Dinner for Your Valentine (Recipes Included)

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Hello friends.  I can hardly believe we are almost halfway through this month already!  It’s flying by.  Are you ready for Valentine’s Day?  There’s always lots of pressure for this holiday—what’s the best way to celebrate your love?  How do you make your favorite person feel special and adored?  You cook for them, of course!  To make you the hero, I’ve put together a special, romantic dinner menu.  Four courses of perfection—just follow the recipes below.  Come by the market—we’ve got these ingredients all ready to go for you.

 

Menu

Mushroom & Tomato Bruschetta

Tomato Bisque or Fresh Garden Salad

Roasted Buttonwood Chicken
with pan gravy, roasted potatoes and steamed broccoli

Companion Cheesecake

 

Mushroom & Tomato Bruschetta
1/2 cup king trumpet mushrooms, sliced in half
1 tomato, medium diced
1/2 small onion, diced
1 log of herb goat cheese
Oil, salt, and pepper
1/2 loaf baguette

Preheat the oven at 375F. Toss mushrooms, tomato, onion with drizzle of oil (canola, preferably), and a pinch of salt and pepper. Lay on a sheet tray and roast until softened. In the meantime, slice the baguette into 1/4″ rounds. Toast these in the oven for 5-10 minutes, until toasted (they may not get color), checking after 5 minutes. Serve by spreading a thin layer of goat cheese on each toast, then top with the mushroom-tomato mixture. Sprinkle with a small amount of salt and pepper if desired.

Tomato Bisque
3 tomatoes, small diced
1/2 small onion, diced
oil, salt and pepper
1/2 cup cream
1 can Amy’s Tomato Bisque

In a medium sauce pot, cook the onion on medium heat with a drizzle of oil, salt and pepper until softened. Add the tomatoes and cook until softened. Add the can of tomato bisque and the cream to the pot and cook until heated through, but do not boil.

or Fresh Garden Salad
1 head Living Lettuce
1 cup fresh spinach
1 tomato, diced
1/4 cup Farm House Cheddar, crumbled
1/4 cup Geisert bacon, cooked and crumbled
1 handful house-made croutons
Choose from a variety of pre-made dressings

Cook the bacon and cool before crumbling. Peel off leaves of living lettuce that you want to use. Wash spinach and living lettuce, carefully drying them afterwards with paper towels. Toss with cheddar, croutons, tomato, bacon, and dressing just before plating.

Roasted Buttonwood Chicken
with pan gravy, roasted potatoes and broccoli
1 whole Buttonwood chicken
oil, salt and pepper
Italian herb blend seasoning

Preheat oven to 450F. Prepare your chicken by putting it into a medium sized baking pan. Rub with oil and sprinkle evenly with salt, pepper, and italian herb blend. Bake the chicken for 20 minutes in the preheated oven, before lowing the temp to 400F. Continue for another 40-50 minutes into golden brown and the juices run clear. If it looks like the chicken is browning too quickly, cover loosely with foil. To serve, let it rest on a cutting board for at least 10 minutes before carving.

Pan Gravy
Drippings from the chicken pan
1 cup water total
salt, pepper
1/2 tablespoon cornstarch

Scrape all the delicious bits and juice from the bottom of the pan that you roasted the chicken in, using a little of the water to get the bits off as necessary right into the sauce pot you are going to make the gravy in. Add the rest of the water. Bring to a boil. Add a few drops of water to the cornstarch before adding it to the gravy to avoid clumps or add cornstarch straight to the pot if you are going to strain the gravy later. Cook until thickened, 2-3 minutes.

Roasted Potatoes
6 small-medium sized red potatoes
oil, salt and pepper
1 tablespoon dried rosemary

Wash and slice the red potatoes into wedges. Toss them with a drizzle of oil, rosemary, salt and pepper before laying them out in a single layer on a sheet tray. Pop the pan in the oven with the chicken while it cooks at 400f for 40-50 minutes, checking after 30 minutes to make sure they are not too crispy.

Broccoli
2 cups Broccoli florets
oil, salt, pepper

In a pan with a lid, drizzle a little oil in the bottom of the pan and add the broccoli florets. Sauté until thawed, stirring frequently, and sprinkle with salt and pepper. Add 1/4 cup water to the bottom of the pan and cover pan with the lid to steam the broccoli about 5-8 minutes.

Companion Bakery Cheesecake
We have single slices of cheesecake available!  Pick them up in the Market.  And don’t forget a wine paring—ask us when you’re in –  our staff can help you pick the perfect one!

 

I hope you enjoy the recipes we came up with using only ingredients found at Farm To You Market. When you use fresh ingredients and good products, it’s amazing what you can end up with to surprise your loved ones.

Have a happy Valentine’s Day!  Feel the love.

Thanks,

Chef Bailey

 

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