All year long, Sunday suppers are welcome, a respite from the craziness, and a civilized launchpad to the coming week. But to me, Sunday dinners are the most welcome in the winter post-holiday months, when darkness falls early, the festivities are well over, and a communal dinner feels like a little oasis in the cold.
And while the healthy eating resolutions may still be in full force … or dwindling, but hanging on by a thread … or abandoned in a bowl of caramel corn, Sunday Suppers just have to be about comfort in our house. Monday is a great day to hit the arugula salad again.
This is one of the most popular recipes on my website, and it’s also a recipe I turn to over and over again when I want something that delivers great flavor, that takes almost no hands-on time whatsoever, that can sit happily in the oven for an extra half an hour or more if things get behind schedule (ahem, it’s been known to happen). It serves a big group, or if not yields such unimaginably great leftovers, perfect for quesadillas or enchiladas.
This is an uber simple green bean side, but if you have a few extra minutes you can kick it up a notch with an easy dressing and a sprinkle of feta or goat cheese or ricotta salata for a very memorable vegetable dish.
I know to some it might be sacrilegious to suggest that a non-chocolate brownie could be as wonderful as a chocolate version, but I think these might pose a decent argument. These bar cookies have the satisfying texture and heft of a brownie, but a wonderful butterscotch flavor.