Creating A Green + Grey Entranceway For Spring
March Printable Calendar :: Seasonal Inspiration + Reminders for Your Home + Gatherings
It’s here! Your March 2016 printable monthly calendar!
This month we will celebrate ::
The Beginning Spring, Easter, Festive Entranceways + Fresh New Recipes !
I hope it inspires you to find new ways to celebrate everyday of the month + season!
XO ~ Krayl
{click here to download your March 2016 calendar + to automatically receive a monthly calendar to your inbox}
Now available to download + print, the March 2016 calendar.
Full of seasonally inspired reminders for your home, garden + gatherings.
get your monthly calendar sent to you today!
Homemade Coconut Cake From Scratch – Even the Frosting
Let’s be real, is there anything prettier than a homemade coconut cake from scratch set out for a Spring gathering? Those pure white coconut flakes on the frosting remind of a newly born little bunny tail or a spring lamb in the field – fluffy white and pure. To complement the freshness, bring nature to the table by filling a clear glass vase tucked in the center of the bundt shaped cake with yellow Tulips for an unexpected pop of color.
Yes, baking a homemade Coconut Cake from scratch takes just a bit longer but the results, and sense of pride, make the extra time in the kitchen all worth while. Place your fluffy beauty on a raised white china cake plate, but keep the rest of the desert buffet clean with bone china cake plates, Hampton Forge etched polka dot flatware and two simple Wedgwood White miniature french inspired garden urns to mirror the natural feel of the tulips.
This look is perfect for indoors luncheon for girlfriends or an outdoor Mother’s Day gathering on the patio – however be sure to keep your cake chilled until serving time to ensure the frosting doesn’t melt.
HOMEMADE COCONUT CAKE FROM SCRATCH
INGREDIENTS
3/4 pound {3 sticks} unsalted butter, room temperature, plus more for greasing pan
2 ½ cups sugar
5 extra-large eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour, plus more for dusting pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coconut milk
4 ounces unsweetened shredded organic coconut
METHOD
Preheat the oven to 350 degrees F. Grease 1 round bundt cake pan, dust lightly with flour – tap upside down to remove excess flour.
In a large bowl cream room temperature butter and sugar until mixture becomes light yellow and fluffy. In a separate small bowl crack eggs. Add eggs into butter sugar mixture 1 at a time making sure each egg is full combined before adding the next. Add the vanilla and almond extracts – mix.
In a clean medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda and salt. Add half of the dry mixture and half the milk to the butter egg bowl, mix to combined. Continue adding the remainder of the dry mixture and milk, mix well to combine all ingredients. Using a spatula scrape any remaining batter from the edges and fold in shredded coconut.
Pour the batter into greased and floured pan. Bake at 350 for 45 to 55 minutes, until the top has browned – do not worry if it puffs up and/or cracks – and a cake tester comes out clean. Place pan on a baking rack to cool for 30 minutes, then flip over to remove cake from pan and allow to cool completely before frosting.
See frosting recipe below.
HOMEMADE COCONUT CREAM FROSTING
INGREDIENTS
8 ounces cream cheese, at room temperature
1/2 pound {2 sticks} unsalted butter, at room temperature
3/4 cup sweetened cream de coco
1/2 teaspoon pure vanilla extract
3 cups confectioners’ sugar, sifted
1 cup unsweetened shredded coconut
2 cups sweetened shredded coconut, to be used on outside of frosting
METHOD
In a large mixing bowl combine the cream cheese, butter, cream de coco and vanilla extract until just blended – do not over mix. Add in 1/2 the confectioners’ sugar, mix then add the remaining until smooth.
To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve chilled to room temperature – due to the butter content in this frosting it must be kept cool to hold its consistency.
SHOP ITEMS IN THIS FEATURE ON AMAZON
Cuisinart Chef’s Classic Nonstick Bakeware 9-1/2-Inch Cake Pan
Hampton Forge Skandia Dots 45-Piece Flatware Set
BIA Cordon Bleu Porcelain Round Cake Stand
The Perfect Kentucky Derby Mint Julep Recipe
Who doesn’t love an excuse to dress up, put on a gorgeous spring hat and drink out of a chilled silver cup? I know this girl does! This quick and easy Mint Julep cocktail recipe is perfect for a Kentucky Derby party or for a lazy summer day on the front porch.
Whether you live in Kentucky, the South or the Northeast, Derby parties are sure to be popping up all around you the first week in May – perhaps even at your house. If you are considering hosting – you do not want to miss my Kentucky Derby Party planning check list – sure to reduce hostess stress and increase enjoyment!
This cocktail has the special touch of a mint simple syrup to really create a refreshingly cool beverage all delivered to you in an amazing silver julep cup! So gather a few girlfriends in hats and guys in bow ties and enjoy sipping this Derby ready Mint Julep cocktail!
THE PERFECT MINT JULEP COCKTAIL
INGREDIENTS
3 ounces Kentucky bourbon
1 ounce mint simple syrup
2-3 cups chipped ice
mint sprig, for garnish
METHOD
Fill silver mint julep cup with chipped ice, top with bourbon and mint simple syrup. Add mint sprig for garnish and serve immediately.
Makes one serving, based on cup volume.
{be sure to serve with food as it is a strong beverage. We suggest Zesty Pimento Cheese or Bourbon Bacon Deviled Eggs. Let us know what you plan on pairing it with in the comments below!}
Shop these items ::
Beaded Barware Mint Julep Cup,
Simple Syrup by Woodford Reserve – Mint Julep
The Prettiest Spring Cocktail :: The Pretty Peacock
Spring flowers are not just to be kept in the garden – bring them to the table by adding them to your favorite Spring cocktail recipes. This Pretty Peacock cocktail gets it’s name from the Pavan Liqueur as well as the additional bright colors of edible flowers floating on top.
The lovely combination of flavors – Muscat grapes, Orange Blossoms and Elderflower – in this Pretty Peacock cocktail make it perfect for a Spring gathering set in the garden or in a space filled with Summer flowers. On the sweet side, but not clingy, it is an easy beverage to make as well as to sip!
Whether you are hosting an elaborate Spring time wedding, bridal shower or a simple Summer gathering on your patio with friends, the touch of edible flowers in your cocktails will surely elevate your celebration.
The ingredients for this spring cocktail are easy :: Two spirits – Gin and Pavan liqueur. Two mixers :: Club Soda and Elder Flower. One Juice :: Lime Juice and One Garnish :: Edible Flowers.
Add ice into the shaker, because we don’t want to dilute it too much. We want to make sure that everything gets nice and cool. Add one part Pavan, one part gin – right on top of the ice in the shaker. Then add one and a half parts of the elderflower lemonade – it definitely has a little bit of sweetness to it, but it’s very refreshing.
Pavan is a French liqueur, made from the small little tiny white grapes that grow right on the coast. Their website is beautiful. You must go take a peak – you will want to move tomorrow!
The Pavan is also a more literal world. It’s a slow and sort of majestic dance; it’s called the dance of the peacock. While I’m not completely sure if the peacock does the dance or humans do the dance, I think it is a dance that was done by humans but referred to as the dance of the peacock, sort of a proud, flamboyant, majestic dance.
“The Pretty Peacock gets it’s name from “the classic Pavan dance or “Dance of the Peacock” which was popular in the South of France during the Renaissance (16th century). In French, “se pavaner” is still used today, and means to act with pride, confidence and swagger… to strut like a peacock, so to speak”.”
Once you add your fresh lime swirl it together – you don’t want to bruise the gin by shaking. You could also just serve this straight up, but I like to throw a little bit of ice in the glass to keep it cool since it’s going to be served during spring or summer. Pour the mixture right over top of the ice and optionally add a touch of club soda – it adds a little bit of effervescence and keeps it a little bit lighter. Now pick your flowers to garnish and cheers.
The Pretty Peacock spring cocktail is light, refreshing, has a little bit of sweetness to it but not too much. It’s really, really excellent for sipping outside on the porch surrounded by flowers at a garden party. So mix up a batch of this pretty cocktail and get your swagger on.
THE PRETTY PEACOCK COCKTAIL
INGREDIENTS
1 part Pavan liqueur
1 part good quality gin, such as Bombay
1.5 parts Elderflower soda
juice of 1 lime, approximately 1 tablespoon
tonic water
edible organic flowers, for garnish
ice
METHOD
Fill a cocktail shaker with ice, add the Pavan, gin, Elderflower soda and juice of 1 lime. Swirl to combine and chill.
Place fresh ice in serving glass, strain mixture over top – filling to 3/4 full. Top with tonic water and garnish with selected edible flowers. Serve immediately.
Makes one cocktail.
Shop Items Used In This Recipe Now on Amazon
Belvoir Elderflower Presse
Fever-Tree Premium Indian Tonic Water
Pure Komachi Lime Green Paring Knife
Bourbon Bacon Deviled Eggs
Deviled Eggs recipes have traditionally varied greatly by ingredient mainly regionally, however in the last few years they have become more and more adventurous all across the nation with the addition of new flavor profiles. These Bourbon Bacon Deviled Eggs keep the filling clean with just a few ingredients to let the Bourbon Bacon flavor shine through. It’s the perfect dish to serve to guests to welcome them as they arrive for a gathering at your home, yet not spoil their appetite, or to bring to a neighbors BBQ.
As a kid I remember arriving at a relatives homes for a special gatherings and heading immediately to the food display. Peaking my head up to see those smooth pure white egg halves filled with a creamy yellow mixture front and center. Not always my favorite snack until I reached my teens, I truly have always dreamed of having a collection of special deviled egg platters to showcase during spring entertaining opportunities. Perhaps some day…
{This recipe has been revised in 2016 to a new recipe which after further testing has produced a more flavorful Bourbon Bacon. Enjoy!}
BOURBON BACON DEVILED EGGS
INGREDIENTS
3 tablespoons Bourbon
3 tablespoons brown sugar
12 large eggs, hardboiled
1/3 cup organic mayonnaise
2 teaspoons Dijon mustard
2 tablespoons chopped chives, plus more for garnish
kosher salt and freshly ground black pepper
METHOD
Place equal parts Bourbon and brown sugar in a small sauce pan. Heat until fully combined, simmer – do not allow to boil – for 1-2 minutes. Turn off heat. Allow to cool slightly.
In a medium skillet cook bacon on medium heat until crisp, be cautious not to burn. Place on bacon on paper towels.
When bacon is cool to the touch, dip each piece into the bourbon syrup, coat both sides and place on a plate to cool completely.
Peel hardboiled eggs, half lengthwise with a sharp knife and remove yolks. Reserve yolks in separate bowl. Rinse off egg white halves to remove any remaining yolks.
Chop yolks into fine pieces using a knife or food processor. In a medium size bowl, combine reserved yolks, mayonnaise, mustard, and chopped chives in a medium bowl. Stir until well combined. season with kosher salt and freshly ground black pepper.
Transfer to a resealable bag. Cut a small triangle off 1 corner to allow mixture to be piped into whites; garnish each egg with crumbled bacon. For an additional garnish add chives to the platter.
Shop the Items Used Here Now On Amazon ::
All-Clad Stainless Steel 3-Quart Saute Pan with Lid
Oxo Good Grips Nylon Slotted Spoon
BrightSpring Mixing Bowls
Nature Inspired Napkin Rings For A Spring Table
Use clippings and found ribbon to easily bring a bit of the garden to your Spring table by creating easy nature inspired napkin rings for your next gathering.
Just for you! My Spring Entertaining Checklist. Download, print out and make your next gathering as enjoyable as a spring breeze.
I love setting a pretty table and it doesn’t get any better than spring entertaining when it comes to incorporating nature into your tablescape + centerpieces. The world outside is bursting with fresh new textures, colors and inspiration just begging to be brought in.
Grapevine wired ribbon wraps perfectly around a floral Robbins egg blue napkin. Simply cut 4-6 inches and secure around your napkin bending the ends of the wire around each other to hold it in place.
Fresh Green Grosgrain Ribbon
Secure two Rosemary springs around a blue cloth napkin with green florist wire or bakers twine and the aroma alone will have your guests ready for a delicious spring dinner.
Tan linen napkins rolled and tied with a grey gingham ribbon is just the right touch for a Spring brunch – a touch of class but not over done. A small clipping of seeded Eucalyptus pairs wonderfully with the subtle colors – cut one from your centerpiece and tuck it into the ribbon.
Shop items mentioned in this feature on Amazon ::
Green Grosgrain Ribbon
Hemstitch White Linen Dinner Napkins
Natural Baking/Cooking Twine
How to Create A Spring Bulb Centerpiece.
Forcing bulbs to create a Spring Bulb Centerpiece brings the cheeriness of the outdoors inside, but requires you to plan weeks ahead to properly prepare the bulbs. This quick short cut creates the same look in a fraction of the time. Add this easy Spring bulb centerpiece to your Easter, Mothers Day or other Spring gathering tablescape and watch as each bulb opens up just as it would in your garden.
Begin by selecting the vessels and bulbs, for this table I am using gold accents therefore I am used several gold toned urns in varying heights and textures to add interest to the table. For the bulbs, I have picked up already growing yellow daffodils, purple hyacinth and white tulips – your local nursery, garden center or market most likely will have a nice selection of colors during the early spring months to choose from.
Once you have your vessel and bulbs are selected begin by place a small amount of soil in the base of the planter, then begin to add your bulbs on top. Nursery stock pots usually contain 3-4 bulbs in each, gently break them apart to fit in them in the container and spread out the colors as they would appear naturally in the garden.
Once the bulbs are arranged in the container add another layer of soil to secure them in place and to ensure their roots stay moist as they bloom. Complete your look by topping off the soil with green reindeer moss to cover the roots and add an additional texture to the spring bulb centerpiece.
When you have everything in its place bring the entire container over to the sink and give it a good drink of water – consider whether your vessel has drainage holes and if you need to protect the table surface as well as how much water the bulbs will rest in.
Group the gold urns together in the center of your Easter or Spring tablescape and enjoy the fragrance as they bloom just in time for your Spring gathering.
Setting An Easy Spring Tablescape
Ah Spring… we smell you in the air, we feel you on our skin, we have waited through the chilly nights and short winter days for you to arrive and finally spring is here. It is time to put away our winter coats, open up all the windows, sweep off the front porch and welcome spring into our homes. Yes, please come on in. First step, setting an easy spring table.
Whether it is a kitchen table or a dining room table, creating a Spring inspired tablescape is as easy as heading to the garden to find colorful bulbs and clipping the early flowering branches. If you have a small garden or can’t bear the thought of cutting back the long awaited color, your local farmers market or grocery will no doubt be filled with the bright colors and flowers of the season. For this spring inspired tablescape a white ceramic bunny is nestled between vibrant purple hyacinths mixed with bright fuchsia and green cuttings.
Pink chargers at each place setting create the perfect backdrop to stack plates for each course. Soft boiled eggs placed in whimsical duck feet holders begin our brunch, followed by a spring mix salad with dried currants to be placed on turquoise scalloped edged Italian stoneware plates. The main course of Green Asparagus Soup with Seared Scallops will be served in a low white china bowl.
Setting a pretty table does not equally a stuffy formal affair. Keep with the informal feel of this brunch table by placing additional hyacinths in juice glasses and group together around our happy white ceramic figurine. Sand colored linen napkins and everyday flatware complete the table.
Once the table is set, continue to welcome spring by placing flowers around the house on any flat surface you find.
Seasonal decorating gives you the opportunity to move items around your home, rotate décor and personalize each space as the seasons change. Be sure to enjoy every minute of this fresh new season by playing around with different colors and textures on your table and throughout the house.
Green Asparagus Soup with Seared Scallops {#SundaySupper}
Asparagus Soup is the perfect way to savor this early spring vegetable.
Asparagus season runs February through early June but the vegetables are at their peak in March and April – grab them while you can to whip up a batch of soup. This Green Asparagus Soup with Seared Scallops is ideal for a rich first course or in a larger portion a main entree. Warm crusty bread and cold salted butter would be an ideal companion.
I have found that Asparagus is best eaten when freshly picked or purchased – if you find you have purchased it advance of when you will use it, store it in a refrigerator in a container of water standing upright with the tips covered with a plastic bag to retain moisture and freshness.
Like spinach, asparagus should be washed to remove any grit from the tips before using. Trim the ends of the stalks before cooking or pealing as they tend to be tough and dry out quickly.
GREEN ASPARAGUS SOUP WITH SEARED SCALLOPS
INGREDIENTS
2 lb. asparagus
8 tablespoons {1 stick} unsalted butter
6 shallots, minced
Salt and freshly ground pepper, to taste
2 cups heavy cream
2 cups stock, chicken or vegetable
4 cups firmly packed chopped fresh spinach
6-8 ounces fresh sea or bay scallops
METHOD
Snap off the tough stem ends from the asparagus spears and discard. Cut the top 2 inches off of 8-10 of the spears, set aside to use as garnish, then cut the remaining spears into 1-inch lengths. Chop all remaining asparagus into 1-inch pieces.
Bring a large pot two-thirds full of salted water to a boil over high heat. Add the chopped asparagus and cook until bright green and just tender, about 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to an ice bath to stop the cooking. When the asparagus is cool, drain and set aside.
In a large soup pot over medium heat, melt 6 tablespoons of the butter. When the butter is just hot, add the shallots {retain about 1/2 a shallot to use as the crispy shallot topping} and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and cook, stirring, about 5 minutes. Season with salt and pepper, and stir in the cream and stock. Bring to a boil and cook for 5 minutes. Stir in the spinach and cook for 2 minutes more.
Carefully pour the soup into a blender and puree until smooth. Strain the soup to remove remaining asparagus pulp to a clean saucepan and keep warm.
Add butter and the reserved shallots to pan and cook until crispy. Set aside.
Season the dry scallops with salt and pepper. Working in 2 batches, cook the scallops.
In a small sauté pan over medium-high heat, melt 1 tablespoon butter. When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side. Do not over cook the scallops, they tend to continue cooking in the warm soup. Divide the scallops among warmed soup bowls.
Add garnish asparagus tips to the sauté pan and cook until just tender, about 2 minutes. Taste the soup and adjust the seasonings with salt and pepper.
Ladle the soup into the bowls, garnish with the asparagus tips and crispy shallots. Serve immediately.
Serves 4-6
Today the Sunday Supper gang is celebrating Spring!!
See all the Spring Fling Sunday Supper recipes below ::
Beverages
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
Appetizers
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
Sides
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
Entreés
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
Desserts
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
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.
Stuffed Peppadew Peppers
Recently I was introduced to Eating Rules and specifically to the #OctoberUnprocessed. {follow along with me on Twitter or instagram }First launched in 2009, the challenge encourages you to eat foods that pass the “kitchen test” and fall in the category of being unprocessed. Founder Andrew Wilder admits the definition of unprocessed varies person to person and leaves it open for interpretation, I also found this to be true as I was considering recipes for this article and asked a few friends what they considered to be processed.
Typically I view processed foods as those created with ingredients or methods that I can not replicate and/or whose shelf life is extended with unnatural ingredients. I noticed that others viewed it as any ingredients created by others and/or available for sale in a stage other than their basic state.
As we head into the fall entertaining season I thought, what about all those holiday parties coming up and how can you start to incorporate the unprocessed way into your cocktail parties, specifically appetizers. So I looked towards a few of my favorite recipes to create versions that would be easy to make and, in my definition, be unprocessed to help you through your holiday parties. First up, Goat Cheese Stuffed Peppadew Peppers.
STUFFED PEPPADEW PEPPER
[yumprint-recipe id=’25’]It wouldn’t be a party with out the rest of the Sunday Supper family. Visit the other sites to see what they are cooking up in their kitchens.
Alluring Appetizers and Stunning Sides
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Stuffed Peppadew Peppers by An Appealing Plan
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Sweet Potato Fries by Hezzi-D’s Books and Cooks
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Homemade Energy Bars by The Foodie Army Wife
- Honey Thyme Chicken by Cindy’s Recipes and Writings
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Autumn Panzanella by Crazy Foodie Stunts
- Black Bean and Corn Salsa by What Smells So Good?
- Curried Apple Chips by The Wimpy Vegetarian
- Stuffed Acorn Squash by Rhubarb and Honey
- Homemade Hash Brown by Basic N Delicious
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Baked Beet Chips by The Dinner-Mom
- Crispy Tex-Mex Quinoa Patties by Bobbi’s Kozy Kitchen
Enticing Entreés
- Authentic Chicken Tinga by Shockingly Delicious
- Jacket Potato Party by Jane’s Adventures in Dinner
- Mom’s Homemade Vegetarian Meatballs by The Life and Loves of Grumpy’s Honeybunch
- Chicken and Sweet Potato by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Easy Slow Cooker Chili by Amee’s Savory Dish
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Fall Squash Soup by Ruffles & Truffles
- Stuffed Sweet Potatoes by Momma’s Meals
- White Bean Pesto Stew by eating in instead
- Seared Pork Stack by annaDishes
- Gnocchi with Peas and Pesto by Curious Cuisiniere
- Pumpkin & Sausage Pasta by Confessions of a Culinary Diva
Decadent Desserts
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
- Gluten Free Peanut Butter Blondies by Pies and Plots
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.