Menu for the Week: Two at the Table Menu Week of June 7 2015
We had a fantastic three days at Governor’s Ball! We saw lots of great acts, like Florence + The Machine, My Morning Jacket, The Decemberists, Weird Al Yankovik, and the Black Keys, to name a few, and sampled lots of great food, including from Mighty Quinn’s BBQ, Ramen Burger, and Hot Clay Oven (Indian food). These last two were not on our list originally, but we made some game time decisions when we got to the Ball and saw all the tasty options – and lines! We also hit all three ice cream places – Coolhaus for ice cream sandwiches, Davey’s Ice Cream for cones, and Van Leeuwwn for sundaes – all of which were fantastic.
We’re continuing the theme from last week of keeping things simple to help us manage a busy week (we are attending a lecture on Central Park at the New York Historical Society on Tuesday and Kim has a Junior League event on Wednesday and a work event on Thursday) and of using things we’ve been saving in the fridge and freezer.
With that in mind, we’re making Roasted Salmon with Dill Vinaigrette on Monday night, which will let us use the vinaigrette we made for Rachel Khoo’s Puy Lentil Salad with Goats’ Cheese, Beetroot and Dill Vinaigrette. We’re going to pair this up with a side using a new recipe, Garlic Lemon and Parmesan Oven Roasted Zucchini, which will let us use the zucchini we have in the fridge from last week.
On Tuesday night, we need something super quick, as we probably won’t get home from the lecture before 8:00. We decided to use the Short Rib Ragu that we made when we prepared our Pappardelle with Short Rib Ragu. This should save us plenty of time and will also let us use up the ragu.
Tony will be on his own both Wednesday and Thursday and decided to make sandwiches. On Wednesday, he will make a Ham and Gruyère Sandwich with Herb Mustard, which will use up some of the Gruyère we have left over from the Tomato, Chard, and Gruyère Casserole we made last week, as well as some of the herb mustard we bought in Amsterdam. On Thursday night, Tony will make a Sausage and Pepper Sandwich, which will use the sausage we have in the freezer and a bit of onion we have left over from last week’s Greek Salad with Oregano-Roasted Salmon.
On Friday night, we’re making Fish Tacos with Tomatillo Jalapeño Salsa, which will allow us to use up the jalapeño salsa we made the last time we prepared these fish tacos. Unlike last time, however, we won’t be making Roasted Corn with Lime, Parmesan, and Chili, but rather Spicy Grilled Corn, which we’ve featured on the blog a few times before.
We’ll have dinner out Saturday night. We haven’t quite decided where, but a visit to the places whose for we tried at Governor’s Ball is not out of the question!