Tag Archives: Valentine’s Day food

SPRING MIX WITH STRAWBERRIES AND COCOA BALSAMIC VINAIGRETTE

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I had lunch today at Barnaby’s Café in the Heights.  One of my friends ordered the chicken burrito, and when the monster creation arrived at the table, we all just kind of stared at it and its bizarre garnish:

barnabys

Talk about food porn

Hello?  In the words of my friend Jannine, is that a burrito, or are you just happy to see me?  I’m just going to go ahead and say what I know you must be thinking and get it over with — it’s a jalapeñis.  It brought to mind the infamous banana candle, which I still can’t believe anyone would ever suggest as a healthy meal for children:

381767_1901344912375_918567386_n[1] Not gonna go there

While the burrito might suggest that sex is in the air, with Valentine’s Day just around the corner, I think more people are inclined to think that love is in the air.  One of the things that will definitely be on our Valentine’s Day dinner menu is Spring Mix with Strawberries and Cocoa Balsamic Vinaigrette. Chocolate and strawberries — it’s a no-brainer.  I’m way beyond cutting heart shapes out of beets and red peppers, and other such cutesy stuff.  This, on the other hand, is the salad that when you make it, your family will ask, “Are we having company?”  I admit that blue cheese, fruit, and nuts are nothing new when it comes to salad, but the vinaigrette — nutty from hazelnut oil, with deep cocoa notes and subtle sweetness from balsamic vinegar and golden syrup — makes this salad unique and memorable.  It’s a great way to say “I love you” this Valentine’s Day.  Definitely better than a burrito with a jalapeñis.

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SPRING MIX WITH STRAWBERRIES AND COCOA BALSAMIC VINAIGRETTE
Author: 
Recipe type: Salad
 
Ingredients
  • For the Cocoa Balsamic Vinaigrette:
  • ¼ cup red wine vinegar
  • ¼ cup balsamic vinegar
  • 1-1/2 tablespoons Lyle's Golden Syrup
  • 2 tablespoons cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of ground cayenne
  • ½ cup vegetable oil
  • ½ cup hazelnut oil
  • For the salad:
  • 8 to 10 cups spring mix
  • 1 cup sliced strawberries
  • ½ cup glazed or sugared pecans (I prefer Fisher Glazed Pecans)
  • 4 ounces crumbled blue cheese
Instructions
  1. For the cocoa balsamic vinaigrette, in a medium bowl, whisk together vinegars, syrup, cocoa, salt, pepper, and cayenne. Slowly whisk in oils until smooth and emulsified. Transfer dressing to a serving container.
  2. Divide spring mix among 6 individual salad plates, chilled if possible, and drizzle with dressing, reserving any unused dressing for use at another time. Arrange strawberries, pecans, and blue cheese, decoratively on top, and serve.

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These are really, really good.  Really.

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<3 <3 <3 <3

Roses are red

Violets are blue

If you don’t like my salad

I’ve got a burrito for you

INDIAN-SPICED ROASTED BEET SOUP

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Valentine’s Day is just around the corner, and this soup is a really LOVE-ly starter to a Valentine’s Day dinner.  (We learned long ago that although it sounds romantic in theory, Valentine’s Day is not the best night to eat out.)  The soup is a crazy fuschia color, reminiscent of an OPI nail polish color, although I don’t  envision Indian-Spiced Roasted Beet Soup appearing on the bottom of one of their bottles any time soon.  I think a bowl of this soup might be a little much, but a small cup of it is a beautiful beginning to a Valentine’s meal.

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INDIAN-SPICED ROASTED BEET SOUP
 
Ingredients
  • 6 large beets
  • 1 tablespoon + 2 teaspoons olive oil, divided use
  • 3 garlic cloves, chopped
  • 1 small onion, chopped
  • 2 tablespoons chopped fresh ginger
  • 2 14.5-ounce cans chicken broth
  • ½ cup coconut milk
  • ¼ teaspoon garam masala
  • 2 teaspoons fresh lime juice
  • Salt and pepper
  • ¼ cup crushed macadamia nuts, for optional garnish
Instructions
  1. Preheat oven to 400 degrees.
  2. To roast beets: Trim roots and leaves from beets, reserving greens for another use. Place beets in a medium baking dish, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Cover dish with foil and bake until beets are tender, approximately 40 minutes. Allow beets to cool, then slip skins off. Cut beets into 1" pieces and set aside.
  3. Place remaining 2 teaspoons olive oil in a large stockpot. Saute onions until translucent. Add garlic and ginger and saute another 1-2 minutes until soft and fragrant. Add beets, broth, coconut milk, and garam masala and simmer, uncovered, 20 minutes.
  4. Allow soup to cool slightly, then puree in batches in a blender. Return to pot, add lime juice, and heat through. Ladle into small cups and garnish with macadamia nuts. Serve hot.

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Trimmed, dressed with olive oil, seasoned with salt and pepper — ready for the oven 

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 Feel the love (or at least the warm spices)

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 The beginning of a LOVE-ly Valentine’s Day dinner