52 Sunday Lunches of 2025: Weekly Meal Inspiration for Your Table

Welcome to our culinary journey through 2025! Each week, we’ll share the actual meals we’ve prepared for Sunday lunch, offering a diverse array of dishes to inspire your own gatherings. While some recipes may not be traditionally Trinidadian, every dish will be from this site or added for easy reference.

In the Caribbean, Sunday lunch is more than just a meal—it’s a cherished tradition that brings families together to share hearty, flavorful dishes. From rice and peas to callaloo and macaroni pie, these meals are a testament to our rich culinary heritage.

To add a unique twist, we’re introducing a “Reader’s Choice” feature: each month, you’ll have the opportunity to vote on a dish you’d like us to prepare for an upcoming Sunday lunch (this may be done on YT or Social Media so follow me there! This interactive element allows you to be part of our culinary adventure, and we’ll share the selected recipes along with tips and personal insights.

Bookmark this page and check back weekly for fresh ideas to elevate your Sunday meals. Let’s celebrate the joy of food, family, and togetherness, one Sunday at a time!

For a glimpse into a traditional Trinidadian Sunday lunch, you might enjoy this video:

Week 1: January 5 – Steamed Fish with Boil and Fry Cassava

For our first official Sunday lunch of 2025–in NY, I prepared steamed fish paired with ‘boil and fry cassava‘—a light yet satisfying meal that felt perfect after the indulgences of the holiday season. I had been craving fish, particularly salmon, and wanted something clean, healthy, and meat-free to kick off the year. This dish came together quickly, with the cassava serving as the ideal accompaniment. Since I always keep cassava on hand, it was an easy choice inspired by the steamed fish and boil-and-mashed breadfruit my niece made the week before during our holiday trip to Trinidad. I also needed to test and write the recipe for you!

As you can see, I only made a small amount of boil and fry cassava because I used the remainder for the scalloped cassava recipe the week before. This was the 1 pound leftover from the 5 lb bag. I made this cassava recipe again the following week to retest the recipe, so stay tuned for that! I am currently in love with cassava as you can see.

The steamed fish recipe is a family favorite for its flavorful simplicity and healthy ingredients—you can find the recipe here. I have another delicious steamed fish recipe, check that out here (steamed salmon and cornmeal dumplings). As for the boil and fry cassava, I’m currently perfecting the recipe, and it will be posted soon. Stay tuned for updates, and I’ll be sure to link it here once it’s ready. In the interim, you can also try my cassava pie or mashed cassava recipes.

This meal was not only quick to prepare but also a wonderful reminder of how simple, wholesome ingredients can come together to create something truly special. Whether you’re looking for a healthy reset or a new dish to try, this combination is sure to please.

Week 2 – January 12 – Stewed Wings, Stewed Red Beans and Rice

This week, I made a comforting plate of stewed wings, stewed red beans, and rice for lunch. The flavors were inspired by my sister-in-law’s perfect stew technique (I visited my in-laws recently in Trinidad) and my mom’s cherished stewed red beans recipe, which I’m currently perfecting to share with you here.

Stew is a classic centerpiece for Sunday lunch in Trinidad and the wider Caribbean. Whether it’s stewed chicken, beef, lamb, pork, or stewed oxtail, this versatile dish pairs beautifully with callaloo, stewed beans, stewed lentils, or stewed black-eyed peas. Round it off with rice, fried rice, or even coo coo for a traditional touch. For those looking to add a little indulgence, macaroni pie or potato salad makes a great addition. But this week, I decided to keep things simple and let the flavors of the stew shine. We enjoyed the leftover stewed wings with some boil & fry cassava, a delicious addition I had on hand from my recent recipe testing. I also don’t like spending hours in the kitchen in winter!

Coming up with Sunday lunch ideas can feel like a daunting task, especially when you’re juggling family preferences and time constraints. But here on CookingWithRia.com, we’re all about making your life easier with plenty of inspiration. Whether you’re browsing through our recipes or exploring the categories, you’ll find endless ideas to make your Sunday lunch a memorable feast.

What’s on your menu for this week? Let us help you create something special!

Week 3 – January 19 – Instant Pot Goat Pilaf / Goat Pulao

It was my birthday weekend, and the weather outside was bitterly cold—the kind of day that calls for comfort food. In my freezer, I had one last remaining bag from the three ziplock bags of fresh goat meat that a generous neighbor from Trinidad, now living in Ohio, had given me. The meat was cut into large, hearty chunks—so big that even my cleaver couldn’t break them down into smaller pieces.

Since traditional curry or stew recipes typically call for smaller cuts of meat, attempting them with these oversized chunks wasn’t ideal. Not only would it take significantly longer to cook, but the final dish wouldn’t have the same appealing texture or presentation. Considering the freezing temperatures outside and my lack of motivation to spend too much time in the kitchen, I knew I needed a recipe that was both effortless and guaranteed to deliver tender, flavorful meat.

That’s when I remembered my Instant Pot Lamb Pilaf recipe—one I had created a few years ago under almost identical circumstances. Inspired by that, I decided to take a similar approach. I placed all the ingredients for the meat into the Instant Pot, pressure-cooked it until the chunks were melt-in-your-mouth tender, and then added the rice. The result? One of the most delicious biryani-inspired pilafs I have ever made.

The rice had the perfect texture—each grain distinct yet infused with deep, aromatic flavors. The natural fat from the goat meat rendered beautifully into the rice, giving it an irresistibly rich and almost buttery quality. Every bite was infused with the perfect balance of spices, making it incredibly satisfying. To complement the richness of the dish, I served it with a simple raita, which added a refreshing contrast. Both my husband and I enjoyed this meal multiple times, relishing every spoonful.

While I don’t have a dedicated goat pilaf recipe on the blog just yet, you can easily follow my Lamb Pilaf recipe, as the ingredients and instructions are nearly identical. You can check it out [here]. When time permits, I’ll write a dedicated post for Goat Pilaf—both as a reminder for myself and to inspire you to make this wonderfully comforting and satisfying dish in the future!

Week 4 -Jan 26 – BBQ Ribs, Cornbread, Coleslaw, Trini Fried Rice

January 26 was a day for a true feast—The Full Works BBQ. One of our favorite weekend or holiday lunches, this meal was all about comfort and indulgence. I made BBQ ribs, cornbread, creamy and crunchy coleslaw, roasted asparagus, and Trini fried rice, a spread that never fails to satisfy.

This meal was prepared with love for my hardworking husband and cousin Cliff, who had just started some winter construction work in the basement. I had cleaned and seasoned the ribs the day before, ensuring they were packed with flavor. The coleslaw came together quickly, providing a refreshing crunch to balance the richness of the ribs. The cornbread prep took less than five minutes, and thanks to my handy chopper, the fried rice was just as effortless to put together.

It was comfort food at its best. We savored every bite, enjoying the warmth and satisfaction of a well-prepared meal. The best part? Leftovers. We had enough to enjoy for dinner and lunch the next day, which is the beauty of a full Sunday lunch feast—delicious food that keeps on giving.

Week 5 – February 2 – 25 Min Instant Pot Curry Channa and Aloo and Paratha

Sunday lunch took an unexpected but delightful turn this weekend. I had initially planned to make oven BBQ lamb and macaroni salad, but life, as it often does, had other plans.

On Saturday, my sister, niece, nephew, and their energetic dog Zeus, came over to spend the night. They wanted to visit my cousin Cliff, who was in town from Canada, lending a hand with some construction work. With a full house, the morning started on a high note. Breakfast was a hearty spread—my homemade coconut bread paired with saltfish and cabbage, alongside eggs and bacon.

25 Min Instant Pot Curry Channa and AlooMy sister had to leave earlier than expected to run errands and prepare for work the next day. With the chaos of kids, hungry men, and two dogs running about, I reassessed my lunch plans. I had already planned to make my Instant Pot curry channa and aloo for dinner, and since my niece and nephew absolutely love it, I saw the perfect opportunity to test just how quick my Instant Pot version really was.

The channa had been soaking overnight, making the process even smoother. As it cooked, I quickly kneaded flour for fresh paratha, working against the lively energy swirling through my kitchen. The Instant Pot did not disappoint—the curry channa and aloo finished in record time, and the entire meal came together seamlessly.

By the time the food was ready, my family eagerly dug in, savoring every bite. The morning had been nothing short of chaotic, but amidst the flurry of movement, laughter, and hungry anticipation, it was a heartwarming moment. Bellies were filled, conversations flowed, and for a little while, the house was full of love and warmth.

Before long, it was time for them to head out. I packed up leftovers for my sister and her kids, ensuring they had one last taste of our impromptu but perfect meal. By 1 PM, the house had quieted down, leaving behind the comforting aroma of curry and the lingering joy of a family well-fed and well-loved.

Week 6 – Ria’s Family Chicken Soup

Sunday lunch this week was a much quieter affair compared to the last. With snow falling outside, I decided that a comforting family chicken soup was the perfect meal. In fact, I had already made the soup on Saturday, allowing the flavors to deepen overnight, and the leftovers were just as delicious for lunch.

Unlike the lively chaos of the previous weekend, this Sunday was peaceful. My husband was unwell and staying at our city house, so he wasn’t home. Cousin Cliff left early in the morning, and with no guests around, it was just me. The day was filled with simple, soothing routines—cleaning, doing laundry, and taking time to relax while the world outside remained blanketed in white.

Before he left, I made a batch of aloo roti for Cliff to take home–some for his dad as well, along with salmon and tomatoes to accompany it for breakfast. To pack him up for the road, I also made rice and stewed pigtail with peas(no recipe yet!). So technically, I had two options for lunch this Sunday—leftover chicken soup or a hearty meal of rice and stewed pigtail with peas.

There was something deeply satisfying about the quietness of the day, the warmth of the soup, and the gentle rhythm of a slow Sunday. Though it lacked the buzz of family and visitors, it was a welcome pause, a moment of stillness to reset before the week ahead.