This Week Menu: Two at the Table Menu Week of January 10, 2016
We’ll enjoy three new recipes during this second week of the new year, as well as one we’ve made before and loved so much it’s going to become a staple dish for cold weather.
On Sunday night, we’ll make The Minimalist Baker’s Thyme & White Bean Pot Pies, which sounds like a perfect dinner for a somewhat cold, slightly rainy January day. We’ll modify this vegan recipe by using pre-made, non-vegan puff pastry for the crust.
Kim will be at the New York Junior League Monday night, so Tony will probably grab dinner with his brother, but on Tuesday night, we’ll make Real Simple’s Roasted Salmon with Crispy Broccoli and Quinoa. If you’ve been following our blog, you know we’ve made a quite a few recipes from Real Simple. They are always very easy to make and relay delicious and we think this will be no exception.
As if to prove how much we like their recipes, on Wednesday night, we’ll make Real Simple’s Chicken with Grapefruit Pan Sauce. This one will be even simpler than the salmon and will also let us eat more of the Texas Ruby Red grapefruits we have in the fridge. Special thanks for Kim’s mom sending this one to us – and for sending the grapefruit!!
Kim will be back at the New York Junior League Thursday night, so Tony will be on his own. He’ll probably stop in somewhere local for dinner on the way home. A likely candidate is the West End Hall, a new beer hall that opened in our neighborhood not to long ago. We popped in Saturday night for a quick pint and were impressed with the beer selection, not to mention the two very hoppy IPAs (including one from Germany!) that we had.
We’ll have dinner out on Friday night, but on Saturday, we’ll stay in and make Rachel Khoo’s Boeuf Bourguignon. We made this once before and were truly blown away from the first bite. It’s rich and satisfying and a perfect winter dinner. The recipe calls for making dumplings from stale baguettes, but we will probably just buy some crusty French bread and skip that step. The dish makes 4 to 6 servings, so we’re excited to be able to take this to work next week too!