Simple Fresh Cod Sides That Brighten Every Meal

You're probably tired of serving cod the same way, wondering how to make each meal brighter and more appealing. Fortunately, fresh sides can do that. Let's discuss real-life kitchen solutions to elevate your fish.

You want simple yet vibrant vegetables, grains, or tangy dips that complement cod without overwhelming its delicate flavor. From zesty slaws to fragrant herbs, the right combination can transform your plate and satisfy every craving.

For more inspiration, check out these cod sides that bring color, texture, and nutrition to your table. You'll discover easy recipes, ingredient swaps, and creative twists that refresh your fish dishes every time.

Crafting vibrant meals with fresh cod invites unstoppable creativity. Each simple side dish complements the natural flavor, bringing color and spark to your favorite fish. From crisp vegetables to hearty grains, cod pairs well with satisfying additions. Experiment with unexpected seasonings for a culinary experience that goes beyond standard fare.

Your mealtime routine transforms when a few simple sides highlight cod's tenderness. Enjoy a friendly balance of flavors while expanding your day-to-day cooking repertoire easily.

Below, discover seven simple sides guaranteed to give cod meals a boost. Savor these inviting additions and thoroughly watch your dinners become instantly more enticing.

Crispy Quinoa With Kale

Baked kale matched with crunchy quinoa excites those seeking a fun texture variety. Everything browns nicely, packing each bite with savory appeal and gentle crispness.

Balancing Leafy Greens

• Prepare kale by removing tough stems and coating each leaf in olive oil. That method preserves moisture while letting the oven produce fantastic roasted edges.

Optimizing Quinoa's Crisp

• Rinse quinoa thoroughly before cooking to remove any bitterness. Spread it on a baking sheet, drizzle lightly with oil, and allow heat to crisp everything.
• Make sure each grain roasts evenly by turning it gently halfway through. Doing so creates an irresistible crunch that enhances every forkful of bright kale.

Serving Suggestions

• Top with zesty vinaigrette or a drizzle of lemon juice to emphasize freshness. Sprinkle bold chili flakes if you crave extra heat on your side.
• Every crunchy nibble perfectly counters tender cod. That interplay of textures makes this duo irresistible, keeping you wondering how something so simple can taste outstanding.

Mango Salsa Delight
Mango salsa delivers a sweet punch that complements cod's mild essence. Fresh mango, onion, and herbs come together quickly, transforming any straightforward seafood meal into greatness.

• Select Ripe Mangos: 
• Choose fruit that yields slightly under gentle pressure to ensure natural sweetness.
• Add Cucumber Chunks: 
• Crisp bites add refreshing texture and watery balance to tangy dressing.
• Incorporate Jalapeños: 
• For mild heat, remove seeds; keep them if you want an extra spicy kick.
• Use Lime Juice: 
• Fresh citrus brightens flavors, boosting the salsa's tropical flair well beyond expectation.
• Finish with Cilantro: 
• A handful of chopped leaves freshens each spoonful, tying all sweet components together seamlessly.

Serve your sweet, tangy blend alongside tender fillets for an enticing plate.

Zesty Oven-Roasted Asparagus
Oven-roasted asparagus stands out as a quick, nutrient-packed side. This bright vegetable offers tender stems paired with satisfying crisp tips, matching well with moist cod.

• Picking Perfect Spears:
• Look for fresh asparagus with tight tips and truly minimal dryness. Thicker spears can roast beautifully, developing a pleasant texture alongside cod's delicate, flaky character.
• Trim the bottom inch from each spear to remove fibrous ends. This step ensures even roasting, so your final dish achieves truly consistent tenderness overall.
• Seasoning with Zest:
• A drizzle of olive oil, a pinch of salt, and fresh pepper suffice as an earthy foundation. However, explore lemon zest or grated cheese too.
• The tang of lemon contrasts perfectly with cod's meaty flake, while cheese imparts rich depth. Both options transform asparagus from ordinary to truly intriguing.
• Achieving Even Roasting:
• Position spears in a single layer on a baking sheet. Give them space to promote uniform cooking and foster that wonderfully balanced, lightly caramelized exterior.

Every crisp stalk pairs nicely with flaky cod for an elegant meal. Friends much appreciate how roasted asparagus elevates the entire cooking experience without hassle.

Cucumber Tomato Freshness
Combine juicy tomatoes with crisp cucumber for a refreshing side that so wonderfully complements cod's subtle flavor. An easy toss of vegetables brightens plates immediately.

• Pick Firm Tomatoes: 
• Firm yet ripe varieties bring sweet, tangy flavor and resist excessive mush.
• Seed Cucumbers: 
• Removing seeds prevents watery texture that might dilute dressing flavors.
• Incorporate Red Onion: 
• Thin slices add pungent contrast and keep the salad lively.
• Drizzle Simple Dressing: 
• Olive oil, vinegar, and a dash of salt bring fresh tang.
• Experiment with Herbs: 
• Basil or cilantro provide aromatic notes that tie everything together beautifully.

This crispy-tender salad mingles seamlessly with cod, especially when you scoop some onto each forkful. Freshness heightens every mouthful for a clean, truly thrilling bite.

Easy Baked Risotto
Risotto intimidates home cooks, but an oven-baked method makes everything smoother. This creamy rice dish harmonizes well with cod's gentle flavor and needs minimal fuss.

• Choose Quality Rice:
• Arborio rice is a popular variety, known for its abundant starch content. That quality ensures each grain remains plump, creating the signature creaminess you expect.
• Short-grain rice types, including carnaroli, function similarly. Aim for something that holds moisture well, so your risotto gains that velvety texture without clumping at all.
• Simple Baking Steps:
• Combine rice with broth, aromatics, and seasonings in an oven-safe dish. Cover tightly to trap steam, enabling each grain to cook wonderfully undisturbed until tender.
• Stir in additional cheese during the final minutes for added creaminess. The resulting texture rivals stovetop versions while requiring far less attention or much skill.

Nestle seasoned fillets on top as risotto bakes, letting juices mingle for a single-pan meal. The convenience delights anyone juggling busy evenings or weekend tasks.

Dill Potato Packets
Potatoes wrapped in foil with fresh dill become a hassle-free side. Steam envelops them, delivering soft interiors contrasted by subtle herbaceous flavor in every bite.

• Slice Evenly: 
• Uniform pieces ensure consistent cooking without leaving any chunk underdone.
• Splash Some Oil: 
• Coating each wedge helps lock moisture and escalates flavor infusion.
• Include Sliced Lemon: 
• Tangy hints balance out the potatoes' comforting demeanor.
• Tip with Dill: 
• Fresh sprigs release aromatic notes to brighten the packet's interior.
• Seal Tightly: 
• Secure the foil, trapping steam that tenderizes every morsel.
• Place packets alongside cod to cook simultaneously. Unwrapping them unleashes a wave of fragrant steam that truly boosts visual appeal and elevates your meal's presentation.

Cheesy Southern Grits
Southern grits provide a creamy, hearty alternative for cod dinners. The warm, comforting consistency stands out when paired with tender fish and melted cheese goodness.

• Picking the Right Grits:
• Stone-ground varieties boast truly robust flavor. Quick grits deliver convenience but might sacrifice some richness. Decide based on available time and your desired final texture.
• Whichever you choose, pay attention to cooking instructions. Overcooked grits lose their silky nature, so simmer them until they transform into a soft, creamy base.
• Cheese for Extra Creaminess:
• Integrating cheddar or gouda enriches every mouthful. Gradually stir shredded cheese into hot grits, allowing it to melt and develop a pleasant, deeply savory tang.
• For creamier consistency, add a splash of milk or cream. That extra step helps the flavors combine, resulting in grits that pair gorgeously with cod.

Spoon a generous portion of cheesy grits onto each plate. Carefully place seared or baked cod on top, letting juices meld with the creamy base. That beautiful layering approach invites diners to savor each forkful. Grits absorb flavorful sauces or marinades, creating a unified dish that satisfies diverse palates instantly.

Vibrant sides prove cod dinners need not be ordinary. Whether crisp or creamy, these ideas showcase how straightforward ingredients morph into absolutely mesmerizing culinary wonders.

Embrace the joy of discovery and let your taste buds guide any improvements. With these side dishes, cod consistently glistens as the highlight of mealtime.
Flavors That Sparkle

You now have an arsenal of vibrant additions to elevate your fish dinners. Each option keeps your meal light, offers bold flavors, and highlights fresh ingredients. Enjoy these lively companions, and let your culinary creativity shine every time, with ease.

Chickpea and Quinoa Tabbouleh

This salad is fresh, light and healthy with a tangy lemon garlic dressing infusing chickpeas, quinoa and a host of vegetables. Homegrown lemon balm adds interest to the standard parsley as well!

 

I know, I know... it's the second week of November - what right do I have posting a lovely salad like this? Well, I have succeeded this year in maintaining a tiny kitchen herb garden (for how long, I don't know) and with the unseasonably warm weather in the later half of our growing season we still have plenty of just-picked tomatoes on the counter! I wanted to use up as much as I could with my older Home Ec class, and when I came across a partial bag of quinoa in the freezer I was inspired to make a version of one of my favourite salads from college: tabbouleh. 

Normally, you'll find a rather bare-bones ingredient list in tabbouleh - parsley, mint, bulgur and maybe some lemon and olive oil. This recipe takes the idea and runs with it, swapping in the nutrient dense (and gluten free) quinoa for the bulgur and adding in extra veggies - including deliciously nutty chickpeas and home grown lemon balm. A few twists on the traditional dressing pop up the flavour even more! While this was made and enjoyed the same day by my students and colleagues, the leftovers were even better - my mom began raiding the leftovers in the fridge as a snack and said the mixture just kept getting better with time. 

Of course, if quinoa isn't your thing, the standard bulgur is still perfectly fine here. You can also use couscous, amaranth, millet, rice or farro for different flavours and textures - just make sure they're all cooked before adding them! The possibilities are endless, but if you don't have lemon balm I do suggest adding some lemon zest to the mix for that bright citrus flavour. You wont regret it!

Cheese and Potato Gnocchi

A bunch of pillowy gnocchi get an extra boost of protein and tenderness from pureed cottage cheese and a couple scoops of @nakednutrition Naked Rice protein powder. A quick 12 minute par-bake in a 450F oven sets the outsides so they don't fall apart in storage or the cooking process.

 

 

Some days inspiration comes out of the blue. I was planning sides for a roast duck planned for one of the nights N would be over (he loves when I roast it like this on a bed of veggies) and realized there was no plan for leftovers... sacrilege! However, I did have... some ingredients on hand, none of which were enough for a side dish for more than one person. I immediately thought of making a duck gravy to top a starch, namely potatoes, since I remembered the days of Thanksgiving leftovers prepared just like that. However, the heat and humidity had rendered all but one potato useless, so I immediately thought of my fallback plan - gnocchi!

For this batch I was also lucky enough to be given a carton of no-name cottage cheese that my sister bought but didn't like the taste of - when pureed, it was ricotta-smooth in texture and worked identically to the Italian cheese in the recipe! A tiny squeeze of lemon juice added the light tang ricotta normally has, and I added a bit of extra salt and some pepper to boost the flavour as well. In addition to the flour, I added in two scoops of the Naked Rice protein powder I had on hand, which not only added nutrition but kept the dough tender (not chewy like the gluten-heavy gnocchi can be). After mixing, I immediately rolled and cut out the dough and gave it a par-bake to help it hold it's shape - a step that once I learned it I will never forget! Cooked and cooled, the pillows were packed up in a ziploc and stored in the fridge for the three days till I needed it - any longer and I would have frozen the trays before bagging!

The best part about this recipe, for me, was that it made the perfect portion for 4 people as part of a meal. Not only did N have dinner one night (recipe forthcoming!) but he had enough leftovers for the next few days after adding a fresh salad or some steamed broccoli!

 

Fried Spaghetti

Not the prettiest dish but Fried Spaghetti is the most delicious, cheap leftovers revamp I've ever had! Adding a few eggs, cheese and herbs with a low and slow cook gets the pasta bottom nice and crispy - if youre extra skilled you can flip it all in one piece, but i usually break it up into chunks.

As a kid, I loved "cheap as chips" comfort food. The meals I often look back on with the most fondness are actually "leftover" meals that mom keeps telling me were thrown together because we didn't have anything else at the time - I'm talking "eggs the way somebody else's mother used to make them" (torn up stale bread, buttered and fried in a pan topped with sunny-side up eggs), leftover Kraft Dinner with a handful of frozen peas and some tomato sauce, and left over rice mixed with cottage cheese and salsa. All delicious, all 100% not gourmet or fancy in any way. In university, I carried these recipes with me, eating them for as long as I could before my stomach gave me issues, then making them for my roommates.

One of these recipes followed me all the way to today, where I make it with my younger Home Ec kids. Fried spaghetti is essentially just that - leftover sauced pasta fried in a skillet with eggs to hold it all together. Feeling fancy, I added a few herbs to the egg mixture, but in all honesty as long as the sauce you use is decent they are optional. The trick is to really take your time - you want a crispy, crunchy pasta on both sides but you also need the eggs to cook, so spread out the noodles as best you can and cook over medium or medium-low heat for at least 5 minutes a side. I made double batches for the kids and had fridge-cold pasta, so it took us about 10 minutes a side. That said, there were no complaints, and not a single scrap left over!

Almost Grandma's Mashed Potatoes

Almost Grandma's Mashed Potatoes are rich, creamy and decadent - perfect for your holiday meal. Baking the tureen ensures a delectable crust to pick at too!

I have a 100% soft spot for my grandma's mashed potatoes. In fact, if I could only eat one holiday food the rest of my life, it would be them. Baked in one of her earthenware tureens, the sight of the slightly crusty-topped spud smade my heart sing - and underneath the coveted top layer was some of the most decadent, silky mash I've ever had in my life. Over the years, it was extremely common for half my dinner plate to be heaped with them, no gravy necessary.

Ironically, it was only after decadence (at least in my traditional understanding of it) left my diet that I started to really try and nail down my grandma's recipe. Being the family heirloom (and "secret recipe") that it was, there was no written copy to be found anywhere, and when I asked my grandma she gave me the list of ingredients but no amounts or method, so after many cookbook and Google searches I cobbled together a recipe for our Canadian Thanksgiving this year and gave it a whirl.

The outcome was shockingly - and I mean shockingly - similar to the original, and dare I say it may even be slightly better (shh!). The potatoes had a perfectly smooth mash without the need for a ricer or fancy tool and each scoop was a perfect golden colour thanks to the cheese and Yukon Golds I used. My whole family (including N and my sister's boyfriend D) raved about them and took home leftovers, which were polished off within a day. While they are absolutely not a weeknight mashed potato (or one for dieters!) for the holidays, these shout "home" to me and will definitely be the start of a new, old tradition.

Baked Spanish Rice

Baked Spanish Rice is a hearty, healthy meal in a bowl perfect for the winter blahs when hot, but is also delicious cold as a Summer salad! Brown rice is mixed with onion, garlic, red peppers, artichokes and carrots before being doused in a tomato-meat sauce with a heady dose of paprika. An hour and a half of hands off cook time and voila! Dinner is served.

Despite the fact that it can be up to 40 degrees Celsius outside with the humidity, I have been drawn to the kitchen and specifically the oven. Part of this is that I do tend to batch-cook for the week ahead, not just that night's dinner, so I am able to prep food later in the evening when it's cooled off a bit. Another is that I've been spending a decent portion of my summer out of town, so I need to be able to make meals that travel and hold well too. This baked rice, like so many of my recipes, came out of the fact that I had containers of chicken broth and meat sauce sitting in my freezer from back in the school year that I really needed to use up, if only for the reason that I needed freezer space (hello Summer fruit season!). Being a bona fide Spanish rice lover, I wanted to make a version of it that I could throw together and more or less let cook while I gardened and did laundry, and baked rice fit the bill perfectly.

Of course, I was not content with simply making "pure" Spanish rice, the kind that's basically tomatoes and white rice. Nope, I wanted a meal in a bowl, full of flavour, protein and veggies, but light on the oil. We always have artichoke hearts on hand (mom loves them), and onions, peppers and carrots are mainstays in the house too. The crowning spice (and one of my personal favourites) was paprika, and I was not shy with it (dial it to your own tastes though). After an hour and a half - where I literally did nothing - I had a huge pot of food that was excellent warm and cold. While it was a meal in itself, it didn't stop mom from pairing it with some grilled trout for dinner (which honestly looked delicious too!). I will definitely be making this again when school starts back up, maybe with a vegan "meat" sauce for variety as well.

What do you tend to eat in the Summer? Is it no-cook or are you like me and baking up a storm? Let me know in the comments!

Garden Pasta Salad

A Garden Pasta Salad is a great way to get veggies and legumes into your diet, and even kids will gobble it up thanks to a lemon and Parmesan vinaigrette! Tasted and tested by my Grades 1-3 and 7-8 Home Economics classes - definitely kid approved!

While the rain is certainly not boding well for my tomatoes and hot peppers this year, I'm certainly not wanting for a lot of other things in my garden! The zucchini, cucumbers, carrots and beets are particularly happy in the veggie garden, and the herbs, by and large, are taking off as well. Since we're deeply mired in the glory of Summer (well, mostly... it was below 20C this morning!) hot meals at noon are not always appreciated. Salads, though, tend not to be overly filling, and sandwiches can be kinda... beige.

That's why I love this pasta salad - packed with fibre and protein from the veggies and chickpeas, hearty with gluten free noodles and full of flavour thanks to a zingy vinaigrette, it was a breeze to whip up a batch first thing in the morning (or last thing at night), then cover and refrigerate it for up to a week, taking servings as needed. The vegetables and chickpeas become marinated by the dressing, eventually exuding their own delicious flavour as well, so every bite is satisfying to the stomach and the palate.

As someone who grew up hating pasta salad as a rule, I have to say this one changed my mind. While kids love it (I tested this out on my Grades 1-8 classes), it's definitely got enough of a "grown up" flair that any potluck or backyard party - including baby and wedding showers - would have a place for this on their table.

South African Yellow Rice #SundaySupper

If you were to come up to me when I was a kid, even a teenager, and say "you're going to be almost 100% vegan from your 20's and beyond", I'd have thought you were crazy. In fact, I probably would have laughed you off the face of the planet - after all, I lived for rare steak, turkey at Thanksgiving and Christmas, the treat of bacon on the occasional special brunch out. However, life (and body chemistry) often has other plans, and now aside from the occasional, small portion of lean fish or seafood, animal proteins are off the menu.

If anything, though, taking meat away simply added a wealth of opportunity for flavour to come into my cooking! My digestion started changing when I was in university - when I couldn't afford much, if any, meat anyways - and rice, pasta, bread, frozen veggies and canned beans became the new "norm" my second year when I no longer had a meal plan. Through friends with similar monetary restrictions but from various ethnic backgrounds, I began to pick up flavour combinations to add to the relatively plain staples. Roasted frozen broccoli, cauliflower and green beans with garlic, onion, chili flakes, cumin and a hint of cinnamon became a filling, flavourful base for leftover rice and lentils, while spiking jarred tomato sauce with what felt like any and every herb and spice from Bulk Barn (all purchased on Student Discount Days) created the go-to condiment for everything my boyfriend and I ate for almost a month - I'd have it spooned over chickpea-filled tortillas zapped in the microwave, mixed with macaroni, broccoli and cottage cheese for dinner, and (for a brief moment when I could eat them) would use it to poach an egg for breakfast.

However, one of the things I never made in the apartment was sweet and spicy rice pilafs. One major reason was that all the recipes I had - from cookbooks, the web and friends - took an hour or more to make, which simply doesn't fit with the "home at 8 and starving" student mentality. The other (and probably more pressing) reason was that the ex did. not. like. dried fruit at all. Not Raisin Bran, not date squares, not cranberry-raisin fruit buns fresh from the bakery. As a result, I got my pilafs from the International Buffet section of our cafeteria in the Student Hall once every couple months, and envied the smells of my classmate's meals as we sat in 3-hour lectures.

Many years and a breakup later, I re-evaluated one of the recipes I was given by the Student Hall during an event for South African Style Rice. Essentially a mixture of sweet and spicy curry infused into Basmati rice and garnished with raisins, it also relies heavily on dried spices as opposed to fresh onion, etc that take time to cook down. Start to finish, I can get a pot on the table in about 30 minutes, with an extra 10 if I add a can of chickpeas (my favourite legume at the moment) to the pot as it simmers. As a bonus, this rice is absolutely divine cold the next day, but also reheats well on the stovetop, in the oven or in the microwave if you want it warm.

World Vegetarian Day is coming up, and to go with it #SundaySupper is providing a roundup of the best veggie-based offerings our team has to offer. Whether you're a lifelong convert or dabbling in Maybe / Mostly Meatless Mondays, You'll find something great!

 

Did you know?

• Some of the reasons people say they have adopted a vegetarian-based diet are to improve overall health, environmental concerns, animal welfare, food safety concerns, and weight loss.
• There are several types of vegetarians: A lacto-ovo vegetarian eats dairy and eggs, in addition to plant-based foods. They do not eat meat or fish. A lacto vegetarian eats the same as a lacto-ovo vegetarian, but does not eat eggs. A vegan eats only plant-based foods. A vegan avoids meat, dairy, fish and any foods with ingredients from animal sources. Some vegans also avoid honey.
• More females follow a vegetarian diet than males do.
• Vegetarians may be prone to vitamin B12 deficiency. Therefore, they must make sure that they get enough vitamin B12 through fortified foods or supplements.

Appetizers

• Citrus Marinated Olives by Cricket’s Confections
• Goat Cheese and Red Onion Quesadilla by The Freshman Cook
• Grilled Green Tomato and Mozzarella Salad by Monica’s Table
• Italian Lupini Beans by She Loves Biscotti
• Orange Ginger Carrot Soup by Cindy’s Recipes and Writings

Entrees

• Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
• Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
• Cheesy Cauliflower Cake by Food Lust People Love
• Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
• Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
• Green Goddess Mac and Cheese by Moore or Less Cooking
• Mujaddara by A Day in the Life on the Farm
• Penne-Wise Pumpkin Pasta by Wholistic Woman
• Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
• Radical Reuben Sandwich by Palatable Pastime
• Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
• Roasted Vegetable Casserole by A Mind “Full”Mom
• Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
• Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
• Strawberry Soba Noodle Salad by Sew You Think You Can Cook
• Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
• Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
• Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess

Sides

• Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
• Cauliflower Tabbouleh with Chickpeas by Simple and Savory
• Cheesy Broccoli Cauliflower Rice by My Life Cookbook
• Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
• South African Yellow Rice by What Smells So Good?
• Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
• Turmeric Hummus Casserole by Dizzy Busy and Hungry

Desserts

• Chocolate Orange Beet Cake by Baking Sense
• Chocolate Zucchini Cake by Mindy’s Cooking Obsession
• Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
• Zucchini Blueberry Coffee Cake 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.

Sautéed Gnocchi with Pomodo Crudo #SundaySupper

One of the (many) things I made sure to do over the Labour Day weekend was plan out my meals for the week. Once school (aka work) starts up again, time to cook and shop drops to minimal levels - especially for the first month or so, until life settles into the steady hum of routine. Luckily, as a Home Ec teacher, I have a little bit of a "bonus" in my back pocket - by working on recipes for class, I'm also effectively making meals for the week, and there's always something different to be had. The recipes I make for school all have to be relatively quick, easy enough for the <12 year old set to handle with some sort of supervision, and most importantly, easy to clean up from. Skillet meals have become the "name of the game" this year, and in honour of the glorious hauls of tomatoes and herbs that I've been bringing in from the garden I decided to turn some of my homemade Always Fluffy Gnocchi into a light, bright, flavour-packed vegetarian main course.

With the gnocchi already made and waiting in the freezer, I turned my attention to dicing up some still-warm, sun-ripened tomatoes, microplaning garlic, and mincing up herbs: two types of basil (standard globe and delicate Emerald Wine), lemon balm and thyme. A splash of balsamic and a pinch of salt rounded out the almost-raw sauce, which in combination with the residual olive oil from the gnocchi cooking resulted in a medley of rich, fresh and slightly floral or citrusy flavour which married perfectly with the mild starchiness of the potato pasta.

I know I'm not alone in the September weeknight rush - the Sunday Supper team has pulled together this week to embrace “Easy Skillet Recipes for Back to School”. These are (almost) brain-dead simple meals you can whip up to feed a crowd (or a couple kids who eat like an army)  in under an hour, using just one skillet.

Do you have a favourite back-to-school dinnertime trick? Share it in the comments below!

Favorite Skillet Breakfasts

• Sweet Potato, Bacon, and Egg Skillet by Positively Stacey

Favorite Skillet Sides

• Crispy Roasted Sweet Potatoes by Home Sweet Homestead

Favorite Skillet Entrees

• Alex’s Favorite Skillet Meal by The Freshman Cook
• Apple, Squash and Chicken Skillet by The Redhead Baker
• Black Bean and Rice Skillet by Wholistic Woman
• Chakchouka (Tunisian Eggs in Tomato Sauce) by Curious Cuisiniere
• Chili Joes by A Kitchen Hoor’s Adventures
• How to cook ChopSuey Vegetable Stir Fry with Beef by Asian In America
• Clean Eating Hamburger Helper Skillet by A Mind Full Mom
• Creamy Paprika Chicken & Peppers by My Life Cookbook
• Easy Pink Pasta Skillet by Family Foodie
• Easy Skillet Lasagna by New South Charm
• Greek Turkey Spinach Skillet by Cooking Chat
• Hatch Chile Shakshuka by Helpful Homemade
• Healthy Vegetable Skillet Dinner by Cindy’s Recipes and Writings
• Huevos Rancheros by The Hungry Goddess
• Japanese Korean Tofu Sliders by The Ninja Baker
• Healthy Kielbasa, Brussels Sprouts, Potato & Pear Skillet by Food Done Light
• Kung Pao Chicken by A Day in the Life on the Farm
• Lemon Fettuccine Alfredo with Chicken and Vegetables by Hezzi-D’s Books and Cooks
• Loaded Skillet White Pesto Pizza by Crazed Mom
• One Pan Taco Rice Skillet by The Chef Next Door
• One Pot Beef Stroganoff by My World Simplified
• Pork and Sweet Potato Hash by The Bitter Side of Sweet
• Pork with Gingered Pluots by Palatable Pastime
• Salsa Chicken Skillet by Bottom Left of the Mitten
• Sautéed Gnocchi with Pomodo Crudo by What Smells So Good?
• Smothered Potatoes and Sausage by Sunday Supper Movement
• Spanish Rice and Beef Skillet Dinner by Meal Planning Magic
• Spicy Sausage Pasta Skillet by Caroline’s Cooking
• Summer Squash Frittata by Pies and Plots
• Tamale Pie by Monica’s Table
• Unstuffed Cabbage Roll Skillet by Fantastical Sharing of Recipes
• Veggie-Packed Sloppy Joes by Powered By BLING
• Yellow Rice Skillet by Cricket’s Confections

Favorite Skillet Desserts

• Fudgy Skillet Brownies by That Skinny Chick Can Bake
• Pumpkin Chocolate Chip Skillet Cookie by The Crumby Cupcake

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.

Always Fluffy Gnocchi

Making pasta has always been one of those things I "get into" once or twice a year. I love the whole process, and the rolling of the dough through the machine is oddly soothing - it's always magical to me how the mixture turns from ragged, flimsy shreds to silky, supple sheets after a few passes through the rollers. However, the excitement only lasts until the dough is cut, when I realize that I definitely don't have enough counter / drying space for any sort of quantity, and while I may be content to have baking sheets of linguini drying on the kitchen counter and dining room table, I know that the rest of the household is very much not. 

Then I discovered how easy (and fun) gnocchi is to make, and since the homemade version is (unlike standard pasta) best frozen before cooking, storing a batch of it is as simple as freezing layers of the dumplings on sheet trays before transferring them to a freezer bag. For me, gnocchi is also a double-winner in the sense that it's something I make that my Italian stepfamily will actually eat! One of the things the extended clan has lamented over the years is the quality of most storebought gnocchi. While I'm sure there are various respectable brands out there, we only have one common option in the grocery store - and it comes shelf-stable in vacuum packs. It's not bad, per se, but they do tend to be a bit on the dense, leaden side and don't soak up sauce very well. If they were matzo balls, they'd be the sinkers. The one truly good thing I've managed to use them for was a baked "mac and cheese" type of pasta and broccoli dish, where their heft managed to bulk up the mixture and add enough texture to be interesting. However, the family here likes gnocchi that float in the pot when they're cooked through, or better yet, sauté to crisp, golden perfection before slipping into a simple pan sauce or meat ragu. It took me a couple tries to get my formula right, but that's one of the great things about gnocchi - it's cheap and filling, and even "failures" are pretty darn good (take it from me: lightly pan-fried with rosemary, garlic, mushrooms, smoked paprika and/or bacon, nothing potato based tastes bad). 

This final batch, though, is way better than anything you'll find in the store! The secret, I find, is adding a mixture of potato starch and baking powder to the flour and egg normally found in the dough - one binds without making the works "doughy" and tough, while the other ensures they puff with the heat of boiling water or a sizzling pan. The other trick, which I use when I make potato candy or waffles, is to either bake or microwave russet potatoes in their skins, then peel and mash. They have to be russets - a floury potato - otherwise the mash is like working with slightly melted crayons (white and red potatoes are called "waxy" for a reason!), and for these purposes moist cooking methods like boiling are not your friend. Exposed to water, the flesh sops it up, making it mushy, not fluffy, and unable to properly absorb the egg and flour without unduly making a tuberous paper maché paste.

It sounds like a lot of fuss and bother, but once you see the recipe you'll notice how simple the components truly are. You can even do what I'm doing this year in class and getting my groups of Home Ec students to work together on batches - they love being ale to "play" with their food by making snakes with the dough, and making the fork ridges appeals to the artists in the group too. 

Have you ever made your own pasta? What was your experience? 

Chimichurri Bread #SundaySupper

I can't believe it's less than a week until Christmas day arrives! frankly, I'm happy for that fact, because like every year I am already 110% holiday-ed out and ready for a true vacation where I can chill out, tend to myself (read: Zumba time!), my blog, latent book reviews, languishing sourdough starter and ever-patient cat. Of course, until December 26, the kitchen is a flurry of activity - between me putting together the finishing touches on cookies and chocolates for gift baskets to preparing components of holiday meals, breads and endless batches of shortbread cookies. The oven is almost constantly on and occupied, but when guests come over it always seems to be a scramble to set out enough nibbles in time! 

This year,  I took a leaf out of my Home Ec syllabus and whipped up an Argentine-inspired appetizer to set out during one of the many gatherings taking place this month. Thanks to a demi-loaf of homemade baguette in the freezer, all I had to do was beat together some herbs, garlic, cheese and butter, smear it onto the halved loaves and slap it onto a panini press plugged in away from the main action of the stove and oven. By using the press (you could use an electric grill pan or George Foreman too), it keeps the large appliances free for the mains and sides while still allowing for a hot, crispy and gooey addition to the party platters. Pair it up with some sangria, a bowl of chilled, grilled shrimp, crudites and salsa and you've got a taste of the balmy southern hemisphere on your table - even when it's snowy out! 

Today, the Sunday Supper tastemakers are easing the holiday rush with recipes perfect for last-minute gatherings, cravings and "oh yeah, I should eat" moments!

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

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
Scallops with Cranberry Bacon Jam by Caroline’s Cooking
Shrimp and Artichoke Crostini by Monica’s Table
Spanakopita Bites by Casa de Crews
Tortellini Caprese Bites by The Freshman Cook
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
Healthier 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
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

Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement

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.

Mix & Match @SanJTamari Sauces for an Asian Twist This Grilling Season

Recipes are all courtesy of San J. For more information on San-J products and to find great gluten-free recipe ideas, please visit their website or Facebook page!

The bright sunny days and ever-warmer evenings mean one thing: grilling season has arrived! San-J is inviting everyone to fire up their gas, charcoal or even electric grills and get ready to create endlessly innovative recipes with their whole line of premium, gluten-free Asian cooking sauces. Dishes will get an instant kick of flavour from the sweet, tangy and slightly spicy Asian BBQ, Mongolian and Orange cooking sauces, livening up your family barbecues or dinners-for-two on the patio in a wink.

Orange Chipotle Grilled Chicken with Citrus Salsa

San-J definitely has your summer recipe needs covered too - with brand new ideas for main meals and side dishes created by Chef Carol Kicinski. Try the fresh and fruity Orange Chipotle Grilled Chicken with Citrus Salsa (hint: this also works with tofu!), an Asian Pasta Salad with sweet Mongolian Sauce and a burst of Sriracha heat or a Fire Roasted Grilled Vegetable Salad packed with the best of Summer's produce and tossed with a lemon and Asian BBQ Sauce dressing.

Don't feel like grilling (or the sky rained on your parade?) stay tuned this week for a vegetarian, gluten free recipe of mine using San-J's Orange and Teriyaki cooking sauces!

Dinner and Dessert with @GayLeaFoodsCoop Coconut Whipped Cream #giveaway

Whenever the holidays rolled around at home, you could count on my mom, grandma or I baking up grandpa's favourite pumpkin pie, to be served with lashings of just sweetened whipped cream. Now, I was not a pumpkin lover by any stretch of the imagination, so the more cream I could pile on the better (sorry mom).

As the years went by, I made my peace with the squash, but developed an allergy to dairy products - leaving me "whip-less" when all I really wanted was a tiny dollop on my coffee or hot cocoa. Thankfully, those sad days are long behind me, and dairy substitutes are getting better than ever - even our go-to "butter and sour cream guys" Gay Lea have come out with a fabulous brand new topping option for vegan, cholesterol-free, lactose-intolerant or otherwise milk-avoiding folk - Coconut Whipped Cream.

Gay Lea's Coconut Whipped Cream is made from pure coconut cream, which makes it a delectably flavourful topping for fresh fruit, shortcake, bread pudding, pancakes, drinks and (of course) pumpkin pie! Not only is it a fantastic (and easy to use aerosol) topping for your sweet treats, but it's even great in savoury recipes too - just check out the Island Coconut Sweet Potato Mash featured below! Dollops frozen on a baking sheet make to-die-for "sneak treats" that melt in your mouth better than any ice cream (tip: freeze "topper" sized dollops and add them to a mug of cocoa or coffee - it's a heavenly burst of creaminess that cools the drink to the perfect temperature!). With all that creamy texture and decadent flavour, you would never believe that is healthier than regular whipped cream, being cholesterol free, low in sugar and only 13% fat.

Think you'd like to try this twist on conventional whip yourself? Well all my Canadian readers (sorry US), can enter TODAY through Friday, December 5th for a chance to win a Gay Lea dessert prize pack! You'll get 4 gorgeous dessert plates, 4 dessert forks, 4 napkins, 4 napkin rings, a pie lifter, and two vouchers for Gay Lea Coconut Whipped Cream! The RaffleCopter widget is below the recipe - enjoy, and good luck!

Grandma's Mac n' Cheese - #SundaySupper Lightens Up!

I know a decent amount of people who serve baked macaroni and cheese casseroles as part of a Sunday family dinner. Now, where I'm from, mac and cheese is more or less "kid food", a simple slap-together meal for even the pickiest kids after a long day at work and school... but as I (and my family) get older, I'm realizing that comfort food can be a better Sunday night meal than the most gourmet roast beef or fancy platter. 

We usually invite my grandmother over for one family supper a week, partially to visit and partially to make sure she's still eating at least one decent sized, nutritionally balanced meal a week (or two/three with leftovers). It's no secret that my grandma's not overly fond of nutritious eating - especially when it comes to vegetables and quality protein - but she loves pasta, bread and cheese. Grandma's become more of a "nibbler" than an "eater" lately, too, having a piece of toast or a tiny pot of yoghurt as a "meal" more often than not. With this in mind, I decided to make a few "TV dinner" style mini-meals for her that she could re-warm in the oven as needed and could last a day or so in the fridge if (read: when) she didn't eat a whole one.

The first thing I did, knowing her eating patterns, was to take a leaf out of the many "kid food" cookbooks and puree a bunch of cauliflower and tofu into the three-cheese sauce, fortifying it with protein and vitamins while keeping the undeniable creamy-cheesy flavour and texture. Pasta-wise, I opted for enriched brown rice fusilli and topped each little pan with a sprinkle of gluten free breadcrumbs. She's none the wiser, and claims that the meals are delicious! 

With the holiday season, filled with decadent and delightful meals, creeping ever closer, it's still important to balance that indulgence out by eating lighter fare during the "lull" periods between feasts. This week for #SundaySupper we're sharing these lighter types of dishes that taste just as great as the richest feasts of the holiday season.This week’s event is hosted by Kathia of Basic N Delicious. Thanks Kathia!

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
• Pumpkin Cheesecake Dip by Peanut Butter and Peppers
• 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 SoupCurious by Curious Cuisiniere

Desserts

• 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.

Festive Bulgur Mix

I love my whole grains. Not only are they packed with nutrition, but they have such unique flavour profiles (compared to refined starches) that you can't ignore them on a plate. While there are a good amount of them that take a while to cook thoroughly, I've been able to find a handful of delicious and fast options to keep in the weeknight pantry.

One of those wholegrain staples is bulgur. You've seen it in breads of mine, and may have even eaten it in tabbouleh once or twice - but my favourite way to enjoy the par-cooked cracked wheat is in pilafs or as a base for stir fries. Fluffy and couscous-size, it's a base that can stand up well to intense flavours, especially those from Middle Eastern and African cooking. It's lickety-split to cook too, so it makes a great last minute side. To streamline the whole pilaf process even more, I sometimes mix up a few batches of the dry ingredients on the weekend. That way, the whole process doesn't take any longer than a pre-packaged side dish would and you know you haven't forgotten anything! For this particular mix, I jazzed up the grain with Middle Eastern / Mediterranean herbs and spices, dried fruit, almonds and pumpkin seeds.

 

Not only is it delicious warm (it makes a fabulous vegan meal with a can of chickpeas stirred in), it's more than passable as a room temperature salad (hello potluck staple!). My family has eaten it both ways, and the consensus from the omnivore is that it's best warm as an accompaniment to grilled meat like lamb, beef or chicken skewers. I call it good in any form!

Potato - Herb Waffles

You may have noticed that a bunch of my #SundaySupper pals are raving about potatoes today. Specifically, the gang is participating in a potato salad roundup courtesy of the Idaho Potato Commission. I don't live in Idaho - or even in the USA - but I do love our native spuds from PEI and wanted to share one of my own favourite potato recipes now that our herb garden is cropping up again!

I actually brought this recipe into the classroom for Shrove Tuesday / St. Patrick's Day back in March, but since then we've made it a to-die-for special dinner side. Not only is it relatively cheap (come on - potatoes, flour, eggs and milk?) but when cooked to crispy perfection they taste like gourmet French fries. In fact, just by sticking my head out into the backyard, I'm able to get all the greenery I need to add my herbaceous flair: chives, thyme, green onions and parsley all add colour and pops of flavour. I'd love to try this with truffle oil or horseradish too.

Now, just because this recipe makes a ton of waffles doesn't mean you should pass it up - not only does it halve beautifully, but cooked waffles can be frozen on sheet trays, packed into plastic zip-top bags and stored for over a month. Simply pop a couple in the toaster (a la Eggo) and *poof* - an instant dinner side (or savoury breakfast - try it topped with maple syrup and bacon, or molasses baked beans!).

Eggless Herb and Garlic Fresh Pasta for a Thankful #SundaySupper

Friends. Like the most precious of gems, true ones are hard to find, and harder to keep. Unlike cold stone though, friends can provide warmth, true happiness, a listening ear or a gentle, caring touch when the rest of the world is cold and grey. Unfortunately, you can't buy friend-surance, and you can't bribe a scorned past amigo to trust you again. I lost two of my best friends from highschool over one of the most inane pursuits of my life - a boy - thinking that they would always be there. Now, their absence is omnipresent and a reminder to cherish the ones you have as comrades. Love may be fleeting, but a friendship is like a garden. Nurture it and it stays beautiful, neglect it and it dies.

I suppose I shouldn't be overly shocked that I don't have many friends outside of the blogging realm. Food blogging is still somewhat strange to those around me, and people don't understand the passion for cooking that we share. That said, my blogging friends (like everyone in the #SundaySupper group) are an amazing network that I can only pray stays healthy and vibrant, and those who I've met in person are just as much so.

In terms of non-virtual human contact, I find it tricky. I'm not an overly extroverted person, and since I don't drink or party there aren't a whole lot of social avenues outside school that make sense. I managed to make a few great friends in my Montessori training, and in particular I owe not only my school success but my emotional benefit to one of them. It was for him that I made this batch of pasta dough - being an Italian food lover and a budding home cook with limited time and resources to buy more "gourmet" items like artisanal, preservative free pasta, I knew that this small gift of a herb and garlic laced dinner option would be appreciated. It is in no way equal to the benefits I've been given, but with luck our friendship will stay fast and I will be able to give back.

While our Canadian Thanksgiving was over a month ago, I believe that it isn't just one day that matters to give thanks, but every day. Not only do we have the luxury of living in a safe, warm and caring environment, but we have the chance to go to school, have careers, choose and practice our religious and lifestyle preferences, eat wholesome food (even to the point of too much at times) and realize our dreams. No matter how tough and unfair things seem on a given day, simply being alive is a gift.

Our #SundaySupper group is giving thanks for what we have this week, and sharing tales of our good fortunes along with fare fit for the festive season. I suppose my pasta isn't really "dinner party" food (unless you're talking about the Italian Christmas Eve carbo-loading fest), but it is a great "make on the weekend and freeze or dry" ingredient for a fast, delicious and different dinner side after a day at the mall shopping for gifts. Paula of Vintage Kitchen Notes is our host this week - thanks Paula!

Appetizers

Harvest Soup from Bea of The Not So Cheesy Kitchen 

Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina

Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures

 

Savoury Breads & Stuffings

Cloverleaf Rolls from Micha of Cookin' Mimi

Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
Picnic Roll from Linda of The Urban Mrs

Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite

Mains
Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings
Sides

Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks
Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

Desserts & Sweet Breads

Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes

Black Bottom Banana Cream Pie from Cheryl at Hot Momma's Kitchen Chaos
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc

Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking 

Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom's Custard Pie from Courtney at Neighborfood

No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane's Adventures in Dinner

Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper  from Martin at ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter tonight - 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.

Also, 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.