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!
Feed your summer blues—in a good way—with this week’s Sunday’s Supper bursting with blueberries. A honey and pepper-glazed bison steak served with cheddar grits and asparagus is drizzled with a blueberry gastrique. Amethyst Pie takes it purple color and sweet flavor from the fresh berries. Balance it out with a bright Scallop Ceviche.
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