Having paid way too much for more than a few very mediocre Valentine’s Day dinners, this year, we decided to do Valentine’s Day dinner at home. I really wanted to go to Minibar over at Café Atlántico, but getting a reservation there on February 14th is slightly less likely than getting shot in the ass by Cupid himself and the fact that Courtney forgot to call didn’t help our chances. I highly recommend this recipe, it feels very gourmet but it’s not hard at all to make!
Romesco Roast Salmon over Pumpkin and Olive Grits
From Healthy. Delicious.
Prep Time: 10 minutes
Total Time: 30 minutes
- 2 (6 oz) Salmon Filets
- 2 Tablespoons Romesco (see recipe below)
- 2 cups Chicken or Vegetable Stock
- 1/2 cup Quick Cooking Grits
- 1 cup Pumpkin Puree
- 1/4 cup Mixed Olives (Kalamata, Nicoise, Spanish Queen, etc), pitted and chopped
- 3 tablespoons grated parmesan cheese
- Black Pepper and salt to taste
- Preheat oven to 400F. Slather each salmon portion with 1 Tablespoon of Romesco and place on a baking sheet. Roast the salmon for 10-15 minutes, or until it is cooked to desired level.
- Meanwhile, bring the stock to a boil in a medium saucepan set to medium-high heat. When the stock comes to a boil, reduce heat to low and add the grits and the pumpkin. Cook, stirring frequently, until a thick porridge has formed – about 5 minutes. Stir in the olives and season with black pepper and salt to taste. Remove from heat and add parmesan cheese.
- To serve, spoon half the grits onto each serving plate. Top with a portion of roast salmon.
Yes you can also used store-bought Romesco, if you want to be a cheater!
Yields approximately 1 cup
Prep Time: 10 minutes
Total Time: 40 minutes
- 1 (approx. ½ pound) Tomato
- 2 cloves Garlic, separated
- 2 Tablespoons slivered Almonds
- 1 Roasted Red Pepper
- 1/4 cup stale Bread Cubes or unseasoned croutons
- 1 teaspoon Red Wine Vinegar
- 1 Tablespoon Olive Oil
- Preheat oven to 400F. Place the tomato slices and one garlic clove on a baking sheet. Bake for 30 minutes or until the tomato is soft and caramelized, but not browned.
- Add cooked tomato, garlic, almonds, bread and vinegar to a food processor or blender. Process until smooth. Slowly drizzle in the olive oil, continuing to process the sauce, until the oil has been incorporated and you are left with a thick sauce.
Single Serving Warm Chocolate Mocha Melting Cakes
Adapted from Chocolate Covered Katie
- 2 tablespoon plus 4 tsp cocoa powder
- 6 tablespoons spelt flour (or white, or even peanut or coconut flour)
- 1 tsp instant coffee granules
- 1/4 tsp salt
- 4 tsp sugar
- 1/2 tsp baking powder
- 4 packets Splenda
- 2 tablespoon unsweetened applesauce
- 6 tablespoons coconut milk
- 1/2 tsp pure vanilla extract
- Unsweetened coconut
Mix dry ingredients (through Splenda) thoroughly. Add wet ingredients and mix well. Transfer into two small bowls or coffee mugs and top with coconut. Microwave for 60-90 seconds and enjoy!