Gathering over a family meal provides a calm before the storm—a busy week ahead. It’s a chance for storytelling, teaching opportunities and so much more. Many remember weekly Sunday dinner at Grandma’s house, where the family came together for a meal after church. Somewhere along the way, many of us stopped this tradition, with the excuse that life had simply gotten too busy. Yet cooking a meal for loved ones exemplifies an act of service and also conveys gratitude for those in your life. God says, “Let all that you do be done in love” (1 Corinthians 16:14 ESV). Let love trickle into every bite of your Sunday meal.

Herb-Roasted Prime Rib with Baby Hasselback Potatoes

Warmth and gratitude fill the room when the aroma of succulent prime rib emanates from the oven. Butter, garlic and herbs coat the roast, creating a richly-colored exterior crust. Delicate baby hasselback potatoes pair perfectly with every bite of the luscious meat. Reserve garlic-infused drippings at the bottom of the pan to drizzle over the tender potatoes.

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½ cup unsalted butter, room temperature
¼ cup chopped fresh rosemary, plus additional for garnish
¼ cup chopped fresh thyme, plus additional for garnish
6 cloves garlic, minced
1 tbsp plus ½ teaspoon flaky sea salt, plus additional for garnish
1 tbsp plus 1 teaspoon cracked black peppercorns, plus additional for garnish
1 (5-pound) boneless beef ribeye roast
1 lb baby Dutch yellow potatoes
2 ½ tbsp olive oil, divided
2 bulbs garlic, halved crosswise

Combine butter, ¼ cup rosemary, ¼ cup thyme, minced garlic, 1 tablespoon sea salt and 1 tablespoon black pepper. Rub mixture evenly over entire surface of ribeye roast. Place roast, fat side up, on rack in a shallow roasting pan. Let stand at room temperature 45 to 60 minutes.
Meanwhile, preheat oven to 475°F. Cut a thin lengthwise slice off one side of each potato so it doesn’t roll. Place a potato on a cutting board between 2 chopsticks. Slice the potato vertically, making cuts about 1⁄8 inch apart and about three-fourths of the way through the potato, using the chopsticks as your guide on when to stop slicing. Repeat with remaining potatoes. Toss potatoes with 2 tablespoons olive oil, remaining 1 teaspoon black pepper and remaining ½ teaspoon sea salt.
Place potatoes around roast in pan. Roast beef and potatoes, uncovered, for 15 minutes. Reduce oven temperature to 350°F and roast for 40 minutes.
Toss halved garlic bulbs with remaining ½ tablespoon olive oil; place around roast. Continue roasting for 20 to 35 minutes or until an instant-read thermometer inserted into the center of the roast reaches 130°F for rare or 140°F for medium-rare.
Remove roast from oven. Loosely cover with foil; let stand for 15 to 20 minutes before slicing. (Temperature of meat will continue to rise 5°F to 10°F during standing to reach desired doneness.) Garnish with additional rosemary, thyme, sea salt and cracked pepper, if desired.

Scalloped Potatoes with Leeks and Prosciutto

Make-ahead individual servings of scalloped potatoes serve as a cozy suppertime side. Earthy leeks and briny prosciutto cut through the velvety cheese and potato layers. Place assembled ramekins in the oven before guests arrive and heat until edges are slightly bubbly.

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5 tbsp unsalted butter, divided
3 cups sliced leeks (white and pale green parts), rinsed
Coarse kosher salt
Ground white pepper
2 cups heavy whipping cream
6 cloves garlic, minced
1 ½ lb baby Yukon Gold potatoes, thinly sliced
8 oz thinly sliced prosciutto, torn into 1- to 2-inch pieces
8 oz smoked Gouda cheese, shredded

Preheat oven to 375°F. Lightly grease 6 (8-ounce) cocottes or ramekins with 1 tablespoon butter; set aside. Line a large rimmed baking pan with foil; set aside.
In a large nonstick skillet, melt remaining 4 tablespoons butter over medium heat. Add leeks and cook 6 to 8 minutes or until softened, stirring occasionally. Sprinkle with ½ teaspoon salt and ¼ teaspoon white pepper. Transfer leeks to a bowl; set aside.
In the same skillet, heat cream and garlic over low heat just until cream begins to simmer. Remove from heat.
In the bottom of each cocotte or ramekin, arrange potatoes in an overlapping fashion. Top each with 1 tablespoon leeks, a few pieces of prosciutto, 1 tablespoon Gouda cheese and 1 tablespoon cream mixture. Lightly sprinkle with salt and white pepper. Repeat the layers 3 more times. Sprinkle each with remaining cheese. Drizzle each with remaining cream mixture.
Cover each cocotte or ramekin with foil; place in prepared baking pan. Bake for 15 minutes. Remove foil; bake for 14 to 16 minutes or until potatoes are tender. Let stand 10 minutes before serving.

Spicy Chicken with Mustard and Lime

Spice up traditional Sunday chicken with a fiery crushed red pepper rub and a tangy mustard-lime marinade. A hot cast-iron skillet that goes from stove top to oven creates a crispy, golden crust on the bone-in chicken pieces. Classic and creamy mashed potatoes balance out the bold flavors of the chicken.

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2½ to 3 pounds bone-in, skin-on chicken pieces (breast halves, thighs and drumsticks)
1 tbsp crushed red pepper
3 tsp freshly ground black pepper, divided
2 tsp coarse kosher salt, divided
½ cup extra-virgin olive oil
½ cup stone-ground mustard
¼ cup fresh lime juice
2 tbsp vegetable oil
½ small red onion, cut into slivers; for garnish
1 Fresno chile, seeded and sliced; for garnish*
Italian parsley, for garnish
Lime wedges, for serving

Pat chicken dry with paper towels. On a large cutting board, arrange chicken pieces, skin sides up. Sprinkle and rub skin with crushed red pepper, 2 teaspoons black pepper and 1 teaspoon kosher salt. Transfer chicken, skin sides up, to a 13x9-inch baking dish.
In a small bowl, whisk together olive oil, mustard and lime juice; pour evenly over chicken. Cover and refrigerate at least 6 hours or overnight.
Preheat oven to 500°F. Heat a large cast-iron skillet over medium-high heat for 5 minutes or until very hot.
Meanwhile, remove chicken from marinade; discard marinade. Pat chicken dry with paper towels. Sprinkle with remaining 1 teaspoon black pepper and remaining 1 teaspoon salt.
Add vegetable oil to hot skillet; tilt skillet to coat bottom. Place chicken pieces, skin sides down, in skillet. Cook for 8 to 10 minutes or until skin is crisp and deep golden brown. Turn chicken over in skillet.
Transfer skillet to oven and roast for 15 to 20 minutes or until chicken reaches 165°F. Transfer chicken to a serving dish. Loosely cover and let stand for 10 minutes before serving. Garnish with red onion, Fresno chile and parsley, if desired. Serve with lime wedges.

Wild Mushroom Risotto

Embrace winter with a warm hug from this earthy risotto. Assorted dried and fresh mushrooms deliver diverse textures and distinctive flavors to delight your taste buds. Baby kale adds pops of color and a slight peppery note, harmonizing well with freshly grated Parmesan.

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8 cups cold water
2 cups mixed dried mushrooms, such as oyster, portobello and shiitake
4 fresh thyme sprigs, divided
½ cup salted butter, divided
1 lb mixed fresh mushrooms, such as baby bella, hen of the woods, oyster, shiitake, white button and wood ear, trimmed and halved
2 shallots, thinly sliced
4 cloves garlic, minced
½ tsp coarse kosher salt
½ tsp cracked black pepper
1 ½ cups Arborio rice
½ cup white wine vinegar
1 cup grated fresh Parmesan cheese
2 cups lightly packed baby kale, plus additional for garnish

For mushroom stock, in a 4-quart saucepan, combine cold water, dried mushrooms and 2 thyme sprigs. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
Strain mushrooms through a fine-mesh sieve set over a large bowl; discard mushrooms and thyme. Return stock to the saucepan. Gently simmer over low heat.
Meanwhile, in a large Dutch oven, melt ¼ cup butter over medium heat. Add fresh mushrooms and shallots. Cook for 6 to 8 minutes or until tender, stirring occasionally. Add garlic, salt, black pepper and remaining 2 thyme sprigs. Cook and stir for 1 minute. Transfer mushroom mixture to a bowl, removing and discarding thyme; set aside.
Melt remaining ¼ cup butter in same Dutch oven over medium heat. Stir in rice. Cook for 3 to 4 minutes or until rice begins to look translucent, stirring often.
Add vinegar to rice mixture; cook and stir until liquid is absorbed. Add 1 cup hot mushroom stock; cook and stir until almost all of the stock is absorbed. Continue cooking for 20 to 25 minutes, adding 1 cup of stock at a time and stirring after each addition until almost absorbed.
Set aside 1 cup cooked mushroom mixture. Stir remaining mushroom mixture into cooked rice. Gently stir in cheese, then 2 cups kale. Cook for 5 minutes over low heat, stirring occasionally. Mixture should be creamy and rice slightly firm when done. Top with reserved mushrooms. Garnish with additional kale, if desired. Serve immediately.

Sunday Night Chili

Nothing is better than snuggling up with a hot bowl of chili on a cold day. A Southwestern medley of flavors puts a spicy twist on the classic dish. Garnishes of jalapeño, avocado, green onion and cilantro add colorful elements of freshness.

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1 tbsp olive oil
3 (1-pound) pkg. 85% lean grass-fed ground beef
1 large white onion, chopped
1 large yellow onion, chopped
1 ½ tbsp tablespoons bottled minced garlic
1 (1.25-ounce) pkg. Chilli Man chili seasoning
½ (1.25-ounce) pkg. McCormick original chili seasoning
1 (28-ounce) can Muir Glen organic crushed fire-roasted tomatoes
1 (28-ounce) can Muir Glen organic whole peeled tomatoes, puréed
1 (10.75-ounce) can condensed tomato soup
1 (6-ounce) can tomato paste
4 (15.5-ounce) cans dark red kidney beans, drained and rinsed
4 (15-ounce.) cans Mrs. Grimes original chili beans in chili sauce
2 (15-ounce) cans light red kidney beans, drained and rinsed
Brown sugar, to taste
Desired toppers: sliced avocados, sliced green onions, sliced jalapeño peppers*, chopped cilantro, sour cream and/or shredded Cheddar cheese

Heat oil in a large Dutch oven. Add ground beef; cook for 8 to 10 minutes or until browned, stirring occasionally to break into crumbles. Drain and discard drippings.
Add white and yellow onions, garlic and both chili seasonings; stir to combine. Stir in fire-roasted and puréed whole tomatoes, tomato soup and tomato paste. Add dark red kidney beans, chili beans in sauce and light red kidney beans. Bring to boil; reduce heat. Cover and gently simmer over low heat for 3 hours.
Season to taste with brown sugar. Serve with desired toppers.

Lasagna Florentine

Florentine simply refers to a dish prepared with spinach and a cheese sauce, rooting back to the Italian city of Florence. The white sauce, containing tart goat cheese, fresh basil, spinach and a hint of nutmeg for nuttiness, is layered with lasagna noodles and gooey mozzarella.

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1 (16-ounce) package unsliced fresh mozzarella cheese
12 dried lasagna noodles
3 tbsp salted butter
3 tbsp all-purpose flour
3 cups whole milk
1 (3.5-ounce) container crumbled goat cheese
4 cloves garlic, minced
¼ tsp ground nutmeg
4 cups tightly packed baby spinach leaves
1 cup tightly packed fresh basil leaves
1 (16-ounce) package shredded low-moisture, part-skim mozzarella cheese

Place fresh mozzarella in the freezer for 15 minutes. Using the large holes on a box grater, shred the partially frozen mozzarella. Cover and refrigerate until ready to use.
Preheat oven to 375°F. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside.
Cook lasagna noodles according to package directions; drain. Rinse with cold water. Place noodles flat on paper towels to dry.
Meanwhile, in a large saucepan, melt butter over medium heat until golden brown and small bubbles form. Whisk in flour. Slowly whisk in milk. Bring to a boil, whisking constantly. Remove from heat. Stir in goat cheese, garlic and nutmeg until smooth. Add spinach and basil; stir until slightly wilted.
Spread 1⁄3 cup spinach sauce in bottom of the prepared baking dish. Top with 3 cooked lasagna noodles, 1 cup shredded fresh mozzarella cheese and 1 cup sauce. Repeat layers 3 more times, using remaining lasagna noodles, fresh mozzarella cheese and sauce. Sprinkle with low-moisture mozzarella cheese.
Bake, uncovered, for 30 to 35 minutes or until top is golden brown and sauce is very bubbly. Let stand for 15 minutes before serving.

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