Sunday Supper: July
I love nothing more than a good old Sunday Supper, so I thought I'd start sharing exactly what I’m cooking at my house.
Not just the recipes - but the whole plan.
Every meal in this series will include:
A complete menu for four (you can easily double it)
One easy shopping list
A make-ahead prep plan
The recipes that I like to serve on Sundays are approachable enough for a weeknight but really perfect for a Sunday supper with family or friends.
This month’s menu is inspired by Asian flavors with dishes that balance savory, creamy, tangy and crisp in every bite.
MENU
Sesame Ginger Flank Steak
Thinly sliced marinated flank steak, grilled over high heat and finished with scallions and toasted sesame seeds.
Pickled Cucumber & Carrot Relish
A crisp, lightly sweet and tangy salad that brightens every bite.
Cold Peanut Noodles
Creamy peanut-y noodles tossed with green onions and chopped peanuts.
Napa Cabbage Salad
Napa cabbage tossed with toasted ramen noodles, almonds, sesame seeds and a sweet soy vinaigrette.
Get the shopping list and prep plan here.
July’s recipes: Serves 4
Sesame Ginger Flank Steak
Marinade:
¼ cup soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
½ cup minced scallions
1 tablespoon garlic
1 tablespoon fresh ginger
1 pound flank steak
Garnish: Sliced green onions and toasted sesame seeds
Directions:
Whisk marinade ingredients together.
Marinate steak overnight.
Heat grill.
Grill steak approximately 5-6 minutes per side (depending on thickness) or until it registers 130°F to 135°F on a meat thermometer for a perfect medium.
Rest 5 minutes.
Slice thinly across the grain.
Arrange on platter.
Top with sliced green onions and sesame seeds.
Quick Pickled Cucumber & Carrot Relish
Ingredients:
1½ tablespoons rice vinegar
1½ teaspoons sugar
¼ teaspoon salt
⅛ teaspoon pepper
½ cucumber, peeled, seeded and sliced
½ carrot, peeled and sliced
2 teaspoons minced shallot
¼ teaspoon crushed red pepper flakes
Instructions:
Whisk vinegar, sugar, salt and pepper.
Add remaoning ingredients; toss to combine.
Refrigerate at least one hour or up to overnight.
Cold Peanut Noodles
Ingredients:
8 ounces noodles ( soba, spaghetti or rice noodles)
Sauce:
½ cup peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon lime juice
1 garlic clove
2–3 tablespoons warm water
1 bunch green onions, sliced (some reserved for garnish)
Garnish:
Chopped peanuts or sesame seeds, reserved green onions
Instructions:
Cook noodles. Rinse in cold water. Drain thoroughly.
Whisk together sauce ingredients.
Thin with warm water.
Toss noodles with sauce.
Stir in green onions.
Garnish with peanuts or sesame seeds and reserved green onions.
Crunchy Napa Salad
Ingredients:
1 large Napa cabbage, sliced
6 green onions, sliced
Ramen Crunch:
4 tablespoons butter
2 ramen packages, seasoning packets removed, noodles lightly crushed
½ cup sliced almonds
1 teaspoon sesame seeds
Dressing:
¼ cup sugar
2 tablespoons cider vinegar
1½ teaspoons soy sauce
¼ cup nuetral oil
Instructions:
Melt butter in a skillet. Add crushed ramen noodles, sliced alsmond and sesame seeds.
Watching carefully so it doesn’t over brown or burn, saute in the butter until golden.
Cool.
Whisk together dressing ingredients.
In a large bowl combine cabbage and onions.
Add crunch, reserving some for garnish.
Dress immediately before serving.
