This Week’s Menu: Two at the Table Menu Week of Sep 17 2017
We’ll only be making two dinners at home this week — we both have plans on multiple nights — so we thought we would throw in a breakfast recipe and a lunch recipe to round the post out a bit.
Our “breakfast” recipe is the The New York Times Strawberry Sour Cream Streusel Cake. (We say “breakfast” simply because when it’s around, we’ll (this means Tony) often have it for breakfast with some fresh fruit on the side. We’ve never actually made it “for breakfast,” but instead have taken it to Tony’s mom Maria’s house as dessert when she’s made dinner for us.) This was only the second time Kim made this cake, but she’s already mastered it. It was moist and fruity and not too sweet and, as the photo below shows, very pretty. We took it to Tony’s mom’s house yesterday. Tony’s sister’s godmother, Flora, was visiting Tony’s mom and waited for us to arrive, so we all had a small piece with afternoon espresso. We also had some after dinner and left some behind for Maria and one of Maria’s neighbors.
We’ll be at the Yankee game Sunday afternoon and typically don’t have a big dinner after games. We also both have plans Monday and Tuesday evening, so we won’t make dinner until Wednesday. Since we won’t be able to have fresh peaches for much longer, we decided to try Real Simple’s Chicken Legs with Peach, Shallot, and Watercress Salad. This easy recipe promises to be delicious, plus, it will make leftovers! Sadly, we won’t be able to use any peaches from Tony’s dad’s peach tree — they were all stolen! Tony and his brother are working on some advanced security measures (like, um, a padlock) to prevent this from happening again next year.
Kim also found a fun lunch recipe that we’re going to try this week. It’s for Spinach Hummus Lunch Wraps, a recipe Kim read on the Love and Lemons blog. Kim has an excellent hummus recipe that has become her go-to, but we thought we would mix things up a bit and try this version, which incorporates spinach into the mix. It should make for some fun lunches and a nice change of pace.
Last but not least is Friday night’s dinner, when we’ll make The New York Times’ Spicy Thai Pork Tenderloin Salad. We’re big fans of pork tenderloin because it cooks so quickly, so we’re always on the lookout for new recipes . We’ve never made this version before and we’re looking forward to it. Tony is already trying to figure out how to convert the leftovers into some type of banh mi sandwich for a weekend lunch!