Sunday family dinner ideas
a TON of great menus!!!!!!!!!!!!
From a reader named Meaghan: “My extended family have Sunday dinner every week. There are usually around 10 but frequently that gets up to 14+, often last minute. My father used to cook elaborate fancy meals each week. He died in October and since he got sick about a year ago, I have taken over the cooking duty for him (both my brothers have small children and my child is a dog). I am a decent cook but nothing like my father was. Do you have Sunday dinner ideas? We have 5 kids with a range of willingness to try new things. As long as there is something for them to eat, we don't make the meals completely geared to them. Every time we change seasons I am at a loss as to what to cook! …I don’t want to make burgers and dogs every summer weekend!”
I also absolutely love (and am honored!) by the list of examples Meaghan gave me of menus “everyone has liked from your cookbooks/newsletter/cooking classes.”
Here’s the list Meaghan shared with me, which I’m sharing with all of you because I think they are great menus!!!!
Slow cooked greek chicken (multiple times, huge hit) (with a greek salad and a side of green beans) [chicken > page 87 of Simply Julia]
The entire menu from the A Perfect Summer Dinner cooking class (flank steak, corn, wedge salad) [full class including recipes + grocery list is here!]
The smoked trout chowder was an unexpected hit with the kids when we had it as part of the feast of the seven fish at Christmastime [chowder > page 104 of Simply Julia]
Shepherd's pie with a big salad (kids loved it and I did not tell them it had cauliflower) [turkey shepherd’s pie > page 35 of Simply Julia]
Pork tenderloin with sweet potatoes and your broccoli and miso/carrot dressing [broccoli with miso + carrot dressing > page 88 of What Goes with What]
Spaghetti with Marcella sauce (making it with crushed tomatoes makes it so easy I barely buy Rao’s any more) with ricotta meatballs, garlic bread, and caesar
my turkey + ricotta meatballs are on page 168 of Small Victories and a version of them with Italian sausage is on page 218 of What Goes with What
my original Julia’s Caesar is on page of page 83 of Small Victories and there’s an updated version on page 30 of What Goes with What and a vegan version on the next page!
Sticky chicken with rice and broccoli [sticky chicken > page 82 of Simply Julia]
Below is a list of a dozen summertime Sunday family* dinner menus from the top of my head to your inbox.
*Family means whatever you want it to me. Chosen, biological…a group of friends or neighbors. You get to decide!
Also, this semi-recent newsletter about feeding a crowd without losing your mind is worth a look if you haven’t read it:
Plus don’t miss:
- on ‘Deep Casual Hosting’
- talking about decoupling perfectionism from hosting
- on the weekly dinners she and her husband host (I loved that post and when I zoomed in on the spreadsheet, I was so delighted to see that he’s cooked a lot of my recipes!!)
Note that I didn’t include drinks/dessert. These are excellent things to delegate! You don’t have to do it all. That said, a pitcher of iced tea and a bottle of white wine in the fridge is always great in the summer, plus a freezer full of ice cream sandwiches. xooxoxo
MENU ONE:
Green Chile Braised Chicken Thighs with Pinto Beans [page 85 in Simply Julia]
A Pot of Rice + A Pot of Black Beans [cook from dry, or just heat up a few cans with crushed garlic cloves and cilantro stems tied together with a piece of kitchen twine so you can remove it later]
For topping: lime wedges, sliced scallions + grated cheese
Kale Salad with Pepita Dressing [page 46 in Now & Again]
MENU TWO:
Sliced Feta + Cherry Tomato Salad [page 254 in Now & Again]
Greek Yogurt with Fried Pistachios + Lemon [page 255 in Now & Again]
Grilled Beef + Zucchini Meatballs with Tahini Dressing [page 257 in Now & Again]
MENU THREE:
Crispy Fried Fish (use a camping burner and do it outside!) from this class
OR Mustardy Cracker Crumb Fish [page 18 in Simply Julia]
Coleslaw
Corn-on-the-Cob with Butter + Salt
MENU FOUR:
Ribs with Gochujang, Fish Sauce + Honey [page 155 in Small Victories]
Napa Cabbage Slaw with Cilantro + Lime [just toss shredded cabbage and chopped cilantro with lime juice, salt + a little mayo]
Kimchi Mac-and-Cheese [add chopped kimchi to your fave m&c]
MENU FIVE:
Roger’s Jambalaya [page 31 in Simply Julia]
A simple salad [maybe baby gems with sliced cucumbers, radishes + a simple vinaigrette?]
MENU SIX:
Corn + Potato Chowder [page 78 in Small Victories]
Really good bread
Gus’s House Salad [page 87 in Small Victories]
MENU SEVEN:
Grilled Skirt Steak with Pickled Jalapeño Relish [page 159 in Small Victories]
Tomato + Peach Salad with Sherry Vinaigrette [just wedges of each dressed in a sherry vinaigrette — simple!]
Baked Potatoes [butter + sour cream + chives!!]
MENU EIGHT:
Arayes with Yogurt Sauce [page 20 in Simply Julia]
Crudité + Pita Chips with Smoky Eggplant Dip with Yogurt + Za’atar [page 122 in Small Victories]
MENU NINE:
MENU TEN:
Sweet-and-Spicy Pineapple Pork [from this newsletter]
Coconut Rice [from the same newsletter ^]
Swiss Chard with Ginger + Coconut [page 100 in Small Victories]
MENU ELEVEN:
Barbecued Chicken
Skillet Cornbread with Cheddar + Scallions [page 93 in Now & Again / or just make Jiffy!!]
Romaine + Celery Salad with Buttermilk Ranch Dressing [page 96 in Now & Again]
MENU TWELVE:
Prosciutto + Melon
Eggplant Parm Heros [page 234 in WGWW]
Pesto Pasta
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Julia:
Thank you so much for taking my question and then providing such amazing answers! I’m overwhelmed (in the best way) with the great choices.
I think I’ll start with the pineapple pork or the fried fish and then when the zucchini starts coming in the garden I’ll do the beef and zucchini meatballs, and then to celebrate my nephew’s return from camp I’ll make the raw tomato baked ziti and Italian chopped salad.
Thanks again for this incredibly thoughtful answer. It has been a time of intense grief for our family and coming together over meals has been a way to support each other.
Xo,
Meaghan
I make the Green Chile Braised Chicken Thighs with Pinto Beans on a regular basis, and there's only two of us. We eat the first part of it for dinner, typically with torn-up tortillas (I saw you suggest that somewhere, like a southwestern-ish chicken and dumplings) and copious amounts of sour cream and hot sauce. For lunch the next day, I reduce down the liquid a bit and we turn the whole thing into tacos. It's truly the best!