Years ago, most folks spent a good amount of time at church on a Sunday morning. Now, Saturday evening seems to be the service of choice and Sunday dinner doesn't have all morning to roast at home, welcoming home the family with its amazing aromas. We’ve got a few recipes with a little twist to the original pot roast, roasted potatoes and carrots that used to adorn our Sunday tables in times past. New flavors and aromas. Same warm feeling around the table with family.
Beefed-Up Brisket - Surprisingly enough, this is NOT a barbecue-flavored brisket NOR is it your typical brisket with beef gravy. It’s a brisket with real style, featuring some rather surprising secret ingredients to produce a unique but approachable (and Deeeelicious) flavor- you’ll just have to be part of this class to find out what goes in the roaster! Serve the tender, herbed slices and its sauce over....
Mashed Potato Casserole - A lovely potato dish that’s even better if you make it a day ahead of time. The top sports a crispy, buttered crumb topping with a hint of parmesan.
It Isn’t Easy being Green - Although, in this case it is.....a fresh green goddess dressing (a bit of an abridged version that makes it super easy to put together.) We’ll serve it over an all-green salad, featuring an assortment of hearty lettuces and greens as well as some green vegetables. The perfect fresh and crunchy side for this cool-weather meal.
Roasted Broccoli- a squeeze of fresh citrus and a light dusting of pungent romano add freshness and tang to the sweetness brought out by roasting.
Pumpkin Cream Cheese Tart - Pretty as a pumpkin. A gingery walnut crust, all the spices that make pumpkin pie so heavenly, and cream cheese to balance the sweetness. A pretty pumpkin swirl on top makes this one a stunner.