Remember Sunday Dinner? Just hearing the words can take you back–perhaps to a well-loved dining room in your grandparents’ house, where a stately oak table is laid with lace and hand-painted china. The table overflows with its Sunday bounty…bowls of steaming, garden-fresh vegetables, crocks of sweet butter and homemade jam, and the succulent Sunday roast, juicy and brown. Incomparable aromas fill the house, laden with the promise of freshly baked, light-as-a-feather biscuits or warm-from-the-oven peach cobbler.  –Russell Cronkhite

So begins the book, Return to Sunday Dinner: The Simple Delight of Family, Friends, and Food by renowned chef Russell Cronkhite. It brings back memories  of what was once an American institution–the Sunday meal that so many looked forward to each week…a time set apart to slow down, savor, and enjoy wonderful food and the family and friends gathered around to share it with. This hardcover cookbook, with lots of colorful photos, invites you to revisit that tradition with a special collection of recipes, menu plans, and helpful time-saving tips. After reading the first paragraph of my review copy, I was definitely inspired!

You’ll find classic Sunday dinner recipes like Slow-Cooked Beef Brisket, Amish Potato Rolls, Golden Mushroom and Onion Soup, Garlic-Herb Mashed Potatoes, Herb-Roasted Chicken, Heartland Raisin-Buttermilk Pie, Creamed Peas and Pearl Onions, Swedish-Style Meatballs with Sour Cream Gravy, Savory Turkey and Vegetable Pot Pie, Twice-Baked Sweet Potato Casserole, and Coconut Cream Cake. There are so many recipes I want to try from this!

I decided to try the Buttered Brussels Sprouts with Parsley and Chives first because I hadn’t made Brussels Sprouts in awhile, and I really do like them. I usually steam them, but they sounded so good made this way, with a buttery herb sauce, and they really were!

BUTTERED BRUSSELS SPROUTS WITH PARSLEY AND CHIVES from Return to Sunday Dinner

Makes 8 servings

Tender baby Brussels sprouts are the best choice when available, so look for nice small ones that are deep green with tight firm leaves.

• 2 pounds Brussels sprouts, trimmed and halved
• 6 Tablespoons (3/4 stick) butter
• Salt to taste
• 1 Tablespoon fresh snipped chives
• 1/2 Tablespoon fresh chopped parsley

First, bring a large pot of salted water to a boil. Drop the Brussels sprouts into the water and cook them until they are bright green and tender, about 8 minutes. Drain the sprouts thoroughly.

Second, melt the butter in a small skillet over low heat; when the butter begins to bubble, add in the sprouts and season to taste with salt. Cover the skillet with a tight-fitting lid and steam for 3 to 4 minutes. Just before serving, toss in the chives and parsley.

After I spooned the brussels sprouts into this cute little Pyrex serving bowl that a sweet friend had given me (thank you, Donna! 🙂 ), I sprinkled on a few more fresh chopped chives since I had a little extra. If you’re the kind of person who likes to add more toppings to your veggies, I think shredded Parmesan or Cheddar cheese would be great on these, and even bacon bits or crumbled bacon.

Do you make special Sunday dinners when you have time? What’s your favorite Sunday dinner dish?