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The warm fuzzies of love are everywhere as Valentine’s Day lands on our calendar. I am certainly a believer that love is always all around, but I do love, love, love that I get a day to eat a bit fancier and hold my sweeties a bit tighter.
There is so much pink during this holiday and while berries and things are tempting, they are totally not in season. Instead opt for the crimson blood orange, juice and simmer it into a magenta sauce that highlights your favorite fish fillets in the Blood Orange Fish. Serve it with the bright Lemon-Ginger Cauliflower and a Rocket Date Salad.
For more red and to celebrate the continuing Chinese New Year, try this Beet Fried Rice with Sesame Tofu.
The red oranges also are perfect in segments tossed with a crispy aphrodisiac in the Fennel Blood Orange Salad. This salad marinates nicely for an easy lunch on the go paired with the Blood Orange Quinoa.
Speaking of fennel, the Fennel Chicken with Honey Pine Nuts is a beautiful dish that pairs marvelously with the comforting Fennel Scalloped Potatoes.
What about chocolate!? While I am blissed out to dive into the slightly sweeter side of chocolate with Chocolate Granola, Cocoa Dusted Almonds and Cacao Almond Truffles.
I also belief that crazy cacao pod wants to feel its savory side. Hence I created a Cocoa Vinaigrette with a Cacao Nib Beet Slaw and the Warm Cocoa, Apple + Chard Salad. Serve the warm salad with a Roasted Cauliflower Soup and Cheese Toasts for a meal that will bring both comfort + love. The soup + cheese toast combo are great as a lunch on the go as well.
Finally, these Cherry Amaretto Scones are a perfect way to start your Valentine’s Day week. Little tip: we mix up the scones, then I only bake as many scones as we plan to enjoy that morning and then the next day the mixture is ready for another fresh batch of scones.
Cook seasonally. Eat consciously. Live well,
