I recently caught up with Megan Coleman and Jess Nolan to talk about their latest release and all things food. This was probably one of the most nostalgic music and food fusion conversations I’ve had for Lhyme and felt a grand Sunday Dinner was the ticket for this feature. Check out the recipe below!

Megan Coleman and Jess Nolan co-wrote “Live for Love” in November of 2020, inspired by personal experiences with their grandmothers. Megan’s inspiration came from a mix-up during a phone call with her hard-of-hearing grandmother, marking a poignant realization of her grandmother’s declining mental presence. Jess Nolan, on the other hand, faced her grandmother’s battle with Alzheimer’s and dementia, openly discussing the challenges and aiming to destigmatize these conditions through her social media platform.

Their collaboration on “Live for Love” marked their first one-on-one songwriting session, which naturally unfolded despite their limited prior interactions. Initially captured in a voice memo with future plans for recording, the opportunity to record arose two years later when producer and engineer Ebony Smith was available in Nashville. The recording session was a casual and enjoyable experience, culminating in a song featuring live vocals recorded in a single take, emphasizing simplicity and living in the moment. Megan and Jess chose to delay the release of “Live for Love” to ensure it stayed uncluttered and true to their vision of simplicity from recording to release. And they both loved the collaborative experience and hope to continue to work together writing more music in the future.

The essence of “Live for Love” reflects on the meaningful lives of their grandmothers, celebrating their wisdom, humor, and love-filled lives. The song encourages a reflection of life’s true priorities with a deep look into the importance of love and loving one another. Jess and Megan honor their grandmothers’ legacies by reflecting on their vibrant spirits and loving nature. With Jess’s grandmother having passed away two months ago, they committed themselves to embodying their grandmothers’ qualities, living lives filled with love, laughter, and joy, and keeping their memories alive through their music.

As artists individually, Jess Nolan recently released a new album in September 2023 and is living in that moment. She’s also currently touring and has further plans to tour in Summer 2024. And Jess is excited to be working on another album set for release later in 2024, so we will definitely keep an eye out for that release.

Check out Jess Nolan’s Linktree

Megan Coleman wants to lean more into writing and producing more new music. She’s eager to delve deeper into songwriting and production, harboring a longstanding aspiration to become a producer. She has always enjoyed playing the drums, however, she’s now focused on producing new music and building self-trust in her capabilities as a producer. Megan also plans to continue to tour every few months but at a more relaxed pace alongside new songs she releases.

Follow Megan Coleman on IG

When it comes to food, Jess Nolan recalled her grandmother’s tradition of making hearty spaghetti with meatballs and sausages for the family topped with freshly grated parmesan cheese and a slow-simmered Marinara sauce. Jess’s grandmother proudly paired this labor of culinary love with garlic bread smothered in fresh garlic and started the whole feast with artichokes. These Sunday dinners hosted by Jess’s grandmother were the constant in her family’s gatherings and typical Italian Sunday dinners.

Megan also shared cherished memories of her grandmother’s cooking, especially the generous pots of greens made on the weekends, accompanied by black-eyed peas, hot water cornbread, and skillet-fried chicken, with the necessary addition of macaroni and cheese, all of which remain to be Megan’s comfort foods. Her mother was a soul food chef and caterer, surrounded by extravagant meals, which made Megan’s home a welcoming place for those looking to enjoy a wholesome plate. Although Megan was always in the kitchen her culinary journey began after college, despite having hidden her cooking skills from her peers. Now, she embraces her talent for cooking, often waking up from dreams of food to experiment with new, unique recipes. Megan tries to stay away from gluten and dairy; and loves to snack on almonds and grapes. Her favorite sweet treat is the very classic yellow cake with chocolate frosting.

Jess, also an avid foodie, focuses on eating sustainable and healthy foods, preparing meals with whatever vegetables and fruits are available. She enjoys baking bread, grows her vegetables, and makes pizzas from scratch, guaranteeing she eats well throughout the week. Jess sees creating these fresh, local dishes as a form of self-care and prefers whole ingredients. Her favorite snacks are RX Bars, fresh fruits, and fruit salad, and she loves popcorn simple with just a pinch of salt. For sweet treats, she indulges in homemade ice cream flavors like cookies and cream or mint brownie with Oreos and occasionally enjoys a softened cannoli.

With all the nostalgia for food and wonderful inspiration from Megan and Jess, I combined both their grandmother’s signature dishes as a sweet nod to all the love and inspiration they’ve received from them. An Italian rigatoni pasta topped with slow-simmered marinara, fresh meatballs, and sausages from Bare Bones Butcher, fried chicken, and braised greens make up the perfect plate filled with living for love and enjoying the moment. Check out the recipe below!

Ultimate Sunday Gravy with Rigatoni Pasta, Fried Chicken & Braised Greens

Ingredients for Sunday Gravy with Rigatoni Pasta

3 large 28-ounce cans of crushed San Marzano Tomatoes
2 links sweet Italian sausage
2 links hot Italian sausage
1 lb meatballs from your favorite local butcher (Bare Bones for folks from Nashville) or this recipe is my favorite for meatballs
1 onion, chopped
5 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons EVOO (extra virgin olive oil)
3 tablespoons fresh basil or Italian parsley (whichever you prefer for garnish)
1 package of Rigatoni pasta

Ingredients for Fried Chicken and Braised Greens

2 tablespoons salt, divided
2 teaspoons plus 1 tablespoon freshly ground black pepper
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 lbs bone-in chicken (I used leg quarters…feel free to use thighs and drumsticks too)
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 tablespoon cornstarch
Oil of choice for frying (Canola, peanut or shortening)

Directions for Sunday Gravy

Heat the olive oil in a large pot and sauté the onion until translucent.
Add the garlic and cook for one minute.
Add the crushed tomatoes and the dried herbs and seasoning. Simmer your sauce on low heat.
Cook your meatballs during the 30 minutes of simmer. Sauté the meatballs on all sides until brown and then add them to the sauce.
Brown the sausages and then add them to the sauce as well.
Let the sauce simmer over low heat with a lid that is cracked for two hours. About 20 minutes before serving, remove the lid and simmer until the sauce is thickened.
Cook the rigatoni pasta until al dente as instructed on the package, drain the pasta, and toss it with some of the sauce.
Serve the pasta topped with meatballs and sausage, extra sauce, freshly grated cheese on top if preferred, and fresh parsley/basil.

Directions for Fried Chicken

Mix 1 teaspoon salt, 2 teaspoons black pepper, paprika, cayenne pepper, garlic powder, and onion powder in a small bowl.
Season chicken pieces with spice mixture. Place chicken in a bowl, cover with lid/wrap, and chill for at least three hours/overnight if you can.
Let chicken stand covered at room temperature for 30 minutes.
Whisk buttermilk, egg, and 1/2 cup water in a bowl.
Whisk flour, cornstarch, remaining salt, and remaining black pepper in a baking dish.
Pour oil into a cast-iron skillet and heat over medium-high heat until about 350°F. The oil should glisten and you can use a thermometer to check the temperature as well.
Set a wire rack inside a large-rimmed baking sheet.
Working with one piece at a time, dip the chicken in the buttermilk mixture. Then dredge the same chicken piece in the flour mixture.
Place chicken in the skillet to fry. Fry chicken, turning every 2 minutes until skin is deep golden brown. Should be about 12 minutes for thighs, legs, and breasts.
Remove the chicken from the skillet and set the chicken aside on the prepared wire rack.
Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.
I also got some delicious Braised Greens from Bare Bones Butcher to accompany this dish but also this recipe is a great one to make from scratch.
Serve your chicken and greens alongside the Sunday Gravy pasta dish to enjoy with friends and family you love!