Fall Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Hearty semolina pasta tossed with our Nonna Pat’s spicy-savory Puttanesca tomato sauce and Italian chicken sausage, plus rustic Italian bread and an apple-pear fruit crisp for dessert. Side dish-worthy produce like fall Acorn squash, Cremini mushrooms and cauliflower round out this robust Italian meal.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to a salad of baby spinach greens.

Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.

Pear-Apple Crisp
A quick and easy dessert using fresh apples and pears: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.