This Week’s Menu: Two at the Table Menu Week of March 27, 2016

We took a couple of weeks off from the blog as we were away for a long weekend in Florida and it took some time to get ready for the trip and to get back in the swing of making dinner after we got home. We have three new recipes for this week, plus some leftovers from a couple of weeks ago that have been storing in our freezer. As we hoped, even though Lent is over, our menu is still very much geared toward seafood and vegetarian dishes.

Today is Easter and as we do every year, we’ll be spending it with Tony’s parents. We’re looking forward to seeing them again and to enjoying Tony’s mom’s pasta and sauce. 

We’ll try a new recipe on Monday: Food & Wine’s Harissa Spiced Salmon with Israeli Cous Cous. We’ve never worked with harissa before, so we’re excited to give it a try. We’ll pair this with a 2013 St. Innocent Pinot Noir from the Willamette Valley in Oregon. Our wines choices tend to skew French and Italian, with some Spanish, Greek, and South American wines thrown in, so an American wine is a bit of a departure for us.

On Tuesday night, we’re making a modified version of a recipe Kim found in Real Simple magazine: Tuna and Black Bean Burrito Bowl with Cilantro-Lime Dressing. The recipe was from an ad for Bumble Bee Tuna, but we decided to up the ante and buy a nice tuna steak and use that instead. This made sense to us, not only because Bumble Bee launched a recall recently, but also because fresh fish sounded so much better than canned. We’ll have this with a Spanish wine, a 2014 Navaherreros Blanco de Bernabeleva.

Kim will be at a New York Junior League meeting Wednesday night, but we still want to have dinner together, so we decided to make something that would take almost no time at all: leftover Skinnytaste’s Spicy Black Bean Burgers with Chipotle Mayonnaise. The frozen patties only take about 15 minutes to cook, so we’ll be able to have dinner on the table in no time at all. We’ll have the spicy burgers with a Goose Island IPA.

We’re planning our annual spring trip to Greenport, Long Island for Saturday, so we’ll be having dinner there that evening and will probably order in or go out Friday night so that we’ll have time to pack and be ready for an early departure Saturday morning. We still plan on finishing the week strong on Thursday night by making a dish from a new recipe (Saveur Magazine’s Charred Asparagus and Egg Salad), using a new ingredient (white asparagus), including a food that Tony does not really like all that much (hard-boiled eggs). We’ll have this with a Antonin Rodet Vire-Clesse Le Virolis, a French white that we haven’t had before.