Sunday Supper Club

Join us Sundays @ 4p CT on Instagram LIVE as we cook up a bright, beautiful, simple family meal — Blueroot-style. These fab, five-step recipes capture what we’re all about: delicious flavor, a major nutritional punch, and true convenience. Let’s come (and cook) together while we’re apart.

Sunday, May 3: Chicken Tikka Masala

What You’ll Need (serves 4-6)

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 head cauliflower, cut into florets (about 4 cups)
  • 2 cups small frozen peas, thawed
  • 2 cups chopped onion
  • 2 Tbsp. finely chopped garlic
  • 1.5 Tbsp. finely chopped ginger
  • 2 seeded and minced Serrano chiles (NOTE: leave seeds in one or both if you want a spicier dish!)
  • 1/2 cup cilantro, chopped
  • 1/2 cup unsalted chicken stock
  • 1 (28-oz) can plum tomatoes
  • 1 cup half & half or coconut milk
  • 1 cup plain yogurt, divided
  • 1/2 cup sliced almonds
  • 2 Tbsp. olive oil
  • 1 tsp. cumin
  • 1/2 tsp. cinnamon
  • 2 Tbsp. garum masala, divided
  • 1/4 tsp. cayenne pepper
  • 2 1/2 tsp. kosher salt, divided
  • 1 1/2 cups brown rice
  • Optional: naan

RECIPE

Kitchen Tools

  • Knife
  • Cutting board
  • Baking sheet
  • Aluminum foil
  • Large skillet or pot
  • Wooden spoon
  • Ziploc bag or bowl for marinating chicken
  1. Cook the rice according to package instructions.
  2. Marinate the chicken. Preheat oven to 425°. Place chicken, 1/2 cup yogurt, and 1 tablespoon garum masala in a bowl or Ziploc bag. Toss to coat and set aside 15 minutes.
  3. Crush the tomatoes. Drain liquid from tomatoes. Place drained tomatoes in a bowl, crush (preferably with your hands), and set aside.
  4. Roast the chicken. Place marinated chicken on a pan lined with foil; roast 8-10 minutes or until browned and cooked through.
  5. Sauté and stew it up! Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger, and serranos. Saute until slightly softened, 2 minutes. Stir in remaining garum masala, cumin, cinnamon, and cayenne. Cook 1 minute. Stir in tomatoes, chicken stock, cauliflower and half-and-half (or coconut milk). Simmer until thickened, 6 to 7 minutes. Stir in cooked chicken, peas, and half of the cilantro.

You’re done. Spoon into bowls over rice, and garnish with remaining cilantro, almonds, and yogurt. Serve up and enjoy!

Sunday, April 26: Korean Beef with Pickled Veggies + Soft-boiled Egg

What You’ll Need (serves 4-6)

NOTE: You will need to marinate the beef for at least 4 hr (up to 24 hr) prior to cooking.

Marinade Ingredients

  • 2 garlic cloves, grated or minced
  • 2 T fresh ginger, grated or minced
  • 1/4 C soy sauce OR tamari (GF)
  • 1/2 pear (or apple), grated
  • 2 T honey
  • 2 T gochugaru (Korean chili flakes) OR 1 T crushed red chili flakes
  • 2 lbs. steak (NY strip, flank, skirt, ribeye), sliced into 2″ x 1/4″-thick strips

Everything Else

  • 1 small cabbage, thinly sliced
  • 1 bunch scallions, chopped (garnish)
  • 1 English cucumber, thinly sliced
  • 1 small bag matchstick carrots
  • 6 eggs
  • 1 C + 2 T rice vinegar
  • 1/2 C raw sugar
  • 1/4 C kosher salt
  • Ice
  • Brown rice (long or short grain)

Kitchen Tools

  • Knife
  • Cutting board
  • Large sauté pan / cast iron skillet
  • Sauce pan
  • Wooden spoon
  • Microplane or grater
  • Measuring utensils
  • Ziploc bag to marinate beef overnight

RECIPE

  1. Marinate the steak. Add marinade ingredients in a bowl; stir to combine. Add sliced steak. Place mixture in large ziploc bag and refrigerate overnight (minimum 4 hr, maximum 24 hr). (NOTE: check out our IGTV video for a quick tutorial AND several helpful hacks!)
  2. Pickle the veggies. Add 1 cup water, rice vinegar, sugar, and salt in a small saucepan over high heat. Cook 2 minutes or until just hot enough to dissolve solids; whisk throughout. Divide veggies into 2 separate containers and pour half of liquid into each container. Let stand until cool (20-30 minutes). Can be refrigerated for up to 2 weeks.
  3. Soft-boil the eggs. Bring a large pot of water and 2 tbsp. vinegar to a boil. Using a slotted spoon, gently lower eggs into pot. Cook 6 minutes. Immediately plunge into a bowl of ice water. Let cool for 15 minutes. Peel eggs. Can be refrigerated up to 3 days. If not serving immediately, reheat eggs for 45 seconds in pot of steaming water. Remove with a slotted spoon.
  4. Make the rice. Cook rice according to package instructions; keep warm.
  5. Grill steak. Heat a large skillet over high heat. Add 2 tbsp. oil (use a neutral oil – sesame, grapeseed, avocado, canola) until shimmering. Add 1/4 of marinated beef. Cook until lightly charred, 3-4 minutes, stirring occasionally.

Assemble and enjoy! Spoon rice into bowls. Top with beef, pickled vegetables, warm egg. Garnish with scallions and sesame seeds.

Sunday, April 19: Thai Coconut Curry Shrimp (or Chicken/Tofu) + Veggies

What You’ll Need (serves 4-6)

Ingredients

  • Brown rice (sticky or long grain)

For the Curry Sauce:

  • 2 (14 oz.) cans coconut milk
  • 1/4 cup red curry paste
  • 3 Tbsp. honey
  • 2 Tbsp. soy sauce OR tamari (GF)
  • 2 tsp. kosher salt
  • 1/3 cup lime juice
  • 6 sprigs mixed herbs (cilantro, basil)

For the Shrimp + Vegetable Stir-fry

  • 2 Tbsp. neutral oil (avocado, sesame, canola, grape seed; OO is OK, too)
  • 1.5 lbs peeled + deveined raw shrimp (alternatives! 1.5 lbs chicken breast OR 1 block of tofu)
  • 4 cups small cauliflower florets
  • 3 cups lacinato kale, thinly sliced
  • 1/2 cup thinly sliced radishes
  • 2 small bulbs spring garlic, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 large red bell pepper, chopped
  • 1 tsp. kosher salt
  • Lime
  • Torn leaves of basil and cilantro
  • 1/2 cup chopped peanuts OR cashews

Kitchen Tools

  • Knife
  • Cutting board
  • Large sauté pan
  • Sauce pan
  • Wooden spoon
  • Can opener

RECIPE (cook time: 30-35 minutes)

  1. Cook rice according to package instructions. Keep warm.
  2. Make curry sauce. Place coconut milk, curry, honey, soy sauce, and salt in a saucepan. Whisk until smooth. Heat over medium-high until bubbling, reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in lime juice and herbs. Let stand 10 minutes. Remove herbs.
  3. Sauté shrimp and vegetables. Heat oil over medium-high in a large skillet until it shimmers.* Add garlic and onion; cook until softened, stirring occasionally, about 2 minutes. Add bell pepper; cook 1 minute or until slightly softened. Add cauliflower, shrimp, and salt. Cook, stirring occasionally until shrimp are almost opaque.
  4. Finish curry sauce and pour over shrimp and veggies. Add 2 cups coconut curry sauce; bring to a simmer. Cook 2 minutes. Stir in kale. Cook until shrimp are done, kale is wilted, and cauliflower is tender.
  5. Garnish and enjoy! Remove curry mixture from heat. Squeeze a lime over the top and garnish with radishes and torn herbs. Spoon rice into wide bowls. Top with curry mixture and sprinkle with chopped nuts.

*NOTE: If you’re substituting chicken for shrimp, add cubed chicken to the sauté pan before you add the garlic and onion (Step 3). Brown for 3-4 minutes (the chicken will not be cooked all the way through). Remove browned chicken from the pan and set aside. Proceed with the recipe as it’s written, then when the recipe calls to add the raw shrimp, add the browned chicken to the pan and follow the recipe from there. If you’re substituting tofu for shrimp, follow the instructions as they are written and stir in the cubed tofu when the recipe calls for the raw shrimp.

Sunday, April 12: Grilled lamb chops, local garden greens, and herb-yogurt dressing

What You’ll Need (serves 4-6) –> catch the quick tutorial video here

Ingredients

  • 6-8 lamb chops
  • 12 oz. turnips (small if possible)
  • 5 oz. baby arugula or spinach
  • 1 small bunch radishes*
  • 4 spring onions OR 1 bunch scallions
  • 1 cup Greek yogurt*
  • 1 can white beans (2 for vegetarians)*
  • 1/2 cup pitted olives (green or black)*
  • 1 small bunch Italian parsley
  • 1 small bunch mint
  • 2 lemons*
  • Honey*
  • Garlic*
  • Olive oil*
  • Kosher salt*
  • Ground pepper*

*IF you got lamb chops and a farm box from BDA, you’ll need to grab these additional items!

Kitchen Tools

  • Knife
  • Cutting board
  • Large mixing bowl
  • Whisk
  • Large sauté pan or skillet

RECIPE

  1. Marinate lamb chops (optional). In a large bowl, toss lamb chops with 1/4 cups mixed herbs (mint, oregano, and/or savory), 1/4 cups olive oil, and zest from 1 lemon. Cover and refrigerate 2+ hours up to overnight.
  2. Preheat oven to 400°, then make the dressing. Stir everything together in a bowl until well-combined. Thin with 2-3 Tbsp. water, if necessary, to make a dressing consistency. (Makes 1 cup. Refrigerate up to 1 week.)
  3. Cook lamb. Remove lamb from marinade; discard zest. Sprinkle with 2 tsp. salt and 3/4 tsp. pepper. Heat 3 Tbsp. oil in a large skillet over medium-high. Add chops and cook until browned, 6 to 8 minutes. Turn and place skillet in oven for 4 minutes or until chops are medium-rare. (135°).
  4. Cook veggies. Remove lamb from skillet to a plate. Pour fat from skillet. Add turnips, onions, carrots, and chard stems. Sauté 3 minutes over medium-high heat or until lightly browned. Add 1 tsp. salt, 1/2 tsp. pepper, and 1/3 cup water. Simmer until vegetables are tender. Remove to a bowl and let cool slightly.
  5. Toss, plate, and enjoy! Toss all greens and veggies in a large serving bowl. Top with beans, olives, and lamb chops, then drizzle with dressing. Serve additional dressing on the side.

Sunday, April 5: Herb-roasted Chicken Thighs with Lemony Spring Vegetables and Goat Cheese

What You’ll Need (serves 4-6) –> catch the quick tutorial video here

Ingredients

  • 2 lb. bone, in chicken thighs
  • 12 oz. fingerling potatoes, halved lengthwise
  • 12 oz. baby carrots, halved lengthwise
  • 5-6 red spring onions, bulb and light green parts only halved lengthwise
  • 1 lb. asparagus, tough ends trimmed
  • 1 Tbsp. chopped rosemary, divided
  • 1 Tbsp. chopped dill, divided
  • 1 Tbsp. chopped chives
  • 1 Tbsp. chopped mint
  • 3 oz. goat cheese, crumbled
  • 1 lemon halved
  • Olive oil
  • Kosher salt
  • Ground pepper

Kitchen Tools

  • Knife
  • Cutting board
  • Large sauté pan or skillet
  • Rimmed baking sheet
  • Parchment paper

Recipe: Follow these five simple steps!

First, preheat your oven 400°.

  1. Roast potatoes and carrots for 15 minutes. Place potatoes and carrots on a parchment paper-lined rimmed baking sheet. Toss with 1/4 cup oil, 11/2 tsp. salt, 3/4 tsp. pepper, half of the rosemary, and half of the dill. Spread in an even layer. Roast for 15 minutes.
  2. Brown the chicken for 6-8 minutes. While the potatoes and carrots are roasting, heat 1/4 cup of oil in a large sauté pan over medium-high heat until the oil thins out and easily coats the bottom of the pan. Sprinkle chicken with 2 tsp salt, 1/2 tsp. pepper, and the remaining rosemary and dill. Place chicken—skin side down—in skillet. Cook undisturbed until golden brown and the chicken releases easily from the sauté pan, 6 to 8 minutes. Turn and cook another 2 minutes.
  3. Add onions and chicken to baking sheet, roast for an additional 15 minutes. Remove baking sheet from oven. Add onions and chicken. Roast another 15 minutes.
  4. Add asparagus, cook additional 10-12 minutes. Toss asparagus with 2 Tbsp. oil and 3/4 tsp. salt. Remove baking sheet from oven. Add asparagus. Roast an additional 10 to 12 minutes or until vegetables are tender (check carrots or potatoes for doneness) and chicken is cooked through (175° measured with a thermometer).
  5. Enjoy! Remove baking sheet from oven. Arrange vegetables on a platter and top with chicken. Crumble cheese over the top. Finish with a squeeze of fresh lemon juice and the remaining chives and mint.