaining oil, add the garlic and fry for three minutes, tossing occasionally, so the skin gets scorched all over. Lower the heat to medium, carefully add the verjuice (see above) and reduce for a couple of minutes until there are about two tablespoons of liquid left in the pan. Add the tomato, the capers, olives, thyme, salt and some black pepper. Bring to a simmer, cook for two minutes, then return the fennel to the pan. Add the stock, cover and let simmer for 12-14 minutes, turning once during the cooking, until the fennel is soft and the sauce has thickened. (You may need to remove the lid and increase the heat for the last two or three minutes.)
4.  Finish with a drizzle of olive oil and serve warm or at room temperature.

Parsnip Gratin with Gruyere and Thyme

By: The Food Hunter

This is seriously one of the best vegetable side-dishes I've ever eaten. I stumbled across this delicious recipe, on Feasting at Home, while surfing the internet, late one night. I served it along side a juicy filet and it undoubtedly stole the show.

Parsnip Gratin with Gruyere and Thyme

2 ¼ -2 ½ lbs Parsnips
1 medium onion- yellow, thinly sliced
3 cups heavy whipping cream
1/4 tsp fresh ground nutmeg
1/4 tsp pepper
1 1/4 tsp kosher salt
1 T Fresh Thyme, minced
1 T Flour
3 large minced cloves garlic
6 -8 ounces, grated gruyere cheese (I used a mix of gruyere and cheddar)

Preheat oven to 400 F.

Peel and slice parsnips to 1/8 thin. The thinner the slices the faster this will bake. Grate the cheese using a box grater.

Generously grease a 9 x13 inch baking dish with butter.

Layer the parsnips and onion with 2/3 of the cheese and 2/3 of the thyme -saving the rest for the top- and reserving the more perfect pieces of parsnips for the final top layer. Press down and make sure layers are even. It’s OK if the inside layers are messy. Place the last layer of parsnip slices in nice looking overlapping rows.

In a small pot, heat 3 Cups heavy whipping cream. Whisk in salt, nutmeg, the remaining thyme, pepper, flour and the garlic and when it just comes to a simmer, pour over the layered parsnips, slanting the baking dish to get the cream in all the nooks and crannies.

Sprinkle the remaining cheese over the top, a few more leaves of thyme and a little sprinkling of nutmeg. Cover securely with a lid or foil and bake for 50-60 minutes on the middle rack until parsnips are fork tender.

Once fork tender, remove foil and bake another 15 minutes uncovered , or until golden and bubbly. It is important to let it sit at room temp for 15-20 minutes before serving, so it sets up and thickens.
This can be made in advance and reheated before serving.

Roasted Fennel with Charred Tomatoes, Olives, and Pecorino

By: The Food Hunter

Browsing the internet for a side dish, I ran across this fantastic recipe for Roasted Fennel with Charred Tomatoes, Olives, and Pecorino. The traditional Mediterranean flavors, of this easy-to-make dish, pair extremely well with most meats and fish. Try it...you won't be disappointed.

Roasted Fennel with Charred Tomatoes, Olives, and Pecorino
(The Food Network)

2 large bulbs fennel, quartered
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounce piece pecorino cheese
4 plum tomatoes, halved
1/3 cup pitted kalamata olives, halved
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.

Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.

Celery Alla Parmigiana & Molo 8 Lambrusco Mantovano

By: The Food Hunter

There is no doubt in my mind that I could easily move to the Umbrian region of Italy and never look back. The people are friendly, the lifestyle is laid back and the food is out of this world. Don't get me wrong, the food is fabulous everywhere in Italy but I tend to favor the recipes from Umbria.

Take for example Celery Parmigiana, when the whole rest of the world is doing eggplant and chicken the folks in Umbria are using celery to make this well-known dish. Initially it might sound odd, but I urge you to give this recipe a try.

Wine recommendation:

Try it with Molo 8 Lambrusco Mantovano DOC. The sparkling red Lambrusco is another great Italian food-friendly wine, this one coming from the area of Mantova, in the Lombardy region. The bouquet is persistent and fragrant with hints of black cherries and wild berries. On the palate the wine is aromatic, fruity and pleasantly sweet.

Celery Alla Parmigiana 

1-2 large bunches of celery
1 small onion, thinly sliced
2 cloves of garlic, minced
a few sprigs of fresh thyme, chopped
3 pieces of bacon, diced (optional)
extra virgin olive oil
½ teaspoon fennel seeds
1 small can of chopped tomatoes
Parmesan cheese

Preheat the oven to 375.

Trim the base of the celery with a sharp knife and peel the stalks, with a vegetable peeler to get rid of the outer layer. Cut the celery lengthways into quarters, then cut each one in half.

Place a saucepan over a medium heat and add a tablespoon of oil. Add the onion and bacon, and cook for a few minutes until the onion is soft. Add the celery and cook with the lid on until the celery is soft.

Heat another pan and add a tablespoon of oil. Add the garlic and fennel seeds, and cook until the garlic becomes fragrant. Add in the tomatoes and a cup of water.  Cook the sauce over a medium heat for half an hour or so, until reduced and thick. Season with salt and pepper.

Lightly oil a shallow baking dish and spoon a some tomato sauce on the bottom. Spread out the sauce to cover the bottom of the dish and top with about a third of the celery pieces. Cover with more tomato sauce, some thyme leaves and a good grating of Parmesan. Keep layering, being sure to end with the tomato sauce, lots of cheese and a sprinkle of salt and black pepper.
Bake for about 20 minutes, or until heated through and crisp on top.

Hearty Cannelli Bean & Veggie Ragout

By: The Food Hunter

Growing up my mom made a lot of beans and greens for dinner. Though I would like to think she did this because both are healthy foods; it was more likely due to them being an economical choice when feeding a family.

Over the years the combination of creamy white beans and garlicky spinach became a comfort food for me and something I continue to eat. These days I like to add other foods to the mix, for some added flavor and nutrition.

Served with bread the recipe below comes together easily and makes a tasty vegetarian meal. It would also taste delicious alongside your favorite chicken or pork dish




Hearty Cannelli Bean & Veggie Ragout 

¼ cup extra virgin olive oil
1/4 red onion, thinly sliced
1 garlic clove, minced
8 ounces thinly sliced cremini mushrooms
1 15-ounce can cannellini beans, drained
1 14.5-ounce can plum tomatoes, chopped
¼ teaspoon dry red pepper flakes
1 teaspoon dried oregano
½ teaspoon kosher salt
1 pound fresh baby spinach, chopped
6 ounces crumbled feta cheese

In a large skillet over medium high heat add oil and garlic. Cook until fragrant. Add onions and mushrooms and sauté until mushrooms are tender.

Add beans, chopped tomatoes, red pepper flakes, and oregano. Cook for five minutes to combine flavors and to reduce any liquid.

Add spinach and cook just until it wilts. Add feta and cook just long enough to heat it through. Season with salt and pepper and serve warm.

Italian Potato, Meat & Cheese Pie

By: The Food Hunter

I'm not a fan of traditional mashed potatoes, but I love the Neapolitan dish made of mashed potatoes mixed with grated cheese and cured meats. This Italian Potato Pie, often referred to as gatto di patate, is made in a spring-form pan that is coated with bread crumb and served in pie wedges. It's a hearty dish that can be eaten alone or paired with a salad for a more balanced meal.

Follow this easy-to-make recipe loosely; substituting your favorite meats and cheeses. And don't hesitate to use leftover mashed potatoes instead of making them fresh.

Italian Potato, Meat & Cheese Pie
 
2 lbs starchy potatoes, boiled & drained
2-3 tablespoons unsalted butter
1/4 cup dried bread crumbs
1 1/4 cups whole milk
3/4 cup fresh mozzarella, diced
3/4 cup grated Parmesan cheese
3/4 cup sharp provolone cheese, shredded or diced
1/4 cup prosciutto, diced
1/4 cup salami, diced
2 tablespoons parsley, minced
salt and pepper
2 large eggs, lightly beaten

Preheat the oven to 425°F (220°C). Butter a 9-inch spring-form pan and coat it with 1/4 cup bread crumbs, tapping to discard the excess.

Add the boiled potatoes, butter and the milk to the bowl of a stand mixer. Mash until almost smooth. Add more milk and/or butter as needed to get your desired mashed potato consistency. Add the various meats and cheese and the parsley. Mix on low to combine. Taste and season with salt and pepper.

Stir in the beaten eggs. Pour the mixture into a prepared spring-form pan.

Bake for about 50 minutes, until lightly browned and set in the center. Let stand at room temperature for 30 minutes before removing from the pan. Serve warm cut into pie wedges. 

Homemade Pork & Beans

By: The Food Hunter

Summer is officially here and with that comes lots of opportunities to dine outdoors. Growing-up I could always count on my mom making hot dogs and baked beans whenever we had a cook-out. Though I haven't had them in years there is something comforting about the combination of sweetened beans mixed with pork. With that in mind I decided I would recreate this childhood memory for this month's Progressive Eats cook-out themed dinner.

For those that don't know Progressive Eats is a group of talented food bloggers that all agree to post a specific part of a meal on the same day; a virtual version of a progressive dinner where people travel from house to house to share in different courses of a meal. Be sure to scroll down for all the amazing recipes being featured this month.

Homemade Pork & Beans

1 pound dry navy beans, soaked overnight
3 slices bacon, chopped into bite size piences
1/2 sweet onion, diced
2 garlic cloves, minced
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoons molasses
1 teaspoon dijon mustard
1 teaspoon smoked paprika
1-2 cups low-sodium chicken stock, or water
for serving:
salt & pepper

Heat a cast-iron skillet over medium heat. Add bacon and onion. Cook until the onion becomes translucent. Add garlic and cook for another minute. Combine the brown sugar, vinegar, molasses, Dijon, and  paprika.  Add to the skillet and cook stirring until sugar dissolves.

Strain the beans and add them to the pan. Pour in 1 cup chicken stock or water. Bring the mixture to a boil and simmer for 5 minutes.

Place the skillet in the oven and cover. Bake for 2 hours, until beans soak up the liquid. If the beans are still hard add more stock or water and continue cooking. Season with salt and pepper to taste. Serve warm or at room temperature.

Cookout Recipes!

Appetizers

• Loaded Baked Potatoes from The Redhead Baker
• Indian Grilled Corn on the Cob - Street Style Bhutta from Spice Roots

Main Course

• Blue Cheese Bison Burger with Bacon Caramelized Onions from Creative Culinary

Side Dishes

• Fresh Fruit Salad with Bourbon-Orange Syrup (Gluten-Free) from The Heritage Cook
• Homemade Baked Beans from Food Hunter’s Guide

Desserts

• Blueberry Peach Pandowdy from Pastry Chef Online
• Rustic Berry Turnovers from That Skinny Chick Can Bake
• Rum-Glazed Grilled Bananas from Mother Would Know

Spanish Chorizo & Ciabatta Stuffing

By: The Food Hunter

Traditions are a big part of Thanksgiving, especially when it comes to the food. In order to avoid eating the same thing year-after-year, Chef Todd Allison of T.Cooks at the Royal Palms Hotel in Phoenix, suggests making small changes to your favorite side dishes to keep things exciting.

When asked to create a dish that represented the Mediterranean principles of simple, seasonal and uncomplicated, Chef Todd knew exactly what he wanted to do. Using ciabatta buns and a hard smokey Spanish chorizo he started playing around with classic stuffing techniques until he found the perfect combination of flavors.

The Spanish Chorizo & Ciabatta Stuffing below has all the traditional tastes of one of his favorite holiday side dishes with a spicy twist.

You can watch Chef Todd make his stuffing live on FOX 10 next Wednesday, 11/16, during the 9am hour or tune in to Good Morning Arizona on Thursday, 11/17 also during the 9am hour.

Spanish Chorizo & Ciabatta Stuffing
Recipe courtesy of: Chef Todd Allison, T. Cooks

4 quarts 1 inch by 1 inch cubed ciabatta
2 cups large diced Spanish onion
2 cups large diced carrots
2 cups large diced celery
1 cup rough chopped garlic
4 links hard cured Spanish chorizo thin sliced into rings
¼ cup fresh thyme leaves
4 leaves fresh sage
Olive oil
Salt and pepper
3 cups turkey gravy or 2 cups chicken stock

Preheat oven to 375 degrees.Toss the ciabatta in olive oil, salt and pepper and spread evenly on a baking sheet. Toast the ciabatta in the oven til lightly golden brown (3-min)

In a large saute pan on high heat, saute the onion, carrots, celery, garlic and fresh herbs in olive oil for 3- 5min. remove from heat and place in a large mixing bowl, add the toasted ciabatta, chorizo and gravy. Mix together and place in a baking dish or casserole dish, cover with foil and bake at 375 for 30 minutes, uncover and bake for another 15 minutes or until a toasted golden brown crust is achieved.

Apple Coleslaw

By: The Food Hunter

What most people think of when they hear the word coleslaw is the heavy, mayo-laden shredded cabbage side dish available at most deli counters. In reality, slaws are much more than that. They are a crisp mixture of veggies, lightly flavored with a tangy dressing. They are easy to prepare and relatively healthy.

This stress-free side dish is best served straight out of the fridge when it is crunchy and cold. Bring it to your next cookout or picnic and watch how fast it's gobbled up!

 Apple Coleslaw
(printable recipe)

1/2 head cabbage, thinly sliced
2/3 cup nonfat plain Greek yogurt
1/4 cup chopped fresh chives
2 small apple, grated

salt & pepper

In a large bowl, toss together cabbage, chive & apple. Mix in yogurt until well coated. Season with salt & pepper to taste. Best served chilled.

Bourbon Mac & Cheese

By: The Food Hunter

The weather is heating up outside and though I dread turning on the oven, a must have at any summer cookout is mac & cheese. A natural side for BBQ and/or smokes meats, mac & cheese is also a great option when entertaining guests. Adding a little bourbon to this classic childhood favorite gives it a grown-up flavor and feel that can't be beat.

Bourbon Mac & Cheese
 (printable recipe)

3 Tablespoons butter
3 Tablespoons flour
6 Tablespoons bourbon
2 cups heavy cream
1 teaspoon paprika
1 teaspoon crushed red pepper
1 Tablespoon Dijon mustard
1lb pasta
6 oz Kerrygold  Aged Cheddar, grated
6 oz aged Kerrygold Skelling Cheese, grated

Heat oven to 350. Cook pasta to al dente

Meanwhile melt butter in saucepan.  Add flour, paprika & crushed pepper. Cook constantly until smooth. Add cream a little at a time until fully incorporated. Add bourbon. Cook stirring constantly until thickened. Add 3/4 of the cheese and stir constantly until fully melted.

Combine pasta and sauce in a casserole dish. Top with the remaining cheese and bake for 30 min until golden brown and bubbly. Serve immediately.

Corn, Avocado & Pepper Salad

By: The Food Hunter

Bring a taste of springtime to your meals with this simple combination of fresh, easy to find ingredients. A healthy mix of corn, avocado and chopped peppers; this recipe makes a delicious side dish for smoked or BBQ meats. The nice thing about this salad is that it can easily be made ahead, as the taste intensifies with time.

Corn, Avocado & Pepper Salad
4 cups frozen corn
1 avocado, cut into cubes
1 Poblano Pepper, large diced
1 Red Bell Pepper, large diced

Lime Vinaigrette
1 lime, zested and juiced
2 tsps honey
1 tablespoon red wine vinegar
2 tablespoons olive oil
salt & pepper to taste.

Heat a cast-iron pan over medium-high heat. Add corn and cook for 5 minutes or until kernels are slightly charred. Remove from heat and set aside.

In small bowl, whisk all vinaigrette ingredients together until emulsified. In large bowl, add all salad ingredients and toss with vinaigrette. Chill at least an hour or longer if possible.

Serve.

Oregano Carrots

By: The Food Hunter

This dish is inspired by an antipasto on the menu of a favorite Philly restaurant; Pesto. Fresh carrot coins are boiled and left to marinate in a balsamic vinaigrette, laden with oregano & fresh garlic. These carrots are delicious served with Italian bread for swabbing up the marinade.



Oregano Carrots
(printable recipe)
1 lb carrots, peeled & cut into 1/4 slices
4 tbs balsamic vinegar
2 cloves garlic, minced
4 tbs olive oil
salt
pepper
dried oregano

Boil carrots in a large pot of water until tender about 7-9 mins. Strain carrots and while still warm mix with the remaining ingredients. Adjust as needed according to your taste. Refrigerate at least 2 hours. Taste again and add more oregano or vinegar as needed.

Italian Sausage & Broccoli Rabe Stuffing for #SundaySupper

By: The Food Hunter

There is so much going on this time of year that it never surprises me when I realize I forgot an important part of a meal. Usually it's a side dish to compliment my main course that I am scrambling to find at the last minute. Some might think it easier to go buy something; but with this easy stuffing recipe on hand there is never a need to resort to a prepared side.

Italian Sausage & Broccoli Rabe stuffing comes together quickly and has a big bold taste that pairs beautifully with a variety of meat dishes. Try it the next time you are looking for a last minute side; you won't be disappointed.

Italian Sausage & Broccoli Rabe Stuffing

1 loaf of crusty Italian bread chopped into 1-inch cubes (8 cups)
1-2 bunches broccoli rabe
4 Tbsp. unsalted butter
1 Lb. sweet Italian sausage, casings removed and crumbled
1 cup onion, diced small
2 celery stalks, diced small
1 package cremini mushrooms, chopped
10 fresh sage leaves, minced
1 Tbsp. fresh thyme, minced
1/2-1 cup grated pecorino cheese
1-2 cups chicken stock
salt and pepper to taste.

Preheat the oven to 350ºF.

Spread the bread onto a baking sheet and bake for 20 minutes, or until the bread is crispy.

In the meantime, bring a large pot of salted water to boil. Add the broccoli rabe and boil for 3 minutes. Remove from the water and submerge into an ice water bath for 2 minutes. Drain, and chop into small pieces.

Melt the butter on medium high heat in a large fry pan. Add the sausage, onions, celery, mushrooms, sage, and thyme, breaking up the meat into small pieces as you cook. Sauté until the vegetables are soft and the sausage is cooked through. Add the cooked chopped broccoli rabe to the mixture and stir to mix.

Remove from heat. Add the bread and pecorino, stir to combine. Add chicken broth and stir until all the bread is coated and wet. Season to taste with salt and pepper and adjust pecorino.

Spoon into a 13 x 9 inch rectangular pan. Cover the pan with tin foil and bake for 30 minutes. Remove the tin foil and continue baking for an additional 30 minutes. Serve warm.


Beverages

• Gluten Free Holiday Mocha by Gluten Free Crumbley
• The Frenchy by Books n' Cooks

Breakfast

• Chocolate Chip Banana Bread by Ruffles & Truffles
• Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook
• Cranberry Gingerbread Muffins by Alida’s Kitchen
• Gingerbread Scones by From Gate to Plate
• Tortellini Caprese Bites by The Freshman Cook

Appetizers

• Cauliflower-Apple Melts by The Wimpy Vegetarian
• Chimichurri Bread by What Smells So Good?
• Everything Cream Cheese Balls by Magnolia Days
• Mini Party Crab Cakes by Food Lust People Love
• Holiday Bruschetta by Grumpy’s Honeybunch
• Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
• Potato Kimchi Bacon Bites by kimchi MOM
• Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
• Sausage Rolls by Cookin’ Mimi
• Scallops with cranberry-bacon jam by Caroline’s Cooking
• Shrimp and Artichoke Crostini by Monica’s Table
• Spanakopita Bites by Casa de Crews
• Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes

• Bean, Escarole, & Sausage Soup by Get the Good Stuff
• Chicken Cacciatore Pronto by Crazy Foodie Stunts
• Easy Chicken Fried Rice by Feeding Big
• Swedish Meatballs by Palatable Pastime

Side Dishes

• Apple Pecan Salad by Wholistic Woman
• Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
• Hoppin’ John by Cooking Chat
• Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts

• 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
• Bananas Foster Bread Pudding by Wallflour Girl
• Dark Chocolate Coconut Pecan Cups by PancakeWarriors
• Easy Coconut macaroon by Healing Tomato
• Frangelico French Silk Pie by That Skinny Chick Can Bake
• Holiday Pie Crust Cookies by Rhubarb and Honey
• Peppermint Bark Pretzels by Pies and Plots
• Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
• Santa Cookies by NinjaBaker.com
• Skillet Cookies by Lifestyle Food Artistry
• Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
• White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
• White Chocolate Peppermint Fudge by 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.

Cheesy Potatoes With Mushrooms & Leeks

By: The Food Hunter

Weeknights can often get a little crazy, so it's a good idea to have meals prepared in advance, for those nights when things seem out of control. In my opinion meatless meals seem to be the easiest to make-ahead; which is why I love these Cheesy Mushroom Leek Potatoes. Though they make a delicious side-dish they are also hearty enough to stand on their own as a meal.



Cheesy Potatoes With Mushrooms & Leeks
1/4 cup olive oil
2 leeks, chopped (white and pale green parts only)
1 pound crimini mushrooms, sliced
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream salt & pepper to taste
1 cup Kerrygold Aged Cheddar, grated
1 cup Kerrygold Blarney Castle Gouda, grated

Heat the oil in large skillet over medium-high heat. Add leeks and sauté until soft and lightly browned, about 12 minutes. Add mushrooms and sauté until soft and all liquid evaporates. Season with salt & pepper. Add garlic and sauté 1 minute. Set aside. This can be made ahead.

Preheat oven to 375°F. Combine cream and potatoes in a large pot. Bring to boil; reduce heat to medium and simmer, covered, for about 10 minutes, stirring occasionally. Remove lid and simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season mixture with salt and pepper.

Brush 10 inch wide ceramic baking dish with oil. Place a layer of potato mixture in dish, spreading into an even layer. Spoon mushroom mixture over top and add half of the cheese. Spoon remaining potato mixture over, spreading in even layer. Sprinkle with remaining cheese. This can be done ahead.

When ready to bake cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 15-20 minutes before serving.

I have an ongoing relationship with Kerrygold.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.

Grilled Corn Mac & Cheese

By: The Food Hunter

The end of summer might be just around the corner for some, but we're still in the middle of grilling season here in Arizona, which means lots of outdoor get-togethers. In our family my husband is the grill master and I'm in charge of creating delicious side dishes.

My new go-to recipe for picnics is Grilled Corn Mac & Cheese. Why, you ask? Three reasons:

1. It makes a wonderful companion to any dish my husband decides to grill.
2. It features lots of creamy Kerrygold cheese.
3. Who doesn't love mac & cheese.

Serve it at your next outdoor event and I guarantee your guests will be begging for seconds.



Grilled Corn Mac & Cheese
3 cups large shell pasta, uncooked (6 cups cooked)
2 tablespoons unsalted butter (I used Kerrygold)
3 tablespoons flour
2 cups whole milk
1 tablespoon fresh thyme, chopped
1 cup (4 ounces) Kerrygold Aged Cheddar, shredded
1 box of Kerrygold Dubliner Cheese Wedges
2 ears of corn, grilled and removed from cob
Salt and pepper to taste

Cook pasta in salted water according to package directions. Drain and set aside.

While pasta is cooking, make cheese sauce. Over medium high heat, melt butter in large sauce pan and whisk in flour. Whisk for about 2 minutes. Add milk and continue to whisk to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often. Remove from heat and stir cheese and thyme. Add corn and mix well. Season with salt and pepper to taste. Serve.

I have an ongoing relationship with Kerrygold.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own

Carrot Slaw

By: The Food Hunter

We host a lot of outdoor parties and although I like to serve dishes that are delicious and exciting I also like to keep them on the healthy side. Carrot slaw is just that! Shredded sweet carrots are mixed with a savory Dijon & herb balsamic vinaigrette to make a crowd pleasing side dish that compliments just about any backyard fare. It's simple to prepare, uber healthy and tastes delicious.



Carrot Slaw
(printable recipe)
4 Large Carrots, shredded
1 Tablespoons of Balsamic Vinegar
2 Tablespoons of Extra Virgin olive oil
2 Teaspoons of Dijon Mustard
1 Tablespoon Fresh Basil, chopped
salt and pepper

Whisk together all of the dressing ingredients until thick. Pour over carrots and toss to coat.

Season with salt and pepper and serve immediately.

Kale, Carrot & Green Apple Slaw for Healthy Vision Month

By: The Food Hunter

May is healthy vision month,  an initiative of the National Eye Institute, so I wanted to take this opportunity to let you know that living a healthy lifestyle and eating the right foods can assist your eyes. Diseases such as age-related macular degeneration and cataracts are both known to benefit from eating the right foods. No longer are carrots the only eye healthy vegetable. Foods like kale, chard and collard greens, all rich in antioxidant carotenoids, seem to be even more helpful when it comes to keeping eyes healthy.

In an effort to find a healthier sandwich side my family will enjoy, I have been experimenting with making slaw out of various vegetables. The combination below features kale, along with carrots and green apples all dressed in a Dijon vinaigrette.




Kale, Carrot & Green Apple Slaw
(printable recipe)

2 tbsp extra virgin olive oil
2 tsp sherry vinegar
2 tsp red wine vinegar
1/2 tsp Dijon mustard
1/4 tsp fine sea salt
5 oz Tuscan Kale, chopped
5 oz Clean Rainbow Kale, chopped
1 large green apple, shredded
2 small carrots, shredded
2 tbsp chopped toasted walnuts

In a small bowl, whisk together oil, vinegar, mustard and salt.
Combine kale, apple, carrots and walnuts in another bowl. Add dressing and gently toss to coat.