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Get cozy with a home-cooked meal this Valentine’s Day. You’ll avoid the crowds, save some money, and make exactly what you want! Here are some ideas to help you plan a top-notch homemade Valentine’s dinner.
Easy No-Cook Appetizers
Make these pretty little seafood bites, then take a break and enjoy them with a glass of sparkling wine before you tackle the rest of the meal.
Prosciutto, Brie and Apricot Roll-Ups
Favorite Seasonal Salads and Sides
It doesn’t get more beautiful or easy than this simple salad!
Roasted Parsnips and Sweet Potatoes
Vegetarian
Spinach Fettuccine with Artichokes and Sun-Dried Tomatoes
This elegant pasta dish comes together quickly, especially if you choose to go with canned artichokes for convenience.
Bell Peppers Stuffed with Quinoa
Lettuce Wraps with Chile Peanut Noodles
Savory Fig and Goat Cheese Tart with Arugula
Seafood
Salmon gets all wrapped up and presented in a pretty package of Swiss Chard leaves in this flavorful recipe using just five ingredients.
Poached Halibut with Ginger and Cilantro
Tamari and Honey Glazed Scallops
Meat
You can’t go wrong with this classic choice. Stop by our wine department and ask for a recommendation for the perfect pairing.
Heirloom Lettuce with Sweet-and-Tangy Grilled Chicken
Pork Tenderloin with Romesco Sauce
Steaks with Red Wine Herb Sauce
Sweets for your Sweeties
Fruity, Nutty, Chocolate Valentines
Make a batch of Chocolate Valentines to deliver along with Valentine’s cards.
Double-Chocolate Heart-Shaped Cookies
So, what’s on your Valentine’s Day menu this year? Will you be staying in and cooking at home or hitting the restaurant scene? Happy Valentine’s Day!
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Where can I find your delicious lemon pie with almond slices?
February 6th, 2010 at 12:15 pm
What a great combination in the Coconut Chocolate Sauce and so easy!
February 8th, 2010 at 1:56 pm
STEAK CAESAR TOSTADOS WITH FRICOS
SOUTHWESTERN CAESAR DRESSING:
1/2 cup mayonnaise
2 tablespoons fresh lime juice
4 teaspoons EACH Dijon mustard, Worcestershire sauce, extra-virgin olive oil & water
1/2 teaspoon ancho chile powder
2 large cloves garlic, chopped
1-2 anchovy fillets (optional)
FRICOS:
2 cups shredded Parmigiano Reggiano
2 teaspoons dried oregano
TOSTADOS:
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon cinnamon
4 (8-oz.) boneless beef chuck eye steaks, trimmed
1 avocado
2 teaspoons lime juice plus lime wedges for serving
1 cup chunky salsa
4 tostado shells
4 cups chopped romaine lettuce
To make dressing, blend all ingredients until smooth. To make fricos, heat oven to 350ºF. Line a baking pan with foil. Combine cheese and oregano and mound 16 pies, forming circles. Bake until golden brown, about 5 minutes. Let cool on pan then carefully remove with a spatula.
Combine olive oil, chili powder, salt and cinnamon and rub on both sides of steak. Heat an outdoor grill to stovetop grill pan to medium-hot and brush with oil. Grill steaks to desired doneness, 10 to 12 minutes for medium-rare. Let stand 5 minutes, then thinly slice. Cut avocado into chunks and toss with lime juice.
Place tostado shells on individual serving plates. Place 1 cup romaine on each, then top with steak and avocado. Drizzle with dressing. Place 4 fricos on each. Pass salsa and lime wedges for serving.
Makes 4 entrée servings.
February 10th, 2010 at 8:59 am
[...] recipe site, in case you have not yet explored it. Here is the Valentine’s Day Whole Foods newsletter. Note not all the recipes are gluten-free, of course. This guide to Antipasto can easily be made [...]
February 12th, 2010 at 8:02 am
Product and prepared food selection varies from store to store, so you’ll need to check with your local store/s directly. Thanks! http://bit.ly/allstore
March 18th, 2010 at 9:34 am