Supper Club for the Week of 12/18/17

Published on Supper club

BBQ Brisket on Brioche Buns with Oven Steak Fries and Kale Slaw
Who says you can’t enjoy southern-style BBQ in December in DC? This slow-cooked beef brisket is worthy of BBQ-competition greatness. Served on brioche buns with oven-baked steak fries and a delicious kale slaw! Check out the recipe here!
Southern Style Shakshuka with Shrimp and Seasonal Butternut Squash with Pita
Responsibly raised shrimp from Copano Blues (a family owned sustainable shrimp farm in Texas) cooked alongside seasonal butternut squash, toasted quinoa, and a tomato chutney made from MD-local Hummingbird Farms tomatoes all cooked in a single pot. Served alongside pita bread for mopping up the delicious shakshuka! Check out the recipe here!
Pasta alla Norma with a Citrus Salad and Garlic Bread
Farm fresh eggplant and charred zucchini cooked in a tomato base adorns 100% American-grain pasta from the fine folks at Sfoglini in Brooklyn, NY. A citrus salad in a parsley vinaigrette and a loaf of toasty garlic bread finish this hearty pasta meal! Check out the recipe here!