Simple Yet Stunning Recipes Perfect for Sunday Night Supper
Sunday dinner is a special time for loved ones to gather and enjoy each other’s company over a delicious, sit-down meal. Such an honored tradition deserves dishes that are more refined than a typical weeknight meal, but that doesn’t mean you need to spend the whole day making them. These seven Sunday night dinner recipes can be made in less than an hour, but will look and taste like you spent all day preparing them.
1. Ricotta-Stuffed Pork Chops
Ricotta mixed with garlic and roasted red peppers creates a mouth-watering filling for Fine Cooking’s pork chops, which are seared to crispy perfection. Anticipate having this dish on your dinner table in less than 45 minutes. The recipe yields 4 servings.
- 3 tablespoons olive oil
- ⅓ cup chopped red onion
- ⅓ cup coarsely chopped roasted red pepper
- ¾ teaspoon chopped fresh rosemary
- 1 medium clove garlic, minced
- Pinch crushed red pepper flakes
- ½ cup homemade ricotta or good quality purchased ricotta
- Kosher salt and freshly ground black pepper
- 4½-inch-thick bone-in pork loin chops
Directions: Position a rack in the center of the oven and heat the oven to 325 degrees Fahrenheit. Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat. Add the onion and cook, stirring, until soft, about 2 minutes. Add the roasted pepper, rosemary, garlic, and red pepper flakes and cook, stirring, until the garlic begins to brown slightly, about 2 minutes. Transfer to a medium bowl and cool. Add the ricotta, mix well, and season to taste with salt and pepper. Cut a 2-inch opening in the middle of each pork chop, to make a pocket.
Season the chops inside and out with salt and pepper. Spoon the ricotta mixture into the pockets, press the openings closed, and use toothpicks to hold them together, if necessary. Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the pork chops on both sides until well browned, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted near but not touching the bone registers 135 degrees Fahrenheit, about 12 minutes. Remove and discard the toothpicks. Let rest for at least 5 minutes, and serve.
2. Champagne Shrimp and Pasta
Minimal effort is needed to make Allrecipes.com’s elegant Champagne shrimp and pasta. Cream and champagne create a lovely sauce, while peeled and deveined shrimp make this dish a breeze to prepare. This recipe yields 4 servings and only takes 30 minutes to make.
- 8 ounces angel hair pasta
- 1 tablespoon extra-virgin olive oil
- 1 cup sliced fresh mushrooms
- 1 pound medium shrimp, peeled and deveined
- 1½ cups champagne
- ¼ teaspoon salt
- 2 tablespoons minced shallots
- 2 plum tomatoes, diced
- 1 cup heavy cream
- Salt and pepper, to taste
- 3 tablespoons chopped fresh parsley
- Freshly grated Parmesan cheese
Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan.
Add shallots and tomatoes to champagne; boil until liquid is reduced to ½ cup, about 8 minutes. Stir in ¾ cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with remaining ¼ cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
3. Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad
A crisp and zesty salad is the perfect companion to scaloppine, a term that’s used to describe chicken breasts that have been pounded thin. Cooking Light’s recipe yields 6 servings and can be on your Sunday night supper table in just 20 minutes.
- 3 cups julienne-cut trimmed sugar snap peas
- 2 cups (1-inch) slices asparagus
- 6 (6-ounce) skinless, boneless chicken breast halves
- ¾ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper
- Cooking spray
- 1 cup fat-free, less-sodium chicken broth
- ⅓ cup dry white wine
- 1 tablespoon butter
- 1 tablespoon chopped fresh mint
- 2½ tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 1½ tablespoons fresh lemon juice
- 6 lemon wedges
Directions: Steam peas and asparagus, covered, 4 minutes or until crisp-tender. Rinse pea mixture with cold water; drain. Chill. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with ½ teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 breast halves to pan; sauté 2 minutes on each side or until done. Repeat procedure twice with remaining chicken.
Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to ½ cup, about 5 minutes. Remove from heat; stir in butter. Combine remaining ¼ teaspoon salt, mint, oil, rind, and juice, stirring well with a whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve pea mixture with chicken and sauce. Garnish with lemon wedges.
4. Roast Pork Loin with Carrots and Mustard Gravy
Prepare to serve a Sunday night supper that’s packed with sweet carrots, juicy pork loin, and tangy gravy. Martha Stewart’s recipe yields four servings and can be prepared in one hour. We suggest serving Cooking Classy’s easy dinner rolls as a side to your dinner.
- 2 pounds carrots, peeled and halved lengthwise if large
- ½ pound shallots, peeled and halved if large
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1½ pounds boneless pork loin roast
- ¾ cup white wine
- 2 tablespoons all-purpose flour
- 2 tablespoons grainy mustard
Directions: Preheat oven to 450 degrees Fahrenheit. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes.
Transfer pork to a plate, and reserve skillet. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees Fahrenheit, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing. While pork rests, pour off almost all of the fat from skillet.
Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
5. Seared Steaks with Caramelized Onions and Gorgonzola
Sweet and salty flavors blend perfectly in Eating Well’s steaks with caramelized onions and gorgonzola, which only takes 30 minutes to prepare. Looking for an easy side to serve alongside your steaks? We suggest pairing them with Simply Recipes’ garlic mashed potatoes.
- 2 tablespoons canola oil, divided
- 2 large onions, sliced
- 1 tablespoon brown sugar
- ½ cup reduced-sodium beef broth
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- 1 pound beef tenderloin (filet mignon) or sirloin steak, 1 to 1¼ inches thick, trimmed and cut into 4 steaks
- ¼ cup crumbled Gorgonzola or blue cheese
Directions: Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar, and ¼ teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
Sprinkle the remaining ¼ teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.
6. Mediterranean Mostaccioli
For Sunday night dinners, ordinary pasta just won’t suffice. Instead, serve Better Homes and Gardens’ Mediterranean mostaccioli, which has an elegant feel to it thanks to garlic-flavored tomatoes, chunky vegetables, and fragrant seasonings. The recipe yields four servings and can be ready in 25 minutes.
- 4 ounces dried mostaccioli or gemelli pasta
- 2 cups sliced zucchini
- 8 ounces ground beef
- ½ medium eggplant, peeled and cubed
- 1 (14.5-ounce) can diced tomatoes with basil, oregano, and garlic
- 2 tablespoons tomato paste
- ½ cup shredded carrot
- ¼ cup snipped fresh basil
- 2 tablespoons raisins
- ¼ teaspoon ground cinnamon
- 1 tablespoon balsamic vinegar
- ½ cup shredded mozzarella cheese
Directions: Cook pasta according to package directions, adding zucchini during the last 2 minutes of cooking. Drain; keep warm. Meanwhile, for sauce, in a large skillet cook beef and eggplant over medium heat until meat is brown; drain off fat. Stir in undrained tomatoes, tomato paste, carrot, basil, raisins, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes, or to desired consistency, stirring occasionally. Remove from heat. If desired, stir in vinegar. Transfer pasta mixture to a serving dish. Spoon sauce over pasta mixture. Sprinkle with cheese.
7. Orecchiette with Rapini and Goat Cheese
Orecchiette with rapini and goat cheese will steal the spotlight at your Sunday night dinners. Slightly bitter broccoli rabe pairs perfectly with tangy goat cheese and zesty lemon in Saveur’s vegetarian dish, which yields two to four servings.
- Kosher salt, to taste
- 1 bunch rapini (broccoli rabe), roughly chopped
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic, crushed
- ¾ teaspoons crushed red chile flakes
- 12 ounces orecchiette
- 2 tablespoons lemon zest
- 4 ounces goat cheese, softened
Directions: Bring an 8-quart pot of salted water to a boil. Add rapini and boil until crisp-tender, about 4 minutes. Using a slotted spoon, transfer rapini to a large bowl of ice water; chill. Drain rapini, pat dry, and set aside. Heat oil in a 12-inch skillet over medium heat. Add garlic and cook, stirring occasionally, until golden, about 3 minutes. Add chile flakes and cook, stirring frequently, for 30 seconds.
Add rapini, toss, and remove pan from heat; set aside. Meanwhile, bring a 6-quart pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain pasta and transfer pasta and lemon zest to reserved skillet over high heat. Toss to combine and season with salt. Divide pasta between bowls and add a dollop of goat cheese to each.