Image above from: Romantic dinner for two – prepared by you! – Mariposa Farms
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Tis’ the season for a Valentine. What better way to show your love than cooking a fulfilling dinner for them? Whether this is your first time donning the stove (we’ve all been there!), or you’re a seasoned pro, here are 5 easy recipes and 2 options for dessert to wow your Valentine!
Image & recipe from: Steak with Whiskey-Mustard Sauce Recipe | Co+op
1. Steak with Whiskey-Mustard Sauce | Total Time: 30 minutes, serves 4
Ingredients:
- 4 4-ounce steaks
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
Sauce:
- 1 tablespoon olive oil
- 3 tablespoons finely chopped shallot
- 1/2 cup whiskey
- 1 cup chicken stock, or vegetarian chicken stock
- 1/2 teaspoon sugar
- 2 tablespoons whole-grain mustard
- 2 tablespoons unsalted butter
- 1/4 cup parsley leaves, chopped
Preparation:
- Pat steak dry and sprinkle with salt, pepper, and thyme.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 6-8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
- While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in stock, sugar and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and parsley.
Serving Suggestion:
Serve steaks on top of a bed of sauteed vegetables, like the green beans, mushrooms and tomatoes pictured, and drizzled with sauce.
2. Pomegranate Glazed Salmon | Total Time: 25 minutes, serves 4
Ingredients:
- 4 6-ounce salmon fillets, skin on
- 2 cups unsweetened pomegranate juice
- 2 tablespoons light brown sugar
- 1/4 cup chopped shallots
- 1/2 teaspoon arrowroot powder (or cornstarch)
- 1 tablespoon olive oil
- 3/4 teaspoon coarse salt
- 1/2 teaspoon black pepper
Preparation:
- Pat the salmon fillets dry with paper towels and allow them to come to room temperature while you make the glaze.
- In a small saucepan, combine the pomegranate juice, brown sugar and shallots, and bring to a boil over high heat. Boil for about 15 minutes, stirring frequently, until reduced to about 3/4 cup. Pour into a metal or glass measuring cup and let cool. When slightly cooled, whisk in the arrowroot to thicken.
- In a large saute pan, heat the olive oil over high heat. Sprinkle salt and pepper over the salmon. Place the fillets in the hot oil, skin side up, and sear for about a minute and a half, until the salmon releases from the pan when a thin spatula is inserted underneath. Carefully turn the salmon pieces. Take the pan off the heat and carefully pour the pomegranate mixture in the pan (since the pan is hot, pour it in on one side and tilt to cover the bottom of the pan). Return the pan to the stove; cook for about 2 minutes longer, depending on the thickness of the fillets, using your spatula to scoop the glaze over the filets. Serve hot over cooked brown rice or rice pilaf.
Serving Suggestion:
Serve the salmon with rice or bread to soak up the delicious pomegranate glaze, it’s too good to waste.
Tips & Notes:
Remember that wild-caught fish cooks more quickly; a farm-raised fillet might need a few more minutes on the stove.
Image & recipe from: Pomegranate Glazed Salmon Recipe | Co+op
Image & recipe from: Maple Cranberry Chicken Recipe | Co+op
3. Maple Cranberry Chicken | Total Time: 20 minutes, serves 4
Ingredients:
- 4 6-oz. chicken breast halves, boneless and without skin
- 1 teaspoon dried thyme
- 1/4 teaspoon coarse salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 cups cranberries, fresh or frozen
- 1/4 cup maple syrup
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
Preparation:
- Pat the chicken breasts dry and sprinkle with thyme, coarse salt and pepper. Place a large saute pan over medium-high heat and drizzle with the olive oil. Place the chicken breasts in the pan and sear for about 2 minutes, then flip the chicken and reduce the heat to medium low. Cover the pan to cook the chicken all the way through, about 4 to 5 minutes, depending on the thickness of the breasts.
- While the chicken cooks, combine the cranberries, maple syrup, rosemary and salt in a small saucepan and place over high heat. When the berries start to pop and boil, reduce to medium-low heat and stir frequently until all the berries are popped and the sauce is thick, about 5 minutes. Remove from heat and keep warm.
- Serve each chicken breast with some of the sauce over the top.
Serving Suggestion:
The tartness of the cranberries and flavor of the herbs will pair well with something sweet for dessert—think a scoop of apple or pear cobbler or pieces of white chocolate.
4. Creamy Cashew Fettuccine Alfredo with Vegetables | Total Time: 35 minutes (excluding soaking cashews), serves 6
Ingredients:
- 1 cup raw cashews, soaked overnight and drained
- 1 1/2 cups unsweetened almond milk or other plant-based milk
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, chopped
- 2 teaspoons lemon zest
- 12 oz. whole wheat fettuccine
- 1 head broccoli, chopped
- 1 large carrot, julienned
- 1/4 cup fresh parsley, chopped
Preparation:
- Put on a large pot of water to boil for pasta.
- In a blender, place soaked cashews, almond milk, nutritional yeast and salt. Blend, scraping down as needed, until very smooth. In a small pan over medium heat, drizzle the olive oil and add the garlic and lemon zest. As soon as the oil is sizzling and the garlic is fragrant, scrape the contents of the pan into the blender, reserving the pan. Blend the cashew mixture again, then transfer the cashew puree back into the small pan.
- Cook pasta according to package directions, adding the veggies for the final two minutes. Drain well. Transfer the drained pasta and veggies back into the pasta pot. Warm the puree in the small pan, whisking over medium-high heat, then pour over the pasta and toss to coat. If the sauce seems too thick, drizzle in more almond milk as you toss over medium heat. Serve sprinkled with parsley.
Serving Suggestion:
This is a rich main dish, so pair it with a lighter side, like grilled or roasted asparagus. Or start things off with a simple fruit salad.
Tips & Notes:
For a gluten-free version (pictured), use one pound of spiralized zucchini and toss it with the heated sauce.
Image & recipe from: Creamy Cashew Fettuccine Alfredo with Veggies Recipe | Co+op
Image & recipe from: Miso-Sriracha Tofu with Bok Choy Recipe | Co+op
5. Miso-Sriracha Tofu with Bok Choy | Total Time: 30 minutes, serves 4
Ingredients:
- 3 cups bok choy, sliced
- 3 cups Napa cabbage, sliced
- 1/2 cup radishes, sliced into half-moons
- 12 ounces extra-firm tofu
- 1 tablespoon vegetable oil
- 3 tablespoons tamari, divided
- 3 tablespoons toasted sesame oil, divided
- 1/3 cup shelled edamame
- 1 tablespoon ginger, minced
- 1 teaspoon garlic, minced
- 1/4 cup brown sugar, loosely packed
- 2 tablespoons Sriracha
- 2 tablespoons seasoned rice wine vinegar
- 3 tablespoons white miso
- Trim and discard large leaves from the bok choy and slice the stalks on the diagonal into half-inch slices. Slice the Napa cabbage crosswise into half-inch strips. Trim and slice the radishes into quarter-inch thick, half-moon shapes. Set aside.
- Slice the tofu crosswise into 8 squares. In a large non-stick skillet, heat 1 tablespoon of vegetable oil over high heat. Add the tofu and sear until golden brown on each side. Reduce to medium heat, add 2 tablespoons of tamari, cook for 1-2 minutes, then flip the tofu and continue cooking until all the tamari is absorbed. Remove and reserve the tofu.
- In a medium saute pan, combine 2 tablespoons toasted sesame oil, seasoned rice wine vinegar, Sriracha, 1 tablespoon tamari and brown sugar. Bring the mixture to a boil, whisking to blend in the sugar. Turn off the heat and whisk in the miso paste until smooth. Gently add the tofu to the sauce, flipping once to coat. Let sit.
- In a large skillet or wok, heat 1 tablespoon sesame oil; add the bok choy and saute 3 minutes. Add the radishes, edamame, cabbage, garlic and ginger and saute 2 minutes. Add 2 tablespoons of water, 3 tablespoons of miso-Sriracha sauce and cook, stirring, until the liquid is absorbed. Divide the bok choy between four plates; top with 2 slices of tofu and divide remaining sauce equally.
Serving Suggestion:
Serve with a side of rice. The sauce is also delicious on chicken or sauteed vegetables.
Ready for dessert? Let's see what's on the menu below!
1. Blueberry Peach Bread Pudding with White Chocolate Sauce | Total Time: 2 hours, 20 minutes, serves 8
Ingredients:
- 1 loaf challah bread (about 1 1/4 pounds), cut into 1/2-inch thick slices
- 2 tablespoons butter
- 1 cup sliced fresh or frozen peaches (about 2 peaches)
- 1 cup fresh or frozen blueberries
- 3 large eggs
- 4 cups milk
- 2 cups sugar
- 2 tablespoons vanilla extract
- 1 teaspoon cinnamon
Sauce:
- 8 ounces white chocolate, finely chopped
- 5 tablespoons butter, in pieces
- 1/3 cup heavy cream
Preparation:
- Preheat the oven to 375°F. Butter a 9 x 13-inch baking dish with 2 tablespoons of butter. Layer slices of bread in the dish along with sliced peaches and blueberries. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon. Carefully pour this mixture over the top of the bread and fruit. Let stand for one hour, pressing down on the bread occasionally to help it absorb the liquid. Bake for 1 hour until the top begins to brown lightly and the liquid is mostly absorbed. Let pudding stand 15 minutes while you make the sauce.
- Place chopped white chocolate, butter, and heavy cream in the top of a double boiler, over low heat. Melt chocolate, stirring frequently. Remove from heat and whisk to make a smooth sauce. Drizzle over slices of bread pudding and serve warm.
Serving Suggestion:
Pair this luscious dessert with small cups of Fair Trade espresso or tea.
Image & recipe from: Blueberry Peach Bread Pudding with White Chocolate Sauce Recipe | Co+op
Image & recipe from: Banana Oat Cookies Recipe | Co+op
2. Banana Oat Cookies | Total Time: 35 minutes; 15 minutes active, serves 24
Ingredients:
- 2 medium-ripe bananas
- 1 tablespoon ground flaxseed
- 1 pinch salt
- 1/4 cup creamy, unsalted peanut butter
- 1 1/2 cups old-fashioned rolled oats
- 1 cup chocolate chips
Preparation:
- Preheat oven to 350 F. Line two sheet pans with parchment paper and set aside.
- In a large bowl, use a fork to mash the bananas until smooth. Stir in the flaxseed, salt and peanut butter until well-mixed. Stir in the oats then the chocolate chips.
- Scoop tablespoon-sized portions of dough and drop onto the prepared pans, leaving at least an inch of space between the portions. With damp palms, flatten each dough ball to ½ inch thick.
- Bake for 15-20 minutes, until firm to the touch and golden around the edges of each cookie.
- Transfer the cookies to a cooling rack and let cool completely before serving or storing.
Serving Suggestion:
Serve with a tall glass of your favorite milk or a hot cup of coffee or tea.
YUM!
Dinner and dessert is served! We wish you good luck and even better food for you and your loved one. Let us know how these turned out for you and don’t hesitate to comment below. Have a happy Valentine’s Day!
