Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

Seared Scallops with Cerignola Gremolata and Asparagus

Hey friends,

This Sunday, we’re going coastal with a dinner that’s light, bright, and packed with flavor. On the table: perfectly seared scallops, roasted asparagus, and a zesty Cerignola gremolata.

If you’ve never made gremolata, it’s an Italian condiment made with garlic, parsley, and citrus zest that brings freshness and punch to any dish. We’re giving it a twist with buttery Cerignola olives and capers for a briny, citrusy kick that pairs beautifully with sweet scallops.

Simple to make, stunning to serve. This one’s sure to impress!

For more recipes like this, and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

For the Cerignola Gremolata:

• 4 bone-in pork chops

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 cup apple cider

• 2 tablespoons maple syrup

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 cup cooked white beans or canned

• 4 ounces chorizo, sliced

• 2 cups kale, chopped

• 2 cloves garlic, minced

• Red pepper flakes, for garnish (optional)

For the Asparagus:

• 1 bunch asparagus, tough ends trimmed

• 1 tablespoon olive oil

• Salt and freshly ground black pepper, to taste

For the Scallops:

• 12 large sea scallops, fresh or thawed if frozen

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

Upcoming Schedule

Monday 4/14 at 11:00am PT

Potato-Crusted Quiche Lorraine (~50min)
This is a one-pan wonder—crispy-edged, deeply caramelized sweet potatoes that are somehow both buttery and brothy at the same time, plus sausages that baste in all that goodness as they finish cooking. It's exactly the kind of low-effort, high-reward dinner that makes you feel like you have your life together.

Giveaway alert! Register and join class for a chance to win a surprise KitchenAid® Stand Mixer attachment.

Chef instructor: Christa

We want your feedback! 
After class, please fill out this 5-question
KitchenAid Stand Mixer Club survey!

Wednesday 4/16 at 4:00pm PT

Chicken Piccata Meatballs and Chicken Caesar Wraps (~50min)
Why cook twice when you can cook once and eat better? This Chicken Piccata Meatballs & Chicken Caesar Wraps duo gives you the best of both worlds—a cozy, lemony, caper-packed pasta dinner followed by a fresh, crunchy, protein-packed wrap the next day.

Want to win a $50 Safeway gift card? Join the Simple & Savory Cooking Club and leave a comment on our latest post in the community page for a chance to enter!

Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
Simple & Savory survey!

Thursday 4/17 at 11am PT

Ham, Cheese & Green Chile Pupusas (~50min)
These pupusas are what happens when a classic Salvadoran snack takes a quick detour through the deli counter. The masa is soft and warm, with a crisp golden crust from the skillet. Inside: melty mozzarella, smoky roasted poblanos, and salty chopped ham. Think grilled cheese meets tamale, but way more fun to eat with your hands. Chef instructor: Alex

Thursday 4/17 at 4pm PT

Sweetpotato Egg Bennys (~50min)
From hungry to brunch in under an hour! We love swapping the traditional english muffin for a crispy and tender sweetpotato fritter. Poached eggs and homemade hollandaise top the whole thing off. Come cook with us! Plus, 1 lucky class participant will win a goodie basket from North Carolina Sweetpotatoes!  You must register and be present to win.

Chef instructor: Nicco