It's a time to relax at home and enjoy a leisurely Sunday supper. There's usually time to cook and the refrigerator's well-stocked from marketing at the San Francisco Ferry Plaza Farmers' Market on Saturday mornings where we buy whatever vegetables are in season. There isn't much planning ahead for Sunday supper and I generally don't follow a recipe. It's a time to experiment with unique combinations and bold flavors. Most of our Sunday suppers are one-dish meals, served in a shallow bouillabaisse bowl.
Proportions listed in the recipes are approximate.
Follow your own instincts and palate and use these recipes as general thoughts. Vary them to suit your own style and season. I'll try to post a new recipe every weekend for your next weekend's Sunday supper. Even if you don't use these particular recipes, you'll find many useful techniques that are adaptable to other recipes. A pair of recipes for using up leftover Thanksgiving turkey.