Start your week

Monday to Friday,
cooked on Sunday.

Five family dinners in your fridge by 5 PM Sunday. Serves four, from $149 a week.

Start your week
This week's five dinners in a row across an oat linen tablecloth: chicken pot pie, turkey meatballs over orzo, honey salmon with rice and broccoli, green chile chicken enchiladas and baked ziti
  1. MonChicken pot piebuttered green beans
  2. TueTurkey meatballslemony orzo & peas
  3. WedHoney salmongarlic rice, broccoli
  4. ThuChicken enchiladasgreen chile, crema
  5. FriBaked zitigarlic bread, salad

★★★★★ 4.9 from 286 Denver familiesServes fourFrom $149 a weekIn your fridge by 5 PMSkip any week

Family dinners · Denver

One Sunday of ours, five weeknights of yours.

We cook on Sunday, the way your grandmother did, only for 310 families at once. By 5 PM there are five dinners in your fridge in real baking dishes, each with a card on the lid that says how hot and how long. On Monday you turn the oven on. That’s the whole job.

  • 5dinners, Monday to Friday
  • 4generous servings in each
  • $7.45a plate, on the $149 week
A chicken pot pie in a cream enamel dish with a navy rim in the middle of a family dinner table, one wedge lifted out, plates being passed
Monday, 6:20 PM, Park Hill

This week

November 9 to 13, on the table.

Cooked yesterday, Sunday the 8th. Every dish has its oven and its minutes on the lid.

  1. Monday

    Chicken pot pie

    with buttered green beans

    Reheat375°F · 35 to 40 min, lid off

    Rosa’s mother’s crust: all butter, rolled by hand at 7 AM.

  2. Tuesday

    Turkey meatballs

    with lemony orzo & peas

    Reheat350°F · 25 min, covered

    A mild sauce, and a little jar of chile oil for the grown-ups.

  3. Wednesday

    Honey salmon

    with garlic rice, broccoli

    Reheat325°F · 15 min, gently

    Glazed on Sunday. A low oven keeps it pink in the middle.

  4. Thursday

    Chicken enchiladas

    with green chile, crema

    Reheat375°F · 30 min, crema after

    Pueblo green chile, medium. The kids’ pan is mild.

  5. Friday

    Baked ziti

    with garlic bread, salad

    Reheat375°F · 30 min, bread the last 5

    It keeps best of the five, so it goes last in the week.

The next three Sundays

  • Next SundayNov 16 to 20

    1. MonBeef and barley stew, cheddar biscuits
    2. TueLemon-herb chicken thighs, smashed potatoes
    3. WedSheet-pan chicken fajitas, warm tortillas
    4. ThuButternut squash mac and cheese, ham
    5. FriSunday-gravy lasagna, Caesar salad

    Swap any dinner until Wednesday noon

  • Thanksgiving weekNov 23 to 25

    1. MonShepherd’s pie, buttered peas
    2. TueChicken tortilla soup, skillet cornbread
    3. WedMaple-mustard pork, roasted carrots
    4. ThuYou’re cooking. Our sides box helps.
    5. FriLeftovers. You won’t need us.

    Three dinners, $95 · sides box $59

  • The week afterNov 30 to Dec 4

    1. MonChicken and dumplings
    2. TueGreen chile pork stew, flour tortillas
    3. WedSesame chicken, jasmine rice, snap peas
    4. ThuSpinach and ricotta stuffed shells
    5. FriTurkey chili, cornbread, all the toppings

    Menus go up every Thursday

A long steel counter in the Sunday Supper kitchen lined with red enamel dishes being filled with baked ziti, a cook spooning ricotta
9:40 AM, the ziti station
Crates of butternut squash, green chiles, apples, carrots and onions at the kitchen's back door at dawn
5:41 AM, the back door

How it works

How Sunday goes.

  1. Wednesday, noonYour week is set

    Swap a dinner, skip the week or add a pan of brownies, by text, until Wednesday noon. Then we order.

  2. Sunday, 5:30 AMThe crates come in

    Squash, chiles and apples from Hartley Farm in Brighton, chicken from a family ranch near Kersey, bread from the bakery down the block.

  3. 7:00 AMFive dinners, 310 times

    Rosa and eight cooks, one dinner to a station. Pie crusts first, the ziti last.

  4. 11:30 AMInto your dishes

    Each family’s five dinners go into our enamel dishes, lids on, a card tied to every one. An allergy gets a red string.

  5. 1:00 PMThe vans leave

    Two vans, routes by neighborhood. You get a text with your hour.

  6. By 5:00 PMIn your fridge

    Handed over at the door, or left in the navy cooler on the porch with a photo by text.

  7. Monday, 5:45 PMOven on

    Pot pie in at 375°F. Thirty-five minutes to set the table, and nobody had to cook.

A navy cooler bag waiting by the front door of a red-brick Denver bungalow on a Sunday afternoon in autumn

Not home on Sunday?

It waits on the porch.

Out at a soccer game or up in the mountains? We leave the week in a navy cooler with ice packs, and text you a photo when it’s down. It stays cold until 10 PM, and in July it gets a second ice pack.

Last week's enamel dishes, washed and nested in a wire crate on a porch step

The dish swap

Your dinners come in our enamel dishes, not plastic. Next Sunday, leave last week’s in the cooler, washed or not, and we take them back when we bring the new ones.

On every lid

Read the card, turn on the oven.

Each dish has a card tied on with string: what it is, how hot, how long, what goes with it, and what’s in it. Anyone in the house can make dinner, including the fourteen-year-old.

An open family fridge with the week's five enamel dishes stacked on the middle shelf, a kraft card tied to each lid
Sunday, 4:52 PM, Wash Park

Monday

Chicken pot pie

Oven
375°F, rack in the middle
Time
35 to 40 minutes, lid off, until it bubbles at the edge
With it
Buttered green beans, 3 minutes in a pan
Contains
Wheat, milk, egg
Cooked
Sunday, November 8
Eat by
Wednesday, or freeze it tonight

Sunday Supper Co. · Serves four

Plans

Build your week.

Five dinners for four or for six, and anything else you’d like in the cooler. Delivery is free inside the map. You’re charged on Thursday for the Sunday after, and a week you skip costs nothing.

  • Thanksgiving weekThree dinners, Monday to Wednesday: $95 for four, $139 for six. Our sides box (green chile mac, sage stuffing, cranberry, rolls) is $59.
  • Give a weekA new baby, a move, a hard month. $149, with a card from you on the first lid.
Who’s at the table?
Add to the cooler

Your week$149

$7.45 a plate for the dinners · delivered Sunday by 5 PM

Start with this week
Chef Rosa Delaney in a navy apron holding a just-baked chicken pot pie in the Sunday Supper kitchen

The cook

Hi, I’m Rosa.

I cooked on hotel lines downtown for eleven years. Then we had twins, and I learned what every parent already knew: 5:30 on a Tuesday is the hardest half hour of the week.

In the fall of 2019 I started cooking Sunday dinners for three neighbors in Park Hill, in my own kitchen, in my own baking dishes. By Christmas it was twenty-two families and my husband Ben was driving them around in our station wagon.

Now it’s a real kitchen in RiNo, eight cooks and two vans. I still write every menu at my kitchen table on Thursday night, and the rule hasn’t changed: if my kids won’t eat it, it doesn’t go on.

Rosa

  • Since 2019cooking Denver’s Sunday
  • 310families a week
  • Licensedcommercial kitchen, City of Denver

Reviews

4.9 from 286 families on Google.

  • “I haven’t thought about a Tuesday dinner since March.”

    Jess T.Park Hill · table of four

  • “My twins eat the enchiladas. That alone is worth $149.”

    Marcus L.Highlands · table of four

  • “We both work hospital shifts. The cooler on the porch is the best part of our week.”

    Ana & Chris P.Lakewood · table of six

  • “Rosa cooks every dinner without nuts for our son, every week, no fuss.”

    Priya K.Wash Park · table of four

Where the vans go

Across Denver, every Sunday.

Two vans, 1 to 5 PM, free anywhere inside the ring. Boulder, Golden and Castle Rock are $10 a week, on the second van.

  • Park Hill
  • Highlands
  • Wash Park
  • Central Park
  • Lakewood
  • Englewood
  • Littleton
  • Aurora
  • Arvada
  • Wheat Ridge
© OpenStreetMap contributors
Denver and the close-in suburbs Sunday, 1 to 5 PM. Free inside the ring. Open the map

Questions

Before your first Sunday.

How long do the dinners keep?

Cooked Sunday and kept cold, they’re good through Friday. The week is built in that order: the pot pie first, the dishes that keep best last. If your week changes, any of them can go in the freezer on Sunday night.

What if my kids are picky?

Ask for kids’ plates: the same dinner without the heat, in a smaller dish, at no charge. And tell Rosa what they won’t touch. Mushrooms come off the menu for a lot of families.

Can you cook around allergies?

Our kitchen has no peanuts or tree nuts at all. Gluten-free and dairy-free versions of every dinner are the same price, with a red string on the lid. We’re not an allergen-free kitchen for celiac, so text Rosa first and she’ll tell you honestly.

Can I skip a week?

As many as you like, by text, until Wednesday noon. Nothing is charged for a week you skip. Stopping is the same text.

What if I’m not home on Sunday?

Tell us where to leave it. The navy cooler keeps everything cold until 10 PM, and we text a photo when it’s down. In July and August it gets a second ice pack.

Do the dishes have to come back?

Next Sunday, washed or not. Leave them in the cooler or on the step and we swap them for the new week. A dish that goes missing is $12, and nobody has ever minded paying it.

Start your week

Pick your first Sunday. We’ll do the cooking.

Choose the table and the Sunday. $25 holds your spot in the vans and comes off the first week. Rosa texts you that evening to ask about allergies and the kid who won’t eat anything green.

Table of four $149 a week · table of six $219 · skip any week by Wednesday noon

  1. 1Service
  2. 2Day and time
  3. 3Details
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