Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction for an Italian Fest #SundaySupper

Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction for an Italian Fest #SundaySupper

My long time readers know that one of my passions I've explored on this website is Italian cuisine, so I couldn't let this week's #SundaySupper theme of Italian Fest go without participating. It's hosted by Manu of Manu's Menu. Thank you, Manu!

As this passion has developed over the years, I've tried to learn as much as I can on the topic. What fascinates me is the differences between authentic Italian food and America's version of Italian food which is the reason why I'm so appreciative of an article my friend Caroline of La Cucina Della Prima Donna wrote a few years ago that explains how Italians can still eat healthy despite calorie-laden dishes such as pasta, pizza and gelato.

As I noted in a dish I published this past fall, Italian pasta dishes tend to be simple, so I've struggled to balance genuineness with my desire to continue to prepare foods that challenge me, either in flavor profile and/or preparation. However, I think I found a compromise with an article I discovered several years ago on about.com that reviewed recipes for flavored pastas and have been using it as a source of inspiration ever since. Such is the case with this dish.

Inspiration Behind the Dish

The idea of this dish was born from episode 16 of season six's MasterChef, where the elimination challenge charged the contestants with preparing three fresh pasta dishes. One of the assigned dishes is a squid ink striped farfalle. At the time, I hadn't even considered the concept of striped pasta so I was intrigued and wanted to explore the notion. In addition, my long time readers will remember I prepared a Paglia e Fieno dish two years ago which is the second source of inspiration for this updated version.

Dish Details

When I conceptualized this dish, I imagined it to be served at a modern Italian fine dining restaurant. The dish the contestants on the show I referenced above made pasta with only stripes on one side, so I did a little digging and found a method to ensure the stripes appear on both sides. I also wanted to use seasonal ingredients so, after consulting The Flavor Bible, I decided to use artichokes for my filling in addition to mushrooms, spinach and peas. Think Like a Chef by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri played a role in two components of the dish. The reduction was comprised from the basic sauce making technique described on page 75 and the artichoke filling on pages 129 through 130 and 134. Pasta dough was adapted from the about.com article I linked above. I also added the pancetta because The Flavor Bible noted it worked well with artichokes and I've also found I enjoy the pairing of cured pork with mushrooms.

Ingredients

For the artichoke filling:
3 lemons
3 artichokes
1 medium yellow onion, peeled
1 leek, tops trimmed and green outer leaves discarded
1 celery stalk, sliced thin
7 to 8 baby carrots, sliced thin
1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 sprigs lemon thyme
1 3/4 cups white wine

For pasta dough:
8 ounces raw spinach
6 cups all-purpose flour, divided plus more as needed
Kosher salt
8 eggs, divided

For the vegetables and reduction:
2 tablespoon extra-virgin olive oil, divided
4 ounces pancetta, diced
8 ounces baby bella mushrooms, cut in half lengthwise and then sliced thin
1/2 cup frozen peas, thawed
1 medium shallot, chopped
1 cup dry white wine
2 cups chicken stock
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
Lemon thyme sprigs, for garnish

Method

1. Complete the artichoke mise en place. Combine the juice from 2 1/2 lemons and 2 quarts water in a large bowl. Trim the stem (leaving only 1-inch), then remove the outer leaves and cut off the inner leaves. Next, peel away the outer layers that encircle the heart with a pairing knife, similar to peeling an apple. Scrape out the fuzzy choke and immature leaves using a spoon, then trim the top of the choke, rubbing it with the remaining half lemon frequently to prevent it from oxidizing and turning brown. When finished place the artichoke into the lemon water and repeat the process with the other two artichokes. Cut the yellow onion in half lengthwise, then slice thinly. Repeat the process for the leek.

2. Braise the artichokes. Heat 1/4 cup olive oil in a high sided pot over medium heat until the pot begins to smoke. Add the onions, leek, carrots and celery (i.e. mirepoix) to the pot to sweat, reducing the heat to medium low, seasoning with kosher salt and stirring occasionally, approximately 20 minutes.

Remove the artichokes from the lemon water and add to the pot. Drizzle the chokes with approximately 2 tablespoons olive oil and season with kosher salt, freshly ground black pepper and lemon thyme sprigs. Add the wine to the pot and enough water to cover the artichokes. Bring to a simmer, then reduce the heat, partially cover the pot and let them simmer until the chokes can easily be pierced with a knife, approximately 30 minutes.

Once finished remove from the heat and allow the artichokes to cool in the braising fluid. Purée the artichokes with the mirepoix adding just enough braising fluid so the mixture has the consistency similar to toothpaste. Cover and set aside until the pasta dough has been prepared.

3. Prepare the spinach. Coarsely chop the spinach, then rinse it under cold water. Place the wet spinach leaves in a nonstick sauté pan over medium heat and add a pinch of kosher salt until the spinach wilts, approximately 5 minutes. Remove the spinach from the pan and let it cool. Once the spinach has cooled enough to handle, place them in a double layer of paper towels and squeeze out as much water from them as possible. Purée the spinach in the blender.

4. Make and roll the pasta dough. Make two mounds of flour, each using 3 cups. Dig a hole in each mound to form a well big enough to hold the eggs, then add a pinch of salt to each mound. Whisk 4 eggs together, then pour them into one well. Whisk the remaining 4 eggs together with the puréed spinach and pour it into the second well. Make, knead and roll each dough separately by following the instructions of Steps 4 and 5 in this prior agnolotti dish, however stop rolling the dough one setting thicker than desired. (For example, my Atlas machine has 6 settings but wanted my pasta as thin as setting 5 so I stopped rolling the dough at setting 4.) Many pasta dough recipes direct the cook to use a clean flat surface but I recommend using a sheet pan because the sides will contain the eggs in the event that the well should break. Dust both sides of each pasta dough with flour and then roll each dough up as if you were rolling a cigarette, then cut it lengthwise in half similar to this picture, cutting along the blue rubber band. Unroll each half and wet the edge of the cut side of each green pasta sheet with water, then lay a yellow pasta sheet next to the green so the yellow sheet overlaps the green sheet by a 1/4-inch. Repeat the process with the remaining sheets. Pass the combined dough through the pasta roller at the final setting.

5. Form the tortellini. Using a ring mold, cut circles in the pasta sheets in a manner that half of the circle is green and the other half is yellow. Using the reserved artichoke filling and the pasta cirecles, fold the tortellini in the manner demonstrated in this YouTube video, ensuring that each tortellino is folded in a manner so the half circle has a different color on each side. If you're not preparing the dish immediately, place each tortellino on a sheet pan dusted with flour and place in the freezer.

6. Prepare the sauce and finish the dish. Bring a large pot of well salted water to a boil over high heat. Add the tortellini to the pot and boil until they float to the top, approximately 2 minutes. Remove the tortellini from the pot and set aside to reserve. In a large skillet, heat 1 tablespoon olive oil over medium heat. Once hot, add the pancetta to render the fat, approximately 5 minutes. Add the mushrooms to the pancetta to sweat and reduce, stirring occasionally. Add the peas to the skillet and cook until heated through.

Remove the pancetta, mushrooms and peas from the pan and reserve. If the pan is dry, add the remaining tablespoon to the skillet, then the shallot to sweat for approximately 3 minutes. Deglaze the pan with wine and scrape the bottom to release any fond and reduce by half. Add the chicken stock and continue to simmer until the sauce is thick enough to coat the back of a spoon. Strain out any solids in the sauce and return it to the skillet over low heat and add the butter, stirring until it melts. Adjust the seasoning of the sauce with kosher salt and freshly ground black pepper. To plate, spoon some of the reduction into a bowl, top the reduction with the mushrooms, pancetta and peas, then place tortellini onto the vegetables. Garnish with lemon thyme sprigs.

Final Thoughts

I was discussing this dish with my friend, Kim of Cravings of a Lunatic and Kiss My Smoke before I published it today. I explained that this dish is as far as I can escalate the complexity of fresh pasta. As I stated above, I intended this dish to be an example of food that could be served at a modern Italian fine dining establishment. Overall, I was pleased with the taste of the dish, as it was well balanced with strong flavors, however I was not happy with it's presentation. If you perform a google image search for tortellini fine dining, you'll get a general idea of what I had in mind. I think the issue is the size of the pasta circles I cut. I used a 3-inch ring cutter so when I went to wrap them around my finger, I found that they didn't reach all the way around. so I ended up folding both corners over to seal with water. When I make tortellini again, I'd use my 5-inch ring mold. I hoped to document the process of forming the tortellini in a little more detail with pictures, however I so focused with making the tortellini I forgot about my camera.

I've reviewed the process of making fresh pasta several times in the past and I've hoped to dedicate a post focused solely on this one aspect, however my hands get rather messy with flour and eggs when I knead the dough so it's difficult to take pictures. Probably the best demonstration I've found is this one by Chef Tomm Johnson I found on YouTube. He initially combines the wet and dry ingredients in a mixing bowl instead of using the well method I describe above, however.

Be sure to check out the other great Italian dishes before you go!

Appetizers:

• Cacio e Uova Meatless Recipe from She Loves Biscotti
• Gnocchi alla Romana from Tramplingrose
• Italian Rice Balls from My World Simplified
• Rosemary Focaccia from Curious Cuisiniere
• Tomato Caprese with Burrata from Casa de Crews

Mains:

• Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
• Braised Italian-Style Beef Short Ribs from Hardly A Goddess
• Bruschetta Chicken from Meal Planning Magic
• Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
• Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
• Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
• Classic Vodka Sauce from Cupcakes & Kale Chips
• Eggplant Parmesan from Rants From My Crazy Kitchen
• Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
• Florentine Pizza from A Mind Full Mom
• Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
• Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
• Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
• Mushroom Bolognese Pasta Recipe from Life Tastes Good
• Parma Rosa Baked Ziti from Palatable Pastime
• Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
• Pasta e Fagioli from Cindy’s Recipes and Writings
• Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
• Pesce all’Aqua Pazza from Monica’s Table
• Polenta-Crusted Italian Sausage Pies from Wholistic Woman
• Pumpkin Agnolotti from Jane’s Adventures in Dinner
• Shrimp Fra Diavolo from Grumpy’s Honeybunch
• Slow Cooker Lasagna from Food Lust People Love
• Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
• Tuscan Kale Pesto Risotto from Cooking Chat
• Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
• Tuscan Style Chicken Breasts from Simple and Savory
• Zuppa Toscana from Momma’s Meals

Dessert:

• Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
• Berry Tiramisu from That Skinny Chick Can Bake
• Cannoli Poke Cake from Moore or Less Cooking
• Cherry Walnut Biscotti from Pies and Plots
• Chocolate Tiramisu from Renee’s Kitchen Adventures
• Fiordilatte Gelato from Manu’s Menu
• Italian Cream Cheesecake from The Crumby Cupcake
• Lemoncello Tiramisu from The Redhead Baker
• Limoncello Cookies from Cosmopolitan Cornbread
• Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
• Panna Cotta with Fresh Berries from The Chef Next Door
• Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
• Strawberry Panna Cotta from From Gate to Plate
• Tiramisu Semifreddo from Tara’s Multicultural Table
• Wine and Cheese Chocolate Muffins from What Smells So Good?
• Zabaglione Gelato from Magnolia Days

Beverages:

• Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
• Easy Limoncello from Our Good Life
• Liquore all’Alloro from Culinary Adventures with Camilla
• Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Filet Mignon with Warm Shallot Vinaigrette, Sautéed Mushrooms and Toasted Baguette

Filet Mignon with Warm Shallot Vinaigrette, Sautéed Mushrooms and Toasted Baguette

When my birthday occurred a couple of months ago, Mrs. Stuntman took me out to dinner the day prior because she had to work on the evening of my actual birthday. On my actual birthday, I posted a picture of the dish I ate for dinner on instagram. Call this an update but this could easily be served this weekend for Valentine's Day if you don't want to go out to eat.

Inspiration Behind the Dish

I was surfing the net recently and came across a dish that won a Top Chef challenge in a prior season. It paired halibut with a vinaigrette. Vinaigrettes are ubiquitous in dressing salads, but are more uncommonly used by home cooks as a sauce to complement a protein and I wanted to explore the idea. In addition, the supermarket I normally patronize had USDA Choice New York steaks on sale, however they were a little too large of a portion for my family so I purchased filets instead. A quick review of The Flavor Bible revealed that beef steaks pair well with shallots, mushrooms and Dijon mustard.

Dish Details

I would like to think that this dish would be served at any fine dining steakhouse. I adapted a vinaigrette from Food & Wine but the remaining components of this dish are original.

Ingredients

2 shallots, sliced thinly
1/2 cup plus 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
2 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup Italian parsley leaves
Kosher salt
Freshly ground black pepper
2 8-ounce beef tenderloin steaks, approximately 1-inch thick
8 ounces cremini mushrooms, sliced
1 tablespoon garlic, minced
1/4 cup dry white wine
1 baguette, cut into 1/2" slices on a bias
Basil leaves, cut into chiffonade (for garnish)

Method

1. Prepare the vinaigrette. Combine the shallots and 1/2 cup olive oil in a saucepan over medium low heat and sweat, stirring frequently until softened, approximately 10 minutes.

Transfer the contents of the saucepan to a blender and let it cool slightly. Add the vinegar and mustard into the blender and purée until smooth. Add in the parsley and pulse until finely chopped. Season the vinaigrette with salt and pepper to taste, then keep warm over low heat.

2. Sear the steaks. Place 1 tablespoon olive oil in a large skillet over medium-high heat and heat until the oil starts to smoke. While the oil is heating, season the filets with salt and pepper then add them to the skillet to sear, approximately 4 minutes. Flip the steaks to sear on the opposite side but reduce the heat to medium, until desired doneness is reached, approximately 6 minutes for medium rare.

3. Sauté mushrooms and finish the dish. If the skillet is dry once the steaks are removed, add the remaining teaspoon olive oil then the mushrooms. Sauté the mushrooms until they shrink, approximately 3 to 4 minutes. Add the garlic to the pan and stir until fragrant, approximately one minute, then deglaze with the white wine, scraping any fond from the pan. Season with salt and pepper and continue to simmer until the wine has evaporated.

While the wine is reducing, put the baguette slices on a aluminum foil lined sheet pan and season with salt and pepper. Place under the broiler, checking every 30 seconds until the desired color is reached.

To plate, follow the classic design of starch at 10 o'clock, protein at 2 o'clock with sauce under the protein and vegetables at 6 o'clock by spooning a tablespoon of vinaigrette onto a plate right of center, then placing the filet onto the vinaigrette at the center of the plate. Using a slotted spoon, drizzle some mushrooms off to the side of the filet then lean a baguette slice against the filet on the opposite side of the vinaigrette and garnish the dish with the chiffonade basil.

Final Thoughts

This dish is about as spontaneous as I'll get because I did not plan to publish it here when I went shopping for the ingredients in the morning I prepared it. In fact, I composed it while I was there in the supermarket based upon the ingredients I knew I had in my pantry. Still, it was well balanced with the baguette offering a texture contrast. In addition, the acidity of the vinaigrette balanced out the sweet flavors in the basil and the savory steak from the standpoint of the flavor profile. From an execution standpoint, I altered my method slightly in preparing a filet because I found that, by following my prior method, the center was too rare for my taste and, in many cases, blue in the center.

Light Stunt: Buttermilk Battered Chicken Wings for a Big Game Day Party Recipes #SundaySupper

Light Stunt: Buttermilk Battered Chicken Wings for a Big Game Day Party Recipes #SundaySupper

My long time readers might remember a chicken wings dish I published two years ago for a similar #SundaySupper theme. After looking at it again, I'll admit that the dish I published previously is a little labor-intensive, especially if you're hosting a game day party. Call this an update that is a little easier so the host can spend more time with their guests.

Inspiration Behind the Dish

Last autumn, I accepted a consultant role for a student business organization that is working to establish itself at the University of Washington's Bothell campus. I joined the organization when I was at school in California so I am familiar with it's operations. When I met this group of students, I told them I write a food blog so I thought I should put up or shut up when they hosted a barbecue on a Friday night a few weeks ago. I chose chicken wings because they can be served as a finger-food hors-d'oeuvres and it is an easy way to serve a large crowd, which translates well to a big game watch party.

Dish Details

Chicken wings are a sports bar staple, however I found this recipe on foodnetwork.com a little more intriguing. More on that below. The night I prepared this dish for the barbecue, I had to double the ingredient quantities since I was feeding approximately fifty people but I replicated it again a couple of nights later using the original amounts.

Ingredients

1 1/2 cups buttermilk
1/2 teaspoon plus 1/2 teaspoon kosher salt
3 pounds chicken wings, split at the joints with the tips removed
1 1/2 all-purpose flour
1 teaspoon paprika
Vegetable oil, for frying
Flat leaf parsley leaves, for garnish (optional)

Method

1. Place the chicken wings in a resealable bag then pour the buttermilk over them and add 1/2 teaspoon kosher salt. Ensure all of the chicken is submerged in the buttermilk, then refrigerate for 30 minutes. While the wings are soaking, combine the flour, paprika and the remaining 1/2 teaspoon salt in a mixing bowl, then fill a stockpot with vegetable oil to at least a 1-inch depth and heat to a temperature of 350° Fahrenheit.

2. Once 30 minutes have expired, drain the wings, then dredge them in the flour mixture, shaking off any excess.

Deep fry them in batches until the wings are golden, approximately ten minutes. Using a slotted spoon, drain the wings on a paper towel lined plate before serving, garnished with parsley leaves.

Final Thoughts

The link I referenced above has fifty chicken wings recipes but I specifically chose the eighth for a couple of reasons. First, the members of the student organization requested that they not be too spicy and second, I wanted to test the pairing of buttermilk and chicken for myself after hearing of Chef Thomas Keller's legendary buttermilk fried chicken.

The feedback I received from the student organization was positive, but I really only had a bite or two that evening just to evaluate doneness. When I went back and replicated the dish a few nights later, I was surprised to find the wings so well seasoned considering only 1 teaspoon of salt was used.

Hopefully, these other dishes prepared for this week's #SundaySupper theme will be helpful if you're still planning for a watch party. They're listed below.

Appetizers and Sides

• Atomic Buffalo Turds by Wholistic Woman
• Avocado Egg Rolls by My Imperfect Kitchen
• Bacon Wrapped Potato Wedges by Grumpy’s Honeybunch
• Buttermilk Battered Chicken Wings by Crazy Foodie Stunts
• Cajun Okra Fries by Food Lust People Love
• Cheddar Sausage Balls by Tramplingrose
• Cheese Board and Baguettes Make for the Start of a Great Game Day Feast by Delaware Girl Eats
• Cheesy Crabmeat Canapés by Meal Planning Magic
• Cheesy Sausage Dip by The Bitter Side of Sweet
• Chicken Fajita Nachos by Sweet Mornings
• Chipotle-Ranch Chicken Wings by Casa de Crews
• Corn Dog Muffins by Noshing With The Nolands
• Crock-Pot Bean Dip by Confessions of a Cooking Diva
• Deep Fried Pimento Cheese and Celery Bites by Granny’s Down Home Sassy Southern Cooking
• Dill Pickle Dip by Seduction in the Kitchen
• Fish Taquitos by Jane’s Adventures in Dinner
• Gluten Free Asian Sweet Chili Wings by Flippin’ Delicious
• Healthy Guacamole Recipe by Real Food Real Deals
• Hogs in a blanket by Cooking on the Ranch
• Hot Pork Roll and Cheese Dip by Cupcakes & Kale Chips
• Nacho Waffle Fries by Cosmopolitan Cornbread
• Patatas Pobres for a Crowd by Lydia’s Flexitarian Kitchen
• Pepperoni Pizza Bites by Family Foodie
• Philly Cheesesteak Sliders by Daily Dish Recipes
• Pimento Cheese-Stuffed Bacon Wrapped Dates by The Healthy Fit Foodie
• Rajas by Pook’s Pantry
• Roasted Broccoli Artichoke Dip by Cooking Chat
• Slow Cooker Thai Wings by Sew You Think You Can Cook
• Smoky Blender Salsa by What Smells So Good?
• Southwestern Eggroll Cups by A Gouda Life
• Southwestern Flatbread and a “Design Your Own Flatbread” Table by The Freshman Cook
• Spicy Szechuan Shrimp Lettuce Cups by Palatable Pastime
• Sweet and Spicy Hummus by Rants From My Crazy Kitchen
• Texas Caviar by Books n’ Cooks
• Tex-Mex Egg Rolls by Cookin’ Mimi
• Thai Beef Taco Bites by Brunch-n-Bites
• Three Cheese Macaroni Bites by Tara’s Multicultural Table

Main Dishes

• BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw by Taste And See
• Buffalo Chicken Chili by Monica’s Table
• Cheeseburger Pizza by Life Tastes Good
• Cheesy Cheesesteaks by Family Around The Table
• Emeril’s Chicken and Andouille Gumbo by The Texan New Yorker
• Game Day Chili by Our Good Life
• Handy Beef Buns by Get the Good Stuff
• Lahmacun – Turkish flatbread by Caroline’s Cooking
• New Jersey Sloppy Joe by kimchi MOM
• Pizza Pasta Bake by A Day in the Life on the Farm
• Pork Italiano Sandwich by The Food Hunter’s Guide to Cuisine
• Puerto Rican Pernil (Garlic Roast Pork) by Curious Cuisiniere
• Ree’s Philly Cheesesteaks by Fantastical Sharing of Recipes
• Slow Cooker Italian Sausage Cheese Bombers by Kitchen Gidget
• Spicy Tuna Croquette Sliders with Avocado Pesto by The Crumby Cupcake

Desserts and Drinks

• Chocolate Football Cookies by That Skinny Chick Can Bake
• Cinnamon Sugar Chex Mix by Pies and Plots
• Game Day Mocktails by Beauty and the Beets
• Gluten Free Football Potato Candy by Gluten Free Crumbley
• S’more Poutine by Desserts Required
• Super Duper Peanut Butter Cup Popcorn by Only Taste Matters

• Plus Big Game Party Recipes plus Sausage and Peppers Over Cheesy Grits by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.