This post was created in partnership with Martha Stewart Living, Barilla® Collezione and Reynolds Kitchens™. All images and opinions are my own.
Sunday, the day of rest… or as my husband likes to say, the day of football. While Sunday is deemed a day of rest, it is usually anything but for me. With long work weeks, after work events and weekends filled with social events, Sunday is typically my day to be productive and get stuff done. From grocery shopping to Target runs to lots of blog work, I definitely believe in the saying “A Sunday well spent brings a week of content”. It truly sets the mood for the week!
With that being said, I think I’ve let my type A personality get the best of me on Sundays recently and I haven’t really been embracing and enjoying my last weekend moments. That’s why I instantly fell in love with the idea of bringing back Sunday supper by making and baking, thanks to my friends at Martha Stewart Living, Barilla® Collezione and Reynolds Kitchens™. I don’t know about you, but growing up Sunday night was almost always pasta night. The idea of bringing this into our own home for Sunday dinner is really special.
The past few Sunday nights we’ve made sure to make a point of making and sitting down to a nice dinner. I’m absolutely loving the tradition as it makes the weekend seem a bit longer and helps us savor every precious weekend moment. Of course, a yummy meal helps with that too! A main pasta course featuring Barilla® Collezione Artisinal Collection pasta is the perfect comfort food for Sunday night. I love loading it up with seasonal flavors like kale, butternut squash and dried cranberries to keep cozy as the temps cool down. While there are many varieties in the Barilla® Collezione line-up, our favorites so far have been the orecchiette, the bucatini, and tortellini. I especially love how the pastas taste homemade without the effort of making your own pasta- the taste and texture are excellent!
Beyond just the main course, baking up a fresh dessert for Sunday night instantly brings your night-at-home dinner to the next level. I’ve used Reynolds Kitchens™ Parchment Paper for literally years- it makes clean up so much easier whether you are lining your cookie sheet to bake up some cookies like the White Chocolate and Cranberry ones seen in this post or roasting veggies for dinner. Somehow Reynolds Kitchens™ made parchment paper even more convenient by adding SmartGrid® lines to make cutting the perfect sheet super easy.
So what do you say- should we take back our Sunday nights with a delicious meal? My vote is yes! If you want to Make & Bake a Sunday Supper of your own inspired by mine, follow along with the recipe for my Fall Harvest Pasta with Barilla® Collezione Orecchiette and White Chocolate & Cranberry Cookies below.
Cheers to a fabulous Sunday supper, everyone!
Fall Harvest Pasta
- 1 box Barilla® Collezione Orcchiette
- 2 cups butternut squash, diced and roasted
- 2 cups kale, sauteed
- 1/2 of a cup dried cranberries
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Roast butternut squash drizzled with one tablespoon of olive oil in oven at 400 Degrees F for 25- 30 minutes or until evenly roasted.
While butternut squash roasts, prepare water to boil for pasta.
Add pasta to boiling water and cook according to package directions.
While preparing pasta, saute kale in one tablespoon of olive oil until wilted.
In a serving bowl, combine roasted butternut squash, kale, pasta and dried cranberries.
Toss with remaining tablespoon of olive oil while adding salt and pepper to taste.
White Chocolate & Cranberry Cookies
Makes 24 cookies
- 1/2 cup butter (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tablespoons vanilla almond milk (You can use regular milk, this is what I had)
- 1 and a 1/2 teaspoons vanilla extract
- 1 and 3/4 cups flour
- 1 teaspoon baking soda
- 1 cup dried cranberries
- 1 and a 1/2 cups white chocolate chips
Beat butter and the two sugars on low speed until creamy.
Add in egg, milk and vanilla extract. Mix well for about 4 minutes until light and fluffy.
Gradually, beat in flour and baking soda.
Once flour is mixed in, hand mix in the cranberries and white chocolate chips.
Keep dough in airtight container or cover with plastic wrap and refrigerate for at least 2 hours or up to 3 days.
When preparing to bake, pre-heat oven to 350 Degrees.
Drop dough by rounded tablespoon onto cookie sheets lined with Reynolds Kitchens™ Parchment Paper with SmartGrid®.
Bake for 8-10 minutes, or until golden brown around edges. (I cooked for 9 minutes and they were perfectly soft!)