That’s Mrs. Kravitz chopping tomatoes. The only thing slightly off about this photo is that my friend isn’t wearing an apron. In the decade we’ve been neighbors I’m not sure I’ve ever seen Mrs. Kravitz prepare a meal sans apron.
We didn’t set out to have friends over for dinner this week. But plans shifted, Littles scattered, and by Friday I realized I had provisions for a meal for eight and only four of us left for supper. A perfect opportunity to share our table! Never mind that our ‘table’ was covered with unfolded laundry and remnants of Christmas decorations were still strewn about the house. I knew our friends cared less about the mess and more about the meal we would share.
Food adds joy to life. A shared table with friends and a meal prepared together is good for the soul.
I learned this week that if I wait for the perfect time or the perfectly clean house, I’d never enjoy the blessing of sharing the table with friends. I love the phrase many hands make light work. With Mrs. Kravtiz’s salad and Susie’s chocolate pudding recipe this dinner easily came together and let us focus on enjoying each other’s company.
I’m in awe that Susie and I both have stories of changed plans and shared meals this week. Susie and I plan the menus, but not the actual suppers. Those, my friends, are His perfect provision.
You can read Susie’s story and get her amazing chocolate pudding recipe on her blog. It’s truly the best pudding. I made the recipe gluten-free by substituting Pamela’s Baking Mix for the flour. The Littles (and BIGs!) are still begging for more.
How are your Sunday suppers going? We’d love for you to share your stories on our 52 Sunday Suppers Facebook page.
Week Three Menu
Roasted Chicken with Rosemary, Lemon & Garlic
Asparagus & Gruyere Tart
Happy Sunday, friends!
- 3½ lbs chicken (mixed parts, bone in, skin on)
- ¼ cup olive oil
- 2 lemons
- sea salt & pepper
- 2-3 sprigs rosemary
- 1 head of garlic, 12-14 cloves
- Juice one lemon for marinade. Slice the other lemon for roasting with the chicken.
- Chop one sprig of rosemary, reserve the other(s) for garnishing the dish.
- Peel the garlic. Finely mince two cloves. Leave the remaining cloves whole for roasting with the chicken.
- Rinse and pat chicken pieces dry. Sprinkle generously with sea salt & fresh ground pepper.
- In a sealable bag, mix olive oil, lemon juice, minced garlic, and rosemary. Add the chicken pieces and mix until well combined. Refrigerate for at least 2 hours.
- Preheat the oven to 400 degrees.
- Remove the chicken from the marinade and arrange skin side up in a heavy roasting pan. Discard the marinade. Add the sliced lemons and the whole garlic cloves to the pan.
- Roast the chicken, basting occasionally, for 40-45 minutes until golden brown and the juices run clear.
- 1 sheet of frozen puff pastry (I use Pepperidge Farm)
- 2 cups Gruyere cheese, shredded
- 1 pound asparagus, trimmed
- 1 Tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 Tablespoon fresh rosemary, chopped
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground pepper
- 2 Tablespoons pimentos, chopped
- Rosemary sprig, for garnish
- Preheat the oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper.
- In a medium bowl, combine olive oil, garlic, rosemary, salt, and pepper. Add trimmed asparagus and toss to coat.
- Hint: Asparagus can be trimmed and prepared in advance. Mix the above ingredients in a ziplock bag and store in the fridge for up to a day.
- On a lightly floured surface, roll the puff pastry sheet into a 10-by-16-inch rectangle.
- Transfer pastry to prepared baking sheet. With a fork, prick holes in ½-inch intervals in the dough. Bake pastry until it just begins to turn golden brown, about 12 minutes. Remove pastry from the oven.
- Sprinkle the warm pastry evenly with Gruyere, leaving a 1-inch boarder on all sides. Arrange the asparagus in a single layer across the tart. Add pimentos and top with a sprig of rosemary.
- Bake for 15-20 minutes, until cheese is melted and asparagus is tender.
- Serve warm or at room temperature.