70 Years Of Sunday DinnersCutco’s

Welcome to Cutco’s

70 Years Of Sunday Dinners Sunday dinners with family and friends are a precious and time-honored tradition. As Cutco celebrates its 70th anniversary, we are grateful to have played a part in the preparation of so many weekend dinners, decade after decade. The recipes in this guide are the brainchild of Cutco partner and cooking instructor, Barbara Snow. May they inspire you for your next Sunday dinner and for many more dinners to come.

Recipes Page

Sun-Dried Tomato Appetizer ......................................................................... 3

Asparagus and Pea Salad .............................................................................. 4

Roasted Broccoli ........................................................................................... 5

Carrots Vichy ................................................................................................ 6

Pasta with Lamb ........................................................................................... 7

Herb Crusted Lamb with Mint Gremolata ...................................................... 8

Potatoes Au Gratin ...................................................................................... 10

Apple Cobbler.............................................................................................. 11

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Barbara SnowCooking Instructor

Barbara, like many of us, first learned what good food was from living at home with a mother, grandmother and great-grandmother. She graduated from what was then called the Zona Spray Cooking School, where she additionally received her pastry certificate. After graduating, she continued to be involved with the school as a teacher. She attended the Culinary Institute of America to study healthy cooking. Outside of her work life, Barbara likes to spend her time volunteering, with family and, of course, cooking!

SAY HELLO TO

Entertain guests with this prep-ahead, delicious appetizer of pesto, sun-dried tomatoes and olives on toasted baguette slices.

Sun-Dried Tomato Appetizer

1 baguette loaf

1/2 cup pesto, divided (use more depending

on taste)

2/3 cup Kalamata olives, slivered

1/2 cup oil-packed and drained sun-dried

tomatoes, chopped

2 tablespoons fresh Italian parsley,

finely chopped

Ingredients DirectionsHeat oven to 400 degrees F, with rack in center position.

Cut the bread on angle into 1/2-inch slices.

Toast the bread on both sides until lightly browned.

Spread each bread slice with about 1-2 teaspoons of pesto.

Bake prepared bread about 10 minutes.

Mix olives and tomatoes together and toss with parsley.

Place a spoonful of tomato mixture on bread and serve.

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A side dish or a complete dinner salad, you can easily use just one prepknife. Toss in a light, tasty dressing and you have one vibrant and delicious salad.

Asparagus and Pea SaladUse this versatile olive oil mixture to roast broccoli (or Brussels sprouts, potatoes, beets or a mixture) and make for fast clean up with just one bowl and your roasting pan.

Roasted Broccoli

Asparagus2 pounds fresh asparagus, trimmed and cut into 1-inch pieces

Dressing1/3 cup unseasoned rice vinegar2 tablespoons olive oil1 tablespoon Dijon mustard2 teaspoons sugar1/2 teaspoon salt1/4 teaspoon pepper

Salad2 cups cherry tomatoes, halved2 cups fresh sugar snap peas cut into thirds1 small sweet red pepper, small diced1 small red onion, small diced1 cup (4 ounces) crumbled feta1 cup candied walnuts or pecans, coarsely chopped2/3 cup dried cherries

Ingredients

DirectionsIn a large pot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water to blanche. Drain and pat dry.

For the dressing In a small bowl, whisk all the ingredients until blended.

To make the saladIn a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving.

Before serving, stir in cheese, nuts and cherries.

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

1 teaspoon garlic powder (not garlic salt)

1/2 teaspoon fresh ground black pepper

2 heads broccoli, remove florets (not too small)

1/2 fresh lemon

Parmesan curls

Ingredients

DirectionsHeat the oven to 400 degrees F.

In a large bowl, combine the olive oil, salt, garlic powder and pepper.

Place the florets in bowl and gently toss to coat with olive oil mixture. Spread the broccoli in an even layer on a rimmed baking sheet.

Bake until florets are fork-tender, usually 15 to 20 minutes.

Remove and transfer to a serving platter.

Squeeze lemon over the broccoli before serving and sprinkle with Parmesan curls.

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If you are looking for a new way to cook carrots (or parsnips), this recipe is fast, easy and delicious

Carrots Vichy

2 cups carrots, peeled and sliced

1/2 cup boiling water

2 tablespoons butter

1 tablespoon sugar

1/4 teaspoon salt

1 teaspoon lemon juice

Chopped parsley

Ingredients

DirectionsPlace all ingredients in a saucepan except the parsley.

Cook the carrots over medium heat until the water evaporates.

Allow them to brown in the butter.

Serve sprinkled with chopped parsley.

This lamb pasta dish is an easy weeknight meal to whip together. If lamb isn’t your thing, use chicken or pork instead.

Pasta with Lamb

1 tablespoon extra-virgin olive oil

1/4 cup chopped onion

2 ounces thinly sliced pancetta, finely chopped

1 tablespoon chopped rosemary

1/2 pound boneless lamb, cut into 1/2-inch dice

Coarse salt

Freshly ground pepper

1/2 cup dry white wine

One 28-ounce can Italian plum tomatoes,

coarsely chopped, with their juices

1 pound pappardelle or tagliatelle

1/3 cup freshly grated Pecorino Romano cheese,

plus more for serving

Ingredients DirectionsPut the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Season the diced lamb with salt and pepper, add to the pan and cook until browned, about 5 minutes, stirring occasionally. Add the wine to deglaze pan and simmer until evaporated, up to 10 minutes. Add the tomatoes and simmer, occasionally stirring, until sauce reduces by 3/4, about 15 minutes.

Meanwhile, fill a large pot with 4 quarts of water and bring to a boil. Add 11/2 tablespoons of coarse salt, cover and return to a boil.

Prepare pasta according to package directions.

Drain the pasta and transfer it to a bowl. Add lamb mixture, toss and top with grated cheese. Pass additional cheese at the table.

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Lamb31/2 to 5 pound leg of lamb, boneless, butterflied1/2 - 3/4 teaspoon kosher saltCracked pepper

Herb Filling1 cup fresh herbs (a mix of 2 or 3 of the following) thyme, sage, rosemary1 cup Italian parsley (about a half bunch)10 cloves garlic1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon lemon zest3 - 4 tablespoons olive oil

Ingredients

DirectionsHeat oven to 425 degrees F.

Remove lamb from packaging and pat dry well. Trim away any unwanted fat. Sprinkle all sides with salt and pepper. Place outer side (side with fat) down.

Make the herb filling: Place all the herbs, garlic, salt and pepper and lemon zest in a food processor and pulse. Add oil, scraping down the sides if necessary, pulse until just combined. Not too smooth or oily. This should feel like a dry course paste. Spread 2/3 of the paste on the inside of the lamb.

Roll up the lamb, with the filling on the inside and tie at one-inch intervals. Rub the remaining filling paste all over the outside of the lamb. (You can make this part ahead of time – refrigerating for 1-2 days and wrapped tightly in plastic wrap. Make sure to bring to room temp at least one hour before roasting.)

For roasting the veggies: Cut any combination of roasting vegetables into 1-inch pieces. Drizzle with 2-3 tablespoons olive oil, salt and pepper, and lay the lamb roast over top.

Place in oven for 15 minutes. Reduce heat to 325 degrees F, and continue to roast for an additional 50 minutes, remembering that the thickness of the lamb will determine how long it takes to reach temperature (125 degrees F for rare to 135 degrees F). Remove the lamb from the baking dish, set aside and let the veggies continue to cook, if needed, while the lamb rests 20 minutes.

While the lamb is resting make gremolata. Combine all the ingredients in a small bowl.

Slice the lamb and serve with roasted veggies and mint gremolata.

Butterflied and seasoned with an herb mixture and complete with roasted veggies, this lamb recipe is sure to please.

Herb Crusted Lamb with Mint Gremolata

Roasting veggies8 cups variety of chopped root veggies (potatoes, carrots, celery, parsnips, leeks, red onion, garlic cloves) - all cut to 1-inch diceOlive oil to coatSalt and pepper to taste

Mint Gremolata1/4 cup olive oil1/3 cup finely chopped mint leaves1/3 cup finely chopped Italian parsley1 tablespoon lemon juice1 tablespoon lemon zest1 tablespoon chopped capers1 finely minced garlic clove2 tablespoons finely chopped onion or shallotSalt if necessary

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Grab any leftover apples, slice and toss into a flour and oats mixture. Finish with the crumble topping, bake and enjoy this dessert classic.

Apple CobblerCheesy potatoes are delicious in their own right, but this recipe ups the ante with thinly sliced potatoes stacked in a casserole.

Potatoes Au Gratin

3/4 cup Parmesan cheese, grated

3/4 cup Gruyere cheese, grated

11/2 cups heavy cream

4 cloves large garlic, minced

2 teaspoons salt

1 teaspoon pepper

6 large Russet potatoes,

peeled, 1/8-inch sliced

(about 4-41/2 pounds)

2 tablespoons unsalted butter

1/2 cup Cheddar cheese, grated

Ingredients DirectionsHeat oven to 400 degrees F.

Combine Parmesan and Gruyère cheese.

In large bowl, mix together cheeses, cream, garlic, salt and pepper.

Add potato slices and toss with your hands until every slice is coated.

Grease a 2-quart casserole dish with butter.

Start putting coated potato slices vertically in dish. Continue working around the outside of dish and work into the center until all the potatoes have been added. Ensure potatoes are tightly packed.

Pour the leftover cream and cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole dish. NOTE: You may not need all the leftover liquid.

Tightly cover dish with foil and place in middle rack of oven. Put a pan below the casserole dish for any boil over. Bake for 45 minutes.

Remove foil and continue baking until the top is light golden brown, 30 minutes. Carefully remove from oven, sprinkle with Cheddar cheese and return to oven.

Bake until deep golden brown and crisp on top, approximately 30 minutes. Remove from oven and test for doneness by removing a center piece of potato. If needed, bake additional 10 minutes.

For the crumb topping1/2 cup old-fashioned rolled oats1/2 cup all-purpose flour1/4 cup light brown sugar1/4 cup dark brown sugar1/2 teaspoon baking powder1/4 teaspoon ground cinnamonPinch of salt1/3 cup unsalted butter, cut into small pieces

For the apple filling:3-4 large apples, sliced thin, (Granny Smith, Gala, Honeycrisp, Braeburn)3 tablespoons melted unsalted butter2 tablespoons all-purpose flour1 tablespoon lemon juice3 tablespoons milk1/2 teaspoon vanilla extract1/4 cup light brown sugar1/2 teaspoon ground cinnamonPinch of salt

Ingredients DirectionsHeat oven to 375 degrees F.

For the crumb topping:Combine all topping ingredients in a medium bowl. Use a fork or a pastry blender to combine. It should look like small crumbs. Set aside.

For the apple filling:Place apples in large bowl.

In another bowl stir the melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon and salt.

Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with vanilla ice cream, if desired.

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