Last minute Valentine's Dinner?
If you didn’t know, I’m a person who loves love, and who tends to show affection through a combination of words of affirmation and acts of service. I want to do something nice for you (probably involving food), and then I want to tell you all about my feelings. SO, I decided to plan ahead for Valentine’s and preempt whatever Mark is planning to make sure I got a chance to show him how much I love and appreciate him through a fancy home cooked dinner. I teamed up with Milk and Eggs. Com and California made Chareau Spirit Aloe Liqueur to share my recipe for a surprisingly easy “I love and appreciate you all year, not just on February 14th dinner”
It's been feeling extra springy here in LA, so I made myself a light a fresh cocktail for while I cooked!
1 oz Chareau aloe liqueur
1/2 - 1 oz dry gin
4 oz harmless harvest coconut water
Shake over ice and pour into clean glass with 1/2 lemon slice and a spring of mint.
Grapefruit and Avocado Salad
1 head butter lettuce washed and chopped:
1 grapefruit, segmented
1/2 cara cara orange, segmented.
1/2 ripe avocado, sliced
Sprinkle with salt and black pepper; whisk champagne vinegar and extra virgin olive oil (about 1 tbps each) and drizzle over the top when ready to serve.
@Bonappetit citrus glazed pork chop;
2 large bone in pork chops, salt and pepper, 1/4 tsp sugar.
Season pork chop with salt and pepper both sides: sprinkle sugar (or honey) on one side.
Heat 2 tbsp oil in a pan: sear sugared side of porkchops about 5 minutes on high (or until a nice golden/ cripy crust is formed!)
Flip in pan and cook another 2-3 minute on high until the other side is opaque: and then another 12 or so minutes covered on low, or until internal temp is around 145 F.
- 1 lemon, zest finely grated (about 1 teaspoon), plus 2 tablespoons fresh juice
- 1 garlic clove, finely grated
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- ½ bunch cilantro leaves with tender stems, chopped
- Mix together, then whisk in about 1/4 cup olive oil
Drizzle on top of pork chops (and save the extra for salad dressing!)
Whipped Cardamom Sweet Potatoes: (modified from Root to Leaf Cookbook)
Roast 4 small ( or 2 medium) sweet potatoes at 350 degrees for 45 minutes, until soft through.
Remove skins, whip together with 1 tsp plain ghee, 1/8 tsp cardamom, dash salt & cracked black pepper. 1/2 tsp lemon juice, 1/4 tsp lemon zest. Serve in small ramekins! (sometimes I like to broil the tops to get them a little crispy when I am feeling wild!)
Vegan Rose Whipped Cream with strawberries and gluten free shortbread.
(I made a dairy free/ gluten free shortbread using this recipe, but have also tried with the shortbread cookies available on Milk and Eggs and they were amazing!).
- 3/4 cup strawberries, washed and cut into quarters
- handful of toasted pistachios as desired.
- 1 small can coconut cream, chilled.
- 1 tsp food grade rosewater.
- small drizzle of maple syrup for sweetness as desired
Chill coconut cream; in a food processor or with a whisk, whip until small peaks form. add rose water and maple syrup, whip until smooth. Layer shortbread cookies, strawberries, pistachios and cream -- serve and share with someone you love!
I'm off to enjoy dinner with Mark, but whatever you are up to this Valentine's day I hope it's a good one! Let me know if you make any of these recipes and what you think! (dessert is obviously my favorite part!)
This post was made in partnership with Milk and Eggs and Chareau Liqueur, but all opinions and recipes are my own unless otherwise attributed!