What are you Cooking For your Valentine?

The best table in town for Valentine’s Day is the one in your home. Skip the crowds and overpriced menus—plan a cozy dinner for your sweetheart instead. Whether it’s surf, turf, or a charcuterie board, here are a few delicious ideas to make your night special.

A Pretty Charcuterie Board

Copy the photo above by arranging the ingredients on your favorite large platter. I like to include:

rasberries, strawberries, and/or grapes
at least one cheese. consider a soft cheese (such as a brie) that can be easily made into a heart shape with a cookie cutter
a jam or jelly
chocolate or yogurt-covered pretzels
at least one Valentine’s Day candy
dried figs or dates
prosciutto, salami or pepperoni
an assortment of crackers
a few roses or other festive flowers

Quick & Decadent Shrimp Scampi

serves 2

2 tablespoons butter

1 tablespoon extra virgin olive oil

3 cloves garlic, minced

3/4 lb large shrimp

1 teaspoon kosher salt

freshly ground black pepper, to taste

1 tablespoon chopped Italian Parsley

1 large lemon, cut in half (use the grated zest and juice of one half, thinly slice the other in half-rounds)

pinch of crushed red pepper flakes, optional

Melt butter and olive oil in a large sauté pan over medium heat. Add garlic and sauté briefly (one minute or less). Add the shrimp, salt, and pepper. Cook until the shrimp have turned pink, about 5 minutes, stirring often.

Remove from the heat and add the parsley, lemon zest, juice, lemon slices, and crushed red pepper. Toss well to combine ingredients.

Serve over linguine tossed with olive oil and/or garlic bread to soak up the sauce. Include a fresh salad for the perfect meal.

A Nice Steak Dinner

Salsa Verde

I cannot recommend this delicious sauce enough. Easy and quick to prepare. And can be made ahead of time. Grill your favorite cut of meat and serve with a generous portion.
Need to brush up on your steak cooking skills? Bobby Flay’s got you:
Click here for his recipe.

8 whole cornichons

1 tablespoon drained capers, chopped

1 tsp Dijon mustard

3 anchovies, mashed well until they form a paste

1 garlic clove, minced

1 small shallot, minced

3/4 cup extra virgin olive oil

1 cup Italian parsley, chopped

1/2 fresh basil, chapped

1 hard boiled egg

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp sugar

Combine the cornichons, capers, mustard, anchovies, garlic, shallot, olive oil, herbs in a medium bowl.

Use a small fine sieve to “grate” the hard-boil egg into the same bowl. Smash as much of the egg through the sieve as you can—this is the hardest part of making the sauce! You want to be sure you don’t have any big pieces of egg, but very small, even pieces.

Add salt, pepper and sugar to taste. Mix well to combine. Serve at room temperature with your favorite protein. Leftovers will keep in the refrigerator for up to one week.

Marinated Salmon with Lemon & Rosemary

serves 2

1 lb side of salmon

1/4 cup Garlic Expressions Viniagrette (available at most supermarkets)

1/4 cup dry wine wine

5-6 springs of fresh rosemary

kosher salt and freshly ground black pepper, to taste

1 large lemon, thinly sliced

Heat oven to 425 degrees F.

Place salmon on a large baking dish. Pour Garlic Expressions (include several pieces of roasted garlic), wine, and season with salt and pepper. Tuck rosemary springs under the fish. Place lemon slices on top.

Bake for 15-20 minutes.

Pasta Puttanansca

Enough sauce for 1 lb of pasta

4 garlic cloves, minced

1/4 cup extra virgin olive oil

2 28 oz cans diced San Marzano tomatoes, drained of juice

1 tsp dried oregano

1 tsp crushed red pepper, or to taste

1/2 cup chopped oil-cured olives (or substitue your favorite type)

1/4 cup capers, drained of brine

1 tablespoon anchovy paste

1/4 cup dry white wine

1/2 cup Italian parsley, chopped, plus additional for garnish

Grated Parmesan, if desired

Heat olive oil over medium heat in a large skillet and add garlic. Stir frequently over about 1 minute, then add tomatoes. Garlic burns easily, so be sure to add the tomatoes immediately after garlic turns a bit golden brown.

Bring to a boil as you add the rest of the ingredients to the skillet.

Reduce heat slightly and continue to cook for about 5 minutes.