This Week’s Menu: Two at the Table Menu Week of November 1, 2015

We have lots of fun plans this week, from watching our friends run the New York City marathon on Sunday to having dinner out on Saturday, plus we’re making four new recipes.

We were feeling like making a few vegetarian (or mostly vegetarian!) dishes this week and found two new ones for Monday and Tuesday.

On Monday we’ll try a recipe we found on The Minimalist Baker website: White Bean Kale Salad with Tahini Dressing. While it has a few steps (making croutons, preparing the beans, preparing the salad, and making the dressing), none of them sound very complicated. The recipe uses 10 ounces of kale, so we have feeling we’re going to have leftovers, which will make for a nice lunch later this week. We’ll serve this with a greek white that our friend Michael at Columbus Wine and Spirits picked out for us, a 2014 Domaine Sigalas Assyrtiko Athiri from Greece.

On Tuesday, we’ll try a new recipe from the Rural Intelligence website, namely, Baked Radicchio on Bread. This recipe uses Treviso-style style radicchio, which looks like a large red endive. The recipe suggest serving this with prosciutto on the side, so we’re going to give that a try. We’ll have the radicchio with a 2014 Vietti Arnesi Roero, also suggested by Michael.

On Wednesday, we’ll go pretty much full-on carnivore and make Rosemary Pork Chops with Butternut Squash Puree. If you’ve ever worked with butternut squash, you know it can be a little time-consuming to peel and cut, so, to save a little time and effort, we bought pre-cubed squash. We’ll pair this dish up with an Oktoberfest beer, which we bought on our last trip to Greenport, Long Island for an Oktoberfest dinner that we never quire found time to make.

We’ve had roasted chicken the last two Fridays, and loved the other recipes we tried, so we see no reason to break the streak. We’ll be having Chicken Baked on a Bed of Bread and Swiss Chard on Friday. We’ll have this with a hoppy IPA for a classic roasted meats/hoppy beer combination. And so ends another tasty week at Two at the Table.