Valentine’s 101: A Home-Cooked Dinner

Wine and dine without the restaurant lines
620

Sure, it’s a Hallmark holiday, but that doesn’t mean you can’t still enjoy it with your loved ones. This year, skip all of the restaurant reservation shenanigans and stay home instead. We’ve pulled together a Valentine’s Day menu sure to surprise and delight. Best of all, it’s a collection of recipes from our city’s most beloved chefs.

 ❤ Start with something simple and full of spice: Turn up the heat with chef Octavio Becerra’s skewered prawns with harissa and labneh. 

 ❤ If your sweetie doesn’t want to meat you half way, we’ve got you covered: Susan Feniger’s quinoa fritters with avocado and tomatillo dipping sauce are a great vegetarian alternative.

 ❤ Go for round two: Nothing says romance like the warm flavors of a traditional Mexican mole. Executive chef Rocio Camacho of Rocio’s Mole de Los Dioses shares a recipe for the sensual sauce atop a Filet Mignon that is sure to keep the love alive. 

 ❤ Vegetarians need love too: Warm up the night for your herbivore with David LeFevre’s yellow cauliflower with sultanas, mint, and caper berries.

 ❤ Sweet and Hot: Randy Clemen’s Sriracha and maple brussel sprouts with cranberry wild rice is a little two-in-one recipe of the perfect sides to accompany any entrée.

 ❤ Finish strong: Forget the old box of chocolates. Whip up Valerie Gordon’s chocolate cake with chocolate buttercream instead.

 ❤ Speak from the heart: Tell your lover how you feel with Brittany Turnquist’s conversation heart cookies. 

 ❤ Make them blush: These pretty pink blood orange bars by Todd Porter and Diane Chu are the perfect sunset to a romantic meal.