A Candlelit Dinner for Two 💘

By CCFM Staff 9 February 2024

The most romantic day of the year is almost here – Valentine’s Day! 🍫💘💐🥰

To help you make this Valentine’s Day your most special yet, we’ve put together some farm-to-fork recipes for a 4-course Valentine’s dinner. Each recipe highlights ingredients that are in-season and available at the Chico Certified Farmer’s Market. Pair these dishes with a bottle of Chardonnay or Sparkling from LaRocca Vineyards for an evening you won’t soon forget!

Amuse-bouche: Heart-Shaped Beet and Goat Cheese Tartlets

Ingredients:

1 sheet puff pastry, thawed
1 medium-sized beetroot, cooked and thinly sliced
4 ounces goat cheese, softened
Fresh thyme leaves for garnish
Balsamic glaze for drizzling
Olive oil for brushing
Salt and pepper to taste

Instructions:

For the Puff Pastry:

Preheat the oven according to the puff pastry package instructions.
Roll out the puff pastry sheet on a lightly floured surface.
Using a heart-shaped cookie cutter, cut out heart shapes from the puff pastry.
Place the heart-shaped pastry on a baking sheet lined with parchment paper.

For the Tartlets:

Spread a thin layer of softened goat cheese on each heart-shaped pastry.
Arrange thinly sliced beets on top of the goat cheese.
Season with a pinch of salt and pepper.
Lightly brush the edges of the pastry with olive oil.
Bake the tartlets in the preheated oven according to the puff pastry package instructions or until they are golden brown and puffed up.
Remove from the oven and let them cool for a few minutes.

For Presentation:

Garnish each tartlet with fresh thyme leaves.
Drizzle a little balsamic glaze over the top for a touch of sweetness and acidity.
Arrange the heart-shaped beet and goat cheese tartlets on a romantic plate or serving platter.
Serve with a side of extra balsamic glaze for dipping or drizzling.

🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹❤️🌹

Starter: Butternut Squash and Sage Risotto

Ingredients:

1 cup Lundberg Arborio rice
2 cups butternut squash, peeled and diced into small cubes
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth, kept warm
1/2 cup dry white wine
1/4 cup nutritional yeast (optional, for added richness)
2 tablespoons butter (can substitute vegan)
2 tablespoons Isern & Sons olive oil
1 tablespoon fresh sage, finely chopped
Salt and black pepper to taste
Parmesan cheese for garnish (can substitute vegan)

Instructions:

For the Vegetables:

In a pan, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash and cook until it’s tender and lightly caramelized. Set aside.
In a large skillet or pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the minced garlic and cook for an additional minute.

For the Rice:

Add the rice to the skillet and cook, stirring, for 1-2 minutes until the rice is lightly toasted.
Pour in the dry white wine and stir until most of the liquid is absorbed.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
Continue this process until the rice is creamy and cooked to al dente texture. This usually takes about 18-20 minutes.
Once the rice is almost cooked, fold in the sautéed butternut squash and chopped sage.
Stir in butter and nutritional yeast, if using. Season with salt and black pepper to taste.

For Assembly & Serving:

Spoon the butternut squash and sage risotto into individual bowls or plates.
Optionally, garnish with parmesan cheese and a few sage leaves* for a decorative touch.

*Pan fry your sage leaves in butter and brown sugar until crispy for an extra decadent topping

Main: Salmon and Broccolini with Lemon-Dill Sauce

Ingredients:

For the Salmon and Broccolini:

2 Aldrin & Sons salmon fillets
1 bunch broccolini
2 tablespoons Isern & Sons olive oil
Salt and black pepper to taste
Lemon wedges for garnish

For the Lemon-Dill Sauce:

1/4 cup vegan or regular mayonnaise
1 tablespoon Dijon mustard
Zest and juice of 1 lemon
1 tablespoon fresh dill, chopped
1 clove garlic, minced
Salt and black pepper to taste

Instructions:

For the Salmon and Broccolini:

Preheat your oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper.
In a bowl, toss the broccolini with olive oil, salt, and black pepper.
Arrange the broccolini around the salmon on the baking sheet.
Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender-crisp.

For the Lemon-Dill Sauce:

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon zest, lemon juice, chopped dill, minced garlic, salt, and black pepper.

For Assembly & Serving:

Place the baked salmon fillets on plates, laying the roasted broccolini to the side.
Drizzle the Lemon-Dill Sauce over the salmon.
Garnish with additional dill and serve with lemon wedges on the side.

Dessert: Vegan Chocolate Rose Budino

Ingredients:

For the Pudding:

2 1/2 cups Beber Chocolate Rose almond milk
1/2 cup cornstarch
1/2 cup granulated sugar
1/4 cup cocoa powder (unsweetened)
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Rosewater Syrup:

1/4 cup water
1/4 cup granulated sugar
1-2 teaspoons rose water (adjust to taste)

Optional Topping:

Cacao nibs

Instructions:

For the Pudding:

In a bowl, whisk together the cornstarch, granulated sugar, cocoa powder, and salt.
In a saucepan over medium heat, warm the chocolate rose almond milk. Once warmed, slowly whisk in the dry ingredient mixture, ensuring there are no lumps.
Continue to cook and whisk the mixture over medium heat until it thickens, usually about 5-7 minutes.
Once thickened, remove the saucepan from heat and stir in the vanilla extract.
Divide the pudding into individual serving dishes or glasses.

For the Rosewater Syrup:

In a small saucepan, combine water and granulated sugar over medium heat, stirring until the sugar dissolves.
Allow the mixture to simmer for 2-3 minutes, then remove it from heat.
Stir in the rose water, adjusting the quantity to your desired level of rose flavor.

For Assembly & Serving:

Drizzle the rosewater syrup over the individual servings of chocolate rose almond milk pudding.
Place the budino in the refrigerator to chill for at least 2 hours, allowing it to set.
Once chilled and set, serve your Vegan Chocolate Rose Budino with an extra drizzle of rosewater syrup on top, and a sprinkle of cacao nibs.

Blog

A Candlelit Dinner for Two 💘

Amuse-bouche: Heart-Shaped Beet and Goat Cheese Tartlets

Ingredients:

Instructions:

Starter: Butternut Squash and Sage Risotto

Ingredients:

Instructions:

Main: Salmon and Broccolini with Lemon-Dill Sauce

Ingredients:

Instructions:

Dessert: Vegan Chocolate Rose Budino

Ingredients:

Instructions:

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