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Escape to Paradise with this Sunday Supper

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  Photo by Melina Hammer
Photo by Melina Hammer

We have an extensive recipe archive here at TLP, but it can get a little overwhelming at times if you’re attempting to plan a menu. So we have put together a Sunday supper to help get you started. Shop today and enjoy cooking tomorrow!

Birmingham chef Frank Stitt gets away from it all by escaping to his farm aptly named Paradise. This week we are finding our own slice of paradise with a comfort food filled Sunday Supper menu. Combine goat cheese with deviled eggs for a divine beginning. Follow it up with lamb chops seared in a cast iron skillet from Chef Stitt and finish with a caramel-ginger cheesecake. Sounds like heaven.

Goat Cheese Deviled Eggs

Lamb Chops with Roasted Okra, Zucchini, Lady Peas and Soffrito

Caramel-Ginger Cheesecake