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National Sunday Supper Day is an aim to bring us back together in the kitchen and around the table!

I’ve become convinced there is a national food holiday for just about everything! On the second Sunday in January, National Sunday Supper Day is observed, annually. Growing up, I remember every Sunday being a “big dinner” day. Times have changed. Today families are much more active with work, after-school activities, homework and more. I am also convinced families are eating in front of electronics these days. I go out to eat and often times have witnessed entire families sitting at a dinner table in a restaurant each on their personal devices (phones, laptops, tablets). Even the infants sitting in their strollers or highchairs are glued to a iPad or some type technological source. Unfortunately, Sunday supper is not as regular a tradition around the country as it used to be 30 or 40 years ago. If it is even still a tradition at all.

Well in celebration of National Sunday Supper Day, we are going to cook up Sunday dinner. Our Sunday Menu will consist of Eggplant Parmesan, Massaged Kale Salad with Blueberry Vinaigrette, Peach Balsamic Bellini’s and Salted Caramel Cookies for desert. Now THIS is how I remembered Sunday dinner!

Eggplant Parmesan

2 medium eggplants

s.a.l.t. sisters sea salt

1/2 lb. of chopped tomatoes

1 plump garlic clove

5 basil leaves

5 bay leaves

2 tbsp. Branch & Vine Herb de Provence Olive Oil

1 pinch sugar

Salt and pepper to taste

4-5 slices of pancetta

3 oz. of goat cheese

9 oz. of mozzarella cheese

Grated Parmesan cheese

Cut the eggplants lengthwise into slices about 1/2" thick. Sprinkle with coarse sea salt and let drain in strainer for at least 30 minutes. Mince the garlic. In a nonstick frying pan, cook the chopped tomatoes, olive oil, pinch of sugar, salt, pepper, bay leaves and basil leaves over a medium flame. Set aside. Grill the pancetta. Set aside. Remove excess fat. Brown the drained eggplant over high heat for 2 minutes on each side. Preheat oven to 350 degrees. Place the eggplant slices in a large baking dish. Add slices of mozzarella, then the grilled pieces of pancetta and bits of goat cheese. Top with tomato sauce. Sprinkle Parmesan on top and bake for 20 minutes. Serve warm with fresh basil.

Peach Balsamic Bellini

1 lb. bag frozen peaches

1 cup B&V Peach White Balsamic Vinegar

1 bottle chilled Prosecco Sparkling Wine

Place half of the peaches and half balsamic vinegar in a blender and blend until smooth. Add the remaining peaches and vinegar and blend until smooth. Pour into a pitcher. Slowly add chilled Prosecco and stir. Serve in a champagne glass (4 servings) or in a cocktail glass over ice (8 servings).

Massaged Kale Salad with Blueberry Vinaigrette (Created by My Chef Nancy for Branch & Vine)

8 cups Kale (washed, drained and cut into bite sized pieces)

2 cups fresh Blueberries

4 ounces Goat Cheese

1/2 Thin sliced red onions

Pinch of salt

Dressing Ingredients:

1/4 cup B&V Blueberry Balsamic Vinegar

1/4 cup B&V Chipotle Olive Oil

1/2 Shallot, minced

Whisk together dressing ingredients. Put kale in big bowl and add a generous pinch of salt. Massage, like you mean it, for about 1 minute. Add 1/2 of the salad dressing. Continue to massage with your hands for 2-3 minutes or until the kale tastes tender but not mushy. Divide the kale among 4 plates (as side salads) or 2 plates as main dish. Divide the additional ingredients on plates. Serve with additional dressing on the side. Makes 2-4 servings. Served topped with Maple Balsamic Lazed Pecans.

Salted Caramel Cookies

1 cup light brown sugar

1 cup granulated sugar

1 cup butter

2 eggs

1 cup peanut butter

3 cups flour

1 tsp. baking powder

½ tsp baking soda

¼ tsp fine unrefined sea salt (S.a.l.t. sisters Himalayan Pink or Sel Gris)

1 tsp vanilla

Unrefined S.a.l.t. sisters Fleur de Sel sea salt

Caramel candies cut in half

Preheat the oven 350 degrees. Cream butter, light brown sugar, and granulated sugar. Add eggs, peanut butter and vanilla. Mix well. In a separate bowl mix flour, baking powder, baking soda, and ¼ tsp of sea salt. Gradually add flour mixture to the sugar and butter mixture. Shape the dough into walnut sized balls. Place the dough balls onto a greased cookie sheet. Bake for 8 minutes. Then remove cookies from oven and gently push a caramel into the center of each cookie. Put the cookies back into the oven for two more minutes or until the caramels are slightly melted. Sprinkle Fleur de Sel sea salt on top.


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