#sunday supper

[xx-your-new-obsession-xx]

Pasta Sunday for the fam ❤️

[beyondthechickencoop]

Italian Sausage Lasagna

[oldfarmhouse]

𝗁𝗍𝗍𝗉://instagram.com.roman_and_ivy

[grits-gal-raised-in-the-south]

Have you heard the Meals She Eats Story? All the feels😭 "Meals TO Go: NC Couple Brings Taste Of Home To College Students"

Cookbook is available to pre-order

Behind the scenes prep work. Ep.10 college meals

What an amazing journey this was Ep 2 pregnancy journey

https://gofund.me/44fa4845

Meals to Go by MealsSheEats, organized by Tom Sullivan

We are Tom and Rachael Sullivan, creators of Instagram account @MealsSheEats, and we are look… Tom Sullivan needs your support for Meals to

How feeding one college kid turned into this North Carolina couple feeding over a hundred more

College sophomore told family friends Rachel and Tom Sullivan he didn't have much food, so they decided to cook him and other students meals

Thank you for making Meals She Eats a top seller 🫶🏽 Dreams really do come true

[angelkarafilli]

Spaghetti and meatballs

[dosossos]

Herbed Braised Lamb Shoulder with Chickpeas

STUFF For the lamb and chickpeas: One 3- to 4-pound boneless lamb shoulder, tied with twine if there are any loose pieces Kosher salt Freshly ground black pepper 1 lemon, divided 1 jalapeño, chopped with seeds 4 garlic cloves, peeled and smashed 1 tablespoon toasted fennel seeds 1 cup chopped dill sprigs, divided 1 cup chopped parsley leaves and tender stems, divided 6 scallions, trimmed and thinly sliced, divided Two 14-ounce cans chickpeas, drained and rinsed

For the dates: 1 teaspoon toasted fennel seeds 1 teaspoon flaky salt 8 Medjool dates, pitted and halved

STEPS For the lamb shoulder and chickpeas: Heat the oven to 325 degrees F. Place the lamb shoulder in a Dutch oven and season all over with salt and pepper. Halve the lemon, then coarsely chop half and cut the other half into wedges for serving.

In a food processor, blend the chopped lemon, jalapeño, garlic, fennel seeds, and 1 tablespoon salt until combined. Add three-quarters of the dill, parsley, and scallions, and blend until a coarse, wet paste forms. (Put the remaining herbs in the fridge until serving.)

Smear the herb paste all over the lamb shoulder, turning it in the Dutch oven if necessary. Pour 1 cup of water into the Dutch oven, cover, and bake until the shoulder falls apart easily when prodded with a fork, about 3 hours.

Then, increase the oven heat to 400 degrees F. Uncover the pot and add the chickpeas to the braising liquid around the lamb. Roast until the lamb is golden brown, about 25 minutes.

While the lamb is browning, prepare the dates: Blend the toasted fennel seeds in a spice or coffee grinder or food processor until coarsely ground. Mix with the flaky salt and transfer to a small serving plate. In a small cast iron skillet over high heat, char the dates until black in spots, about 3 minutes. Toss the dates in the fennel salt.

To serve the lamb and chickpeas, remove the kitchen twine, if using, then slice the lamb shoulder. Skim off any fat from the braising liquid in the pot. Serve the lamb over the chickpeas and braising liquid. Garnish with remaining fresh herbs and lemon wedges, for squeezing over. Season to taste with salt and pepper and serve with charred dates.

[slowlycooking]

Sunday Suppers You Can Make in Your Slow Cooker

[thethirdbear]