Sunday suppers: at home with family, friends, and mouthwatering meals - includes recipes

Sunset, March, 1999 by Linda Lau Anusasananan

4. Transfer lamb to a board or platter and, keeping warm, let stand 10 to 15 minutes. Keep onions warm in pan while lamb rests. Spoon onions and drippings around lamb; garnish with rosemary sprigs. Slice meat and serve with onions and juices. Add salt and pepper to taste.

Per serving: 475 cal., 66% (315 cal.) from fat; 33 g protein; 35 g fat (14 g sat.); 6.1 g carbo (1 g fiber); 104 mg sodium; 124 mg chol.

Cannellini Beans with Tomatoes

PREP AND COOK TIME: 30 to 35 minutes

MAKES: 8 to 10 servings

1 onion (3/4 lb.), peeled and chopped 2 cloves garlic, thinly sliced 2 tablespoons olive oil 4 or 5 Roma tomatoes (34 lb. total), rinsed, cored, and chopped 4 cans (15 oz. each) cannellini (white) beans, drained 1 teaspoon fresh rosemary leaves, chopped, or dried rosemary, crumbled Salt and pepper

1. In a 4- to 5-quart pan over medium-high heat, stir onion, garlic, and oil often until onion is slightly browned, about 10 minutes.

2. Set aside 1/2 cup of the tomatoes and add the remainder to onion mixture. Stir often until tomatoes begin to soften, about 4 minutes.

3. Add beans and rosemary and stir occasionally over low heat to blend flavors, about 10 minutes. If bean mixture is thicker than desired, thin with water and bring to a simmer. Pour into a bowl and sprinkle with reserved tomatoes. Season to taste with salt and pepper.

Per serving: 163 cal., 21% (34 cal.) from fat; 9.4 g protein; 3.8 g fat (0.4 g sat.); 23 g carbo (7.7 g fiber); 215 mg sodium; 0 mg chol.

Braised Fennel

PREP AND COOK TIME: About 1 1/2 hours

NOTES: Up to 3 hours ahead, simmer fennel, arrange in casserole, cover, and let stand at room temperature; then bake in oven with the lamb.

MAKES: 8 to 10 servings

8 heads fennel (3 in. wide), rinsed 2 tablespoons olive oil 1 onion (1/2 lb.), peeled and finely chopped 1 cup dry white wine 1/2 cup finely shredded parmesan cheese Salt

1. Trim off feathery fennel greens and finely chop enough to make 1/4 cup; reserve for garnish. Save remaining greens for other uses. Trim off and discard tough stems, root ends, and any bruised spots from fennel heads. Cut fennel lengthwise into 1/2-inch-thick slices.

2. In a 6- to 8-quart pan over medium-high heat, combine oil and onion. Stir often until onion is limp, 5 to 7 minutes.

3. Add sliced fennel and wine. Cover and simmer over medium heat, stirring occasionally, until fennel is just tender when pierced, about 25 minutes.

4. Arrange fennel slices neatly in a shallow 3- to 31/2-quart casserole and add liquid. Cover tightly with foil.

5. Bake in a 375 [degrees] oven until fennel is very tender when pierced, 1 hour and 10 minutes (1 hour in a convection oven).

6. Uncover fennel, sprinkle with cheese, and, if desired, broil about 4 inches from heat until slightly browned, 3 to 4 minutes. Sprinkle with reserved 1/4 cup chopped green fennel tops. Season to taste with salt.

Per serving: 61 cal., 59% (36 cal.) from fat; 2.7 g protein; 4 g fat (1.1 g sat.); 3.9 g carbo (0.9 g fiber); 138 mg sodium; 3.2 mg chol.

Marinated Strawberries with Mint