A Healthy Sunday Supper, From The Pollan Family Table

Opening the cookbook by the ladies of the Pollan family actually feels like walking into their kitchen and pulling a chair up to the counter to watch how a family meal comes together. Below, Corky, Lori, Dana, and Tracy lend us a delicious complete meal from their book, The Pollan Family Table, that is comforting and simple to make for the whole family.

To Start: Pollan Signature Salad

Serves 6

For The Dressing

  • 1/3 cup white balsamic vinegar
  • 1 tablespoon raspberry vinegar, champagne vinegar, or sherry vinegar
  • 1 ½ teaspoons Dijon mustard
  • 1/3 cup grapeseed oil
  • 2 tablespoons extra virgin olive oil
  • sea salt
  • freshly ground black pepper

For The Salad

  • 5 to 7 ounces mesclun or mixed baby greens
  • 1/2 cup chopped Caramelized Walnuts
  • 1/2 Bosc pear (cut lengthwise), cored, and thinly sliced
  • 1/3 cup shaved Parmesan cheese

Preparation

1. For the dressing: In a glass jar with a lid or in a small mixing bowl, combine the vinegars, mustard, grapeseed oil, olive oil, ⅛ teaspoon of salt, and pepper to taste. Shake the jar vigorously or whisk in the bowl to emulsify.

2. For the salad: Place the mesclun in a large salad bowl. Pour on half the dressing and toss the greens to coat. Add the walnuts, pear, and more dressing to taste (taking care not to overdress) and toss again. Top with the Parmesan cheese shavings and serve.

The Meat: Hunters Chicken Stew With Tomatoes & Mushrooms

Serves 4

Ingredients

  • 1 whole chicken (3½ to 4 pounds),giblets and backbone removed, cut into 8 serving pieces
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 large Spanish onion, thinly sliced
  • 8 cremini or baby bella mushroom caps, thickly sliced
  • 4 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • ¾ cup low-sodium chicken broth
  • One 14.5-ounce can diced tomatoes with juice
  • 1 teaspoon minced fresh thyme leaves
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 bay leaf
Preparation

1. Set a rack in the middle of the oven and preheat the oven to 375ºF. Season the chicken liberally with salt and pepper. In a Dutch oven or a large ovenproof pot, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add 4 of the chicken pieces, skin side down. Cook undisturbed until the skin is golden, about 7 minutes. Flip the chicken pieces and cook until brown, about 4 minutes more. Transfer to a platter and repeat with the remaining pieces of chicken. Set aside.

2. Wipe the Dutch oven clean with paper towels and add the remaining 1 tablespoon of oil. Heat over medium-high heat until shimmering. Add the onion, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 8 minutes.

3. Add the flour and cook, stirring constantly, until the flour is thoroughly mixed with the onion and mushrooms, about 2 minutes. Raise the heat to high and stir in the wine, scraping up any brown bits at the bottom of the pan. Add the chicken broth, tomatoes and their juice, thyme, sage, the bay leaf, 1 ½ teaspoons of salt, and ⅛ teaspoon of pepper. Reduce the heat to medium-low and add the browned chicken and any accumulated juices, submerging the pieces into the liquid. Cover and place the pot in the oven. Bake until the chicken is tender, about 30 minutes. Take off the lid and bake for an additional 10 minutes.

4. Remove the pot from the oven and, using tongs, transfer the chicken to a platter. Return the pot to the burner, turn the heat to high, and cook until the sauce is thickened, about 4 minutes. Remove the bay leaf. Spoon the mushrooms and sauce over the chicken and serve.

On The Side: Maple-Balsamic Root Vegetable "Fries"

Serves 4-6

Ingredients

  • 3 large carrots, peeled and cut into
  • ¼-inch-thick sticks, 2 to 3 inches long
  • 1 medium celery root, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
  • 2 medium parsnips, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
  • 2 medium golden beets, peeled and each cut into 8 wedges
  • 5 sprigs fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • ½ teaspoon balsamic vinegar
  • sea salt
  • freshly ground black pepper

Preparation

1. Set racks in the upper and lower thirds of the oven and preheat the oven to 425ºF. Line two rimmed baking sheets with parchment paper.

2. In a large mixing bowl, combine the carrots, celery root, parsnips, beets, and thyme sprigs. Add the oil and mix to thoroughly coat the vegetables.

3. In a small mixing bowl, combine the maple syrup, vinegar, ½ teaspoon of salt, and ⅛ teaspoon of pepper; mix well. Pour the mixture on the vegetables and toss to coat.

4. Arrange the vegetables in single layers on the two baking sheets. Roast on separate racks for 20 minutes.

5. Remove them from the oven and, using a spatula, flip the vegetables. Return the sheets to the oven, switching their positions (upper rack and lower rack).

6. Roast until the vegetables are light brown and caramelized, an additional 15 to 20 minutes. Discard the thyme sprigs, season with salt and pepper, and serve.

Dessert: Caramelized Peaches A La Mode With Raspberry Sauce

Broiling peaches caramelizes them and intensifies their flavor; adding scoops of ice cream and a drizzle or two of raspberry sauce turns these peaches into an impressive dessert.

Serves 4

Ingredients

  • ½ cup granulated sugar
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tablespoon finely grated fresh ginger
  • 1 cup fresh raspberries
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar
  • 4 peaches, halved and pitted
  • 1 tablespoon balsamic vinegar
  • 1 pint vanilla or coffee ice cream

Preparation

1. Set racks in the middle and the upper third of the oven and preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. In a small saucepan, combine the granulated sugar, cinnamon stick, bay leaf, ginger, raspberries, and ¼ cup of water. Simmer, stirring occasionally, for 8 minutes, until slightly thickened. Discard the cinnamon stick and the bay leaf, and set aside.

2. In another small saucepan, melt the butter. Add the brown sugar and stir. Arrange the peaches cut side up on the baking sheet. With a pastry brush, spread on the butter mixture. Drizzle each half with vinegar. Roast until the peaches are tender, 8 to 10 minutes. Remove the baking sheet from the oven.

3. Set the oven to broil. Return the baking sheet to the top rack of the oven, and broil until the sugar begins to bubble and caramelize, about 5 minutes.

4. To serve, arrange two peach halves each in four individual bowls. Top each serving with a scoop of ice cream and drizzle with the raspberry sauce.

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