This Week’s Menu: Two at the Table Menu Week of December 13, 2015

With four (!) Christmas parties this week and plans for dinner out on Saturday, we won’t be doing much cooking, but we do have two new recipes this week.

The first is from The New York Times’ Food section: Orange Beef, which we’ll have with Basmati Rice. This is supposed to be a 30 minute recipe, so we’re curious to see if we can do it that quickly, though we know dinner will take a little longer than that to prepare because the rice will probably take closer to 35-40 minutes to cook, but it should still be fast. We’re been on a bit of an Asian-food kick lately, probably inspired by our Queens adventures, so we’re looking forward to trying this recipe.

The second is from a blog that’s new to us, Sommer Collier’s A Spicy Perspective’s, and it’s for Garlic Lime Oven Baked Salmon (with Avocado Salad). We were intrigued by this recipe, not only because it sounds delicious, but also because it features an interesting technique: grating jalapeños on a microplane.We’ve tried this trick with ginger and found that this approach really infuses whatever we’re making with ginger flavor. We think it will work just as well with the jalapeño. We’ll have the salmon with a simple avocado salad.