Even though you are not able to be with us in body, we invite you to be with us in spirit this Valentine’s Day. This is a day filled with love, laughter, and let’s face it…a lot of chocolate. Instead of gathering around some chain restaurants table, gather around your own. Create the meal we will be serving at your home with our delicious recipes.
Butter Roasted Radishes and Salmon (Serves 4)
- 1-pound radishes, trimmed and halved
- 2 tablespoons cold unsalted butter, cubed
- 3 teaspoons kosher salt, divided
- 4 (4-6oz) salmon fillets
- 2 teaspoons orange zest
- ½ teaspoon ground black pepper
- 1 navel orange, sliced
- Preheat oven to 400*F. Line a rimmed baking sheet with parchment paper.
- Place radishes on one side of prepared pan. Sprinkle with cold butter and 2 teaspoons salt.
- Bake for 20 minutes.
- Sprinkle salmon with zest, pepper, and remaining 1 teaspoon salt. Remove pan from oven, and place salmon, skin side down, on other side of pan. Add orange slices/
- Bake until fish flakes easily with a fork, 6 to 8 minutes. Serve fish with radishes and roasted orange slices.
Sides and Salads:
Rosemary Skewers (Serves 2-4)
- 2 red bell peppers, cut in 2-inch cubes
- 2 red onions, cut in 2-inch cubes
- 8 rosemary sprigs
- Olive oil, salt, and pepper, to taste
- Preheat oven to 450*F
- Thread peppers and onions onto rosemary sprigs. You may need to peel some of the needles off.
- Drizzle with olive oil, salt and pepper.
- Roast about 15-20 minutes, until tender.
Lentil Salad (Serves 4)
- 2 cups cooked lentils
- ½ cup sun-dried tomatoes
- ½ cup dried cranberries
- 1 cup halved cherry tomatoes
- ¾ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- Toss all ingredients lightly and serve alone or alongside a green salad mixture of your liking.
- Combine dressing ingredients in a jar and shake until well combined. Drizzle desired amount on salad. *Note – If you would like a sweeter dressing increase the amount of maple syrup or add some honey.
Fudgy Chocolate Brownies (Serves 9-16)
- 2 bananas
- 1/3 cup unsweetened applesauce
- 1 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 2 tablespoons coconut or almond milk
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dairy-free chocolate chips
- powdered sugar (optional)
- raspberries (optional)
- Preheat oven to 350*f. Grease an 8×8 pan and set aside.
- Blend bananas for 5-10 seconds until mostly smooth.
- Add applesauce, cocoa powder, maple syrup, milk, and vanilla and blend until smooth.
- Add baking soda, baking powder and chocolate chips and pulse for a couple of seconds to blend.
- Pour batter into pan and bake for 25 minutes or until the top is no longer shiny and slightly cracked. The inside should be slightly under-baked – it will set as it cools.
- The longer they cool the more firm they will become. Store in fridge in an airtight container.
Recipes have been adapted from Sheet Pan & Skillet Meals Magazine 2018; the forest feast by Erin Gleeson 2014, and @stressbaking on Instagram